Soft Pretzels
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When I bake Soft Pretzels, it reminds me of walking through the mall and smelling that warm, yeasty aroma from the pretzel stand. Each one comes out with a glossy brown crust that’s chewy on the outside and pillowy-soft inside, with buttery richness in every bite. That salty, slightly tangy pretzel taste hits different when they’re fresh from your oven.
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I make them for game days, movie nights, birthday parties, and potlucks because they’re a total crowd-pleaser that’s easy to share. They’re perfect for Oktoberfest celebrations and after-school snacks since both kids and adults love that chewy, salty bite. They stay fresh at room temp or in the fridge for up to 3 days or freeze for up to 3 months and reheat easily.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Soft Pretzels with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’re only going to need basic ingredients and a little bit of kneading for a batch of these homemade soft pretzels from scratch that taste like you bought them from a mall bakery.
Activate the Yeast
Combine the warm water, sugar, and yeast in a small bowl. Let it sit for 5–10 minutes until it’s foamy on top. If it doesn’t foam, your yeast might be expired, or your water was too hot. Use a digital thermometer to check that your water is between 105°F and 115°F for the best results.
Make the Dough
Mix the flour and salt in a large bowl. Add the melted butter and the yeast mixture, then stir until a shaggy dough forms.
Knead the dough for 5–7 minutes by hand on a lightly floured surface or in a stand mixer with the dough hook attachment until it’s smooth and elastic. The dough should bounce back when you poke it.
Let the Dough Rise
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise for 1 hour or until it’s doubled in size. A warm spot in your kitchen always does the trick.
Preheat and Prep
Preheat your oven to 450°F. Line two rimmed baking sheets with parchment paper so the pretzels don’t stick.
Shape the Pretzels
Punch down the risen dough to release the air bubbles, then divide it into 8 equal pieces so all your pretzels are the same size and bake at the same rate.
Roll each piece into a 24-inch rope, then shape it into a pretzel by forming a “U” shape, crossing the ends over each other, and folding them down to the bottom of the “U.”
Boil in Baking Soda Bath
On a large pot, bring 10 cups of water to a boil and carefully add the baking soda (it’ll bubble up). Boil each pretzel for 30 seconds, flipping halfway through using a slotted spoon.
Work with just 1–2 pretzels at a time, because overcrowding drops the water temperature and prevents the baking soda from doing its job (creating glossy crust and deep color). You can get away with 3 if the pot you’re using is so big that they can still keep away from each other.
Add Egg Wash and Salt
Place the boiled, hot pretzels on your prepared baking sheets, giving them enough space to bake evenly.
Then, brush the top of the pretzels with beaten egg using a silicone pastry brush for a golden finish, and sprinkle generously with coarse sea salt for flavor. Trust me, it makes a difference.
Bake Until Golden
Bake for 12–15 minutes until the pretzels are golden brown and glossy. Keep an eye on them after 12 minutes so they don’t over-brown. Let them cool slightly on the baking sheet for a few minutes, then serve warm with mustard, cheese dip, or just plain. Enjoy!
Soft pretzels travel surprisingly well to potlucks, game day parties, and tailgates if you pack them right. Wap them individually in aluminum foil or stack them in an airtight container with parchment paper between layers, then keep them warm and fresh in an insulated carrier.
Equipment
- Stand mixer with the dough hook attachment
Ingredients
For the Dough:
- 1 ½ cups warm water
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon sugar
- 3 ½ cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons unsalted butter melted
Boiling Solution:
- 10 cups water
- ⅔ cup baking soda
Topping:
- 1 egg beaten
- Coarse sea salt
Video
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.1 ½ cups warm water, 2 ¼ teaspoons active dry yeast, 1 tablespoon sugar
- In a large bowl, mix the flour and salt. Add the melted butter and the yeast mixture. Stir until a dough forms.3 ½ cups all-purpose flour, 2 teaspoons salt, 2 tablespoons unsalted butter
- Knead the dough for 5–7 minutes (by hand or in a mixer) until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let it rise for 1 hour or until doubled in size.
- Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper.
- Punch down the risen dough and divide it into 8 pieces. Roll each piece into a 24-inch rope, then shape into a pretzel (make a “U,” cross the ends, and fold them down).
- Bring 10 cups of water to a boil and carefully add the baking soda. Boil each pretzel for 30 seconds, 1–2 at a time.10 cups water, ⅔ cup baking soda
- Place them on the baking sheets. Brush with beaten egg and sprinkle with coarse salt.1 egg, Coarse sea salt
- Bake for 12–15 minutes, until golden brown and glossy.
- Let cool slightly and enjoy warm—plain, with mustard, or with cheese dip!
Notes
Nutrition
How to Store Leftovers
Store cooled pretzels in an airtight bread container at room temp or in the fridge for up to 3 days. You can reheat them in the oven or in the microwave until warmed through.
For longer storage, wrap them individually in plastic wrap, then freeze them in a freezer-safe bag or container for up to 3 months. Thaw at room temp for about 30 minutes or in the fridge overnight before reheating.
What to Serve With Soft Pretzels
Soft pretzels are perfect with classic yellow mustard, spicy brown mustard, or honey mustard for dipping. I also love serving them with warm cheese sauce, beer cheese dip, or queso for parties. They’re great alongside bratwurst, hot dogs, or a charcuterie board.
For drinks, pair them with cold beer, root beer, lemonade, or hot apple cider depending on the season. They also go well with soups like roasted tomato soup, broccoli cheddar soup, or chili for a cozy meal.
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