Homemade Mini Soft Pretzels
Easy homemade mini soft pretzels that are soft, chewy, buttery, and perfectly salted—great for dipping, snacking, and sharing!
Equipment
- Stand mixer with dough hook
- Measuring cups and spoons
- Small bowls
- Bench scraper or sharp knife
- Kitchen Scale
- Two baking sheets
- Parchment paper or silicone baking mats
- Large saucepan
- Slotted spoon or spatula
- Pastry brush
Ingredients
Pretzels
- 2¼ teaspoons active dry yeast 1 packet
- ½ cup warm water 100–110°F
- 1 tablespoon brown sugar
- ½ cup milk room temperature
- 2 tablespoons butter room temperature
- 3 cups all-purpose flour 375g
- 2 teaspoons salt
Baking Soda Bath
- 4 cups water
- ¼ cup baking soda
Topping
- Coarse sea salt
- 2 tablespoons butter melted
Instructions
- Activate the yeast. In a small bowl, whisk together the warm water (100–110°F), yeast, and brown sugar. Let sit for 5–10 minutes, until foamy and fragrant.
- Make the dough. In the bowl of a stand mixer fitted with a dough hook, add the yeast mixture, milk, butter, flour, and salt. Mix on low to medium speed for 10–12 minutes, until the dough is smooth and elastic. It should feel slightly tacky but not sticky.
- Rest the dough. Transfer the dough to a lightly greased bowl and cover. Let rest for 15-20 minutes at room temperature. The dough will rise slightly but won’t fully double in size.
- Prep the oven and pans. Preheat the oven to 400°F. Line two baking sheets with parchment paper lightly coated with baking spray or silicone baking mats.
- Divide the dough. Turn the dough out onto a very lightly floured surface. Divide into 16 equal pieces (about 40–42g each). Keep pieces covered while working so they don’t dry out.
- Shape the pretzels. Working with one piece at a time, roll the dough into a 12-inch rope.Form a U shape, cross the ends over each other, then twist once more. Fold the ends down toward the bottom of the U and gently press to seal. Carefully lift and slightly stretch the pretzel to open up the loops, then place on the prepared baking sheet.Repeat with remaining dough, placing 8 pretzels per pan. Cover loosely and let proof for 15–20 minutes.
- Make the baking soda bath. While the pretzels proof, bring the water to a boil in a large saucepan. Slowly add the baking soda and stir to dissolve, then reduce to a simmer.Working in batches of 2–3, gently lower pretzels into the water for about 30 seconds, flipping halfway through. Remove with a slotted spoon, let excess water drip off, and return to the baking sheet. Sprinkle with coarse salt.
- Bake and finish. Bake for 12 minutes, until deeply golden brown. Allow to cool slightly, then brush with melted butter and add more coarse salt if desired.
Notes
Storage After Baking: Pretzels are best enjoyed fresh the day they’re made. Store leftovers in an airtight container at room temperature for up to 2 days and reheat in the oven for a few minutes to warm through.
Make ahead: Shape the pretzels, place them on parchment-lined baking sheets, cover well, and refrigerate for up to 12 hours. When ready to bake, proceed directly with the baking soda bath, sprinkle with salt, and bake.
Freezing: For longer storage, shaped and proofed (unboiled) pretzels can be frozen on a baking sheet until solid, then transferred to a freezer bag for up to 2 months. Boil straight from frozen, then bake, adding a couple more minutes to the bake time if needed.