Homemade Soft Pretzels

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

I have made these pretzels numerous times and they always impress my family and friends with their authentic taste and texture.

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

Slice meats, cheeses, and bread evenly for sandwiches, charcuterie boards, and precise meal prep.

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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 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.

Slice meats, cheeses, and bread evenly for sandwiches, charcuterie boards, and precise meal prep.

Check price on Amazon

Slice meats, cheeses, and bread evenly for sandwiches, charcuterie boards, and precise meal prep.

Check price on Amazon

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My family gathers around the kitchen happily enjoying these pretzels fresh from the oven each time I make this recipe.

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

Calories 220 Total Fat 3 g Carbohydrates 42 g Protein 6 g per pretzel

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Prep ingredients, rinse produce, and dry dishes efficiently with a built-in workstation designed for streamlined cooking.

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Enjoy these soft pretzels warm fresh or reheated they make a delicious snack anytime.

Recipe Q&A

→ How long should I boil the pretzels before baking?

Dip each pretzel into boiling baking soda water for about 30 seconds to develop the distinctive crust before baking.

→ Can I prepare the dough in advance?

Yes, the dough can be made ahead and refrigerated after the first rise; bring it to room temperature before shaping.

→ What gives pretzels their unique crust?

Boiling the dough briefly in a baking soda solution creates the characteristic chewy and glossy crust.

→ How do I achieve the perfect soft interior?

Kneading the dough until smooth and allowing a full hour rise helps develop a soft and chewy interior.

→ What toppings work well besides coarse salt?

Try brushing with melted butter and dusting with cinnamon sugar for a sweet variation, or serve with mustard or cheese dips.