Homemade Soft Pretzels

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

This is a go-to snack recipe that I love making for family gatherings and casual evenings at home.

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

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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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 57 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 1215 minutes, until deep golden-brown.

Step 12:

Cool slightly on a wire rack before serving.

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

Check price on Amazon

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

Check price on Amazon

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Making these pretzels always brings back fond memories of baking with my kids on lazy weekends.

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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Bake lasagna, casseroles, and roasted dishes evenly, then serve straight from oven to table.

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Enjoy your homemade soft pretzels fresh for the best taste and texture.

Recipe FAQs

→ How do I achieve a soft, chewy interior?

Use warm water and active dry yeast to activate the dough, then knead thoroughly until elastic. Allow the dough to rise fully before shaping and boiling in baking soda solution to enhance texture.

→ Why is the baking soda bath important?

Dipping pretzels in boiling water with baking soda creates the signature crust by altering the surface pH, which also promotes browning during baking.

→ Can I add flavors to the pretzels?

Yes, for variations, skip the salt topping and coat the baked pretzels in melted butter and cinnamon sugar for a sweet option.

→ What’s the best way to store leftovers?

Keep leftover pretzels in an airtight container at room temperature for up to two days or freeze them. Reheat frozen pretzels at 350°F (175°C) for 5–7 minutes before serving.

→ Are these pretzels suitable for vegetarians?

Yes, these pretzels use vegetarian-friendly ingredients like butter and eggs but exclude any meat or animal-based rennet.