Name: Homemade Soft Pretzels
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups (360 ml) warm water (105–110°F / 40–43°C); 2 1/4 tsp (one packet) active dry yeast; 1 tbsp sugar; 4 cups (480 g) all-purpose flour; 2 tsp salt; 2 tbsp softened butter; 4 cups water (for boiling); 1/2 cup baking soda; 1 egg (for egg wash); 1 tbsp water (for egg wash); Coarse salt (for sprinkling)

Jump to Recipe·Print Recipe

A Warm Welcome

Soft, golden-brown pretzels with a tender interior and a shiny, salty crust are one of my favorite home-baked treats. I’ve made this recipe dozens of times for family movie nights and neighborhood potlucks, and it reliably delivers that classic chewy texture. If you want a step-by-step guide and a dependable dough, start here — and for another take on homemade pretzels you can compare techniques with this related write-up: homemade soft pretzels.

Why Make This Recipe

Fresh-baked flavor beats store-bought every time — warm, salty, and slightly sweet.
Quick weeknight baking: active time is short and the dough is forgiving.
Great for gatherings — they’re handheld, shareable, and kid-friendly.
Flexible: pair with dips, stuff with cheese, or make sweet cinnamon versions.
Personal insight: I love how the baking-soda bath creates that unique glossy crust; it always makes guests ask for the recipe. For a creamy dip that pairs perfectly, check this pretzel dip guide: creamy cheese dip for soft pretzels.

Recipe Overview

Prep time: 20 minutes active (plus 45–60 minutes rise)
Cook time: 10–12 minutes per batch
Total time: about 1 hour 30 minutes
Servings: 8 large pretzels (or 12 smaller twists)
Difficulty: Easy–Medium (some shaping practice helps)
Method: Yeasted dough, proof, shape, quick baking-soda bath, egg wash, high-heat bake.

For a sweet-salty dessert pairing at a brunch, I often serve these with a fruit tart like this apricot cheesecake galette: apricot cheesecake galette.

My Experience Making This Recipe

I tested this recipe across different flours and ovens to find consistent timing and texture. I learned that using lukewarm water (105–110°F / 40–43°C) and not overflouring the dough makes the biggest difference for chew. I also adapted the shaping step so beginners can make clean loops without tearing — simple patience and light hands matter.

For perspective on working with other yeasted doughs, I compared texture notes while making dumplings like these homemade kreplach: best kreplach recipe.

How to Make Homemade Soft Pretzels

Start by mixing 1 1/2 cups (360 ml) warm water, 2 1/4 tsp (one packet) active dry yeast, and 1 tbsp sugar. Let sit 5 minutes until foamy. Add 4 cups (480 g) all-purpose flour, 2 tsp salt, and 2 tbsp softened butter; knead 5–7 minutes until smooth and slightly tacky (use a stand mixer with dough hook or knead by hand). Proof in a greased bowl, covered, until doubled (45–60 minutes). Divide into 8 pieces, roll each to a 24-inch rope, and shape into pretzels.

Bring 4 cups water and 1/2 cup baking soda to a simmer. Boil each pretzel 20–30 seconds per side, lift with a slotted spatula, drain on a rack, brush with an egg wash (1 egg + 1 tbsp water), sprinkle coarse salt, and bake on a parchment-lined sheet at 450°F (230°C) for 10–12 minutes until deep brown. Expect a glossy crust, soft interior, and strong pretzel aroma.

Expert Tips for Success

Use a thermometer: water at 105–110°F (40–43°C) wakes yeast without killing it.
Don’t overflour: a slightly tacky dough yields a chewier crumb; add flour 1 tbsp at a time.
Baking-soda bath is key: it raises pH and gives the glossy, deep-brown crust — don’t skip it.
Egg wash vs. milk: egg wash gives the classic shiny finish; milk produces a softer sheen if you avoid eggs.
Equipment: a stand mixer speeds kneading, a kitchen scale ensures consistent dough, and a slotted spatula makes safe transfers from the bath.

How to Serve Homemade Soft Pretzels

Classic: serve warm with coarse sea salt and a ramekin of whole-grain mustard or beer cheese. I often pair them with cold tomato juice for a hearty snack: bold tomato juice.
Sweet version: brush with melted butter and toss in cinnamon-sugar; serve with cream cheese glaze.
Stuffed: wrap a cheese stick inside the rope before shaping for a gooey center — great for parties.
Presentation tip: serve on a wooden board with small bowls of three dips for variety and visual appeal.

Storage and Reheating Guide

Room temperature: store cooled pretzels in an airtight container or zip-top bag for up to 48 hours — they’re best eaten the first day.
Freezing: wrap individually in plastic wrap and freeze in a freezer bag for up to 2 months. Thaw at room temperature.
Reheating: re-crisp in an oven or toaster oven at 350°F (175°C) for 6–8 minutes from thawed, or 10–12 minutes from frozen. Avoid microwaving for more than 15–20 seconds; it makes them gummy.

Recipe Variations

Whole wheat: replace half the flour with whole-wheat flour and add 1–2 tbsp honey for moisture; dough will be denser.
Dairy-free: swap butter for neutral oil (2 tbsp) and use dairy-free margarine for brushing.
Gluten-free: use a cup-for-cup gluten-free blend with 1 tsp xanthan gum and handle gently; proofing may be shorter.
Flavored crusts: top with sesame seeds, everything-bagel seasoning, or garlic-parsley butter after baking.

Nutritional Highlights

Carbohydrate-rich: these are energy-dense, so one large pretzel is a hearty snack — estimate ~300–400 kcal depending on toppings and dips.
Sodium: coarse salt and the baking-soda bath contribute sodium; reduce surface salt if watching intake.
Allergens: contains wheat and typically egg (if you use egg wash) and dairy (if butter is used). Offer egg/dairy-free options when needed and note portion sizes for balancing meals.

Troubleshooting Common Issues

Dense pretzels: likely underproofed or too much flour; allow a full rise until doubled and measure flour by weight.
Pale crust: bath wasn’t hot enough, baking soda quantity was off, or oven too cool — preheat oven to 450°F and simmer the bath.
Tearing while shaping: the dough needs rest; let pieces relax 5–10 minutes before shaping and avoid overstretching.

Frequently Asked Questions

Q: Do I have to boil pretzels before baking?
A: Yes — the short simmer in a baking-soda solution changes surface pH and gives the crust its characteristic color and chew. Boiling also helps the crust set quickly when it hits the hot oven.

Q: Can I make the dough ahead and refrigerate it?
A: Absolutely. After first rise, refrigerate the dough (covered) for up to 24 hours; it will continue to slowly ferment, which develops flavor. Bring to room temperature before shaping for easier handling.

Q: How can I get a glossy, deeply browned crust every time?
A: Use a proper baking-soda bath (about 1/2 cup baking soda to 4 cups water), brush with an egg wash, and bake on a preheated sheet at 450°F (230°C). A well-calibrated oven helps — use an oven thermometer.

Q: Is there a reliable gluten-free version?
A: For best results use a cup-for-cup gluten-free flour blend that includes xanthan gum, and reduce water slightly. Expect a different texture — tender rather than chewy — but you can still achieve good flavor and shape.

Conclusion

If you want another reliable step-by-step reference and slightly different technique notes, see this external guide: Easy Homemade Soft Pretzels – Sally’s Baking.

Homemade Soft Pretzels