Homemade Soft Pretzels

These Easy Homemade Soft Pretzels are golden, chewy, and buttery with that unmistakable pretzel flavor and texture. With just a short resting time and simple ingredients, you can have a batch of warm, freshly baked pretzels in under an hour. Perfect for dipping, sharing, or snacking, they’re an unbeatable treat whether you’re a first-time baker or a seasoned pro.

Why You’ll Love This Recipe

• Simple ingredients — nothing fancy required

• Quick preparation with minimal rise time

• Beginner-friendly with step-by-step shaping

• Iconic chewy crust and soft interior

• Versatile — serve sweet or savory

• Kids and adults both love them

• Great for parties, game day, or snacking

• Easy to freeze and reheat

• Customizable with toppings like salt, cheese, or cinnamon sugar

• Pairs perfectly with dips like mustard or cheese sauce

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 and 1/4 teaspoons instant or active dry yeast (1 packet)
1 tablespoon brown sugar or granulated sugar
1 and 1/2 cups warm water (about 100°F/38°C)
1 tablespoon unsalted butter, melted and slightly cooled
1 teaspoon salt
3 and 3/4 to 4 cups all-purpose flour, spooned and leveled
Coarse salt, for topping

For the baking soda bath:
1/2 cup baking soda
9 cups water

Directions

1. Activate the yeast: In a large bowl, whisk yeast and sugar into the warm water. Cover and let sit for 1 minute.

2. Mix the dough: Add melted butter and salt. Stir in 3 cups of flour. Add remaining flour 1/4 cup at a time until the dough is slightly tacky and pulls away from the bowl sides.

3. Knead the dough: Knead for 3–5 minutes by hand or with a dough hook until soft and slightly springy. If the dough tears easily or sticks too much, knead in a little more flour.

4. Rest the dough: Shape into a ball, cover with a towel, and let rest for 10–30 minutes. Meanwhile, preheat oven to 400°F (204°C) and prepare the baking soda bath.

5. Shape the pretzels: Cut the dough into 12 equal pieces (about 75g each). Roll each into a 20–22 inch rope. Shape into a pretzel by forming a U, twisting the ends, and pressing them down.

6. Boil the pretzels: Boil water and baking soda. Gently lower 1–2 pretzels at a time into the bath for 20–30 seconds. Remove with a slotted spatula and place on prepared baking sheets.

7. Bake: Sprinkle pretzels with coarse salt. Bake for 12–15 minutes until dark golden brown.

8. Serve: Enjoy warm as is or with your favorite dipping sauce like cheese or mustard.

Servings and timing

Servings: 12 pretzels
Prep time: 25 minutes
Cook time: 15 minutes
Total time: 40 minutes

Variations

• Pretzel Bites: Cut dough into 1-inch pieces, boil, and bake for bite-sized snacks.

• Cinnamon Sugar Pretzels: Skip the salt. After baking, brush with melted butter and dip in cinnamon sugar.

• Stuffed Pretzels: Roll small pieces of cheese into the dough before shaping.

• Pretzel Dogs: Wrap dough around hot dogs before boiling and baking.

• Cheesy Topping: Sprinkle shredded cheese over the top before baking.

• Vegan Version: Omit the butter or use a plant-based alternative.

• Herbed Pretzels: Add dried herbs like rosemary or thyme to the dough.

• Spicy Pretzels: Add red pepper flakes or brush with hot sauce before baking.

• Gluten-Free: Use a 1:1 gluten-free flour blend (results may vary).

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.

• Freezing: Freeze unsalted baked pretzels for up to 3 months.

• To Reheat from Frozen: Bake at 350°F for 20 minutes or microwave briefly until warm.

• Make Ahead: Dough can be refrigerated for up to 1 day or frozen for up to 3 months. Thaw in fridge overnight before shaping.

• Reheating Tip: Brush with water and sprinkle with salt before baking to revive the crust.

FAQs

Why use a baking soda bath for pretzels?

The baking soda bath gives pretzels their signature chewy texture, deep color, and distinct flavor. It’s a crucial step that shouldn’t be skipped.

Can I skip the baking soda bath?

Yes, but the pretzels will be more like soft rolls. If skipping, brush with an egg wash for shine and to help toppings stick.

What if my dough is too sticky?

Add flour 1 tablespoon at a time during kneading until the dough is soft but not overly sticky.

Can I make these into pretzel knots or other shapes?

Absolutely. You can twist the dough into knots, sticks, bites, or even rolls.

How do I keep pretzels from becoming soggy?

Don’t salt them before storing. Salt draws moisture out, which softens the crust. Add salt just before reheating and serving.

Do I need a stand mixer to make these?

No, you can mix and knead the dough by hand with a wooden spoon and a floured surface.

Can I use whole wheat flour?

Yes, substitute up to half of the all-purpose flour with whole wheat flour. The texture will be slightly denser.

How do I know if my dough is kneaded enough?

Use the “windowpane test.” Stretch a small piece—if it’s thin enough to see light through without tearing, it’s ready.

Can I refrigerate the dough overnight?

Yes. Refrigerate covered dough for up to 24 hours. Allow to warm slightly before shaping.

What should I serve with soft pretzels?

Serve with mustard, cheese sauce, hummus, or even peanut butter for dipping.

Conclusion

These Easy Homemade Soft Pretzels are the perfect blend of chewy, salty, and soft, with that classic bakery-style flavor made right in your own kitchen. Whether you’re baking for a party, a snack, or just because you’re craving something warm and comforting, this pretzel recipe is guaranteed to impress. Once you master this foolproof dough, the flavor and shape possibilities are endless.

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