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Easy Homemade Soft Pretzels

Jessica T. Brown
Homemade soft pretzels that are chewy, golden, and easy to make.
Perfect for beginners or anyone looking for a quick, satisfying snack.
Optional toppings include coarse salt or cinnamon sugar for variety.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Appetizer, Breakfast, Snack
Cuisine American, Bakery-style
Servings 12 pretzels

Equipment

  • 1 Stand Mixer with Dough Hook (optional but recommended)
  • 1 Large Pot
  • 3 Baking Sheets
  • Silicone Baking Mats or Parchment Paper
  • 1 Pizza Cutter or Sharp Knife
  • 1 Slotted Spatula

Ingredients
  

For the Dough:

  • 2 ¼ tsp 7 g instant or active dry yeast
  • 1 Tbsp brown or granulated sugar
  • 1 ½ cups 360 ml warm water
  • 1 Tbsp 14 g unsalted butter, melted
  • 1 tsp salt
  • 3 ¾ –4 cups 469–500 g all-purpose flour
  • Coarse salt for sprinkling

For the Baking Soda Bath:

  • ½ cup 120 g baking soda
  • 9 cups 2.13 L water

Optional Toppings:

  • Cinnamon sugar mixture: 3/4 cup 150 g granulated sugar + 1 ½ tsp cinnamon
  • Melted butter for brushing

Instructions
 

  • Activate the Yeast: Begin by warming your water until it feels comfortably lukewarm, around 100°F (38°C).
    In a medium-sized mixing bowl, whisk together the warm water, yeast, and sugar until the yeast is fully dissolved.
    Cover the bowl loosely with a clean kitchen towel and let it sit for about 1–2 minutes.
    This brief rest allows the yeast to “wake up” and start creating bubbles, signaling that it’s active and ready to leaven the dough.
    You should notice a few small bubbles forming on the surface.
  • Combine Wet Ingredients: Once the yeast is activated, whisk in the melted butter and salt until fully incorporated.
    The melted butter should be slightly cooled, so it doesn’t kill the yeast.
    This mixture forms the flavorful liquid base of your dough and ensures a tender, soft texture in the finished pretzels.
  • Incorporate Flour and Form Dough: Add 3 cups (375 g) of flour to the wet mixture.
    Using a wooden spoon, rubber spatula, or stand mixer fitted with a dough hook, stir until a shaggy dough forms.
    Gradually add an additional ¾ cup (94 g) of flour.
    If the dough is still sticky, sprinkle in up to 1/4 cup (31 g) more flour, a tablespoon at a time, until the dough becomes slightly tacky but pulls away from the sides of the bowl.
    Test by gently poking the dough—if it slowly bounces back, it’s ready for kneading.
  • Knead the Dough: Transfer the dough to a lightly floured surface or keep it in your stand mixer.
    Knead by hand for 3–5 minutes or mix with the dough hook for the same amount of time.
    The dough should feel soft, elastic, and slightly tacky, but not sticky.
    Sprinkle small amounts of flour if necessary to prevent sticking.
    For a more precise check, perform the windowpane test: tear off a golfball-sized piece of dough and gently stretch it.
    If light passes through without tearing, your dough is perfectly kneaded.
  • Rest and Rise the Dough: Shape the kneaded dough into a smooth ball.
    Place it in a lightly greased or floured bowl and cover loosely with a kitchen towel. Allow the dough to rest for 10–30 minutes.
    This short resting period relaxes the gluten, making it easier to shape the dough into pretzels later.
    While the dough rests, you can start preparing your baking soda bath.
  • Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (204°C).
    Line two baking sheets with silicone baking mats or parchment paper.
    If using parchment, lightly grease it to prevent sticking.
    This ensures that your pretzels bake evenly and develop a golden-brown crust.
  • Portion the Dough: After resting, divide the dough into 75 g portions, which is roughly 1/3 cup per piece.
    Use a kitchen scale for accuracy or estimate visually.
    This ensures each pretzel is similar in size and bakes evenly.
  • Shape the Pretzels: Roll each portion into a rope approximately 20–22 inches long.
    Form a circle by bringing the ends together, then twist the ends once or twice and press them back down toward the base of the circle to create the classic pretzel shape.
    Be gentle but firm to maintain a neat form.
  • Prepare Baking Soda Bath: In a large pot, bring 9 cups (2.13 L) of water and ½ cup (120 g) baking soda to a rolling boil.
    The baking soda bath is essential for that signature chewy texture and slightly tangy flavor.
  • Boil the Pretzels: Using a slotted spatula, gently lower 1–2 pretzels at a time into the boiling baking soda water.
    Boil for 20–30 seconds—any longer may result in a metallic taste.
    Remove the pretzels carefully and let excess water drip off.
    Place each boiled pretzel onto the prepared baking sheet.
  • Add Toppings: Immediately sprinkle the tops of the pretzels with coarse salt while they’re still wet from the bath.
    For a sweet variation, skip the salt and instead brush warm pretzels with melted butter, then dip in a cinnamon-sugar mixture (¾ cup sugar + 1 ½ tsp cinnamon).
  • Bake the Pretzels: Bake the pretzels in the preheated oven for 12–15 minutes, or until they reach a deep golden-brown color.
    Keep an eye on them toward the end to avoid over-browning.
    The finished pretzels should be soft inside with a chewy exterior.
  • Serve or Store: Remove the pretzels from the oven and allow them to cool slightly.
    Serve warm with your favorite dipping sauces, such as mustard or cheese.
    Leftover pretzels can be stored at room temperature for up to 3 days.
    To reheat, microwave briefly or bake at 350°F (177°C) for 5 minutes.
  • Make-Ahead Options: The dough can be refrigerated for up to 24 hours or frozen for 2–3 months.
    For frozen dough, thaw overnight in the refrigerator and allow it to rise slightly before shaping.
    Baked pretzels can also be frozen; brush with water and add salt before reheating.

Notes

  • Baking Soda Bath is Essential: Boiling the pretzels in a baking soda solution before baking creates that signature chewy texture and deep golden-brown crust. Skipping this step will result in softer, less traditional pretzels.
  • Flour Adjustments: Dough stickiness may vary depending on humidity and flour type. Add extra flour 1 tablespoon at a time to achieve a soft, elastic dough. Avoid over-flouring to prevent dry pretzels.
  • Make-Ahead Tips: Dough can be shaped and refrigerated for up to 24 hours or frozen for 2–3 months. Baked pretzels can also be frozen and reheated directly from frozen.
  • Cinnamon-Sugar Variation: Skip the salt and egg wash if making sweet pretzels. Brush baked pretzels with melted butter and coat with cinnamon sugar immediately for best results.
  • Toppings Variety: Beyond coarse salt or cinnamon sugar, consider sesame seeds, poppy seeds, or everything bagel seasoning for creative flavor options.