Homemade Soft Pretzels (Plain, Salt and Cheddar)

Prepare the Dough. In the bowl of a stand mixer, add 4¼ cups All-purpose flour, 2¼ tsp Instant yeast , 1 tbsp Sugar, 1 tsp Kosher salt, 1 cup Warm water, and ¾ cup Milk. Using the dough hook attachment, knead on low speed until the dough comes together and is soft to the touch, about 8 minutes. NOTE: If you can, I would encourage you to weigh your ingredients using a kitchen scale.

Let it rise. Lightly oil the dough ball with olive oil or nonstick spray, let it rise in a warm place, covered with a towel or plastic wrap, in the same stand mixer bowl for 1 hour or until doubled in size.

Divide the dough. Preheat your oven to 475F (240C). Using a bench scraper or knife, divide the dough into 6 roughly equal pieces. To make the rolling easier, divide the dough into long pieces. Don’t flour your work surface. The tackiness will help with the rolling process.

Shape the Pretzels. Roll each piece into a 25 to 30-inch long rope and form an inverted U shape. Take both ends of the rope and place one over the other. Take both ends and repeat the movement so you end up with a twisted rope. Grab both ends and bring them upwards. Roll the ends under the top of the pretzel to secure them.

Prepare the Baking Soda Bath. In a shallow bowl, combine 4 cups Hot water with 2 tbsp Baking soda. Mix well to dissolve. Dip each pretzel into the baking soda solution and then place it onto a parchment paper lined baking sheet. This should be a quick dip, don’t let the pretzels sit in the solution too long.

Add Toppings. Sprinkle the pretzels with coarse salt, grated cheddar cheese or your toppings of choice.

Bake. Bake in the preheated oven for 12-14 minutes, until the pretzels are a deep golden brown.

Finish with butter. Brush the baked pretzels with melted butter, making sure to evenly coat. Enjoy right away or let them cool slightly.