Homemade Soft Pretzels

Learn how to make soft, salty, delicious soft pretzels from scratch. This recipe is easy to follow and the pretzels taste incredible! Spread on some mustard, cheese sauce, or whatever other toppings you like.

There’s nothing quite like a soft pretzel! The doughy, salty goodness, the soft texture, the unique flavor – they are just SO good. This recipe makes some of the best soft pretzels I’ve ever tasted, and is pretty simple to make! I’ve included a guide below to help you along the way.

This recipe is made with active dry yeast, which can seem intimidating, but it shouldn’t be! The process of letting the dough rest and rise may take a while, but the yeast does all the work for you.

However, if you’re new to working with yeast, you may want to use the guide presented in my cinnamon rolls recipe. Although the recipe is different, it can help you understand the stages and effort that goes into making yeasted dough.

Let’s get baking!

How to make soft pretzels

Pre-heat your oven to 450°F/232°C.

1. Proof the yeast. Place warm water in the bowl of an electric mixer fitted with the dough hook, and sprinkle the active dry yeast over it. Let sit for 10 minutes until foamy. This step is for “proofing” the yeast, which essentially activates it from it’s dormant state.
2. Add the sugar, salt, melted butter, and 2 ¾ cups flour. Add to the water-yeast mixture and stir until combined.
3. Mix and knead the dough. Mix on a low speed until the dough comes together and pulls away from the sides of the bowl. Keep kneading on low speed in the mixer for 5 minutes, or by hand on a floured surface for 7-8 minutes. The dough should be soft, smooth, and just slightly sticky.
4. Proof the dough. Shape the dough into a ball and place it in a large oil sprayed bowl. Use a bit of oil to coat the outside of the dough and cover the bowl with plastic wrap. Let rest in a warm place for about 1 hour, or until the dough doubles in size
   
   (Note: Here’s a trick to help your dough rise. Put an oven rack in the middle of your oven. Fill a pan or bowl with hot water and place it on the bottom. Let the dough rest on the rack in the middle and close the oven door. However, this is optional: you can let the dough rest on the counter, as well).
5. Punch down. After the dough has doubled, gently punch it down to remove air and distribute the flavor. Divide into 8 equal pieces.
6. Shape. Roll each piece into a rope-shape, about ¼-inch wide and 20-inch long. Lift the ends of the rope toward the top of your work surface to form a U shape, then cross them. Cross one more time to make a twist, then bring them back down over the bottom loop (towards yourself) to form a traditional pretzel shape (see the picture below to see how to shape them).
7. Second rise. Place the pretzels on a baking sheet lined with parchment paper. When all pretzels are shaped, cover them loosely with plastic wrap and set them aside to rise until puffy, about 20 minutes.
8. Dip your pretzels in a water bath. This is what gives pretzels they’re distinct texture and color. Place 6 cups of water and baking soda in a large, wide pot. Bring to a boil. Reduce the heat to medium to maintain a simmer, and use a large slotted spatula to place pretzels gently into the water. I like to work with 1-3 pretzels at a time (depending on how large your pot is and how many pretzels will fit). Let them simmer for 30 seconds. Flip pretzels over and let simmer for another 30 seconds. Lift the pretzels and allow any excess water to drip off. Return pretzels to baking sheet.
9. Egg wash. Brush pretzel tops with egg and sprinkle with coarse salt. Bake until deep brown and glossy – 12 to 15 minutes. Transfer to a cooling rack. Serve warm or at room temperature.

Note: While shaping the pretzels, they might look a bit small. But once they’re dipped in the hot water mixture, they will puff up and expand. For this reason, don’t crowd the pretzels in the pot.

Why are soft pretzels dipped in hot water?

Traditionally, pretzels are dipped into a hot water bath with lye. However, it’s much easier to use baking soda (and honestly, I find it more appealing). Dipping them in a hot alkaline water bath gives soft pretzels their dark brown color and amazing texture – slightly crunchy on the outside, and soft and chewy on the inside.

How to shape soft pretzels

To shape the pretzels:

1. Roll each dough piece into a rope-shape, about ¼-inch wide and 20-inch long.
2. Lift the ends of the rope toward the top of your work surface to form a U shape, then cross them.
3. Cross one more time to make a twist, then bring them back down over the bottom loop (towards yourself) to form a traditional pretzel shape

Can I use instant yeast instead of active dry yeast to make soft pretzels?

Yes. The difference between instant and active dry yeast is that active dry yeast needs an activator, which is usually warm water or milk in bread doughs. When you sprinkle the active dry yeast on the warm water and let it sit for 10 minutes, this brings the yeast back to life. However, instant yeast can be added directly to the dry ingredients.

To substitute instant yeast for active dry yeast: Use 1 ¼ teaspoons instead of 1 ½. Mix the instant yeast with the dry ingredients and place in your mixer bowl along with the warm water. Proceed with the rest of the recipe as written.

More of my favorite yeasted dough recipes

• Chocolate Babka: Rich brioche dough swirled with rich chocolate.
• Cinnamon Babka: Another amazing babka, this one is swirled with cinnamon and sugar.
• Maple Pecan Sticky Buns: Made with maple, pecan filling and sticky glaze.
• No-Knead Bread: The easiest bread recipe you’ll ever make.

5 from 1 vote

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Homemade Soft Pretzels

These amazing soft pretzels are slightly crunchy on the outside and soft and chewy on the inside. Spread on some mustard or cheese sauce for an unbelievable snack!

Prep Time 2 hours

Cook Time 15 minutes

Total Time 2 hours 15 minutes

YIELD 8 medium pretzels

Ingredients

• 1 cup warm water (110°F-115°F)
• 1.5 teaspoons (4.5 grams) active dry yeast
• 2 ¾ to 3 cups (mine was exactly 400 grams) all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons (30g) butter, melted
• 6 cups water
• 3 tablespoons baking soda
• 1 large egg , whisked with 1 tablespoon warm water
• Coarse sea salt or pretzel salt

Instructions

1. Place warm water in the bowl of an electric mixer fitted with the paddle attachment and sprinkle the yeast over it. Let sit for 10 minutes until foamy. This step is for “proofing” the yeast; if it doesn’t dissolve and become slightly foamy, then the yeast is dead. In this case, repeat with new yeast.

2. Add sugar, salt, melted butter, and 2 ¾ cups of flour to the water-yeast mixture and stir until combined. Mix on a low speed until the dough comes together and pulls away from the sides of the bowl. If you don’t have a mixer, mix by hand or use a wooden spoon. If the dough is still wet at this point, add more flour – 2 tablespoons at a time, up to 3 cups total. Keep kneading on low speed in the mixer for 5 minutes, or by hand on a floured surface for 7-8 minutes. The dough should be soft, smooth, and just slightly sticky.

3. Shape the dough into a ball. Lift it and spray the bowl with a non-stick cooking spray to prevent the dough from drying out. Turn the dough over to coat both sides. Cover the bowl with plastic wrap and let rest in a warm place* for about 1 hour, or until the dough doubles in size.
4. When it’s finished rising, gently punch to remove air. Divide into 8 equal pieces.
5. Roll each piece into a rope (1cm width, 50cm long) against the counter using the palms of your hands. Lift the ends of the rope toward the top of your work surface to form a U shape, then cross them. Cross one more time to make a twist, then bring them back down over the bottom loop (towards yourself) to form a traditional pretzel shape (see the post above for a picture demonstration). Place on a baking sheet lined with parchment paper and continue shaping the rest. When all pretzels are shaped, cover them loosely and set them aside to rise until puffy, about 20 minutes.

6. Preheat the oven to 450°F/232°C.

7. Next, prepare the water bath. Place 6 cups of water and baking soda in a large, wide pot. Bring to a boil. Reduce the heat to medium to maintain a simmer. Using a large slotted spatula, and working with 1-3 pretzels at a time (depending on how large your pot is and how many pretzels will fit), place pretzels into the water and let simmer for 30 seconds. Flip pretzels over and let simmer for another 30 seconds. Lift the pretzels and allow any excess water to drip off. Return pretzels to baking sheet.**

8. Brush pretzel tops with egg and sprinkle with coarse salt. Bake until deep brown and glossy – 12 to 15 minutes. Transfer to a cooling rack. Serve warm or at room temperature.
9. Pretzels are best eaten the same day they are made, but can be frozen for up to 2 months in an airtight container.

Recipe Notes

*Here’s a trick to help your dough rise: Put an oven rack in the middle of your oven. Fill a pan or bowl with hot water and place it on the bottom. Let the dough rest on the rack in the middle and close the oven door. However, this is optional: you can let the dough rest on the counter as well.

**While shaping the pretzels, they might look a bit small. But once they’re dipped in the hot water mixture, they will puff up and expand. For this reason, don’t crowd the pretzels in the pot.