Today's easy Soft Pretzel Recipe is aptly named, because it occupies a soft spot in my heart. This is a shortcut version of the shopping mall favorite that's fun (and 100% doable) at home.
Walking around the local shopping mall was *the* activity of my middle school days. No trip was complete without a stop at Auntie Anne's.
The buttery scent of those soft pretzels still tantalizes me every time I pass by one at an airport or food court.
As I've grown older, knowing the dough is mass-produced and the "butter" is probably not butter at all makes me far less likely to purchase one.
It does not, however, stop my soft pretzel craving.
About Soft Pretzels
It is believed that soft pretzels originated from the Catholic Church.
Thanks to their simple ingredients list, soft pretzels were an approved food to eat during Lent. In addition to their beloved taste, pretzels were a symbol of love and luck.
Later, German immigrants settling in America brought pretzels with them.
However, a traditional German soft pretzel (or Bavarian pretzel) is different from the typical soft pretzel we may purchase from a mall or sporting event here in the United States.
The difference between a Bavarian pretzel and a soft pretzel (American-style) is the use of lye. Most American soft pretzel recipes dip the dough in a baking soda solution, while German pretzels use a lye solution.
From-scratch traditional soft pretzel recipes, like the ones highlighted in the box above, are a project.
The dough must be mixed, left to rise, shaped, then left to rise again.
Like bagels, pretzels are boiled prior to baking to give them their snappy outsides and chewy insides (messy!).
Soft pretzels must be boiled, or dipped in a baking soda mixture (or lye if you’re gusty and strict with your pretzel traditions).
THEN, they can be baked. At this point, I am hungry and tired.
I've done pretzels the old-fashioned way, and honestly…it's a lot of work.
These EASY soft pretzels, however? You can be pulling them warm from the oven less than an hour from now!
The Easiest Soft Pretzel Recipe
Instead of boiling soft pretzels, you can create the same smooth, golden exterior by brushing the pretzel dough with an egg wash prior to baking.
Egg wash takes less than a minute to apply.
It saves you the mess of an extra pot and hot baking soda water splashing all over your stove.
Egg wash also makes this soft pretzel recipe easy for kids to assist.
How to Make Homemade Soft Pretzels
This recipe is my go-to easy soft pretzel dough.
It only rises once for a fast 30 minutes, instead of twice.
You don't need to boil the soft pretzel dough.
It uses whole wheat flour for a nutritional boost.
The kid in you will love the fun of rolling and shaping the dough; the adult in you will love their subtle whole wheat notes and ease of preparation.
Let's talk about the elephant in the room: you'll need to use yeast to make soft pretzels.
Don't freak out! Yeast is an ingredient just like any other.
Take the temperature of your water, make sure your yeast isn't expired, and you'll be just fine.
I include a step to proof the yeast before adding it to the dough, so you'll be sure it's nice and active.
Once you have this basic pretzel dough down, you can add mix-ins or toppings.
Personally, I love creating a copycat Auntie Anne's soft pretzel recipe inspired by my childhood favorite flavor, Glazin' Raisin.
See more soft pretzel flavor ideas below.
The Ingredients
Yeast+ Water. The combination of active dry yeast and warm water (temperature is very important here!) is critical for the pretzels’ fluffy texture.
Honey. A touch of sugar helps further activate the yeast. Plus, it adds a subtle sweetness to the dough.
Flour. I used a blend of white whole wheat flour and all-purpose flour. While the white whole wheat flour boosts the soft pretzel recipe’s nutrition content (hello, added vitamins and protein), it doesn’t negatively impact the light and fluffy texture.
Egg. Using an egg wash creates the perfect golden pretzel exterior and helps toppings stick to the pretzel.
The Directions
Stir the water, yeast, and honey together. Add the salt.
Slowly stir in the flours. Add any mix-ins.
Knead the dough, then transfer it to a bowl coated with nonstick spray.
Let rise for 30 minutes. Divide the dough into pieces.
Roll the dough pieces into thin ropes, then form each rope into a pretzel shape.
Dip each pretzel into the egg before transferring to a baking sheet. Bake homemade soft pretzels at at 425 degrees F for 10 minutes.
Brush each pretzel with butter and finish with desired toppings. DIG IN!
Recipe Variations
Sweet Soft Pretzels
Drizzle with Icing. Make an easy vanilla icing by combining 1 cup powdered sugar, 2 tablespoons milk, and a 1/2 teaspoon vanilla extract. Drizzle it over the finished pretzels.
Add Chocolate Chips or Raisins. Knead 1/2 cup into the dough. Use raisins and drizzle with icing for a copycat Auntie Anne’s Glazin’ Raisin.
Cinnamon Sugar Stuffed Pretzels. After baking, brush with melted butter and sprinkle with cinnamon sugar.
Spread with Nutella. Or try with peanut butter.
Savory Soft Pretzels
Cheesy Soft Pretzels. Sprinkle with Parmesan and garlic powder prior to baking.
German Soft Pretzels. Brush the finished pretzels with melted butter. Sprinkle with pretzel salt.
Everything Soft Pretzels. Sprinkle with everything bagel seasoning prior to baking. Spread with cream cheese.
Traditional Soft Pretzels. Sprinkle with pretzel salt prior to baking. Dip with cheese dip (try this Vegan Queso) or mustard.
Storage Tips
To Store. Store pretzels in an airtight storage container for up to 2 days.
To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or gently in the microwave.
To Freeze. Freeze pretzels in an airtight, freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
Meal Prep Tip
Up to 1 day in advance, prepare the recipe as directed through Step 5. Cover and refrigerate the dough until you’re ready to finish the recipe.
If you don’t have any white whole wheat flour on hand, you can swap it for additional all-purpose flour.
What Can I Make with Leftover Soft Pretzels?
Try slicing them horizontally for a sandwich, toasting them for breakfast, cut them into pieces and toast them to make croutons, or make a French toast casserole like this Blueberry French Toast.
Can I Make Soft Pretzel Sticks Instead?
Yes, you can shape your soft pretzels however you please! Pretzel sticks are great for dipping. Form your pretzel dough into “x” and “o” shapes for a fun Valentine’s Day treat.
Cinnamon Sugar(I use 1/4 teaspoon cinnamon for each tablespoon sugar)
Finely grated Parmesan + Italian herbs
Everything bagel seasoning
Instructions
Preheat the oven to 425 degrees F. Set aside two baking sheets covered in parchment paper or a silpat mat.
Make the Dough: In a large bowl (or the bowl of stand mixer), combine the warm water, yeast, and honey. Stir and let sit for 1 minute. The yeast should be foamy. (If it is not, the yeast did not activate properly and this step must be repeated). Stir in the kosher salt.
With a wooden spoon (or the mixer's paddle attachment), slowly stir in 2 cups of the white whole wheat flour and the all-purpose flour.
Continue to stir in the remaining 1/2 cup white whole wheat flour, a few tablespoons at a time, until the dough is no longer sticky and bounces back when poked. (I used nearly 8 tablespoons, or the full 1/2 cups, but the amount you need may vary based on your flour brand, the moisture in the air, or what mood the flour is in that day). Stir in any desired mix-ins (they will continue to incorporate as you knead the dough).
With the dough hook, knead the dough for 5 minutes. Lightly coat a clean bowl with nonstick spray. Place the dough into the bowl, turn to coat the dough on all sides with the spray, then cover and let dough rise for 30 minutes.
Once dough has puffed, lightly flour a knife or bench scraper and cut the dough into 4 equal parts. Then, cut those 4 parts into 2 parts each.
Gently roll each piece of dough into a thin rope of even diameter on a lightly floured surface (the longer the rope, the larger your pretzel will be and it will have more of a classic pretzel "chew." Thicker ropes will yield fluffy, bread-like pretzels that are more soft and puffy. I rolled mine to be 16 inches.) To form the pretzel, lay the rope horizontally, then pick up each end and draw them upwards as if you were forming a circle, cross the ends, then draw them down to form a pretzel shape. Lightly press the dough ends to hold the shape.
In a shallow bowl or pie dish, beat the egg with 1 teaspoon of water to create an egg wash. Dip each entire pretzel into the egg wash and coat both sides. Place each pretzel on the prepared baking sheet. Bake for 10 minutes, Watch closely to prevent burning. Let cool slightly.
Brush the warm pretzels with melted butter and sprinkle with desired toppings. Enjoy!
Video
Notes
NOTES: If you’d like to make raisin pretzels, or add other mix-ins of choice, stir them into the dough after it is mixed but just before kneading; I’d recommend between 1/2 and 3/4 cup.
TO STORE: Store pretzels in an airtight storage container for up to 2 days.
TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F.
TO FREEZE: Freeze pretzels in an airtight, freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
Every bite of this old-fashioned Crockpot Beef Stew recipe soothes me from the inside out. With tender beef and vegetables nestled into a rich, soulful gravy, this slow cooker beef stew will reward your patience with every bite.
Crockpot beef stew is the kind of thing I love to have simmering in the house all day.
As the beef stew cooks and the broth thickens into a rich gravy, the smell fills my kitchen in a nostalgic way that reminds me of my Grandma Dorothy.
5 Star Review
“I made this today, and it was truly a 5-star meal. Everyone absolutely loved it, including my children who can be fussy.”
— Kelly —
Here’s why I think you’ll love this old fashioned slow cooker beef stew:
Cooler nights are here! With every bite cozier than the last, this slow cooker stew recipe warms to your core (like this French-inspired Beef Bourguignon).
A low and slow cook time makes this recipe the perfect make-ahead meal during a busy work week. You’ll come home to beef so fall-apart tender, you can cut it with a spoon.
FLAVOR OVERLOAD. With a rich red wine gravy and aromatic fresh herbs, everyone at your table will be begging for seconds.
Loaded with both veggies and hearty protein, beef stew in the slow cooker is a healthy, filling, and satisfying all-in-one meal (although I always recommend serving it with this Rosemary Olive Oil Bread for soaking up extra gravy).
Translation: Making this slow cooker beef stew recipe is WORTH EVERY MINUTE!
How to Make Crockpot Beef Stew
This best-ever slow cooker beef stew tastes like pure comfort in a bowl.
Have it at the ready for the cool evenings ahead.
The best type of meat to use for beef stew
As far as what kind of meat is best for beef stew, my answer is (ready for it?) NOT stew meat.
Stew meat is typically a mix of all different sizes and cuts, so the pieces may not cook evenly. You could have some bites with perfect, tender beef and others with tough, rubbery meat. There's a reason this Slow Cooker Beef Stroganoff (which uses sirloin) and this Slow Cooker Beef and Broccoli (which calls for flank steak) have different cooking times: each uses a different type of beef.
Similar to this Crockpot Vegetable Beef Soup, I recommend buying a single piece of chuck roast from the butcher, then cutting it into cubes yourself.
Selecting a single type of beef means you'll know what cut you are getting, your pieces will be uniform in size so that they cook evenly, and chuck roast's deep marbling ensures that every bite of the beef in the stew is fall-apart tender (like these Red Wine Braised Short Ribs).
The Ingredients
Chuck Roast. Boneless chuck roast is perfect for this recipe. It’s a more marbled cut (and marbling = flavor) that becomes tender throughout the low and slow cooking. (This Italian Beef is another delicious chuck roast recipe.) You also could use a top or bottom round roast.
Tip!
Browning the meat for this beef stew does take a bit of time, but it is worth every second.
The deep browning and caramelizing of the beef give the stew a dark, golden, irresistible crust that enriches the gravy and makes this one of the best slow cooker beef stew recipes ever.
Red Wine. Slow cooker beef stew with red wine has so much flavor! Try Cabernet Sauvignon or a dark beer (such as an amber or porter).
Substitution Tip
If you prefer to not use alcohol, you can simply add additional beef broth.
Vegetables. The more the merrier! I used onion, celery, carrots, parsnip, and peas for an array of flavors, textures, and nutritional benefits.
Market Swap
Feel free to add or swap in other fresh, frozen, or seasonal produce of your choice.
Potatoes. The starch in the potatoes helps thicken the stew and adds some extra bulk to make every bowl filling and satisfying.
Substitution Tip
You can omit the potatoes if you want to make your slow cooker beef stew without potatoes. You may also swap them for a side of steamed rice, quinoa, or cooked noodles.
I have also taken the dumplings from this Crockpot Chicken and Dumplings recipe before to make this into a crockpot beef stew and dumpling recipe.
Tomato Paste. An easy way to build concentrated flavor.
Worcestershire Sauce. A tangy, savory addition to your beef stew and another flavor building block.
Beef Broth. To provide moisture and help the meat tenderize. I recommend low sodium so that your beef stew does not become overly salty.
Whole Wheat Flour. To help the meat brown and caramelize. It also helps the gravy thicken as well.
Dietary Note
To Make Gluten Free. Omit the flour when you brown the stew meat, and use red wine instead of beer. If your stew finishes up thinner than you would like due to the absence of flour, try one of the suggestions to thicken it below.
Thyme. Thyme is my absolute favorite in beef stew. It’s the ideal match with the root vegetables, and its earthy, savory flavor is a hallmark of comfort food.
Salt and Pepper. Don’t be skimpy. These give the beef and vegetables outstanding flavor.
The Directions
Cut your chuck roast, and place it in a large bowl. Sprinkle with spices and flour, tossing to coat.
Brown the meat on the stove in batches. When dark and golden all over, remove to a plate.
Transfer everything to your slow cooker. Stir to combine.
Slow cook beef stew on low for 6 1/2 to 8 hours or high for 3 1/2 to 4 1/2 hours, until the beef is cooked through and fall-apart tender. ENJOY!
Wine Pairing
Any full-bodied, dry Cabernet Sauvignon will pair nicely with its hearty, flavorful slow cooker beef stew.
Storage Tips
To Store. Place cooked and cooled stew in an airtight storage container in the refrigerator for up to 3 days.
To Reheat. Gently reheat leftovers in a Dutch oven or similar large pot on the stovetop over medium-low heat, adding splashes of broth as needed. You can also rewarm this stew in a microwave-safe bowl in the microwave until hot.
To Freeze. Store cooked and cooled leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
The stew leftovers taste even better the next day, so you can make this beef stew once, then enjoy it for cozy lunches and dinners all week long. Snag some meal-prep containers so you can divvy up leftovers into preportioned amounts for an easy grab-and-go lunch.
This crockpot beef stew is the easy, not too heavy, richly flavored, and fall-apart tender recipe you need this season.
Let it comfort you on a cool night soon!
Frequently Asked Questions
Do You Have to Cook Stew Meat Before Putting It In the Crockpot?
While raw meat is perfectly safe to put into the slow cooker, for the best beef stew, you NEED to brown the meat first. The crust that forms on the beef as you brown it is the most essential foundation of the stew’s flavor. It’s the secret to making an old-fashioned beef stew you’ll devour over and over. Browning the meat takes some time, but it is worth it. Brown the meat in batches and don’t crowd the pan to ensure that glorious crust forms. Be patient. Pour yourself some wine. Embrace the moment.
Can You Put Frozen Meat in the Crockpot?
Frozen beef is not safe to place in a crockpot. During cooking, the meat may spend too long at room temperature and become unsafe to eat. To thaw beef quickly and safely: Place your meat in a ziptop bag, squeeze out excess air, and seal. Then, place it in a large bowl, and fill the bowl with cold water. Let it sit for about 30 minutes. If it’s not thawed after this time, empty the water, and refill with fresh water.
Can You Overcook Stew in a Slow Cooker?
You can overcook stew meat in a slow cooker but, the slow cooker significantly reduces these odds due to the low and slow cooking method and the amount of liquid. Beef stew cooks in a crockpot for 6.5 to 8 hours on LOW or 3.5 to 4.5 hours on HIGH. Time can vary depending upon your slow cooker, so check early if your crockpot tends to run on the hotter side. Chuck roast is fairly forgiving thanks to its marbling, so if you go over on time or your crockpot switches to “keep warm” all is certainly not lost. Your vegetables may be a little mushy, but your stew should still have great flavor.
How Do You Thicken Beef Stew in a Crockpot?
I wrote this recipe to ensure the beef stew is plenty thick, so you won't need to do anything extra to thicken it up. This is why the recipe starts with so little broth in the slow cooker. If you do want to thicken up the beef stew more, you could try whisking in a slurry of cornstarch at the end, but (and this is coming from someone who loves her soups and stews so thick that a spoon can practically stand up in the bowl on its own), it truly doesn't need it. Take advantage of this beef stew recipe's easy nature and skip it.
How Can I Make Instant Pot Beef Stew?
This recipe I created specifically for the crockpot. If you’d like to make beef stew in a pressure cooker, try this Instant Pot Beef Stew.
1 1/2cupsdry red winesuch as Cabernet Sauvignon, dark beer (such as an amber, porter, or Guinness—do not use a bitter or hoppy beer such as an IPA as the hops will throw off the flavor), or additional beef broth
1large yellow onion
3celery stalks
2clovesgarlic
2tablespoonstomato paste
1tablespoonWorcestershire sauce
4large carrots
2parsnips
3/4poundred potatoesabout 2 medium
1bay leaf
3sprigs fresh thymeor 2 teaspoons dried thyme; if you like, tie the fresh thyme together with kitchen twine to make the stems easier to fish out at the end
3 to 4cupslow-sodium beef broth
1 1/2cupsfresh or frozen peasno need to thaw
Fresh parsleyoptional for serving
Instructions
Cut the chuck roast into 1-inch cubes, removing any large, tough pieces of fat or gristle. I found it easiest to cut it into 1-inch-thick large, round slices, then strips, then cubes. Place the cubes in a large bowl and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sprinkle on the flour, then toss lightly to coat.
Place a large, deep Dutch oven over medium-high heat. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface), add one-third to one-half of the beef. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and golden all over, about 4 to 5 additional minutes. Transfer the seared meat to a clean bowl or plate.
Add another 1 tablespoon olive oil to the pot, and once hot, sear the remaining beef, working in batches and ensuring that you do not overcrowd the pieces. It may take two or three batches total depending on the size of your pan. If the pan gets too dry, add a bit more oil as needed.
While the meat browns, dice the yellow onion and celery. Mince the garlic.
When the last batch of beef has been seared, transfer it to a plate and reduce the heat to medium.
Add the final tablespoon of olive oil to the pan. Add the onions and celery and cook until the onions are soft and translucent; about 7 minutes. Add the garlic and cook 30 seconds, until fragrant. Stir in the tomato paste, Worcestershire, and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Increase the pan heat to medium-high and add the wine or beer (stand back, as it will sputter). Cook, letting the wine reduce and scraping up all of the brown bits from the pan. Continue to scrape and stir until the liquid is slightly reduced and thickened, 2 to 3 minutes.
Cover and cook on low for 6 1/2 to 8 hours or high for 3 1/2 to 4 1/2 hours, until the beef is cooked through and fall-apart tender. Remove the bay leaf and thyme stems and stir in the peas. If you'd like the stew thinner, add additional broth until it reaches your desired consistency. Taste and add additional salt or pepper as desired. Serve hot, sprinkled with fresh parsley.
Video
Notes
TO STORE: Place cooked and cooled stew in an airtight storage container in the refrigerator for up to 3 days.
TO REHEAT: Gently reheat leftovers in a Dutch oven or similar large pot on the stovetop over medium-low heat, adding splashes of broth as needed. You can also rewarm this stew in a microwave-safe bowl in the microwave until hot.
TO FREEZE: Store cooked and cooled leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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