Introduction to the Recipe

There’s nothing quite like the aroma of freshly baked Homemade Soft Pretzels wafting from your oven. Golden brown on the outside, soft and chewy on the inside, and topped with just the right amount of salt—these classic pretzels are easier to make than you might think. Whether you’re hosting a game day party, planning a family movie night, or simply craving something warm and comforting, this recipe delivers bakery-style results with minimal fuss.

Our version uses simple ingredients—flour, yeast, water, a touch of butter and sugar—and that all-important baking soda bath to give the pretzels their signature color and texture. You’ll knead, shape, dip, and bake your way to snack heaven. And don’t forget the finishing touches: a sprinkle of coarse salt and a quick egg wash give the pretzels their glossy finish.

If you’re new to bread-making, you’ll find this recipe to be a great starting point. The dough is forgiving, the process is fun (especially twisting those iconic pretzel shapes), and the payoff is immense. If you’re curious about the science of the baking soda bath, here’s an informative article that explains why it’s essential: Why Baking Soda Makes Pretzels Brown. Want more tips on working with yeast dough? Check out this beginner’s guide to baking with yeast.

These Homemade Soft Pretzels are endlessly versatile. Dip them in mustard, serve them with cheese sauce, or go sweet with cinnamon sugar. You’ll never go back to store-bought again once you’ve had a bite of these warm, pillowy treats.

Basic Recipe: Ingredients and Instructions

Homemade Soft Pretzels Recipe

Author: Sarah White

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Description

These Homemade Soft Pretzels are chewy, golden, and easy to make. Enjoy classic snack shop flavor right from your kitchen.

Ingredients

Scale

For the dough:

4 cups all-purpose flour

1½ cups warm water (90–100°F)
2¼ teaspoons instant yeast
1 tablespoon white sugar

1 tablespoon melted butter
1¼ teaspoons granulated salt (adjust if using salted butter)

For the baking soda bath:

10 cups water
⅔ cup baking soda

For topping:

1 egg, whisked (for egg wash)

Coarse kosher salt (for sprinkling)

Instructions

Activate the yeast (if not instant).
If using active dry yeast, dissolve it in warm water with sugar. Let sit for 5–10 minutes until foamy. Skip this step if using instant yeast.
Make the dough.
In a large mixing bowl, combine flour, sugar, salt, and instant yeast. Add warm water and melted butter. Mix until a dough forms.

Knead the dough.
Knead on a floured surface or in a stand mixer for 7–8 minutes until smooth and elastic. Add small amounts of flour if sticky.
Let it rise.
Place dough in a lightly greased bowl, cover, and let rise for 45–60 minutes, or until doubled in size.
Shape the pretzels.
Preheat oven to 450°F (230°C). Line baking sheets with parchment paper. Divide dough into 8 equal pieces. Roll each piece into a long rope (about 24 inches) and shape into a pretzel.

Prepare the baking soda bath.
In a large pot, bring 10 cups water and ⅔ cup baking soda to a boil. Gently lower pretzels one at a time into the water for 20–30 seconds. Use a slotted spatula to remove and place on the baking sheet.
Egg wash and salt.
Brush pretzels with whisked egg and sprinkle with coarse salt.
Bake.
Bake for 12–14 minutes or until deeply golden brown. Cool on a wire rack for 5 minutes before serving.

Notes

Use warm (not hot) water to activate yeast properly.

The baking soda bath is crucial—it helps develop the chewy crust and dark color.

Don’t skip the egg wash—it creates that glossy finish.

For sweet pretzels, skip the salt and brush with melted butter + cinnamon sugar after baking.

Keywords: soft Pretzels Recipe

Advanced Techniques

Mastering Pretzel Shaping

Shaping pretzels is part of the fun—and the presentation. Roll each dough rope evenly, about 24 inches long. Form a U-shape, cross the ends over each other twice, and fold down to the base. Practice makes perfect! For uniform results, use a kitchen scale to divide the dough evenly before shaping.

Cold Fermentation for Better Flavor

Want deeper, complex flavor? Let the dough rise overnight in the fridge instead of on the counter. The slow fermentation allows the yeast to develop richer flavor, similar to artisan bread. Just cover the bowl tightly and bring to room temperature before shaping and baking.

Lye Bath Alternative (For Pros)

Traditional Bavarian pretzels are dipped in a lye bath for that intense brown crust and signature flavor. If you’re comfortable working with food-grade lye (with gloves and precautions), you can substitute the baking soda bath for a true pretzel-shop experience. Otherwise, baking soda is a safe and easy stand-in.

Cheese-Stuffed Pretzel Variation

Before shaping, flatten the dough rope slightly and add shredded cheese or cream cheese in the center. Fold and seal the dough around the cheese, then twist into a pretzel. The result: a gooey, cheesy center that’s great with a side of mustard.

Freezing Unbaked Pretzels

Shape your pretzels and freeze them before boiling or baking. When ready to bake, dip straight from the freezer into the hot baking soda bath, egg wash, salt, and bake a few extra minutes. Great for prepping snacks ahead of time!

See more advanced recipes at cookingwhite.com

Storage, Shelf Life, and Maintenance Tips

Keeping Pretzels Fresh

Homemade pretzels are best enjoyed the day they’re made, but they’ll stay soft for up to 2 days at room temperature. Store in an airtight container or zip-top bag to prevent drying out. Warm in the oven to refresh before serving.

Freezing Baked Pretzels

Wrap cooled pretzels in foil or plastic wrap and freeze for up to 2 months. To reheat, bake at 350°F (175°C) for 10–12 minutes directly from frozen until warmed through.

Storing Dough for Later Use

Unshaped pretzel dough can be refrigerated for up to 24 hours. Let it come to room temperature before shaping, boiling, and baking. This is ideal for prepping ahead.

Reheating Without Drying Out

To keep reheated pretzels soft, wrap in foil and warm in a 300°F (150°C) oven for 5–10 minutes. For a crispier crust, remove foil during the last 2 minutes.

Avoiding Soggy Pretzels

Let pretzels cool fully on a wire rack before storing. Trapped steam causes sogginess. If storing multiple pretzels, separate with parchment to keep surfaces dry.

Dietary Adaptations and Substitutions

Gluten-Free Soft Pretzels

Substitute all-purpose flour with a 1:1 gluten-free blend designed for yeast baking. Add 1 tsp xanthan gum if your mix doesn’t include it. Results will be slightly less chewy but still satisfying.

Dairy-Free Pretzels

Use oil instead of butter in the dough. Skip the egg wash or replace it with a non-dairy milk wash for browning. Sprinkle with salt or your favorite dairy-free toppings.

Vegan-Friendly Pretzels

Use vegan butter or oil, and skip the egg wash. Brush with plant milk before baking. Most coarse salt is vegan, but double-check if you’re using specialty flavored salts.

Low-Sodium Option

Reduce or skip the salt in the dough. Instead of coarse salt topping, try a light sprinkle of herbs or nutritional yeast for flavor without added sodium.

Sweet Cinnamon Pretzel Twist

Skip the salt and egg wash. After baking, brush with melted butter and coat in cinnamon sugar. Serve with a vanilla glaze or cream cheese dip for a dessert version.

FAQs About the Recipe

Why do pretzels need a baking soda bath?

The baking soda bath creates an alkaline surface that reacts during baking to form a chewy crust and deep brown color. It’s what gives pretzels their unique texture and taste.

Can I use active dry yeast instead of instant?

Yes! Just activate it first in warm water with sugar and wait for it to foam before mixing into the flour. This adds 5–10 minutes but works the same.

My pretzels didn’t brown—what went wrong?

Make sure you used enough baking soda in the bath and dipped the pretzels long enough (20–30 seconds). Also, the oven should be fully preheated to 450°F for proper browning.

Can I freeze the pretzel dough?

Yes, after the first rise. Shape the pretzels, freeze on a tray, then transfer to bags. When ready to bake, dip in baking soda bath straight from the freezer.

What can I serve with soft pretzels?

Serve with mustard, cheese sauce, honey mustard, marinara, or sweet dips like cream cheese frosting (for cinnamon versions). They’re also great with soups or as sandwich buns.

Conclusion & Final Thoughts

Once you try making Homemade Soft Pretzels from scratch, you’ll wonder why you ever settled for store-bought. These pretzels hit that magical intersection of chewy, salty, soft, and golden—a perfect snack, side dish, or comfort food moment.

This recipe delivers both on flavor and on fun. Twisting the dough into that classic shape is satisfying, the aroma while baking is unbeatable, and biting into your first warm, salted pretzel? Pure joy. Plus, the variations are endless—from savory cheese-filled to sweet cinnamon twists, you’re only limited by your imagination.

They’re great for game day, Oktoberfest celebrations, or simply as a weekend baking project. And because they freeze well, you can always keep a few ready to bake at a moment’s notice.

With simple ingredients and a straightforward method, this recipe is beginner-friendly but delivers bakery-quality results every time. So preheat that oven and prepare to be amazed at how delicious Homemade Soft Pretzels can be when made right in your own kitchen.