Easy Homemade Soft Pretzels

These easy homemade soft pretzels are golden, chewy, and perfectly salty — just like the ones I remember from the mall or a ballgame. They’re made with simple ingredients and come together with minimal effort, yet taste like a bakery-quality treat. Whether I enjoy them plain, with mustard, or dipped in cheese, these pretzels are always worth making from scratch.

Why You’ll Love This Recipe

I love how fun and satisfying it is to make soft pretzels at home. The dough is straightforward and easy to work with, and shaping the pretzels adds a hands-on, creative element that makes this recipe even more enjoyable. The classic baking soda bath gives them that deep golden crust and signature chewy bite. Plus, I can make them sweet or savory depending on what I’m craving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Active dry yeast

• Warm water

• Brown sugar or granulated sugar

• Salt

• Baking soda (for the boiling bath)

• Unsalted butter (melted, for brushing)

• Coarse salt (for topping)

Directions

1. I dissolve the yeast in warm water with sugar and let it sit for 5 minutes until foamy.

2. I stir in the salt and flour to form a soft dough, then knead on a floured surface for about 5–7 minutes until smooth.

3. I place the dough in a greased bowl, cover it, and let it rise for about 1 hour or until doubled.

4. Once risen, I punch the dough down and divide it into 8 equal pieces.

5. I roll each piece into a rope about 20–24 inches long, then twist into a traditional pretzel shape.

6. I bring water and baking soda to a boil in a large pot. I gently boil each pretzel for 20–30 seconds, then place them on a parchment-lined baking sheet.

7. I brush the pretzels with melted butter and sprinkle with coarse salt.

8. I bake at 425°F (220°C) for 12–15 minutes, or until golden brown.

9. I let them cool slightly before serving warm.

Servings and timing

This recipe makes 8 soft pretzels.
Prep time: 20 minutes
Rise time: 1 hour
Cook time: 15 minutes
Total time: 1 hour 35 minutes

Variations

• I sometimes make cinnamon sugar pretzels by brushing them with butter after baking and tossing in a cinnamon-sugar mixture.

• For a cheesy twist, I sprinkle shredded cheese over the pretzels before baking.

• I’ve made pretzel bites using the same dough — just cut into 1-inch pieces and boil and bake the same way.

• I like adding garlic powder or Italian seasoning to the dough or butter for an herby variation.

• A little jalapeño and cheddar inside the dough makes for an amazing stuffed version.

storage/reheating

I store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, I bake them at 350°F for about 5–7 minutes or microwave for 15–20 seconds. If I want to freeze them, I wrap them tightly and freeze for up to 2 months. I reheat from frozen in the oven at 350°F until warmed through.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough the night before and refrigerate it after the first rise. I let it come to room temperature before shaping and boiling.

Why do I need to boil the pretzels in baking soda water?

The baking soda bath is key — it helps create the shiny, deep brown crust and chewy texture that makes soft pretzels so iconic.

Can I use instant yeast instead of active dry?

Yes, I substitute the same amount of instant yeast and skip the proofing step — just mix it straight into the dry ingredients.

Can I freeze the pretzel dough?

Yes, I shape the pretzels and freeze them before boiling. When I’m ready to bake, I thaw, boil, and bake as usual.

What should I serve with soft pretzels?

I usually serve them with yellow mustard, spicy brown mustard, or warm cheese sauce. For sweet versions, I dip them in icing or Nutella.

Conclusion

These easy homemade soft pretzels are one of my favorite baking projects — simple, satisfying, and delicious every time. Whether I go classic with salt or sweet with cinnamon sugar, they always come out chewy, golden, and impossible to resist. Once I started making them at home, I never looked back.