There’s something magical about soft, golden pretzels fresh out of the oven, warm, buttery, and perfect for dipping. This homemade pretzel recipe gives you that classic chewy texture without needing fancy equipment, and it’s easier than you think!
Reasons You Will Love This Recipe
Fun to shape and share with family or friends
Soft, chewy, and golden brown every time
Easy to make at home – no special tools required
Perfect for dipping in mustard, cheese sauce, or even Nutella
Great for snacks, parties, or cozy nights in
Tips & Variations
- Cheese Pretzels: Sprinkle shredded cheddar or parmesan on top before baking.
- Sweet Pretzels: Brush with melted butter and sprinkle cinnamon sugar after baking.
- Dipping Sauces: Classic mustard, cheese sauce, or chocolate hazelnut spread all work!
Tips & Tricks
- Freeze Before Baking: You can freeze shaped pretzels before baking. Just thaw and bake when ready!
- Keep Them Soft: Brush warm pretzels with butter after baking to lock in softness.
- Experiment with Flours: Try half whole wheat flour for a heartier version.
- Meal Prep Snack: Perfect for making in bulk, store in airtight container for 2–3 days or freeze for longer.
Fun Facts About Pretzels
- Pretzels are believed to date back to the 7th century!
- They were originally a symbol of good luck and used in religious ceremonies.
- The traditional pretzel shape is said to represent arms crossed in prayer.
Soft Pretzels
- Total Time: 1 hour 45 min
Ingredients
Dough
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1½ cups (360 ml) warm water (about 100–105°F)
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2¼ teaspoons (1 packet) active dry or instant yeast
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1 Tablespoon brown sugar
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1½ teaspoons kosher salt
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3 Tablespoons unsalted butter, melted and slightly cooled
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4–4¼ cups all-purpose flour, spooned & leveled
(optional: replace 1 cup with bread flour for extra chew)
Baking Soda Bath
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10 cups water
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⅔ cup baking soda
Topping
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1 large egg yolk mixed with 1 Tablespoon water
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Coarse pretzel salt or flakey salt
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Melted butter, for brushing after baking (optional)
Instructions
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In a large bowl, combine warm water, yeast, and brown sugar. Stir gently and let sit for 5 minutes until foamy. I noticed that 110 degrees F is the best temperature of water to activate yeast, as too hot will kill the yeast and too cool won’t activate it.
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Add salt and melted butter to the yeast mixture. Gradually add flour, 1 cup at a time, mixing until a soft dough forms.
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Knead by hand or mixer for 5–7 minutes until smooth and slightly tacky (not sticky). Add more flour as needed.
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Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
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Punch down dough and divide into 8 equal pieces. Roll each into a 20–22 inch rope and shape into pretzels.
Place on parchment-lined baking sheets and rest 10 minutes. -
Preheat oven to 425°F (218°C).
Bring 10 cups water to a boil, then carefully add baking soda. -
Boil pretzels 20–30 seconds each, gently flipping once. Remove with a slotted spatula and return to baking sheet.
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Brush each pretzel with egg yolk wash and sprinkle with coarse salt.
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Bake for 12–15 minutes, or until deeply golden brown.
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Brush with melted butter immediately after baking, if desired. Serve warm.