Homemade Soft Pretzels

Warm, chewy, and lightly salted—these homemade soft pretzels are a delightful snack or party treat. I love how the golden exterior gives way to a pillowy interior, all with that irresistible classic twist.

Why You’ll Love This Recipe

I appreciate how these pretzels strike the perfect balance between soft, doughy texture and a crisp golden crust. They’re fun to shape, smell amazing while baking, and freeze beautifully so I can enjoy them anytime cravings hit.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Active dry yeast

• Warm water (about 110 °F/43 °C)

• Granulated sugar

• Salt

• Unsalted butter, melted (optional)

• Baking soda (for the bath)

• Water (for the bath)

• Coarse salt (for topping)

• Optional: melted butter for brushing after baking; cinnamon sugar or coarse cheese for variation

directions

1. I dissolve yeast and sugar in warm water, letting it sit until foamy—about 5 minutes.

2. I mix in flour, salt, and melted butter, then knead until the dough is smooth and elastic—about 5–7 minutes by hand or 3–4 minutes with a mixer.

3. I place the dough in a lightly oiled bowl, cover it, and let it rise until doubled—about 1 hour.

4. I punch down the dough, divide it into 8 equal pieces, and roll each into a long rope (about 20 inches). I twist each rope into a pretzel shape and place them on a parchment-lined baking sheet.

5. I preheat the oven to 450 °F (230 °C).

6. I bring a pot of water with baking soda (about ⅓ cup baking soda per 4 cups water) to a gentle boil, then drop in each pretzel—boiling for 30 seconds per side. I remove them with a slotted spatula and return them to the baking sheet.

7. I immediately sprinkle coarse salt on top (or add other toppings), then bake for 12–15 minutes until golden brown.

8. I optionally brush the warm pretzels with melted butter after removing them from the oven for a lovely sheen and softness.

Servings and timing

This recipe yields 8 soft pretzels. Prep and shaping take about 30 minutes, rising adds an hour, baking 12–15 minutes—so total time is around 1½ hours.

Variations

• Everything-style: I top them with everything bagel seasoning instead of salt.

• Sweet twist: I brush with butter and sprinkle cinnamon sugar immediately after baking.

• Cheese-filled: I wrap cheese sticks inside the dough rope before shaping for indulgence.

• Mini pretzel bites: I cut the ropes into bite-sized pieces and bake for 8–10 minutes.

storage/reheating

I store pretzels in a loosely covered container at room temperature for up to 2 days. To refresh them, I reheat in a 350 °F oven for 5–7 minutes or briefly steam and then bake again for crispness. I don’t recommend microwaving—it softens the crust too much.

FAQs

Can I use instant yeast instead of active dry?

Yes—I use 25% less instant yeast and add it directly to dry ingredients, skipping the initial proof step.

Do I have to boil the pretzels?

Yes—the baking soda bath creates the signature chewy crust and golden color. Skipping it means a softer, paler pretzel.

Can I freeze them?

Absolutely—I freeze baked pretzels in a zip-top bag for up to a month. I reheat from frozen in a 350 °F oven for 10–12 minutes.

What’s the best flour type?

I use all-purpose flour, but bread flour gives a slightly chewier texture. Either works wonderfully.

Can I make the dough ahead?

Yes—I refrigerate the dough after the first rise (covered) for up to 24 hours. I bring it to room temp, shape, boil, and bake when ready.

Conclusion

I find these Homemade Soft Pretzels to be a fun, rewarding baking project that yields warm, comforting snacks—perfect on their own or with mustard, cheese dip, or nutella. Let me know if you’d like ideas for dipping sauces or tweaks for gluten-free versions!