Top-down view of easy Homemade Soft Pretzel Twists on a blue surface

We’ve all been there. You’re at a movie theatre or ballpark and you agree to split a soft pretzel with your friend. So you take turns tearing away portions of the doughy rope in a dangerous game of tug o’ war, inching your way closer to the moment of truth, piece by dainty piece.

Homemade Soft Pretzel Twists #recipe

And then that moment of truth arrives. You’ve whittled your pretzel down to the thickest, softest, most coveted portion of the entire pretzel shape: the twist.

Homemade Soft Pretzel Twists #recipe

So who gets to sink their teeth into those overlapping layers? Do you? Do they? Do you both? Do you neither?

Homemade Soft Pretzel Twists #recipe

Take a deep breath. That awkward moment will never exist again. Today you’re kicking that classic pretzel shape to the curb and embracing the big, thick beauty of Homemade Soft Pretzel Twists. Share if you dare.

Homemade Soft Pretzel Twists #recipe

Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on FacebookTwitterPinterest, and Instagram for all of the latest updates.

Ready to sit back and snack with more finger-friendly foods? Don’t miss additional top-rated recipes.

Easy Homemade Mini Corn Dogs: Get the Recipe

Easy Homemade Mini Corn Dogs recipe via

Party-Perfect Cheese Straws: Get the Recipe

A close up of cheesy puff pastry twists on a baking sheet lined with parchment paper

Spinach-Artichoke Dip Wonton Cups: Get the Recipe

Spinach-Artichoke Dip Wonton Cups on white plate

Easy Homemade Garlic Knots: Get the Recipe

Easy Homemade Garlic Knots sprinkled with Parmesan cheese and parsley with small white bowl in bottom right corner filled with marinara sauce.


Homemade Soft Pretzel Twists

The King of Carbs: Homemade Soft Pretzel Twists! Dip and dunk in cheese sauce or slice and stuff for the ultimate sandwich.
4.92 from 37 votes
Easy Homemade Soft Pretzel Twists #recipe
Prep Time 2 hrs
Cook Time 15 mins
Total Time 2 hrs 15 mins
Servings 12 twists


  • 1 1/2 cups warm (110-115°F) water
  • 1 Tablespoon sugar
  • 2 teaspoons kosher salt, plus more for topping
  • 1 (1/4-ounce) package active dry yeast
  • 4 1/2 cups all-purpose flour
  • 4 Tablespoons unsalted butter, melted
  • Vegetable oil
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 Tablespoon water


  • In the bowl of a stand mixer, combine the water, sugar and kosher salt. Sprinkle the yeast on top and allow it to sit for 5 minutes or until it begins to foam.
  • Secure the hook attachment to the stand mixer, then add the flour and butter to the bowl and mix on low until the ingredients are combined.
  • Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.
  • Remove the dough from the bowl. Clean the bowl and then grease it with vegetable oil.
  • Return the dough to the bowl, cover it with plastic wrap and place it in a warm place for 1 hour, or until the dough has doubled in size. (Watch my video for how to proof bread in the dryer.)
  • Preheat the oven to 450ºF and position the oven racks in the middle two positions in your oven.
  • Line two sheet trays with lightly oiled parchment paper.
  • Stir together the 10 cups of water and the baking soda in an 8-quart pot. Bring the mixture to a rolling boil.
  • While the water comes to a boil, turn the dough onto your work surface and divide it into 12 equal pieces. (Do not flour your work surface; See Kelly's Notes.)
  • Applying even pressure, roll out each piece of dough into an 18- to 20-inch rope. Fold each rope in half, twisting the two pieces around one another and pressing the ends together. Twist the bottom end around the top, feeding it through the top hole and pressing to secure. (See photos for shaping instructions.) Return the twists to the cookie sheet.
  • One by one, carefully place each twist into the boiling water for 30 seconds. Remove each twist from the water using a large slotted spoon or spatula(s) and return it to the cookie sheet. Brush the tops of the twists with the egg yolk wash and sprinkle with kosher salt (optional).
  • Bake the twists until golden brown in color, 12 to 14 minutes, rotating the pans (between racks and turning to rotate pans) halfway through, then remove the twists from the oven and allow them to cool for 5 minutes before serving.

Kelly's Notes:

  • Do not flour your work surface prior to rolling out the pretzels or the dough won't have enough traction against the surface. Using the palms of your hands, apply even pressure as you roll from the center out to form the dough into ropes.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

Recipe adapted from Alton Brown.

Feeling social?

Share this recipe!



Calories: 213kcal, Carbohydrates: 36g, Protein: 5g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 26mg, Sodium: 2225mg, Potassium: 50mg, Fiber: 1g, Sugar: 1g, Vitamin A: 140IU, Calcium: 17mg, Iron: 2.2mg

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

Join the Conversation

Rate and Comment

Your email address will not be published.

Recipe Rating


  1. 5 stars
    Delicious & so easy to make! I even made pretzel buns from this recipe to use for hamburgers and we all enjoyed them!

  2. These pretzels look delicious and I can’t wait to try them! I just have one question – once the pretzels are shaped, hot long can you let them sit before boiling them? I just ask because I’m making them for a party and thought getting them to the point of being ready to boil ahead of time would be helpful. Thank you so much!

  3. Hi Kelly
    Two questions before I try this. First is the results are better, worse, or indifferent using bread flour rather than all purpose?

    The second question is whether a read machine could be used on the dough cycle which would mix and rise? I have a KitchenAid mixer but the bread machine seems easier to clean.

    1. Hi Dave! I’ve never tried using different types of flour so I can’t say with certainty how the pretzel rolls would turn out. Also, a bread machine *should* work but I haven’t tried it so I can’t say for sure!

  4. 5 stars
    Just made these. The dough was very easy and came together nicely. It handled beautifully. Best part is they taste amazing! This will be my go to pretzel dough from now on. Thank you so much for this great recipe.

  5. This recipe is perfect. I tried several but for me this works best. Dough is easy to work into your desired shape, tastes delicious. Thank you so much for sharing!

  6. 5 stars
    The Soft Pretzel Twists came out AMAZING! I did struggle the first time around with the dough, following the 4 1/2 cups of flour left my dough really dry and shaggy, I cut the 1/2 cup in the second dough attempt and they came out perfect!

  7. I’m trying this today. FYI did you know (for those of us who buy yeast in the bag at Sam’s or Costco). You can get a 2 1/4 tsp. measuring spoon from amazon? That is the same amount of 1 package of yeast.

  8. 5 stars
    amazing recipe!!!! turned out so so delicious and soft!! 12 minutes on 230C was perfect!! will be saving this recipe to use again :)

  9. 5 stars
    The last time I made pretzels, it was a nightmare. The baking soda water dissolved my dough and it was really gross to clean up. With this recipe, the whole process was a dream! Also, my husband can’t stop eating them, so it’s 5 stars for us!
    I love soft pretzels so so much, and these definitely didn’t disappoint me.
    I made most of them with salt, but I saved two without salt and I’m going to butter them and sprinkle cinnamon sugar on them :)

  10. 5 stars
    These came out beautifully! The dough is great to work with. I’ll be using this dough for my stuffed pretzels.

      1. Would you happen to have a video of the twist process? I see the first part but can not figure out the twist bottom second time twist and up through part

    1. 5 stars
      Hands down the best homemade pretzel recipe. Be sure to give yourself plenty of time to follow all the steps. They turned out a beautiful brown and the texture when pulled apart is fantastic. I made them with and without salt as well as rolled some in cinnamon sugar. I served them with a bacon mustard, queso cheese and a sweet cream cheese butter dip. Everyone raved about them. This is now my go-to pretzel recipe. Thank you, Kelly.

      1. You are so welcome, Brenda! All of the dips you served the pretzels with sound amazing! I’m so glad you enjoyed the recipe :)

    1. Hi Katelynn – Did you add the water/yeast mixture? The dough won’t be dry at all if you add that in the first step.

See More Comments