Easy Homemade Soft Pretzels (Soft, Chewy, and Totally Addictive)
Why This Recipe Works
These pretzels are:
- Soft and chewy on the inside
- Lightly crisp on the outside
- Made with basic pantry ingredients
- Ready in about 1 hour total
- Perfect plain, salted, or dipped in cheese, mustard, or cinnamon sugar
The magic comes from a quick baking soda bath before baking. That’s what gives pretzels their classic flavor and deep golden color—without needing food-grade lye or anything scary.
Ingredients (Makes 8 Big Pretzels)
For the Dough
- 1 ½ cups warm water (about 110°F / warm but not hot)
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 cups all-purpose flour
- 2 tablespoons melted butter or vegetable oil
For the Baking Soda Bath
- ⅔ cup baking soda
- 10 cups water
For Topping
- 1 egg yolk + 1 tablespoon water (egg wash)
- Coarse salt (pretzel salt or kosher salt)
- Optional: garlic powder, everything bagel seasoning, sesame seeds
Step 1: Activate the Yeast (5 Minutes)
Pour the warm water into a large mixing bowl. Sprinkle the yeast and sugar over the top and gently stir. Let it sit for 5 minutes.
You’re looking for:
- Foam
- Bubbles
- A slightly yeasty smell
If nothing happens after 10 minutes, your yeast may be dead—start over with fresh yeast and warmer water (not hot, or you’ll kill it).
Step 2: Make the Dough (10 Minutes)
Add the salt and melted butter to the yeast mixture. Slowly add the flour, one cup at a time, mixing with a spoon or your hands.
Once the dough starts pulling away from the sides of the bowl, turn it out onto a lightly floured surface.
Knead for 5–7 minutes, until the dough is:
- Smooth
- Elastic
- Slightly tacky but not sticky
If the dough feels too sticky, add flour 1 tablespoon at a time. Don’t overdo it—soft dough equals soft pretzels.
Step 3: Let the Dough Rise (10–15 Minutes)
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and let it rest in a warm spot for 10–15 minutes.
This is a short rise—no need to wait an hour. The dough should puff up slightly and relax, making it easier to shape.
Step 4: Shape the Pretzels (15 Minutes)
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
Punch down the dough and divide it into 8 equal pieces.
For each piece:
- Roll it into a rope about 20–24 inches long
- Form a “U” shape
- Twist the ends over each other
- Press the ends down onto the bottom of the pretzel
Don’t stress about perfection. Rustic pretzels taste just as good.
Step 5: Baking Soda Bath (The Important Part)
In a large pot, bring 10 cups of water to a boil. Slowly add the baking soda (it will foam up—this is normal).
Reduce to a gentle boil.
Using a slotted spoon:
- Lower one pretzel into the water
- Boil for 30 seconds
- Flip halfway through
- Remove and place back on the baking sheet
This step gives pretzels their signature chewy texture and deep flavor. Skipping it = bread, not pretzels.
Step 6: Egg Wash and Toppings
Whisk together the egg yolk and tablespoon of water.
Brush each pretzel generously with egg wash. Sprinkle with coarse salt or your topping of choice.
Flavor ideas:
- Classic salted
- Garlic powder + parmesan
- Everything bagel seasoning
- Cinnamon sugar (skip salt, add after baking)
Step 7: Bake (12–15 Minutes)
Bake in the preheated oven for 12–15 minutes, rotating the pans halfway through.
They’re done when:
- Deep golden brown
- Slightly shiny
- Smell irresistible
For extra color, bake 1–2 minutes longer—but keep an eye on them.
Step 8: Optional Butter Finish (Highly Recommended)
As soon as the pretzels come out of the oven, brush them with melted butter.
This step takes them from “very good” to “why didn’t I make more?”
Serving Suggestions
Soft pretzels are amazing on their own, but even better with dips:
- Cheese sauce (cheddar, beer cheese, or nacho-style)
- Yellow mustard or Dijon
- Honey mustard
- Cinnamon sugar + vanilla glaze
They’re best eaten warm but reheat beautifully in the oven or air fryer.
Storage & Reheating
- Store leftovers in an airtight container for up to 2 days
- Reheat at 350°F for 5–7 minutes
- Avoid the microwave if possible—it makes them chewy in the wrong way
You can also freeze baked pretzels for up to 2 months. Reheat straight from frozen.
Troubleshooting Tips
- Pretzels too pale? Bake longer or make sure you didn’t shorten the baking soda bath.
- Too dense? Dough may have had too much flour or not enough kneading.
- Too salty? Use coarse salt sparingly—it’s stronger than it looks.
Final Thoughts
These homemade soft pretzels are one of those recipes that feel impressive but are secretly easy. Once you make them once, you’ll start riffing—stuffing them with cheese, making pretzel bites, or turning them sweet.