Get ready for the ultimate tried-and-tested recipe for Easy Homemade Soft Pretzels that are pillowy soft, classically chewy and perfectly golden brown. If working with yeast intimidates you, this is the recipe for you! It’s fast, fool-proof and freezer-friendly.
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Few foods get me as excited as soft pretzels. No matter the venue, if soft pretzels are available, I’m tracking them down. Baseball game? First inning essential snack. The zoo? I’ll trudge all three kids alllll the way to the polar bear exhibit just to hit up the single snack cart with the soft pretzel stash. Movie theater? Not the finest twisted dough available, but I’ll take it.
Bottom line: I am a soft pretzel aficionado that has gone to great lengths to ensure this chewy carb can be made from the comfort of your own kitchen. Let’s get the easy homemade soft pretzels party started!
What exactly makes a pretzel taste like a pretzel?
When it comes to achieving the characteristic chewiness and dark-golden brown color of pretzels, it all comes down to the quick dip into an alkaline water bath that the pretzels are plunged into prior to baking.
Traditionally, soft pretzels are soaked in a mixture of hot water and lye (a.k.a. sodium hydroxide). To avoid a lengthy science lesson, baking soda can achieve a very similar, if not identical, result as lye. So whatever you do, don’t skip this critical step in the recipe!
- Warm water: The water temperature is crucial for activating the yeast. Too hot can kill the yeast, and too cold won’t activate it. Aim for a comfortably warm temperature, about 110 to 115ºF.
- Sugar: Serves as food for the yeast, helping it activate and ferment. It also adds a hint of sweetness to balance the salty pretzel flavor.
- Kosher salt: Essential for flavoring the dough.
- Active dry yeast: This makes your dough rise! You can use instant yeast, but note that your pretzels might turn out a tad fluffier instead of chewy.
- All-purpose flour: Measuring your flour correctly is crucial. Too much can result in a dry and crumbly dough, yielding tough pretzels. Not enough and your dough will be wet, sticky and unmanageable.
- Butter: Melt and allow it to cool slightly before incorporating it into the dough.
- Baking soda: The baking soda bath is the secret to achieving that distinct golden-brown color and crispy-on-the-outside, chewy-on-the-inside texture.
- Egg yolk + water: This egg wash gives the pretzels a shiny, golden finish, plus helps the salt adhere to the surface.
- Pretzel salt: For sprinkling on the dough before baking. You can also use kosher salt, but for that classic pretzel taste and flavor, I highly recommend using pretzel salt.
See the recipe card for full information on ingredients and quantities.
I used a stand mixer with the dough hook attachment, but you can do it by hand, too.
- Activate the yeast. In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine the hot water, sugar and salt. Sprinkle the yeast on top of the mixture. Allow the yeast mixture to sit undisturbed until it forms a foamy layer.
- Add the flour and melted butter. Mix on low speed just until combined. Alternatively, stir with a wooden spoon until a dough forms.
- Knead the dough. Increase the speed to medium and continue mixing until the dough is smooth and pulls away from the side of the bowl. If not using a stand mixer, knead by hand on a floured surface for about 8-10 minutes.
- Allow the dough to rise. Choose a warm, dark place for optimal rising, such as a turned-off oven or a warm corner of the kitchen. The dough should double in size within approximately 1 hour.
- Preheat the oven and prepare your baking sheets. Preheat the oven to 450ºF. Line two sheet trays with parchment paper and then grease them lightly with vegetable oil.
- Make a baking soda bath. Use a large, heavy-bottomed pot for the water and baking soda mixture. Whisk the water and baking soda until fully dissolved and the mixture comes to a rolling boil.
- While the water comes to a boil, shape the pretzels (see below).
- Plunge the pretzels, one by one, into the boiling water for 30 seconds. Remove each of them from the water using a large slotted spoon and return them to the cookie sheet.
- Apply egg wash and sprinkle them with salt. Sprinkle the salt immediately after applying the egg wash to ensure it sticks.
- Bake for 12 to 14 minutes. Keep an eye on the pretzels in the oven, as baking times may vary. Look for a dark-golden brown color. Remove them from the oven and let cool slightly before serving.
Now all that’s left to do is decide if you’re going to dip and dunk your perfect homemade pretzels in mustard or beer cheese sauce, or if you’re going to keep it simple and just dig right in!
How to Shape Soft Pretzels
Soft pretzels come in every shape and size. We’ve masted soft pretzel twists, soft pretzel bites, and even the famous soft pretzel bagels (these are a must!).
In this recipe, I’ve stuck to the classic soft pretzel shape and detailed the process below:
- Divide: Begin by dividing the dough into equal-sized balls
- Roll: Roll each ball on an un-floured work surface (this is key, as you need the dough to cling to the work surface and not slip) into a 24-inch rope. This will seem way too long but trust me!
- Form a “U” Shape: Hold both ends of the rope and form a “U” shape.
- Twist: Holding the two ends of the rope, cross them together and downward then firmly pinch the ends into the tops of the pretzels
- Use a kitchen thermometer to ensure the water is in the correct temperature range for yeast activation.
- When proofing the yeast, look for a foamy layer on the water’s surface after a few minutes. This indicates the yeast is active.
- Knead the dough until it’s smooth and elastic. This helps develop gluten for a chewy texture.
- Allow the dough to rise in a warm, draft-free area for optimal fermentation. See how I use my dryer to proof dough!
- Stick to the 30-second boiling time for each pretzel. If you boil them longer than 30 seconds your pretzels will have a metallic taste.
Baked and cooled pretzels freeze well for up to 3 months. To reheat, bake frozen pretzels at 350°F for 20 minutes or until warmed through. Alternatively, microwave frozen pretzels until warm.
For make-ahead convenience, the pretzel dough can be prepared in advance. Simply cover it and refrigerate for up to one day or freeze it in an airtight container for 2-3 months. When using frozen dough, thaw it in the refrigerator overnight. While still cold, shape the refrigerated dough into your desired shape. Allow an additional hour for the pretzels to puff up before the baking soda bath and baking.
Common Questions
These pretzels are definitely best when enjoyed on the day they’re baked. If you really need to make them in advance, I’d make them one day before you want to serve them and store them in sealed plastic bags, but keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft. For warm pretzels, drizzle water over the pretzel and wrap in foil. Reheat at 325°F for five minutes until they’re warmed through.
You’d just want to use about 25% less than the recipe states, and you just add it to the dry ingredients (no need to mix it at the beginning with the wet).
To make cinnamon-sugar pretzels, brush the baked pretzels with melted butter then sprinkle them with cinnamon-sugar.
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Ingredients
- 1 1/2 cups warm (110 to 115ºF) water
- 1 Tablespoon white sugar
- 2 teaspoons kosher salt
- 1 (1/4-oz.) package active dry yeast
- 4 1/2 cups all-purpose flour
- 4 Tablespoons unsalted butter, melted
- Vegetable oil, for greasing
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 Tablespoon water
- Pretzel salt or kosher salt, for topping (optional)
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine the hot water, sugar and salt. Sprinkle the yeast on top of the mixture and allow it to sit undisturbed until it begins to form and puff up, 7 to 10 minutes.
- Add the flour and melted butter to the bowl and mix on low speed just until combined.
- Increase the speed to medium and continue mixing until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.
- Grease a large bowl with vegetable oil. Transfer the dough from the stand mixer bowl into the greased bowl then cover it with plastic wrap. Place the bowl in a warm, dark place to allow the dough to rise and double in size, about 1 hour. (See Kelly's Note.)
- Preheat the oven to 450ºF.
- Line two sheet trays with parchment paper and then grease them lightly with vegetable oil.
- In a large, heavy-bottom stock pot or Dutch oven set over medium-high heat, whisk together 10 cups of water with the baking soda. Bring the mixture to a rolling boil.
- While the water comes to a boil, transfer the dough onto your work surface and divide it into 10 equal pieces.
- Roll out each piece of dough into a 24-inch rope. Shape the ropes into pretzels then return them to the cookie sheets.
- Plunge the pretzels, one by one, into the boiling water for 30 seconds. Remove each of them from the water using a large slotted spoon and return them to the cookie sheet.
- Brush the pretzels with the egg wash then sprinkle them with salt (optional).
- Bake the pretzels until they are dark-golden brown in color, 12 to 14 minutes. Remove them from the oven and let cool slightly before serving.
Kelly’s Notes
- My favorite place to proof dough is in the dryer. Run your dryer for 5 minutes then turn it off (this is important!). Place the covered bowl of dough inside and close the dryer door. The dough will now thrive in a warm, dark and humid environment!
- Quick rise yeast: You can use instant yeast, but note that your pretzels might turn out a tad fluffier instead of chewy. You’ll want to use about 25% less than the recipe states, and you just add it to the dry ingredients (no need to mix it at the beginning with the wet).
- Storage: These pretzels are definitely best when enjoyed on the day they’re baked. If you really need to make them in advance, I’d make them one day before you want to serve them and store them in sealed plastic bags, but keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft. For warm pretzels, drizzle water over the pretzel and wrap in foil. Reheat at 325°F for five minutes until they’re warmed through.
- Make Ahead and Freeze: Baked and cooled pretzels freeze well for up to 3 months. To reheat, bake frozen pretzels at 350°F for 20 minutes or until warmed through. Alternatively, microwave frozen pretzels until warm. For make-ahead convenience, the pretzel dough can be prepared in advance. Simply cover it and refrigerate for up to one day or freeze it in an airtight container for 2-3 months. When using frozen dough, thaw it in the refrigerator overnight. While still cold, shape the refrigerated dough into your desired shape. Allow an additional hour for the pretzels to puff up before the baking soda bath and baking.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe adapted from Food Network.
These were great! I have never been able to make a good pretzel but this recipe is simple and taste like restaurant ones.
Love reading this, Steph!
I’m excited to try this recipe! I have a bread proofer, and am wondering what temperature I would need to proof at. Also, can you sub some of the AP flour for WW flour? Thanks so much!
Hi Jan! I haven’t tried this recipe with WW flour but you’d definitely need to change the liquid ratios.
Found this on Pinterest. Omg they are easy and amazing! I enjoyed one last night and then put one in the air fryer this morning. The taste is perfect! I tried freezing a few, I will see how this works. I will be making these again and I’m looking forward to trying different toppings (cinnamon sugar and sesame seeds). Thank you!
So glad you enjoyed it, Amy!
I also froze the pretzels after the shaping part so I could bake them when needed. They turned out great! I just removed them from the freezer, put them frozen in the baking soda bath, then baked them as directed, and they were delicious! A great idea if you don’t need them all in one day.
Amazing! So glad you’ve been enjoying the pretzels, Chrissy!
You can also let your dough rise in the microwave with a measuring cup of boiling water.
Thanks for the tip, Becky!
Could these be made ahead and reheated to use with dip?
Hi Kim! These pretzels are definitely best when enjoyed on the day they’re baked. If you really need to make them in advance, I’d make them one day before you want to serve them and store them in sealed plastic bags, but keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft. For warm pretzels, drizzle water over the pretzel and wrap in foil. Reheat at 325°F for five minutes until they’re warmed through.
I can’t wait to try these! Can you use a package of quick rise yeast instead?
Hi Tamara – Yes! You’d just want to use about 25% less than the recipe states, and you just add it to the dry ingredients (no need to mix it at the beginning with the wet).
I really want to try this recipe but my husband loves garlic pretzels. If I add minced garlic to the dough what do I change in order to counter the wetness of the garlic? Or would it have little effect?
It should have little effect! Alternately, you could toss the soft pretzels with garlic butter after you’ve baked them. Here’s my garlic butter recipe: https://www.justataste.com/garlic-knots/
Made these with my daughters for a fun baking project. We loved them! Although ours definitely didn’t look as pretty ;P
So glad you and your daughters enjoyed the recipe, Jane!
I saw you let them rise in the dryer. Is there a way to help the dough rise in the oven?
Hi there! To proof the dough in the oven, place a loaf pan or cake pan in the bottom of the oven then place the bowl with the dough on the middle rack. Pour 3 cups of boiling water into the loaf pan and close the oven door (do not turn the oven on!). Allow the dough to rise as instructed in the recipe.
I made these and they turned out great! I used my bread maker set on dough cycle, and these were so easy. Also, I divided the dough into 12 instead of 8 so that they were more snack sized. To save the ones I couldn’t eat right away, I froze them, and put them back in the oven at 350 for 5 min for a quick snack.
Thanks so much for your comment, Sally! So glad you enjoyed the recipe :)
What’s the best way to make these ahead to save time and still turn out well? I’m making for an event but with work don’t have time to make them right before.
Hi, Meredith! To make these ahead of time you can make them all the way through, freeze them and then heat them in the oven as if you were making them fresh again!
I am so making these. One of my random pregnancy cravings = warm pretzels which I only buy if I happen to be at the mall. Thanks!
Living in Philly, we’re ALL about soft pretzels! Try a cheesesteak on a pretzel roll – yum!
Hi. I was wondering how well these keep? Obviously soft pretzels are best served warm. But, I was thinking of doing this for my son’s birthday party. Do you think they would do okay made the night before or would I need to make them the morning of the party? OR do they just get funky and stale pretty quick?
Thanks for your comment! I would definitely make these right before serving them, as they’re best warm and fresh.
Hi Courtney,
Thank you so much for your comment and for bringing this to my attention. I’ve updated the recipe to include the amount of yeast (1 package). Enjoy these pretzels, they are incredible!
This recipe looks great although i think its missing the amount of yeast needed in the recipe.
These look great. I love pretzel bread :)
Where does the 2/3 cup baking soda go? That seems like a lot!
It goes in with the water for the water bath!