Introduction

Homemade soft pretzels are a delicious treat that’s perfect for snacking or serving at gatherings. With their golden crust and chewy interior, they bring the comforting taste of a classic bakery right to your kitchen. This recipe walks you through making them from scratch with simple ingredients and easy steps.

A close-up image shows a woman's hand holding a soft pretzel with a glossy, golden-brown crust sprinkled with coarse salt and black pepper, revealing its smooth texture and twisted shape with three visible loops. In the background, several more pretzels are stacked on a wooden board placed on a white marbled surface. In front of the pretzels is a white bowl filled with creamy, light orange cheese sauce garnished with small bits of green herbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 and 1/4 tsp active dry yeast
2 tbsp brown sugar
1 and 1/2 cups warm water
4 and 1/2 cups flour
1/4 cup olive oil
2 tsp salt
6 cups water
2 tbsp baking soda
1 egg (for egg wash)
Coarse salt (for topping)
Everything but the bagel seasoning (optional topping)

Instructions

Step 1: In the bowl of a stand mixer, combine warm water, active dry yeast, and brown sugar. Whisk to mix and let it sit for 5-10 minutes until foamy and bubbly, indicating the yeast is active.
Step 2: Add flour, olive oil, and salt to the yeast mixture. Attach the kneading hook and knead on low for about 5 minutes until the dough forms a cohesive ball and springs back when pressed. Alternatively, knead by hand if no mixer is available.
Step 3: Lightly oil the dough and place it back in the bowl. Cover with a damp cloth and leave in a warm area to rise for 1 hour or until it doubles in size.
Step 4: Punch down the risen dough and divide it into 12 equal pieces using a bench scraper or sharp knife on a floured surface.
Step 5: Roll each piece into an 18-24 inch rope, then twist into a traditional pretzel shape. Watching a video tutorial can help with perfect shaping.
Step 6: Preheat the oven to 450°F and prepare for baking.
Step 7: Bring 6 cups of water and 2 tablespoons of baking soda to a rolling boil in a large pot. Dip each formed pretzel into the boiling solution for 15-30 seconds, then transfer to a parchment-lined baking sheet.
Step 8: Immediately brush each pretzel with beaten egg and sprinkle with coarse salt and everything but the bagel seasoning for an extra flavor boost.
Step 9: Bake in the preheated oven for 10-11 minutes or until golden brown and cooked through.
Step 10: Remove pretzels from the oven and transfer to a wire rack to cool slightly.
Step 11: Enjoy warm with your favorite dips, such as cheese sauce, mustard, or honey mustard.

Tips & Variations

For a softer crust, brush pretzels with melted butter immediately after baking.
Try adding cinnamon sugar in place of coarse salt for a sweet twist.
Use whole wheat flour for a nuttier flavor and extra fiber.
If you don’t have a stand mixer, kneading by hand works well—just knead for about 8-10 minutes until smooth.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To keep them fresh longer, freeze pretzels wrapped tightly in plastic wrap and foil for up to 1 month. Reheat by warming in a 350°F oven for 5-7 minutes or until soft and warm.

How to Serve

The image shows seven golden brown pretzels with a shiny, slightly glossy crust, each topped with coarse salt and small black seeds scattered evenly across the surface. The pretzels have a thick and twisted shape with visible layers of soft dough. They are arranged closely together on a wooden board. To the right of the pretzels, a white bowl contains a smooth, light orange cheese dip garnished with small green herbs on top. The background surface has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast in equal amounts. Since instant yeast activates faster, you can mix it directly with the flour without proofing in water first.

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

Dipping pretzels in baking soda water before baking gives them their signature chewy crust and deep golden color by triggering the Maillard reaction. It also creates a slight tang that enhances flavor.