Homemade soft pretzels are warm, chewy, and deeply satisfying—perfect for snack time or a casual party. I’ve made these dozens of times, tuning the dough and baking bath for a reliably glossy, dark crust and tender interior. For an extra reference on method variations, check this soft pretzels guide I often compare notes with: soft pretzels.
Why Make This Recipe
- Deliciously chewy with a shiny, brown crust from a baking soda bath that you control at home.
- Fast enough for weeknight baking: you can have pretzels ready in about 1.5 hours.
- Customizable — top with coarse salt, sesame seeds, or cinnamon sugar for sweet-salty variety; I often change toppings to match the occasion.
- Great for gatherings: they’re shareable, portable, and pair well with dips and drinks. I love this recipe because the dough is forgiving and teaches good shaping technique.
- If you want a slightly different approach, this classic soft pretzel recipe offers another take on shaping and bake times: classic soft pretzel recipe.
Recipe Overview
- Prep time: 30–40 minutes (including rise)
- Cook time: 12–15 minutes per batch
- Total time: 1 hour 30 minutes (includes proofing)
- Servings: 8 medium pretzels
- Difficulty: Easy–Medium (basic yeast handling and shaping)
- Method: Yeasted dough, brief proof, shaping, baking-soda bath, egg wash, then high-heat bake at 425°F for a deep brown crust.
My Experience Making This Recipe
I tested this recipe multiple times, adjusting water temperature and baking-soda concentration to get a consistent crust without a soapy taste. The biggest discovery: a 30–45 second soda bath and a well-peeled egg wash produce the classic gloss and color reliably.
How to Make Homemade Soft Pretzels
Start by mixing 4 cups (480 g) all-purpose flour, 2 1/4 tsp active dry yeast (1 packet), 1 tbsp sugar, and 2 tsp salt. Add 1 1/2 cups (360 ml) warm water at 105–110°F and 2 tbsp melted butter, then knead 6–8 minutes until pliable—use a stand mixer with a dough hook or a floured work surface. Let the dough rise until doubled, about 45–60 minutes at 75–80°F.
Divide into 8 pieces, roll each into a 20–24 inch rope, and form the classic pretzel shape. Bring 8 cups water to a simmer and add 1/4 cup baking soda; dip each pretzel for 25–30 seconds, flip once, then lift with a slotted spatula to drain. Place on a parchment-lined baking sheet, brush with 1 beaten egg + 1 tbsp water, sprinkle coarse salt, and bake at 425°F for 12–15 minutes until deeply golden-brown. For bite-sized practice of shaping and timing, this pretzel bites technique can help: pretzel bites technique.
Expert Tips for Success
- Use a thermometer: keep your water 105–110°F for best yeast activation; hotter water kills yeast and colder water slows the rise. For reliability, weigh ingredients with a kitchen scale.
- Don’t skip the baking soda bath: it gelatinizes the surface for that chewy exterior and promotes Maillard browning. A 25–30 second dip per side is usually perfect.
- Shape with tension: roll ropes smoothly and pull to tighten the surface; this builds oven spring and keeps the interior pillowy. Consider a silicone baking mat or parchment for easy transfer and cleanup.
- For even color, use an egg wash (1 egg + 1 tbsp water). If you prefer no egg, brush with an equal mix of softened butter and a little water for shine. For a smaller batch or party-friendly option, try a bite-sized version and practice shapes here: bite-sized version.
- Use coarse pretzel or kosher salt and add it right after egg wash so it adheres and doesn’t dissolve.
How to Serve Homemade Soft Pretzels
- Classic: serve warm with smooth yellow mustard or spicy brown mustard for dipping.
- Party platter: pair with beer-cheese dip, honey mustard, and a sharp cheddar spread. For an unexpected but delicious pairing, try them with homemade tomato juice at brunch: homemade tomato juice.
- Sweet variation: toss hot pretzels in cinnamon-sugar (2 tbsp sugar + 1 tsp cinnamon) after brushing with melted butter for a dessert-style snack.
- Presentation tip: stack pretzels on a wooden board and provide small ramekins of dips to make sharing easy.
Storage and Reheating Guide
Store cooled baked pretzels in an airtight container or zipper bag at room temperature for up to 48 hours. To freeze, wrap individual pretzels tightly in plastic and freeze up to 3 months; thaw at room temperature or reheat from frozen. Reheat baked pretzels in a 350°F oven for 8–12 minutes (from room temp) or 12–15 minutes from frozen to refresh the crust. If you’ve frozen unbaked shaped pretzels, place frozen pretzels on a parchment-lined sheet, let them thaw and proof 30–60 minutes, then proceed with the soda bath and bake.
Recipe Variations
- Gluten-free: use a commercial gluten-free all-purpose flour blend with xanthan gum added if the blend lacks it; expect a slightly denser crumb and extend kneading by hand to build structure.
- Dairy-free: swap the 2 tbsp melted butter for 2 tbsp neutral oil (canola or avocado) and use non-dairy milk if your recipe calls for milk. Use the same egg wash or omit for vegan (use oil brush).
- Whole-wheat: replace up to half the flour with whole-wheat for nuttier flavor; add 1–2 tbsp extra water if the dough feels stiff.
- Flavor twists: add 1 tsp garlic powder and grated parmesan before baking for garlic-parmesan pretzels, or brush with butter and sprinkle everything bagel seasoning.
Nutritional Highlights
- Pretzels are primarily a carbohydrate-rich snack that provides quick energy from wheat flour.
- They offer modest protein from flour and can be paired with protein-rich dips (cheese dip or hummus) for a balanced snack.
- Allergen note: contains wheat (gluten) and typically uses egg for the wash and dairy if butter is included—adapt as noted above for dairy-free or egg-free needs. Portion guidance: one medium pretzel is a substantial snack—consider serving 1 per person with sides for balanced intake.
Troubleshooting Common Issues
- Dough too sticky: add 1 tbsp flour at a time and knead until tacky but not sticky; too much flour makes pretzels dense.
- Pale crust or lack of sheen: either the baking soda bath was too weak or you underbaked/omitted egg wash; use 1/4 cup baking soda in 8 cups water and brush with egg wash.
- Dense interior: check yeast freshness and water temperature—use 105–110°F water and proof dough until properly doubled.
Frequently Asked Questions
Q: Can I make the dough the night before?
A: Yes. Refrigerate the dough in an oiled bowl, covered tightly, after the first quick knead. Chill overnight; the slow cold ferment adds flavor. Remove from fridge, let warm and finish the rise for 30–60 minutes before shaping, then continue with the soda bath and bake.
Q: Why does the baking soda bath matter?
A: The hot alkaline bath raises surface pH, which speeds Maillard reactions during baking and produces the distinctive deep-brown crust and slightly tangy surface. Short baths (25–30 seconds) are enough—don’t over-boil or the crust can become gummy.
Q: Can I use instant yeast instead of active dry?
A: Yes. Use the same quantity (2 1/4 tsp) and mix directly into dry ingredients; you may see a slightly faster rise. If you prefer, dissolve it in warm water to test activity first, but it’s not required.
Q: How do I get that restaurant-dark color without burning?
A: Use the baking soda bath and bake at 425°F. If pretzels brown too quickly on top, tent loosely with foil after 10 minutes to let the interior finish baking without burning the crust.
Conclusion
If you want another reliable walkthrough to compare techniques and photos, I recommend this Easy Homemade Soft Pretzels guide for extra visual tips: Easy Homemade Soft Pretzels – Sally’s Baking.
Print
Homemade Soft Pretzels
- Total Time: 90 minutes
- Yield: 8 medium pretzels 1x
- Diet: Vegetarian
Description
Warm, chewy soft pretzels perfect for snack time or parties, with a glossy, dark crust and customizable toppings.
Ingredients
- 4 cups (480 g) all-purpose flour
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tbsp sugar
- 2 tsp salt
- 1 1/2 cups (360 ml) warm water (105–110°F)
- 2 tbsp melted butter
- 8 cups water
- 1/4 cup baking soda
- 1 beaten egg + 1 tbsp water (for egg wash)
- Coarse salt (for sprinkling)
Instructions
- Mix together the flour, yeast, sugar, and salt in a bowl.
- Add warm water and melted butter; knead for 6–8 minutes until pliable.
- Let the dough rise until doubled in size, about 45–60 minutes.
- Divide the dough into 8 pieces and roll each into a 20–24 inch rope.
- Shape each rope into a pretzel shape.
- In a pot, bring 8 cups of water to a simmer and add baking soda.
- Dip each pretzel in the baking soda bath for 25–30 seconds then lift with a slotted spatula to drain.
- Place on a parchment-lined baking sheet and brush with egg wash and sprinkle with coarse salt.
- Bake at 425°F for 12–15 minutes until deeply golden-brown.
Notes
Use a thermometer to keep water at 105–110°F for best yeast activation. Don’t skip the baking soda bath for the classic chewy exterior.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg