Homemade Soft Pretzels

Warm, golden-brown pretzels with a soft, chewy interior and classic salty crust perfect for snacking or sharing.

I first made these pretzels to enjoy a warm snack with my family, and they quickly became a favorite at our gatherings.

Ingredients

• Dough: 1 ½ cups (360 ml) warm water (about 110°F/43°C), 2 ¼ tsp (7 g, 1 packet) active dry yeast, 1 tbsp (12 g) granulated sugar, 4 cups (500 g) all-purpose flour, 1 tsp (6 g) fine sea salt, 2 tbsp (28 g) unsalted butter melted
• Boiling & Topping: 10 cups (2.4 L) water, ⅔ cup (90 g) baking soda, 1 egg yolk beaten with 1 tbsp water, Coarse sea salt for sprinkling

Instructions

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Step 1:

In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.

Step 2:

Add flour, salt, and melted butter. Mix with a wooden spoon until a shaggy dough forms.

Step 3:

Turn dough onto a floured surface and knead for 5–7 minutes until smooth and elastic.

Step 4:

Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

Step 5:

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper.

Step 6:

In a large pot, bring 10 cups water and baking soda to a boil.

Step 7:

Punch down the dough and divide into 8 equal pieces. Roll each into a 20-inch (50 cm) rope.

Step 8:

Shape each rope into a pretzel: form a U, twist the ends twice, then press onto the bottom of the U.

Step 9:

Carefully dip each pretzel into the boiling baking soda solution for 30 seconds use a slotted spatula to transfer to prepared baking sheets.

Step 10:

Brush pretzels with egg wash and sprinkle generously with coarse salt.

Step 11:

Bake for 12–15 minutes, until deep golden-brown.

Step 12:

Cool slightly on a wire rack before serving.

Easily open jars, bottles, and cans while cooking, making meal prep smoother and less frustrating.

Check price on Amazon

Easily open jars, bottles, and cans while cooking, making meal prep smoother and less frustrating.

Check price on Amazon

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These pretzels create wonderful family moments especially when shared fresh out of the oven.

Required Tools

Large mixing bowl, Measuring cups and spoons, Wooden spoon, Stand mixer with dough hook (optional), Large pot, Slotted spatula, Baking sheets, Parchment paper, Pastry brush

Allergen Information

Contains Wheat (gluten), Eggs, Milk (butter). May contain traces of nuts or soy if ingredients are processed in shared facilities Always double-check labels for allergens.

Nutritional Information

Per pretzel Calories: 220, Total Fat: 3 g, Carbohydrates: 42 g, Protein: 6 g

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Season soups, salads, meats, and vegetables evenly while cooking with quick, one-handed grinding.

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Enjoy your homemade pretzels fresh and share the joy with friends and family.

Recipe FAQs

→ What makes pretzels soft and chewy?

The combination of yeast fermentation and boiling the shaped dough in a baking soda solution creates the signature soft, chewy texture inside with a slightly crisp crust.

→ Why is the dough boiled before baking?

Boiling in a baking soda bath gives pretzels their distinctive crust and chewy texture by altering the dough’s surface before it bakes.

→ How can I store leftover soft pretzels?

They can be frozen after baking and reheated in an oven at 350°F (175°C) for 5–7 minutes to restore freshness.

→ What toppings can I use besides coarse salt?

For a sweet twist, brush with melted butter after baking and sprinkle cinnamon sugar. Mustard and cheese dips also complement the flavor well.

→ Can I make the dough ahead of time?

Yes, after kneading and shaping, the dough can be refrigerated for slow rise or rolled and shaped just before boiling and baking.