Soft Pretzel Recipe

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

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.

Course Appetizer

Cuisine American, German

Keyword soft pretzel, soft pretzels

Prep Time 1 45

Cook Time 13

Total Time 1 58

Servings

Calories 307kcal

Author Katie Cooksey

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.

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