Homemade Soft Pretzels

Why You’ll Love This Recipe

These Homemade Soft Pretzels are so irresistible, with a golden brown crust, a soft and chewy interior, and a buttery finish. The recipe is surprisingly simple and takes just 35 minutes from start to finish. Plus, the taste is unbeatable—fresh out of the oven, these pretzels are warm, soft, and perfect for dipping or enjoying as they are.

Whether you’re making them for a family gathering or just because, this homemade version of the classic pretzel will quickly become a favorite. They’re so soft, they practically melt in your mouth!

Ingredients

• 2 ¼ teaspoon active dry yeast (1 standard packet)

• 1 cup warm water

• 1 tablespoon unsalted butter, melted

• 1 teaspoon sugar

• 1 teaspoon salt

• 3 cups all-purpose flour (plus up to ¾ cup more if needed)

For the Baking Soda Bath:

• 2 cups water

• 2 tablespoons baking soda

For the Topping:

• 1 tablespoon coarse salt, for sprinkling on top

• 6 tablespoons salted butter, melted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 475°F and line a large baking sheet (or two) with parchment paper.

2. In the bowl of your stand mixer, combine the yeast with warm water and sugar. Let the mixture become frothy to ensure your yeast is active. Then, stir in the salt and 1 tablespoon of melted butter.

3. Gradually add the flour, 1 cup at a time, mixing on low speed until a dough forms that is no longer sticky. You may need more or less flour depending on the humidity and temperature. When you press your finger into the dough, it should bounce back.

4. Knead the dough for 5 minutes until it’s smooth and elastic.

5. Lightly grease the bowl and place the dough back inside to rest for 15 minutes, covered with a damp towel.

6. In a medium pot, bring 2 cups of water to a boil with 2 tablespoons of baking soda. Once the baking soda dissolves, remove the pot from the heat and transfer the mixture into a shallow dish.

7. After 15 minutes, take the dough out and flatten it slightly. Cut the dough into 8 equal sections. Roll each section into a long rope (about 19-20 inches long), then shape each into a pretzel.

8. Submerge the pretzels in the baking soda bath for 2 minutes. If the pretzel isn’t fully submerged, spoon the water over the top to ensure even coverage. Use a fork or spatula to lift the pretzel out and place it onto the prepared baking sheet. Repeat with the remaining dough.

9. Sprinkle each pretzel with coarse salt while still wet.

10. Bake the pretzels for 8-9 minutes, or until golden brown.

11. Immediately brush the hot pretzels with 6 tablespoons of melted butter.

12. Serve while still warm!

Servings and Timing

• Servings: 8 soft pretzels

• Prep Time: 25 minutes

• Cook Time: 10 minutes

• Total Time: 35 minutes

Variations

• Pretzel Bites: Instead of shaping the dough into large pretzels, cut the dough into 1-2 inch pieces after rolling it out. Then, follow the rest of the recipe as directed for bite-sized pretzels.

• Seasonings: If you’re not a fan of traditional coarse salt, you can top your pretzels with everything bagel seasoning, garlic salt, or cinnamon sugar for a sweet twist.

• Cheese Dipping Sauce: For an extra indulgent snack, serve the pretzels with a homemade cheese dipping sauce or your favorite mustard.

Storage/Reheating

• Storage: These pretzels are best served fresh out of the oven, but they can be stored at room temperature in an airtight container for up to 2 days.

• Reheating: To reheat, place the pretzels in the microwave for 15-20 seconds. For a crispier result, bake them at 375°F for 5-7 minutes until warmed through.

FAQs

1. How do I know if my yeast is active?

To check if your yeast is active, combine it with warm water and a bit of sugar. After about 5-10 minutes, the mixture should be frothy. If it’s not, the yeast may be expired, and you’ll need to use fresh yeast.

2. Can I freeze the dough?

Yes, you can freeze the dough. After kneading, wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw overnight in the refrigerator before shaping and baking.

3. Can I make these pretzels without a stand mixer?

Yes! You can mix and knead the dough by hand. Just ensure the dough is smooth and elastic before letting it rest.

4. What if I don’t have a baking soda bath?

The baking soda bath gives the pretzels that signature texture and golden color. If you don’t have baking soda, try using a combination of water and a little bit of lye (if you’re able to source it).

5. Can I use whole wheat flour instead of all-purpose flour?

You can substitute whole wheat flour for part of the all-purpose flour, but for the best texture, it’s recommended to use a mixture of both. The pretzels will be a bit denser with whole wheat flour.

6. What’s the best way to shape pretzels?

To shape pretzels, roll each piece of dough into a long rope and twist it into a “U” shape. Then, cross the ends over each other and press them down onto the bottom of the U to form a pretzel shape.

7. Can I use salted butter for the topping?

Yes, salted butter is perfect for brushing on the pretzels after baking, as it adds that rich, buttery flavor and complements the salt topping.

8. How can I make these pretzels more savory?

You can add garlic powder, onion powder, or shredded cheese to the dough for a savory twist. Alternatively, sprinkle the pretzels with Italian seasoning or Parmesan cheese after baking.

9. How long do these homemade pretzels stay fresh?

These pretzels are best eaten within 2 days. After that, they may start to lose their softness.

10. Can I make pretzel rolls instead of pretzels?

Yes! To make pretzel rolls, simply shape the dough into smaller round balls instead of the traditional pretzel shape, and follow the same baking instructions.

Conclusion

These Homemade Soft Pretzels are incredibly easy to make and taste so much better than store-bought versions. With their golden-brown crust, soft and chewy interior, and buttery finish, they are perfect for any occasion. Whether you’re enjoying them fresh out of the oven or reheating them for a quick snack, these pretzels will quickly become a family favorite. Happy baking!

Print