Soft and Chewy Homemade Pretzels
Forget store-bought pretzels, because these homemade soft pretzels are the best! They are soft and chewy inside, with a golden brown outside and a sprinkle of pretzel salt on top.
- Prep
- 40 mins
- Cook
- 14 mins
- Makes
- 8 servings
Forget store-bought pretzels, because these Homemade Soft Pretzels are the best! They are soft and chewy inside, with a golden brown outside and a sprinkle of pretzel salt on top. Serve them with your favorite mustard or cheese sauce for a savory snack you will love!
Why You Will Love This Recipe
Today I am taking a little detour from sweets to share this Homemade Soft Pretzels recipe! I found it in an old cookbook from the ’70s that belonged to my late Grammy.
This recipe uses very few ingredients, comes together quickly, and tastes better than any store-bought pretzel!
Bread flour is the key ingredient in this soft pretzel recipe, giving it a soft, chewy texture. The baking soda bath helps with both the texture and the signature golden brown color. It takes less than 30 seconds (per pretzel) and leaves your soft pretzels tasting incredible. Brush on a little egg wash to boost the color, and don’t forget the pretzel salt!
Besides enjoying them as a snack, these pretzels make excellent sandwich bread. I made grilled ham and cheese sandwiches with them and a little spicy mustard, and wow, they were so good!
You can find this recipe in my savory treats and bread categories. Enjoy!
What readers have to say:
These pretzels were a big hit! My whole family loved them. I flipped most of them halfway through boiling, and the flipped ones turned out best. I also made a cheese sauce to go with them, which made them extra special. Highly recommend!
– Martine
What You Need
This homemade soft pretzel recipe is really easy to make and needs only the following ingredients.
- Bread Flour. I recommend the King Arthur brand, but use whatever brand you like best! It has a higher protein percentage than all-purpose flour, which gives these pretzels a fluffier inside and a crustier outside.
- Water. This is needed for both the pretzel dough and the baking soda bath.
- Instant Quick Rise Yeast. I recently bought some Red Star brand at Walmart and really like it.
- Salt. It boosts flavor and tightens the dough’s gluten structure.
- Granulated Sugar. In this soft pretzel recipe it adds a little sweetness to the dough.
- Baking Soda. Used only for the baking soda bath. Do not add it to the pretzel dough.
- Egg Yolk. Whisk this with a little water for the egg wash, which goes on the tops of the soft pretzels after the baking soda bath.
- Pretzel Salt. Just as I am a sweets girl, I love my salt too, and pretzel salt is the right choice here. Do not use table salt.
Quantities and step-by-step instructions are in the recipe card below.
Substitutions
All-Purpose Flour. I prefer bread flour for these soft pretzels because it has more protein, but you can use the same amount of all-purpose flour instead. Keep in mind that the texture and taste may differ from bread flour.
Active Dry Yeast. I did not test this recipe with active dry yeast, but you can use it in place of the instant quick-rise yeast. The rise time will be doubled.
Granulated Sugar. Since the sugar only lightly sweetens the dough, you can leave it out if you prefer.
Everything Bagel Seasoning. Use this in place of the salt. My seasoning came from ALDI, but most grocery stores should carry it.
The Best Baking Tools
Here are the tools you will need to make these easy homemade soft pretzels.
- Stand mixer with dough hook. Or use a large mixing bowl and a dough whisk.
- Silicone baking mats. Parchment paper works too, but you will need to lightly spray the tops with a flour-based baking spray or a non-stick cooking oil spray so the pretzels do not stick. Silicone mats are also nice because they produce less waste.
- Baking sheets. You will need two large baking sheets.
- Bench Scraper. Use either a bench scraper or a sharp knife to cut the dough into sections.
- Large Pot. You will need this for the baking soda bath.
- Fine Mesh Strainer or Flat Slotted Spatula. Use this to lift the pretzels out of the boiling baking soda bath. It also helps drain off any extra liquid that drips from the pretzels.
- Wire Cooling Rack. A wire rack lets the pretzels cool a bit before you dig in!
- Oven Thermometer. I recommend an oven thermometer for all my recipes. They are inexpensive and make sure your oven is heating to the right temperature!
How to Make the Recipe
This is only a brief overview of how to make these easy homemade soft pretzels. For the full detailed recipe, scroll down to the recipe card.
Step 1. Make the Pretzel Dough. You can use your stand mixer or a mixing bowl and dough whisk for this. Mix the lukewarm water, yeast, salt, and sugar together.
Let it sit for a minute or two, then add the bread flour. Once everything is fully combined, you can knead the dough with the mixer and dough hook on medium speed, or knead it by hand for 4-5 minutes until it is soft and smooth.
Step 2. Prepare the Baking Soda Bath. You will need a large pot, 8 cups of water, and 1/4 cup of baking soda (yes, that amount is correct). Stir it together and bring it to a boil.
Step 3. Shape Your Pretzels. Cut the dough into 8 equally sized sections. If they are not 100% equal, that is fine. If you are very particular, cut and weigh each section. Roll each one out to 24 inches (like a long rope), then shape it into a pretzel. See the images above or the video below for how to shape them.
Step 4. Give the Pretzels a Bath. Because of their size, I added only one pretzel at a time, but you can add up to 2. Use a timer and leave them in for no more than 30 seconds. They will puff up a little, and you will not be able to reshape them after this step.
Use a fine mesh strainer or a flat slotted spatula to remove the pretzels. I do not recommend tongs, since the pretzels will still be soft. Drain off any excess water, then set the pretzel back on the baking sheet.
Step 5. Time to Bake. Brush on the egg wash, sprinkle with pretzel salt, then bake!
Common Questions
Can I use all-purpose flour in place of bread flour?Yes, but since all-purpose flour has a lower protein percentage, you will not get the same chewy texture.
Why do I have to put my soft pretzels in the baking soda bath?The baking soda bath may seem like a hassle, but it is important! It is a quick alkaline bath that gives the pretzels their signature medium golden-brown color and soft, chewy texture. Skip it, and your pretzels will come out pale and less tasty.
Silicone mats or parchment paper–which one is best for baking soft pretzels?I highly recommend silicone mats. Parchment paper is fine, but you will need to spray the tops with a flour-based baking spray or a non-stick vegetable oil cooking spray. Silicone mats also create less waste.
Can I freeze homemade soft pretzels?Yes, and it is easy! Wrap each cooled soft pretzel in plastic wrap, place it in a tightly sealed container or Ziploc bag, and freeze it for up to 1 month.
If you make this Homemade Soft Pretzels recipe or any other recipe on my website, please leave a star rating and share what you thought in the comments below. Thanks for stopping by!
Soft and Chewy Homemade Pretzels
These homemade soft pretzels beat store-bought every time. Soft and chewy inside, golden brown outside, and topped with pretzel salt. Pair them with mustard or cheese sauce for a savory snack.
- Prep
- 40 mins
- Cook
- 14 mins
- Makes
- 8 servings
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
Method
- In the mixing bowl of a stand mixer, whisk together the lukewarm water, instant yeast, salt, and granulated sugar. Let it sit for 1-2 minutes.
- Add the bread flour and, using the dough hook, mix on low speed until the dough forms. Raise the speed to medium and keep mixing for another 4-5 minutes, until the dough is soft, smooth, and pulls easily away from the sides. If the dough is still sticky, add 1-2 more tablespoons of bread flour. Or, mix until just combined, transfer to a clean, lightly floured work surface, and knead by hand for 5-7 minutes until smooth and soft.
- Shape the dough into a ball, cover it with a clean kitchen towel, and let it rest for 15-20 minutes.
- While the dough rests, move an oven rack to the 2nd level (just above center) and preheat the oven to 450ºF. Prep 2 baking sheets lined with silicone baking mats (highly recommended) or parchment paper lightly sprayed with a flour-based baking spray or non-stick oil spray, since the pretzels will stick without it.
- Before shaping the pretzels, prepare the baking soda bath by adding the water and baking soda to a large pot, stirring, then bringing it to a boil. While it heats, I also whisk the egg wash together and set it aside.
- Using a bench scraper or sharp knife, cut the pretzel dough into 8 equally sized pieces. I cut mine the way I would cut triangular scones. You can also cut and weigh each piece to make sure they match.
- On a clean work surface, roll one piece of dough out to 24 inches long. Overlap the two ends to form a teardrop shape. Twist them together once, then fold the twist over so the ends just pass the bottom of the pretzel (see the images and/or video for guidance). Press gently where they meet to seal. Place the pretzel on the prepared baking sheet, then repeat until all are shaped.
- Place 1 pretzel into the boiling baking soda bath and leave it for no more than 30 seconds (use a timer). Lift it out with a fine mesh strainer or flat slotted spatula, letting any excess liquid drip off, then return it to the baking sheet. The pretzels will puff up slightly in the bath and can no longer be reshaped. Repeat until all 8 pretzels have had their bath.
- Brush on the egg wash and sprinkle with pretzel salt.
- Bake for 12-14 minutes at 450ºF, until the pretzels are a nice shiny, medium golden brown.
- Move them to a wire cooling rack to cool slightly before serving with your favorite mustard and/or cheese sauce.
- Homemade soft pretzels keep in a well-sealed container at room temperature for up to 3 days. Reheat them in the microwave for 10-15 seconds to bring them back to life. They also freeze beautifully! Let the pretzels cool completely, wrap them in plastic wrap, and place them in a sealed container or Ziploc bag. To reheat, bake them in a 350ºF preheated oven for 10-12 minutes. Frozen pretzels keep for 1 month.
Baker’s notes
- The prep time above includes making the dough, letting it rest, shaping the pretzels, and the baking soda bath. If you use an induction cooktop that boils water within 5 minutes, you can wait to start the bath until after you have shaped the pretzels. With all my recipes, I highly recommend an oven thermometer to make sure your oven reaches the correct temperature. Do not rely only on the oven preheat beep! If you want to make them ahead and freeze them, hold off on adding the pretzel salt until just before reheating. When ready to reheat, brush a little water on the tops of each pretzel, sprinkle with pretzel salt, and bake.
