Whip up a batch of my soft pretzels for a delicious snack. These homemade pretzels are shaped and briefly dipped in a hot baking soda bath before baking, resulting in an irresistible flavor.
Expect a chewy exterior and a pillowy center from these generously sized pretzels. Serve with pretzel salt or your favorite cheese sauce.
If you’re unsure how to fold a pretzel, don’t worry — the steps below walk you through shaping them until you feel confident.
- Ingredients
- How to Make
- Helpful Tip
- Storing Pretzels
- Common Questions
- Related Recipes
- Soft Pretzel Recipe Creation
Why Make This Soft Pretzel Recipe
- Easy to make.
- Soft, tender pretzels like the ones from specialty shops.
- Freezer friendly.
- Simple shaping that anyone can learn.
- Family-friendly snack.
Ingredients
Yeast – Active dry yeast works well; allow it to activate before mixing the dough.
Butter – Use butter for best flavor and texture; margarine can make the dough oily.
Sugar – A small amount helps feed and activate the yeast and adds a touch of sweetness.
Flour – All-purpose flour is used here. Measure by scooping with a spoon into the cup and leveling off for accuracy.
Baking Soda and Water – Used to make the brief baking soda bath that creates the classic pretzel crust.
Salt – Table salt for the dough and coarse pretzel or kosher salt for topping.
How to Make
Full printable directions are in the recipe card below. The steps here provide a clear visual guide to make these soft pretzels.
Step One: Warm the water to about 90–110°F and stir in the melted butter, yeast, sugar, and salt. Let sit 5–10 minutes until the yeast bubbles and blooms.
Step Two: Add flour gradually, starting with 2 cups, until a cohesive dough forms. You may not need all the flour. Knead the dough for about 5 minutes.
Step Three: Place dough in a greased bowl, cover, and let rise until doubled, about 15–30 minutes.
Step Four: Preheat the oven (see recipe card for temperature). In a pot, boil water and dissolve the baking soda, then remove from heat and let cool slightly so the water is warm, not scalding.
Step Five: Divide the dough into 8 equal pieces so the pretzels bake evenly.
Step Six: Roll each piece into a rope about 1 inch thick and shape into a “U.”
Step Seven: Twist the ends twice and fold them down into the center of the “U” to form the classic pretzel knot. Adjust so both sides sit evenly.
Step Eight: Dip each pretzel into the warm baking soda water for about 2 minutes, drain well, then place on a parchment-lined baking sheet and sprinkle with coarse salt.
Step Nine: Bake until golden brown and cooked through (time and temperature in the recipe card).
Helpful Tip
Tips to ensure great pretzels every time:
- Use water between 105–110°F to activate the yeast reliably.
- Cut dough into even pieces so all pretzels bake uniformly.
- Top with coarse pretzel salt or coarse sea salt for the best flavor.
- Bake on parchment or a silicone mat to prevent sticking and make cleanup easier.
Storing Pretzels
Store leftover pretzels for 2–4 days. They can be kept at room temperature, but refrigeration will extend freshness. Reheat for 20–30 seconds in the microwave to recapture a warm, just-baked texture.
Freezing – Cool completely, place in an airtight container or freezer bag, and freeze up to 3–4 months. Thaw overnight in the fridge or at room temperature before reheating.
Common Questions
Pretzels are a bread product and are best enjoyed in moderation as part of a balanced diet.
Dipping pretzels in baking soda water creates the classic chewy exterior and glossy crust that distinguish soft pretzels from regular rolls.
Pretzels without salt are sometimes called “baldies.”
Most soft pretzels are baked. Some recipes call for frying, but this recipe bakes them in the oven.
Yes — dipping in warm baking soda water for about 2 minutes gives pretzels their distinctive crust and chew. Skipping it yields a roll-like texture instead.
Related Recipes
- Hard Pretzels
- Caramel Fudge with Pretzels
- Stuffed Pretzel Bites
If you try this recipe, please leave a rating or a comment in the recipe card below. Enjoy making and sharing these warm, homemade soft pretzels!
Soft Pretzel Recipe
Ingredients
- 3 cups All-Purpose Flour as needed
- 2 1/4 teaspoons Active dry yeast
- 1 cup Warm Water between 90-110°F
- 1 Tablespoon Melted Butter
- 1 teaspoon Granulated Sugar
- 1 teaspoon Salt
- 2 cups Water
- 4 Tablespoons Baking Soda
- Pretzel flaked salt or kosher salt
Instructions
- Combine yeast, warm water, melted butter, sugar, and salt in a bowl. Stir and let sit 5 minutes until bubbly. If it doesn’t bubble, the yeast is inactive and should be replaced.
- Gradually add flour until the dough becomes cohesive; you may not need all the flour.
- Knead on a lightly floured surface for about 5 minutes.
- Place dough in a greased bowl, cover with a clean towel, and let rise until doubled, about 15–30 minutes.
- Preheat oven to 475°F. In a pot, boil 4 cups water and stir in the baking soda until dissolved.
- Remove the pot from heat and let the water cool slightly so it’s warm but not boiling.
- Divide dough into 8 equal pieces and roll each into a 1-inch-thick rope.
- Form a “U,” twist the ends twice, and fold the twisted ends into the center to shape the pretzel.
- Place each pretzel in the warm baking soda water for 2 minutes, then lift and let excess drip off.
- Transfer pretzels to a parchment-lined baking sheet, sprinkle with coarse salt, and bake 8–10 minutes until golden brown.
Notes
Working With Dough: The dough should spring back when pressed gently. If it’s sticky, add up to 1/4 cup more flour.
Equal Parts: Dividing dough evenly ensures uniform baking.
Salt: Pretzel or coarse sea salt works best for topping.
Freezing: Freeze in airtight containers for 3–4 months. Thaw before reheating.
Equipment
- Silicone baking mat or parchment paper
- Baking sheet
- Slotted spoon or spider strainer (for lifting pretzels)
Nutrition
Calories: 203 kcal
Carbohydrates: 40 g
Protein: 6 g
Fat: 2 g
Sodium: 2325 mg
