With their charming traditional twisted shape, these small-batch salted pretzels deliver a soft and chewy interior with a beautifully golden crust. A sprinkle of coarse sea salt on top adds the perfect touch of savory goodness. In fact, I recommend you try one fresh from the oven. That’s when they’re the absolute best.

But before we get into all the details (and I’ve got a whole bunch for you) about how to make these beauties, let’s take a quick trip back in time to explore the fascinating history of pretzels because I wasn’t exactly sure about it myself.

A Twist of History

Did you know that pretzels aren’t necessarily German in origin? I know – mind blown, right? Surprisingly, the pretzel has a pretty mysterious past. In fact, legend has it that these twisted wonders were first created by European monks in the early 6th century.

Their twisted shape, resembling arms crossed in prayer, was meant to symbolize spirituality and, of course, they’re made with humble ingredients – flour, water, and salt. So, the next time you’re munching on a pretzel my friends, I guess you can really consider it a divine experience.

The Perfect Small-batch Salted Pretzel Recipe

Now, let’s make some pretzels! My absolute favorite part about this small-batch recipe is that it yields just six pretzels, perfect for sharing with a few friends or indulging in all by yourself (no judgment here, I love pretzels SO MUCH myself).

The Short List of Ingredients

• 1 cup warm water (110°F to 115°F)
• 2 1/4 teaspoons active dry yeast (one packet)
• 1/2 tsp granulated sugar
• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 tablespoon vegetable oil
• 1/4 cup baking soda
• 4 cups of water
• Coarse sea salt, for sprinkling

Here’s How to Make Small-batch Salted Pretzels

1. In a bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
2. Then, in the bowl of a stand mixer, whisk together the flour, sugar, and salt.
3. Next, pour in the yeast and vegetable oil. Knead the dough on low speed until it’s smooth and elastic, about 5 minutes.
4. Remove the bowl from the mixer and form dough into a smooth dough bakk, Lightly oil the dough ball on all sides, cover, and let it rise for an hour in a warm spot.
5. Preheat your oven to 425°F and line a baking sheet with parchment paper.
6. Divide the dough into six equal portions. Then, roll each portion into a rope and shape about 20 inches long and shape it into a pretzel (or whatever shape you want).
7. In a large pot, bring water to a boil, then add baking soda. Stir well to make sure the baking soda dissolves. Boil each pretzel for 30 seconds, then remove it with a slotted spatula and place it on the baking sheet.
8. Sprinkle coarse sea salt on top of each pretzel while they’re still wet.
9. Finally, bake the pretzels for 9-10 minutes until they’re beautifully golden brown.

How to Store These Salted Pretzels

Next, let’s talk about storing your pretzels (assuming you didn’t eat them all already, haha). Ideally, pretzels are best when freshly baked, but if you find yourself with some leftover, follow these helpful storage tips:

• Room temperature: You’ll want to keep them in an airtight container for up to two days. They might lose some of their crispness but will still be tasty, especially if reheated properly (see below).
• Freezing: These soft pretzels freeze surprisingly well. Wrap them individually in plastic wrap, place them in a freezer bag, and they can last for up to three months. Reheat them in the oven for that just-baked taste.

So there you have it, my friends – the ultimate guide to homemade salted pretzels by yours truly. Soft, salty, chewy goodness right at your fingertips, anytime you want and in a little over an hour. Now, go on, get you some!