Move over store-bought pretzels; these Homemade Soft Pretzels are the best. They’re soft and chewy inside with a golden-brown crust and a generous sprinkle of pretzel salt. Serve with your favorite mustard or cheese sauce for a perfect savory snack.
Table of Contents
- Homemade Soft Pretzels Recipe – A Brief Overview
- Recipe Ingredients
- Substitutions
- The Best Baking Tools
- How to Make the Recipe
- Recipe FAQs
- More Delicious Treats to Try!
- Homemade Soft Pretzels Recipe
Homemade Soft Pretzels Recipe – A Brief Overview
This soft pretzel recipe comes from an old family cookbook and delivers classic flavor with very few ingredients. The dough is quick to prepare, and the results beat store-bought pretzels every time.
Bread flour gives these pretzels a tender, chewy interior and a slightly crusty exterior. The signature color and slight chew come from a short baking soda bath before baking. After the bath, an egg wash boosts shine and helps the pretzel salt adhere.
They’re excellent as a snack or used as sandwich rolls—try a grilled ham and cheese on a pretzel for a savory twist.
Recipe Ingredients
This recipe is easy and uses straightforward pantry staples.
- Bread Flour. Preferred for higher protein content that improves chew and structure, but all-purpose can be substituted.
- Water. Lukewarm water for the dough and additional water for the baking soda bath.
- Instant Quick Rise Yeast. Convenient and fast-acting; active dry yeast can be used with longer rise times.
- Salt. Enhances flavor and strengthens gluten.
- Granulated Sugar. Adds a touch of sweetness to balance flavor.
- Baking Soda. Used only in the boiling bath—do not add to the dough.
- Egg Yolk. Mixed with water and brushed on for color and shine.
- Pretzel Salt. Use coarse pretzel or kosher salt—not table salt.
Quantities and the full method are provided in the recipe card below.
Substitutions
All-Purpose Flour: You can substitute all-purpose flour for bread flour in equal measure, though texture will be slightly less chewy.
Active Dry Yeast: If you only have active dry yeast, use it but allow roughly double the rise time.
Sugar: The granulated sugar is optional; omit if you prefer a less-sweet dough.
Seasoning: Swap pretzel salt for everything bagel seasoning for a different, savory finish.
The Best Baking Tools
Tools that make the process smoother:
- Stand mixer with a dough hook or a large bowl and a dough whisk if mixing by hand.
- Silicone baking mats (recommended) or parchment paper—if using parchment, lightly spray to prevent sticking.
- Baking sheets—two large sheets work well.
- Bench scraper or sharp knife to divide the dough.
- Large pot for the baking soda bath.
- Fine mesh strainer or flat slotted spatula to remove pretzels from the bath.
- Wire cooling rack to cool pretzels before serving.
- Oven thermometer to ensure accurate oven temperature.
How to Make the Recipe
The following is a concise overview. See the recipe card below for full details.
Step 1 — Make the Dough: Whisk lukewarm water, yeast, salt, and sugar together. Add bread flour and mix until combined. Knead with a dough hook or by hand for 4–7 minutes until the dough is smooth and slightly tacky.
Step 2 — Rest: Shape the dough into a ball, cover with a clean towel, and let rest 15–20 minutes.
Step 3 — Preheat & Prep: Preheat oven to 450°F and position a rack just above center. Line two baking sheets with silicone mats or sprayed parchment.
Step 4 — Baking Soda Bath: In a large pot, combine 8 cups water and 1/4 cup (4 tbsp) baking soda. Bring to a boil. Prepare the egg wash (1 egg yolk + 1 tbsp water).
Step 5 — Shape: Divide dough into 8 pieces. Roll each to about 24 inches, form into pretzel shapes, and place on prepared sheets.
Step 6 — Bath Each Pretzel: Boil each pretzel for no more than 30 seconds (use a timer). Remove with a fine mesh strainer or slotted spatula, let excess water drip off, and return to the baking sheet.
Step 7 — Finish & Bake: Brush with egg wash, sprinkle with pretzel salt, and bake 12–14 minutes until shiny and medium golden brown. Transfer to a wire rack to cool slightly before serving.
Recipe FAQs
Yes. All-purpose flour will work but the pretzels will be slightly less chewy because it has less protein than bread flour.
The alkaline baking soda bath creates the characteristic deep golden-brown color and contributes to the chewy exterior. Skipping it results in a paler, less authentic pretzel crust.
Silicone mats are preferred because they prevent sticking and reduce waste. If using parchment, lightly spray it so the pretzels don’t stick.
Yes. Once cooled, wrap each pretzel in plastic wrap and place them in a sealed container or freezer bag for up to one month. Reheat in a 350°F oven for 10–12 minutes.
More Delicious Treats to Try!
Single Layer Carrot Cake
Super Soft Molasses Cookies
The Best Salted Pecan Pie Brownies
Apple Cider Whoopie Pies
Homemade Soft Pretzels
Ingredients
Homemade Soft Pretzels
- 1 1/2 cups Lukewarm Water
- 2 1/4 tsp Instant Quick Rise Yeast (1 packet)
- 1 tsp Salt
- 1 tbsp Granulated Sugar
- 4 cups Bread Flour
Baking Soda Bath
- 8 cups Water
- 4 tbsp Baking Soda
Egg Wash
- 1 Large Egg Yolk
- 1 tbsp Water
Topping
- 2 tbsp Pretzel Salt
Instructions
- In a mixing bowl, whisk together lukewarm water, instant yeast, salt, and granulated sugar. Let sit 1–2 minutes.
- Add the bread flour and mix with a dough hook on low until the dough forms, then increase speed and mix 4–5 minutes until smooth and slightly tacky. Alternatively, mix until combined and knead by hand 5–7 minutes.
- Shape into a ball, cover with a clean towel, and let rest 15–20 minutes.
- Preheat oven to 450ºF with the rack set just above center. Line two baking sheets with silicone mats or lightly sprayed parchment.
- Prepare the baking soda bath by combining water and baking soda in a large pot and bringing it to a boil. Mix the egg wash (egg yolk + water) and set aside.
- Divide the dough into 8 equal pieces. Roll each piece to about 24 inches, shape into pretzels, and place on the prepared baking sheets.
- Boil each pretzel in the baking soda bath for no more than 30 seconds. Remove with a fine mesh strainer or slotted spatula, drain briefly, and return to the baking sheet.
- Brush with egg wash, sprinkle with pretzel salt, and bake 12–14 minutes until shiny and medium golden brown.
- Transfer to a wire rack to cool slightly before serving.
- Store in a sealed container at room temperature up to 3 days (revive in the microwave 10–15 seconds). To freeze, cool completely, wrap individually, place in a sealed bag, and keep up to 1 month. Reheat in a 350ºF oven for 10–12 minutes.
Video
Notes
Prep time includes mixing, resting, shaping, and the baking soda bath. If your stovetop boils quickly you can boil the baking soda bath after shaping. If freezing, wait to add pretzel salt until reheating; brush lightly with water, add salt, and bake.
I recommend using an oven thermometer to ensure accurate oven temperature for best results.
Nutrition
Calories: 250 kcal | Carbohydrates: 48 g | Protein: 9 g | Fat: 2 g | Sodium: 3695 mg
Nutritional information is an estimate and will vary based on ingredients used.
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