Why You’ll Love This Recipe

Homemade Soft Pretzels are golden, chewy, and perfectly salty—just like the ones from your favorite snack stand. Whether you’re enjoying them plain, dipped in mustard or cheese sauce, or even sprinkled with cinnamon sugar, these pretzels are a fun, satisfying baking project that’s easier than you think. Great for parties, game days, or anytime you crave a warm, freshly baked treat.

ingredients

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

all-purpose floursugaractive dry yeastwarm water (about 110°F)butter (melted)saltbaking sodacourse salt or pretzel salt (for topping)egg (for egg wash)

directions

In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit for 5 minutes until foamy.

Stir in melted butter and salt, then gradually add flour until a dough forms.

Knead dough on a floured surface for about 5-7 minutes until smooth and elastic.

Place dough in a greased bowl, cover, and let rise in a warm area for about 1 hour or until doubled in size.

Preheat oven to 450°F (230°C) and line two baking sheets with parchment paper.

In a large pot, bring 8 cups of water and ½ cup baking soda to a boil, then reduce to a simmer.

Punch down dough and divide into 8 equal pieces. Roll each into a 20-24 inch rope and shape into a pretzel.

Carefully dip each pretzel into the baking soda bath for about 20-30 seconds, then place on prepared baking sheets.

Brush each pretzel with beaten egg and sprinkle with coarse salt.

Bake for 12-15 minutes or until deep golden brown.

Cool slightly before serving.

Servings and timing

This recipe yields 8 soft pretzels.Preparation time: 20 minutesRising time: 1 hourBaking time: 12-15 minutesTotal time: 1 hour 35 minutes

Variations

Brush with melted butter and cinnamon sugar for a sweet version.

Add shredded cheese before baking for cheesy pretzels.

Shape into pretzel bites or sticks for easy snacking.

Serve with mustard, queso, or beer cheese for dipping.

Top with everything bagel seasoning for a savory twist.

storage/reheating

Store leftover pretzels in an airtight container at room temperature for up to 2 days.Reheat in a 350°F (175°C) oven for 5-7 minutes or microwave for 10-15 seconds.Pretzels freeze well—wrap tightly and freeze for up to 2 months. Reheat from frozen in the oven until warmed through.

FAQs

Can I use instant yeast?

Yes, skip the proofing step and mix it directly with the dry ingredients.

Why do I need a baking soda bath?

It gives pretzels their signature chewy crust and deep brown color.

Can I make the dough ahead?

Yes, refrigerate after the first rise and shape/bake the next day.

Do I have to use egg wash?

It helps with browning and holds the salt, but you can skip it for a softer finish.

Can I use whole wheat flour?

Yes, sub half the flour with whole wheat for a heartier version.

Can I shape them differently?

Absolutely—try bites, knots, or even pretzel dogs.

Why didn’t my pretzels rise?

Check that your yeast is fresh and your water isn’t too hot or too cold.

What if I don’t have pretzel salt?

Coarse sea salt works great as a substitute.

Can I stuff them?

Yes! Fill with cheese or chocolate before shaping for a fun surprise.

Are these good for kids?

Definitely—fun to make and even more fun to eat!

Conclusion

Homemade Soft Pretzels are warm, chewy, and incredibly rewarding to bake from scratch. Whether you’re enjoying them classic and salty or with a creative twist, they bring that bakery-fresh magic right to your kitchen. Perfect for sharing, snacking, or impressing at your next gathering—these pretzels are sure to become a go-to favorite.