Pennsylvania Pride: The Best Amish Homemade Soft Pretzels Recipe You'll Ever Try

In Pennsylvania, pretzels aren’t just a snack—they’re a way of life. From bustling city streets to quaint Amish country, soft pretzels are woven into the state’s cultural fabric. Pennsylvania is known as the pretzel capital of America, with a rich history of baking that dates back to the early German immigrants who brought their love for the twisted treat to the Keystone State.

Photo byamish-heritage.org

If you’ve ever walked through Philadelphia or any town in Pennsylvania, you know that the smell of freshly baked soft pretzels is irresistible. These warm, chewy delights have become an iconic staple, and now, you can bring that piece of Pennsylvania into your kitchen with the best homemade soft pretzel recipe.

A Taste of Pennsylvania Tradition

Pennsylvania soft pretzels have a unique charm. They’re golden on the outside, soft and pillowy on the inside, with a slight salty crunch that makes them utterly addictive. This recipe is inspired by the classic pretzels you’ll find in local bakeries, street vendors, and sporting events throughout the state.

Whether you're from the rolling hills of Pennsylvania or simply a fan of the state’s signature snack, this recipe will take you on a culinary trip through Pennsylvania’s proud pretzel tradition. With just a few ingredients and some basic kitchen skills, you’ll be twisting up your very own batch of these delectable soft pretzels in no time.

Recipe: Pennsylvania Homemade Soft Pretzels

Ingredients:

• 4 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm water (110°F)
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• 4 tablespoons unsalted butter, melted
• 2/3 cup baking soda (for water bath)
• Coarse sea salt for topping
• 1 egg, beaten (for egg wash)

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water and sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until foamy.
2. Make the Dough: In a large mixing bowl, mix the flour and salt. Add the melted butter and the yeast mixture. Knead the dough for about 8-10 minutes, either by hand or using a dough hook attachment on a mixer, until smooth and elastic.
3. Let the Dough Rise: Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
4. Shape the Pretzels: Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope, about 18 inches long, and twist them into a classic pretzel shape.
5. Prepare the Water Bath: Preheat your oven to 450°F. In a large pot, bring about 10 cups of water and the baking soda to a boil. Gently place each pretzel into the boiling water for about 30 seconds, then remove with a slotted spoon and place on a baking sheet lined with parchment paper.
6. Add Egg Wash & Salt: Brush each pretzel with the beaten egg and sprinkle with coarse sea salt.
7. Bake: Bake the pretzels in the preheated oven for 12-15 minutes, or until they are golden brown.
8. Serve: Let the pretzels cool slightly, then serve them warm with mustard, cheese dip, or your favorite dipping sauce.

The Final Twist

Homemade soft pretzels are the perfect treat for any occasion. Whether you’re watching the big game, hosting a get-together, or just craving a comforting snack, these Pennsylvania-style pretzels bring a warm, delicious bite of tradition straight to your home.

The rich history of soft pretzels in Pennsylvania makes this more than just a recipe—it's a nod to the enduring craftsmanship of local bakers who have been perfecting this art for centuries. So, the next time you're in the mood for something savory and satisfying, why not twist up a batch of these homemade soft pretzels? It’s a delicious way to experience a little bit of Pennsylvania no matter where you are.

Sources:

Pennsylvania Dutch Soft Pretzels | Just A Pinch Recipes

Philadelphia Soft Pretzels - Feeling Foodish

Amish Pretzel Recipe (Homemade Soft Pretzels) - Amish Heritage (amish-heritage.org)