Homemade Soft Pretzels

Homemade Soft Pretzels are warm, chewy, and perfectly golden with a delicious salty crust. These bakery-style treats are surprisingly easy to make at home and taste even better fresh out of the oven. I love baking them on cozy weekends or when I want a fun, hands-on recipe that delivers big on comfort and flavor.

Why You’ll Love This Recipe

I love this recipe because the pretzels come out soft on the inside, slightly crisp on the outside, and full of that classic, buttery pretzel flavor. They’re fun to shape, satisfying to dip, and endlessly customizable with toppings like coarse salt, cinnamon sugar, or even cheese. Plus, making them at home lets me enjoy them fresh and warm—the absolute best way.

Ingredients

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

• All-purpose flour

• Warm water

• Active dry yeast

• Sugar

• Salt

• Baking soda (for the water bath)

• Butter (melted)

• Coarse salt (for topping)

Directions

1. I start by combining warm water, sugar, and yeast in a large bowl, letting it sit for about 5 minutes until foamy.

2. I add flour and salt, then mix and knead the dough until smooth and elastic, about 7–10 minutes by hand or in a stand mixer.

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

4. I preheat the oven to 425°F (220°C) and line baking sheets with parchment paper.

5. I punch down the dough, divide it into equal pieces (about 8), and roll each into a long rope, then twist into pretzel shapes.

6. I bring water and baking soda to a boil in a large pot and carefully dip each pretzel into the bath for 30 seconds.

7. I place the pretzels on the baking sheets, brush with melted butter, and sprinkle with coarse salt.

8. I bake for 12–15 minutes, or until golden brown.

9. I brush again with butter if I want extra flavor and shine, then serve warm.

Servings and timing

This recipe makes about 8 large pretzels. It takes around 20 minutes to prep, 1 hour to rise, and 15 minutes to bake—so I usually have them ready in about 1 hour and 45 minutes.

Variations

Sometimes I dip the baked pretzels in cinnamon sugar instead of salt for a sweet twist. I also love stuffing them with cheese or jalapeños before shaping. For soft pretzel bites, I cut the dough into small pieces before boiling and baking. And when I’m entertaining, I serve them with mustard, cheese sauce, or chocolate for dipping.

Storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days. To reheat, I place them in a 300°F oven for about 5 minutes or microwave for 15–20 seconds. They also freeze well—just wrap tightly and reheat directly from frozen in the oven.

FAQs

Why do I need the baking soda bath?

The baking soda bath gives the pretzels their signature chewy texture and deep brown color. It’s essential for that authentic pretzel flavor.

Can I make the dough ahead of time?

Yes, I sometimes make the dough the night before and let it rise in the fridge. I bring it to room temperature before shaping and baking.

Can I skip the yeast?

Not for this recipe—yeast is what gives the pretzels their light, chewy texture. Without it, the dough won’t rise properly.

What flour works best?

I use all-purpose flour, but bread flour makes the pretzels slightly chewier if I want a more bakery-style result.

Can I use a stand mixer?

Absolutely. I often use a stand mixer with a dough hook to make kneading quicker and easier.

Conclusion

Homemade Soft Pretzels are a warm, comforting snack that’s fun to make and even more fun to eat. With their chewy crust, buttery finish, and endless topping possibilities, they’re a treat I love coming back to again and again. Whether I enjoy them plain, sweet, or savory, these pretzels always hit the spot.