Sink your teeth into the irresistible world of Homemade Soft Pretzels — a snack that’s both comfortingly familiar and endlessly rewarding to make at home. With their iconic golden crust, fluffy, tender insides, and a sprinkle of coarse salt, these pretzels are pure edible joy. The best part? You don’t need fancy ingredients or special tools, just a little patience and the willingness to get your hands a bit floury. Whether you’re making them for a cozy afternoon treat or to impress friends at your next gathering, this is one recipe you’ll reach for again and again.

Homemade Soft Pretzels Recipe - Recipe Image

Ingredients You’ll Need

All the magic behind these Homemade Soft Pretzels starts with a handful of pantry staples. Each ingredient contributes to the overall flavor, texture, or color, so don’t skip anything — you’ll notice the difference in every bite!

1 1/2 cups warm water (110°F): The perfect temperature helps activate the yeast, giving the pretzels their signature rise.
1 packet active dry yeast (2 1/4 teaspoons): Essential for that light, airy interior.
1 tablespoon granulated sugar: Feeds the yeast and adds a touch of sweetness to balance the salty crust.
4 cups all-purpose flour: The backbone of the dough, creating structure while staying soft after baking.
1 teaspoon salt: Brings out flavor in every layer of the pretzel.
4 tablespoons unsalted butter (melted): Adds a rich, tender texture that makes each bite melt in your mouth.
2/3 cup baking soda (for boiling water): Gives those classic pretzel crusts their beautiful, deep golden color and subtle tang.
10 cups water (for boiling): Used for the crucial baking soda bath — don’t be intimidated, it’s easier than it sounds!
1 egg yolk beaten with 1 tablespoon water (for egg wash): Creates that shiny, bakery-style finish.
Coarse salt (for topping): The crowning touch — adds a satisfying crunch and the classic pretzel flavor.

How to Make Homemade Soft Pretzels

Step 1: Bloom the Yeast

In your largest mixing bowl or stand mixer, pour in the warm water, sprinkle over the sugar and the active dry yeast, and give everything a quick mix. Let it sit for about 5 minutes until the top looks foamy and bubbly. This is proof your yeast is alive and ready to work its magic!

Step 2: Make the Dough

Add the all-purpose flour, salt, and melted butter to the bowl. Using a dough hook or your hands, mix until a soft, slightly sticky dough forms. If kneading by hand, lightly flour your surface to keep sticking to a minimum. Continue kneading for 5 to 7 minutes, until the dough is smooth, elastic, and springs back when poked.

Step 3: Let It Rise

Shape your dough into a ball and transfer it to a greased bowl. Cover the bowl with plastic wrap or a clean kitchen towel, and let it rest in a warm, draft-free spot for 45 to 60 minutes — or until the dough has doubled in size. This is when your dough gets all puffy and ready for shaping!

Step 4: Shape the Pretzels

Preheat your oven to 450°F and line two baking sheets with parchment paper. Punch down the risen dough, then divide it into 8 equal pieces. Roll each piece into a long rope, about 20 to 24 inches, and twist into that iconic pretzel shape. Get creative, and don’t worry about perfection — each one will be charmingly unique.

Step 5: Baking Soda Bath

Fill a large pot with 10 cups of water and bring it to a boil. Carefully stir in the baking soda — it will fizz up! With a slotted spatula, gently lower each pretzel into the simmering water for 30 seconds, one at a time. This step creates that distinct pretzel flavor and glossy, golden crust. Set each dipped pretzel back onto your prepared baking sheets.

Step 6: Egg Wash and Salt

Brush each pretzel with your egg yolk wash to ensure a beautifully shiny finish. Sprinkle them generously with coarse salt. If you want a sweet twist, skip the salt for now and try cinnamon sugar after baking.

Step 7: Bake to Perfection

Slide your trays into the oven and bake for 12 to 14 minutes, or until your kitchen smells incredible and the pretzels sport a deep golden brown glow. Let them cool just enough to handle — piping hot, pillowy goodness awaits!

How to Serve Homemade Soft Pretzels

Garnishes

The finishing touches make all the difference! Sprinkle extra coarse salt, fresh-chopped chives, or even a little parmesan just after baking. For a sweet version, brush with warm melted butter and toss in cinnamon sugar. Your Homemade Soft Pretzels will shine at any snack table.

Side Dishes

A bowl of warm, creamy cheese dip is an absolute match made in heaven. Mustard — classic yellow, spicy brown, or honey mustard — sets off the pretzel’s flavor beautifully. Pair them with a charcuterie board for a memorable appetizer spread that wows every guest.

Creative Ways to Present

Pretzel boards are a hit for parties: pile them high with colorful dips, cured meats, veggies, and fruits for a playful, snackable centerpiece. Thread smaller pretzels onto skewers for an unexpected twist, or slice large ones for sliders and mini sandwiches. Homemade Soft Pretzels transform any snack into a celebration!

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, store cooled pretzels in an airtight container at room temperature for up to two days. They’ll stay soft, especially if wrapped individually, and are easy to revive with a quick warm-up.

Freezing

You can freeze fully baked Homemade Soft Pretzels for up to two months. Let them cool completely, then wrap tightly in plastic wrap and place in a freezer bag. When you’re craving a pretzel, reheat directly from frozen for a quick treat.

Reheating

For oven-fresh flavor, pop pretzels in a 300°F oven for 5 to 7 minutes or until warmed through. Or, for a quick fix, microwave on medium for about 20 seconds. If you froze your pretzels, add a couple extra minutes in the oven.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can swap in instant yeast at a one-to-one ratio. There’s no need to bloom instant yeast in warm water first; just mix it right in with the dry ingredients before adding your liquids.

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

The baking soda bath is what gives Homemade Soft Pretzels their irresistible deep golden color and subtle tang. It quickly sets the crust and helps develop that classic chewy texture you love in a pretzel.

Can I make smaller or larger pretzels?

Absolutely! For mini pretzel bites, cut your dough into smaller portions and decrease the bake time by a few minutes. For jumbo pretzels, make fewer, larger ropes and bake a touch longer, watching for deep golden color.

Is it okay to skip the egg wash?

While you can skip it, the egg wash helps the salt stick and creates a glossy, bakery-style finish. For a vegan version, try brushing with a little plant-based milk instead.

What if my dough is too sticky or dry?

If your dough is sticking to everything, knead in an extra tablespoon of flour at a time until it becomes smooth and supple. If it’s dry and crumbly, add a tablespoon of warm water until it comes together.

Final Thoughts

From the moment you first mix the dough to that warm, golden bite, making Homemade Soft Pretzels is pure delight — and not nearly as tricky as it looks! I hope you’ll give this recipe a try and share the fun (and deliciousness) with those you love. Happy pretzel-making!

Homemade Soft Pretzels Recipe

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4.9 from 11 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 8 pretzels 1x
Diet: Vegetarian

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Description

Learn how to make delicious Homemade Soft Pretzels from scratch with this easy recipe. These pretzels are soft on the inside with a perfectly chewy crust, making them a delightful snack or treat for any occasion.

Ingredients

Scale

Dough:

1 1/2 cups warm water (110°F)
1 packet active dry yeast (2 1/4 teaspoons)
1 tablespoon granulated sugar
4 cups all-purpose flour
1 teaspoon salt
4 tablespoons unsalted butter, melted

Boiling and Topping:

2/3 cup baking soda
10 cups water (for boiling)
1 egg yolk beaten with 1 tablespoon water (for egg wash)
Coarse salt (for topping)

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Instructions

Prepare the Dough: Combine warm water, sugar, and yeast in a bowl. Let sit for 5 minutes. Add flour, salt, and melted butter. Mix until a dough forms. Knead until smooth.
Rise the Dough: Place dough in a greased bowl, cover, and let rise for 45–60 minutes.
Shape the Pretzels: Divide dough, roll into ropes, and shape into pretzels.
Boil the Pretzels: Boil pretzels in water and baking soda for 30 seconds.
Bake: Brush with egg wash, sprinkle with salt, and bake at 450°F for 12–14 minutes.