There’s nothing quite like the aroma of freshly baked soft pretzels, and with this easy homemade recipe, you can make your own soft, chewy pretzels right in your kitchen! These pretzels are golden brown, perfectly salted, and have that soft and slightly chewy texture that makes them irresistible. Whether you’re serving them as a snack, appetizer, or part of a meal, these homemade soft pretzels are sure to impress!

Why You’ll Love This Recipe

Making homemade soft pretzels is easier than you might think, and they taste so much better than store-bought. This recipe gives you soft, warm pretzels that are crispy on the outside and soft on the inside. You can enjoy them with a variety of dips, from mustard to cheese sauce, or simply as they are with a sprinkle of sea salt. They are perfect for any occasion, whether you’re watching a game, hosting a party, or craving a warm snack. Plus, this recipe uses simple ingredients and doesn’t require any special equipment.

Ingredients

For the Dough:

• 1 1/2 cups warm water (110°F or 45°C)

• 2 1/4 teaspoons active dry yeast (1 packet)

• 1 tablespoon sugar

• 4 cups all-purpose flour

• 1 teaspoon salt

• 2 tablespoons unsalted butter, melted

For the Baking Soda Bath:

• 10 cups water

• 2/3 cup baking soda

For the Topping:

• 1/4 cup coarse sea salt (or pretzel salt)

• 1 tablespoon melted butter (optional, for brushing)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Activate the yeast:

• In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture becomes foamy. This means the yeast is active and ready to use.

2. Make the dough:

• In a large bowl, combine the flour and salt. Pour in the activated yeast mixture and melted butter, and stir to combine until the dough starts to form.

• Turn the dough onto a lightly floured surface and knead for 7-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour as needed.

3. Let the dough rise:

• Place the dough in a lightly oiled bowl, turning it to coat it in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise for about 1 hour, or until it doubles in size.

4. Shape the pretzels:

• Once the dough has risen, punch it down to release the air bubbles. Divide the dough into 8 equal pieces.

• Roll each piece into a long rope, about 18 inches long. Shape the rope into a “U” shape, then twist the ends together and fold them down to form a pretzel shape. Pinch the ends to seal them.

5. Prepare the baking soda bath:

• In a large pot, bring 10 cups of water to a boil. Once boiling, add the baking soda to the water, stirring to dissolve.

6. Boil the pretzels:

• Carefully place each pretzel into the boiling water, one at a time, and let it boil for 30 seconds. This step gives the pretzels their chewy texture and golden color.

• Use a slotted spoon to remove the pretzels and place them on a baking sheet lined with parchment paper.

7. Bake the pretzels:

• Preheat the oven to 425°F (220°C). Sprinkle each pretzel with coarse sea salt, then bake them in the preheated oven for 12-15 minutes, or until golden brown.

8. Finish and serve:

• Once the pretzels are done baking, remove them from the oven and brush them with melted butter for a glossy finish (optional). Let the pretzels cool slightly before serving.

9. Enjoy:

• Serve your homemade soft pretzels warm with mustard, cheese sauce, or any dip of your choice. Enjoy the soft, chewy goodness!

Servings and timing

• Servings: 8 pretzels

• Prep time: 10 minutes

• Rise time: 1 hour

• Cook time: 20 minutes

• Total time: 1 hour 30 minutes

Variations

• Cheese-Stuffed Pretzels: Before shaping the pretzels, add small cubes of cheese (like mozzarella or cheddar) inside the dough before twisting to seal the pretzel shape. This will give you a gooey, cheesy center.

• Cinnamon Sugar Pretzels: After baking the pretzels, brush them with butter and sprinkle them with a cinnamon-sugar mixture for a sweet treat.

• Gluten-Free Pretzels: Use a gluten-free all-purpose flour blend in place of regular flour. Ensure your baking soda is also gluten-free, and adjust the recipe accordingly.

• Pretzel Bites: Instead of making full-sized pretzels, you can cut the dough into bite-sized pieces and follow the same steps for boiling and baking for pretzel bites.

Storage/Reheating

• Refrigeration: Store leftover pretzels in an airtight container at room temperature for 1-2 days. To keep them fresh, you can place a slice of bread in the container to help retain moisture.

• Freezing: Freeze unbaked, shaped pretzels by placing them on a baking sheet in the freezer until firm. Then transfer them to a freezer-safe bag or container. When ready to bake, bake directly from frozen at 425°F (220°C) for 18-20 minutes.

• Reheating: To reheat, place the pretzels in a preheated 350°F (175°C) oven for about 5-7 minutes until they are warm and slightly crispy again.

FAQs

1. Can I use instant yeast instead of active dry yeast?

Yes! If you’re using instant yeast, you can skip the step of activating it in warm water. Simply add it directly to the flour mixture and proceed with the recipe as directed.

2. Do I have to boil the pretzels before baking?

Yes, boiling the pretzels in the baking soda water is an important step. It gives the pretzels their chewy texture and golden color. Skipping this step will result in a different texture.

3. Can I make the dough ahead of time?

Yes! You can prepare the dough, let it rise, and then refrigerate it overnight. Just let the dough come to room temperature before shaping and boiling the pretzels.

4. Can I make the dough with a stand mixer?

Yes! If you have a stand mixer, use the dough hook attachment to mix and knead the dough. It will save time and effort.

5. Can I make these pretzels without salt?

Yes! You can skip the salt in the dough and omit the sea salt on top for a salt-free version. If you prefer, you can try using a flavored topping, such as garlic powder or herbs.

6. Can I freeze pretzel dough?

Yes! After the dough has risen, punch it down, divide it into portions, and wrap it tightly in plastic wrap or store it in a freezer-safe bag. Thaw the dough overnight in the refrigerator before shaping, boiling, and baking.

7. Can I use a different type of flour?

Yes! You can use bread flour instead of all-purpose flour for a chewier texture, or whole wheat flour for a denser, more wholesome version.

Conclusion

Making homemade soft pretzels is easier than you might think, and the result is an irresistibly warm and chewy snack that will impress your family and friends. Whether you’re enjoying them as a snack, appetizer, or part of a meal, these homemade pretzels are sure to satisfy your cravings. With a crispy golden exterior, soft interior, and perfect amount of salt, these soft pretzels are an absolute treat! Enjoy them fresh from the oven with your favorite dipping sauce.