Name: Homemade Soft Pretzels
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3 1/2 cups (420 g) bread flour; 1 cup (240 ml) warm water (105–110°F / 40–43°C); 2 1/4 tsp (7 g) instant yeast; 1 tbsp sugar; 1 tsp salt; 2 tbsp melted butter; 1/2 cup (120 g) baking soda; 1 large egg; 1 tbsp water; Coarse salt for sprinkling

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There’s something deeply satisfying about pulling a warm, glossy soft pretzel from the oven — the crackle of coarse salt, the buttery smell, the tender, chewy inside. This Homemade Soft Pretzels recipe gives you that bakery-style result at home with straightforward ingredients and a few reliable techniques I use every time. After testing variations (different flours, proofing times, and baking soda baths), I settled on a method that consistently delivers soft, golden pretzels.

Why Make This Recipe

Flavor: Golden-brown crust with a rich, slightly tangy bite from the baking soda bath and buttery finish.
Texture: Chewy interior and slightly crisp exterior when baked at the recommended temperature.
Convenience: Uses pantry staples (flour, yeast, salt, sugar, baking soda) and comes together in about 90–100 minutes.
Versatility: Great for snacks, game day, parties, or a weekend baking project.
Personal insight: I love making these because a batch fills the house with warming smells and almost always disappears within an hour.

Recipe Overview

Prep time: 20 minutes active (plus 60–75 minutes proofing)
Cook time: 12–15 minutes per batch
Total time: About 1 hour 35 minutes (including proofing)
Servings: Makes 8 large pretzels (adjust easily for smaller sizes)
Difficulty: Medium — shaping and the baking soda bath need a little practice
Cooking method: Yeasted dough, brief alkaline (baking soda) bath, then oven-baked at 425°F (220°C)

My Experience Making This Recipe

I tested this method several times, varying proof times and baking soda strength to find a balance that gives a tender crumb without an overly dark crust. Early attempts either produced pale pretzels or ones that were too gummy inside; adjusting oven temperature and baking soda concentration solved both problems.

How to Make Homemade Soft Pretzels

Start by making a yeasted dough (about 3 1/2 cups / 420 g flour, 1 cup / 240 ml warm water at ~105–110°F / 40–43°C, 2 1/4 tsp / 7 g instant yeast, 1 tbsp sugar, 1 tsp salt, 2 tbsp melted butter). Knead until smooth and elastic (8–10 minutes by hand or 5–6 minutes in a stand mixer with a dough hook). Let it rise until doubled, about 60 minutes in a warm spot. Divide dough into 8 pieces, roll each into a ~20-inch rope, and shape into classic pretzels. Boil each pretzel 20–30 seconds per side in a pot of water with 1/2 cup (120 g) baking soda per 10 cups (2.4 L) water — this creates the characteristic color and flavor. Brush with an egg wash (1 large egg + 1 tbsp water), sprinkle coarse salt, and bake at 425°F (220°C) for 12–15 minutes until deep golden. Brush with melted butter when they come out for shine and extra flavor.

Expert Tips for Success

Use a thermometer: Measure water at about 105–110°F (40–43°C) for instant yeast activation without killing the yeast.
Prefer bread flour: I often use bread flour (12–13% protein) for chewier structure; all-purpose works fine for a softer crumb.
Control the baking soda bath: 1/2 cup baking soda per 10 cups water gives a good brown color in 20–30 seconds; don’t over-boil or the crust becomes gummy.
Shape consistently: Roll ropes to an even thickness so all pretzels bake evenly; a 20-inch rope makes large pretzels — shorten for snack sizes.
Equipment: A heavy pot for the bath, a slotted spatula to transfer pretzels, parchment-lined sheet pans, and an oven thermometer for accurate temperature.

How to Serve Homemade Soft Pretzels

Classic: Serve warm brushed with melted butter and sprinkled with coarse sea salt.
Dipping: Pair with mustard, and for something creamy try a homemade creamy cheese dip or beer-cheddar sauce.
Meal idea: Slice and fill with ham and Swiss for a pretzel sandwich, or serve with soup for a comforting dinner.
Presentation tip: Stack pretzels on a wooden board and place small bowls of dips around them for an inviting party display.

Storage and Reheating Guide

Room temperature: Store cooled pretzels in an airtight container or zip-top bag up to 48 hours to maintain softness.
Refrigerator: Keeps 3–4 days but may dry them; reheat to restore texture.
Freezing: Freeze baked pretzels individually wrapped in plastic and foil for up to 2 months. You can also freeze shaped pretzels after the baking soda bath on a tray, then transfer to freezer bags.
Reheating: From frozen, reheat in a 350°F (175°C) oven for 8–12 minutes wrapped in foil, or 12–15 minutes uncovered to recrisp the crust. Avoid microwaving if you want a crisp exterior; it will make them soft and chewy quickly.

Recipe Variations

Gluten-free: Use a high-quality gluten-free all-purpose flour blend with xanthan gum and add an extra egg or 1–2 tbsp milk for structure; shape gently and expect a slightly different chew.
Dairy-free: Substitute melted coconut oil or vegan butter for the butter; use a nondairy milk for brushing if avoiding egg (egg wash improves color but is optional).
Flavored: Brush with garlic-butter and sprinkle Parmesan; or add cinnamon-sugar after brushing with butter for a sweet version.
Quick method: For a no-boil shortcut, try the no-bake alkaline substitute of a short water-and-baking-soda spray just before baking (results vary; the traditional bath gives the best color and flavor).

Nutritional Highlights

Key benefits: Good source of quick carbs for energy — a satisfying snack after activity.
Considerations: Moderate-calorie treat; add protein-rich dips or serve with lean meats to balance the meal.
Allergens: Contains wheat (gluten) and usually egg and dairy (in wash and butter) — adjust as noted in variations. Portion control: one large pretzel per person is a reasonable serving.

Troubleshooting Common Issues

Pale pretzels: Increase the baking soda concentration (to the recommended 1/2 cup per 10 cups) or boil a few seconds longer and make sure oven is fully preheated to 425°F (220°C).
Gummy interior: Over-boiling or under-baking can cause gumminess; reduce boil time to 20–30 seconds and bake until a deep golden brown.
Flat or misshapen: The dough may be overproofed or rolled too thin; let dough rest briefly before shaping and keep ropes even in thickness.

Frequently Asked Questions

Q: Can I make the dough ahead and refrigerate it overnight?
A: Yes — shape the dough into a ball, place it in an oiled bowl, cover tightly, and refrigerate up to 24 hours. Remove 60–90 minutes before shaping to bring it back close to room temperature and finish the rise. Cold dough can develop more flavor, but allow time to relax for shaping.

Q: Why do we use a baking soda bath, and can I substitute lye?
A: The alkaline bath gelatinizes the surface starches, giving pretzels their brown color and distinct flavor. Food-grade lye yields the most authentic result but requires caution and protective gear; baking soda is a safe and easy household substitute that produces excellent results at home.

Q: Can I use active dry yeast instead of instant yeast?
A: Yes — dissolve 2 1/4 tsp active dry yeast in the warm water with the sugar and let it sit 5–10 minutes until foamy before mixing into the flour. Active dry yeast adds an extra step but produces the same rise.

Q: How do I get the interior soft while keeping the exterior slightly crisp?
A: Use bread flour for structure, proof until doubled (not overproofed), a quick baking soda bath, and bake at 425°F (220°C). Brushing with melted butter as soon as they come out keeps the crust tender but glossy; for crisper crust, skip the post-bake butter and bake a touch longer.

Conclusion

For more variations and step-by-step photos, I like comparing techniques from a few reliable sources: Easy Homemade Soft Pretzels – Sally’s Baking, How to Make Easy Homemade Buttery Soft Pretzels and Pretzel …, Homemade Soft Pretzels Recipe, Super Easy Homemade Soft Pretzels | Alexandra’s Kitchen, and Soft Pretzels (Easy Homemade Bread Recipe) – Fifteen Spatulas. These resources offer photo guides, alternate methods, and more flavor ideas to inspire your next batch. Enjoy baking — and don’t forget to share a warm pretzel with someone who’ll appreciate it.

Homemade Soft Pretzels