Soft Pretzel Recipe

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July 19, 2025

Ingredient Notes + Variations

This soft pretzel dough is built on pantry basics, but a few smart ingredient choices make a difference. You’ll get structure from bread flour, richness from butter, and a beautiful golden color thanks to the baking soda bath and egg wash.

Coarse salt – Optional, but highly encouraged for that classic pretzel look and bite. If you want to get real fancy, opt for actual pretzel salt.

Bread flour – Higher protein content means chewier pretzels with structure. If you only have all-purpose flour, the texture might be a bit softer or less chewy, but nothing deal-breaking.

Top-down view of labeled baking ingredients on a marble surface, perfect for making soft pretzels—includes whole milk, bread flour, egg, water, brown sugar, coarse sea salt, instant yeast, baking soda, melted butter, and salt.

How to Make Soft Pretzels

You’re going to be surprised at how easy these are. The dough comes together in a stand mixer, and shaping pretzels is less fussy than it looks. If you’re more of a visual person, watch the video in the recipe card below. The baking soda bath is quick, the bake is fast, and the end result is totally worth it.

For full recipe details, including ingredients needed and measurements, see the printable recipe card down below.

Step 1: Mix the Dough + Let it Rise

combine milk, brown sugar, and yeast and proof

add flour to proofed yeast mixture

cover + allow to rise

Step 2: Shape into Pretzels

divide dough into 8 pieces

shape each piece into long ropes about 2 ft long

shape into pretzels + place on prepared baking sheet

How to shape into Pretzels: Lay the rope on your work surface and form it into a wide “U” shape, with the ends pointing upward. Take the two ends and cross them over each other once, then again, making a twist in the middle. Fold the twisted ends down toward the bottom of the “U,” pressing them gently onto the curved base to form the classic pretzel shape. The dough should stick to itself, but you can dab a little water if needed to help it stay in place.

Step 3: Second Rise + Prep Baking Soda Bath

cover + allow to rise

add water + baking soda to large pot

stir + heat to low boil

Step 4: Dip in Baking Soda Bath

dip both sides into boiling baking soda water for 5 seconds or less

allow excess water to drip off before placing on baking sheet

Fun fact: The baking soda bath works best when it’s hot. Boiling helps activate the alkaline reaction that gives pretzel buns their deep color and chewy crust.

Step 5: Brush with Egg Wash + Salt

whip egg + water together

brush on egg wash + sprinkle with sea salt

Pro Tip: I used a coarse sea salt, but they actually make fancy pretzel sea salt if you want to be extra. 🙂

Step 6: Bake + Butter

bake until golden brown + cooked through

brush cooked tops with melted butter

Step 7: Cool + Serve

cool on wire rack

serve with dipping sauce

Recipe Tips for Success

If the dough feels too sticky, add flour one tablespoon at a time.
Don’t skip the second rise. It’s what gives that light, fluffy texture.
Make sure your baking soda water is gently boiling, not aggressively bubbling.
Use a slotted spoon or spider to avoid soggy pretzels.
Brush with butter after baking for that mall-style flavor.

What to Serve with Soft Pretzels

Soft pretzels are super versatile, which means you’ve got options. Keep things classic with a cheesy dip or mustard, or go cozy with soup or chili. You can even swing sweet with a drizzle of fudge sauce. Here are a few favorite pairings that hit just right.

How to Make Queso Blanco – This creamy, flavorful dip was made for soft pretzels. It’s melty, cheesy, and slightly spicy in the best way.
Velveeta Jalapeno Cheese Dip– It’s rich, melty, and perfect for drizzling over just about anything.
White Chicken Chili – Cozy and creamy with just enough heat. Pretzels make a fun stand-in for cornbread.
Tomato Bisque Soup Recipe – Classic combo, but better. Dip your pretzel in this velvety soup for serious comfort food vibes.
Hot Fudge Sauce – Skip the salt and go sweet. Drizzle this over a buttered pretzel or serve it on the side for dipping.
Recipe for Caramel Sauce – one more sweet dip option for ya!

This recipe keeps it simple, delivers consistent results, and honestly just tastes better than anything from the freezer aisle. Printable recipe card can be found next.

Two soft pretzels on a white speckled plate, surrounded by bowls of yellow cheese sauce, mustard, and brown dipping sauce.

Soft Pretzel Recipe

Katie Cooksey

These Homemade Soft Pretzels are golden, chewy, and just the right amount of salty. They’re surprisingly easy to make and taste just like the ones from the mall—only better fresh from your oven.

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Print Recipe Pin Recipe

Prep Time 1 45

Cook Time 13

Total Time 1 58

Course Appetizer

Cuisine American, German

Servings

Calories 307 kcal

Ingredients

1 1/2 cups whole milk warm (107-111°F)
2 tablespoons brown sugar
2 1/4 teaspoons instant yeast 1/4 oz packet
1/4 cup butter melted and cooled
1 1/2 teaspoons salt
3 1/2 cups bread flour Plus up to 1/2 cup more if needed, I only needed 3 1/2 cups

for baking soda water bath-

4 cups water
1/4 cup baking soda

for egg wash-

1 large egg
splash water
coarse sea salt* for topping, optional

Instructions

In the bowl of a stand mixer, combine warm milk, brown sugar and yeast. Let sit for 5 minutes until yeast proofs (gets all bubbly).
Add 2 cups of flour into the bowl on top of the proofed yeast mixture. Stir on low using the dough hook. Once the flour has mostly incorporated, stir in melted butter and salt.
With stand mixer on, continue adding in flour, bit by bit, until dough is tacky but won't stick to your hands and the bowl is mostly clean (about 5-7 minutes). I used exactly 3 1/2 cups, but your dough could take less or more flour. The dough is ready when you press it gently with your finger and it springs back.
Remove dough and place in a clean well oiled bowl and cover with a tea towel or plastic wrap. Place in a warm area of the house and allow to rise for at least one hour. Your oven with just the oven light on is a perfect spot!
Prepare a large baking sheet with parchment paper sprayed with cooking spray or oil. Set aside.
Once the dough has doubled in size, dump onto a lightly floured surface without punching it down. We want it to stay fluffy.
Using a pizza cutter or pastry cutter, divide dough into 8 equal pieces.
Shape each piece of dough into a rope about 2 feet in length, using the palms of your hands. Gently roll the dough outward from the center to stretch the dough evenly. The rope should be slightly thicker in the center and thinner on the ends for a traditional look.
Then shape into pretzels. Here's how: Lay the rope on your work surface and form it into a wide “U” shape, with the ends pointing upward. Take the two ends and cross them over each other once, then again, making a twist in the middle.
Fold the twisted ends down toward the bottom of the “U,” pressing them gently onto the curved base to form the classic pretzel shape. The dough should stick to itself, but you can dab a little water if needed to help it stay in place.
Second rise: Cover with a tea towel or plastic wrap. Place in a warm area of the house and allow to rise for another 30-60 minutes until doubled in size.
Meanwhile, place the water and baking soda in a medium pot over high heat. Stir to combine well and bring to a gentle boil.
Preheat oven to 400° F.
Once pretzels have doubled in size, dip both sides into the gently boiling baking soda water bath, no longer than 5 seconds per side. Remove with a large slotted spoon or spider, allowing excess water to drip off before placing back on baking sheet.
In a small bowl whisk egg and splash of water together to create an egg wash. Brush tops with egg wash and sprinkle with coarse salt.
Bake at 400° F for 10-13 minutes or until golden brown and cooked through.
Optional: Brush with melted butter after removing from oven
Let pretzels cool slightly on a wire rack. Serve warm with beer cheese and spicy mustard or make them a sweet treat with caramel or chocolate dipping sauce.
Store in an airtight container once cooled.

Video

Notes

Fun fact: The baking soda bath works best when it’s hot—boiling helps activate the alkaline reaction that gives pretzel buns their deep color and chewy crust.

*I used a coarse sea salt, but they actually make fancy pretzel sea salt if you want to be extra. 🙂

Storage + Make Ahead Directions

Keep pretzels in an airtight container at room temp for up to 2 days for best soft texture.

Reheating: Warm baked pretzels in a 300° F oven or toaster oven for 5–7 minutes.

Make ahead: Prep and shape dough ahead of time, cover, and refrigerate overnight. Let come to room temperature before baking.

To freeze: After baking, cool completely and store in an airtight container or zip-top bag in the freezer for up to 2 months.

Nutrition

Calories: 307kcalCarbohydrates: 46gProtein: 10gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 44mgSodium: 1543mgPotassium: 170mgFiber: 2gSugar: 5gVitamin A: 286IUVitamin C: 0.01mgCalcium: 77mgIron: 1mg

Keyword soft pretzel, soft pretzels

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Soft Pretzel Recipe

Ingredient Notes + Variations