There’s something magical about biting into a warm, golden-brown homemade soft pretzel, its chewy exterior giving way to a tender, fluffy center. With just an hour of prep and a quick 10-minute bake, these pretzels are surprisingly simple to make yet utterly satisfying. The rich, buttery flavor, paired with a hint of salt, creates a perfect balance that’s hard to resist. Whether you’re craving a snack or hosting a gathering, these pretzels are sure to impress with their irresistible aroma and comforting texture.
What makes these pretzels truly special is their versatility—enjoy them plain, dipped in mustard, or brushed with melted butter for extra indulgence. The resting time of 30 minutes ensures the dough develops its signature softness, while the baking soda bath gives them that iconic glossy crust.
Each bite is a delightful mix of savory and slightly sweet, making them a crowd-pleaser for all ages. Plus, at just 186 calories per pretzel, you can savor every bite guilt-free. Perfect for sharing or keeping all to yourself, these pretzels are a treat worth every minute of effort.
Ingredients for Homemade Soft Pretzels
- 3 cups (375 g) bread flour (plus additional as needed)
- 3 Tablespoons brown sugar (tightly packed)
- 2 ½ teaspoons instant/rapid rise yeast
- 1 teaspoon salt
- 2 Tablespoons unsalted butter (melted)
- 1 cup hot water (between 110-115°F/43-46°C)
- Olive or canola oil (for greasing the bowl)
- 8 cups water (for boiling)
- ¼ cup baking soda (yes, that’s correct!)
- 1 large egg (lightly beaten)
- 1 Tablespoon water (for egg wash)
- Pretzel salt or coarse sea salt (for sprinkling)
Step-by-Step Instructions
- Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine bread flour, brown sugar, yeast, and salt. Stir until combined. Add melted butter and hot water, then mix on low speed until a smooth, elastic dough forms. The dough should be slightly tacky but not sticky. If needed, add 1-2 Tablespoons of extra flour.
- Let the dough rise: Lightly grease a large bowl with oil. Place the dough ball in the bowl, cover tightly with plastic wrap, and let it rise in a warm place for 30 minutes, or until doubled in size. (Tip: Place the bowl on top of the oven while preheating it to 450°F/230°C.)
- Shape the pretzels: Transfer the dough to a lightly floured surface and divide it into 10 even pieces. Roll each piece into a long, thin rope (about 20-24 inches long) and twist into a pretzel shape. (Tip: Roll the dough between your palms or on a lightly floured surface for easier shaping.)
- Boil the pretzels: In a large pot or Dutch oven, combine water and baking soda and bring to a boil. Gently lower each pretzel into the boiling water and boil for 30 seconds on each side. Remove with a slotted spoon and place on parchment-lined baking sheets, spacing them at least 1 ½ inches apart.
- Prepare the egg wash: Whisk together the beaten egg and 1 Tablespoon of water. Brush the mixture over each pretzel, then sprinkle generously with pretzel salt or coarse sea salt.
- Bake the pretzels: Bake in the preheated oven at 450°F/230°C for 9-12 minutes, or until golden brown.
- Serve and enjoy: Let the pretzels cool for a few minutes before serving. They’re best enjoyed warm on the day they’re made!
Sauces and Toppings to Elevate Your Pretzels
While classic pretzel salt is a must, don’t shy away from experimenting with other toppings. For a sweet twist, try brushing your pretzels with melted butter and sprinkling cinnamon sugar. For dipping, whip up a quick cheese sauce (combine 1 cup shredded cheddar, 1/2 cup milk, and 1 tablespoon butter over low heat) or a tangy mustard dip (mix 1/4 cup Dijon mustard with 1 tablespoon honey).
Time-Saving Tips for Busy Bakers
Short on time? Skip the hand-kneading and use a stand mixer with a dough hook to speed up the process. If you’re prepping ahead, let the dough rise overnight in the fridge instead of at room temperature. Just bring it to room temperature before shaping and boiling.
Perfect Pretzel Storage and Reheating
Soft pretzels are best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days. To reheat, wrap them in foil and warm in a 350°F (175°C) oven for 5-7 minutes. For a softer texture, lightly brush them with water before reheating. Pro tip: Freeze unbaked pretzels and boil/bake them straight from the freezer for a fresh treat anytime.
Fun Variations to Try
Mix things up by shaping the dough into bite-sized pretzel nuggets or long sticks. For a savory option, add grated Parmesan and garlic powder to the dough before baking. If you’re feeling adventurous, stuff the pretzels with small pieces of cheddar or pepperoni before shaping.
Essential Equipment Guidance
For the best results, a stand mixer with a dough hook makes kneading effortless. A Dutch oven or deep pot is perfect for boiling the pretzels, and a pastry brush is ideal for applying the egg wash. Don’t forget parchment paper to prevent sticking—it’s a game-changer for cleanup!
Homemade Soft Pretzels
Ingredients
Dough Ingredients
- 3 cups bread flour plus additional as needed
- 3 Tablespoons brown sugar tightly packed
- 2 ½ teaspoons instant/rapid rise yeast
- 1 teaspoon salt
- 2 Tablespoons unsalted butter melted
- 1 cup hot water between 110-115F (43-46C)
For rising/boiling/baking
- Olive or canola oil for bowl
- 8 cups water
- ¼ cup baking soda yes that is correct, ¼ cup
- 1 large egg lightly beaten
- 1 Tablespoon water
- Pretzel salt or coarse sea salt for sprinkling
Instructions
- Combine bread flour (3 cups/375g), brown sugar, yeast, and salt in the bowl of a stand mixer that’s been fitted with a dough hook. Stir until combined.
- Add melted butter and water and stir on low speed until completely combined. Continue to stir until a smooth elastic dough forms that clings to itself and pulls away from the sides of the bowl. Dough should be slightly tacky but not unmanageably sticky. If needed, stir in additional bread flour, 1 Tablespoon at a time (I often need to add 1-2 additional Tablespoons).
- Lightly brush a large bowl with olive oil and place your dough ball into oiled bowl. Cover tightly with plastic wrap and then place in a warm place to rise for 30 minutes/until doubled in size (the top of my oven is usually quite warm while preheating, so I’ll usually turn on my oven to 450F/230C at this point and place my dough on top).
- Preheat oven to 450F/230C and line 2 baking sheets with parchment paper. Set aside.
- Once pretzel dough has finished rising, transfer dough to a clean, lightly floured surface and divide dough into 10 even pieces.
- Roll each piece of dough into a long thin rope (mine were about 20-24” long!) and twist into a pretzel shape (see photos in post [above] or demonstration in video [below] for example). It’s easy to roll the dough between your palms while stretching. You may also roll it with your palms against a clean surface, don’t flour the surface very much or it will be difficult to work the dough.
- Combine water and baking soda in a large deep dish (I like to use a Dutch oven) and bring to a boil.
- Once boiling, gently lower each pretzel into the boiling water/baking soda mixture. Boil for 30 seconds on each side then drain and place on prepared baking sheet. Repeat with remaining pretzels, spacing at least 1 ½” apart.
- Whisk together lightly beaten egg and 1 Tablespoon water and brush over each pretzel. Sprinkle with coarse sea salt or pretzel salt, as desired (see notes for instructions on making cinnamon sugar soft pretzels).
- Transfer to 450F (230C) oven and bake for 9-12 minutes or until golden brown.
- Remove from oven, allow to cool several minutes, then enjoy. Pretzels are best enjoyed warm the day they are made.