There’s nothing quite like the warm, chewy perfection of homemade pretzels soft from your own oven. Golden on the outside, fluffy on the inside, and with that irresistible hint of salt, these pretzels are easier to make than you might think — and far better than store-bought. Ready to twist up something delicious? Let’s dive in!
Homemade Pretzels Soft
| Servings: | 8 |
| Prep Time: | 1 hour 45 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 2 hours |
| Serving Size: | 1 pretzel |
Description
Warm, golden brown, and irresistibly chewy, soft homemade pretzels bring the feeling of a classic American ballpark or German bakery right to your kitchen. Bite into the crisp exterior and experience the soft, fluffy center that stretches and pulls like warm doughy magic. Fresh from the oven and brushed with melted butter, these pretzels deliver that nostalgic combo of salty crunch and tender bite that makes them unforgettable.
Imagine the aroma wafting through your kitchen: a mixture of toasted bread, butter, and just a hint of that iconic baking soda tang from their hot bath. These soft pretzels are perfect for dipping in cheese sauce, mustard, or enjoying all on their own. Whether you’re baking for game day, a weekend snack, or simply craving comfort, these pretzels offer warmth and joy in every twist.
Why You’ll Love This Recipe
Making soft pretzels at home is easier than you think, and the results are beyond satisfying. This recipe uses simple pantry ingredients and comes together in just a couple of hours. It is perfect for beginners ready to explore yeast baking and still satisfying for seasoned home bakers looking for that perfect chew.
The flexibility of this recipe also shines — you can top the pretzels with classic coarse salt, everything bagel seasoning, cinnamon sugar, or even a garlic butter glaze. These pretzels are freezer friendly and can easily become a make-ahead favorite for busy weeks or party preparations.
Serving and Storage Tips
Soft pretzels are best served warm the day they are baked, ideally brushed with melted butter. To store, keep them in an airtight container at room temperature for up to 2 days. To reheat, wrap in foil and warm in a 300 degree oven for about 10 minutes or microwave for 20 seconds.
For longer storage, freeze the baked pretzels in a resealable plastic bag for up to 2 months. Reheat directly from frozen in the oven at 300 degrees until warmed through. You can also freeze the shaped raw dough before baking. Simply thaw in the refrigerator overnight, let rise slightly, then dip in baking soda water and bake as directed.
Ingredients
- 1 and ½ cups warm water
- 1 packet active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- ⅓ cup baking soda
- 1 large egg
- Coarse salt for topping
- 2 tablespoons unsalted butter melted
Equipment
- Large mixing bowl
- Wooden spoon or stand mixer with dough hook
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Large pot
- Slotted spoon
- Pastry brush
- Kitchen towel
Instructions
- Activate the yeast: In a large bowl, combine the warm water and sugar. Stir until the sugar dissolves, then sprinkle the yeast over the top. Let sit for about 5 to 10 minutes until foamy. This tells you your yeast is alive and ready.
- Make the dough: Add the flour and salt to the yeast mixture. Stir it together with a wooden spoon until it forms a shaggy dough, or use the dough hook on a mixer if you have one. The dough should feel slightly tacky but manageable.
- Knead: Knead the dough for 5 to 7 minutes by hand on a floured surface or in your mixer on medium speed. You are aiming for smooth and elastic. Trust the process — this is where the magic of that chewy texture begins.
- Let it rise: Shape the dough into a ball, then place it into a lightly oiled bowl. Cover with a kitchen towel and let it rise in a warm spot for about 1 hour or until doubled in size.
- Boil the water: Preheat your oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper. While the dough rises, bring 10 cups of water to a boil in a large pot. Stir in the baking soda carefully — it may bubble up quickly, so keep an eye on it.
- Shape your pretzels: Once the dough has doubled, punch it down and divide it into 8 equal pieces. Roll each into a 20 inch long rope, then twist the ends over and press down to shape each one into a pretzel. This step can be fun and even meditative once you get the hang of the twist.
- Baking soda dip: One by one, gently lower your pretzels into the boiling baking soda water using a slotted spoon. Boil each for 30 seconds, then place back onto the parchment lined sheet. This dip is what gives you that deep brown exterior and classic pretzel flavor.
- Egg wash and season: Beat the egg in a small bowl and brush it over each boiled pretzel. Sprinkle generously with coarse salt for that satisfying bite. You can also use other toppings here like sesame or everything seasoning.
- Bake: Bake the pretzels for 13 to 15 minutes or until a rich deep golden brown.
- Butter and serve: As soon as they come out of the oven, brush the tops with melted butter. This softens the crust slightly and adds amazing flavor. If you’re feeling indulgent, brush them again after five minutes for an extra rich finish.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
Recipe Notes
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. Skip the blooming step and mix it directly into the flour before adding any wet ingredients. The rise time might be slightly shorter, so check on it after 45 minutes.
What is the purpose of boiling in baking soda water?
This quick bath gives pretzels their signature chewy texture and deep brown color. The alkaline surface transforms beautifully in the oven, so do not skip this step.
Can I sweeten this recipe for dessert pretzels?
Absolutely. Skip the coarse salt topping and instead brush the pretzels with butter after baking, then roll them in a cinnamon sugar mixture. A drizzle of icing or dip in chocolate sauce makes them even more irresistible.
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Homemade Pretzels Soft
Ingredients
- 1 and 1/2 cups warm water
- 1 packet active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/3 cup baking soda
- 1 large egg
- Coarse salt for topping
- 2 tablespoons unsalted butter melted
Instructions
- In a large bowl, combine the warm water and sugar. Stir to dissolve, then sprinkle yeast over the top. Let it sit for 5 to 10 minutes until foamy.
- Add the flour and salt to the yeast mixture. Stir with a wooden spoon or use a dough hook to combine into a shaggy dough.
- Knead the dough for about 5 to 7 minutes until it becomes smooth and elastic. If using a stand mixer, mix on medium speed with the dough hook.
- Form the dough into a ball and place in a lightly oiled bowl. Cover with a towel and let rise in a warm spot for 1 hour or until doubled in size.
- Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large pot, bring 10 cups of water and the baking soda to a boil. Stir carefully to dissolve the baking soda.
- While the water heats, punch down the dough and divide it into 8 equal pieces. Roll each piece into a 20-inch rope and shape into a pretzel.
- Using a slotted spoon, gently lower each pretzel into the boiling water for 30 seconds. Remove and place on the prepared baking sheet.
- Beat the egg in a small bowl and brush over each pretzel. Sprinkle with coarse salt.
- Bake for 13 to 15 minutes or until golden brown.
- Brush warm pretzels with melted butter and serve immediately.
