Homemade Soft Pretzels

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

I love making these pretzels because they bring back fond memories of cozy family gatherings and sharing snacks fresh from the oven.

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

Quickly chop vegetables, blend sauces, and prepare dips or dressings for fast, everyday meal prep.

Check price on Amazon

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.

Quickly chop vegetables, blend sauces, and prepare dips or dressings for fast, everyday meal prep.

Check price on Amazon

Quickly chop vegetables, blend sauces, and prepare dips or dressings for fast, everyday meal prep.

Check price on Amazon

Save Pin

Making these pretzels always brings my family together in the kitchen filling the house with a warm inviting aroma.

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

Save Pin

Make crepes, pancakes, tortillas, and omelets evenly with quick heating and precise temperature control.

Check price on Amazon

Enjoy your homemade soft pretzels fresh or reheated for that perfect snack time treat every time.

Recipe FAQs

→ How does boiling in baking soda affect the pretzels?

Boiling in a baking soda solution gives pretzels their characteristic chewy crust and deep golden color by setting the dough's surface before baking.

→ Can I prepare the dough in advance?

Yes, you can prepare the dough ahead and refrigerate it after the initial rise, allowing flavors to deepen before shaping and baking.

→ What is the role of egg wash before baking?

Brushing with egg wash enhances the pretzels' glossy finish and helps the coarse salt adhere firmly to the crust.

→ How should pretzels be stored after baking?

Once cooled, store pretzels in an airtight container at room temperature for up to two days or freeze for longer preservation.

→ Are there variations to the classic pretzel topping?

Yes, skipping salt and coating baked pretzels with melted butter and cinnamon sugar offers a sweet alternative to the classic salty crust.