Easy Homemade Pretzels Recipe
This easy homemade pretzels recipe brings the bakery experience right to your kitchen in just about 1 hour. The dough comes together quickly and transforms into perfectly chewy, golden-brown soft pretzels with a buttery finish that beats anything store-bought.
These homemade soft pretzels are easier than you might think and require just a handful of basic ingredients. Ready in about 1 hour 10 minutes from start to finish, they’re perfect for weekend baking projects or whenever you’re craving a fresh, warm treat.
Looking for more homemade bread recipes to try? My Rosemary Olive Oil Bread is a fan favorite, and these Easy Homemade Italian Breadsticks make a perfect companion to any Italian meal!
Table of Contents
Reasons You’ll Love This Recipe
- Bakery-Quality Results: These homemade pretzels have that authentic chewy texture and perfect golden crust you’d expect from a professional bakery.
- Simple Ingredients: This pretzel recipe uses basic pantry staples you likely already have on hand.
- Versatile Snack: Enjoy these soft pretzels plain with salt, or customize with sweet or savory toppings for any occasion.
- Family-Friendly Activity: Making the pretzel dough and shaping it into twists is a fun cooking project that kids will love helping with.
What Are Homemade Soft Pretzels?
Soft pretzels are a classic German-style bread known for their distinctive twisted shape, chewy interior, and golden-brown exterior. Unlike hard pretzels that are thin and crunchy, these homemade soft pretzels have a tender, bread-like texture.
What makes pretzels unique is the baking soda bath they take before baking. This special step gives them their characteristic pretzel flavor and that beautiful brown crust. The pretzel dough itself is a simple yeast dough that’s easy to work with, making this soft pretzel recipe accessible even for beginner bakers.
Homemade Pretzels Ingredients
See the recipe card below for a complete list of ingredients and measurements.
- All-purpose flour – This provides the structure for your pretzel dough. For best results, measure by weight (450 grams) or use the spoon and level method for accurate measurement.
- Warm water – Temperature matters! Keep it between 110-115°F to properly activate the yeast without killing it. This helps your soft pretzel dough rise properly.
- Instant yeast – The leavening agent that makes your pretzel dough rise. It can be added directly to dry ingredients without proofing first.
- Sugar – Just a couple teaspoons feed the yeast and help create a perfect rise in your homemade soft pretzels.
- Salt – Essential for flavor in the dough and as the classic topping for your soft pretzels.
- Baking soda – Creates the alkaline bath that gives homemade pretzels their distinctive flavor and beautiful brown crust.
- Unsalted butter – Brushed on after baking for that rich, buttery soft pretzel finish everyone loves.
Substitutions and Additions
- Flour Options: While all-purpose flour works best for this pretzel recipe, you can substitute up to half the amount with whole wheat flour for a heartier texture.
- Yeast Alternatives: If you don’t have instant yeast, active dry yeast works too. Just dissolve it in warm water with the sugar first before adding to the flour.
- Sweet Variation: For cinnamon sugar pretzels, skip the salt topping and instead brush with butter after baking, then dip in a mixture of cinnamon and sugar.
- Cheesy Option: Sprinkle shredded cheese on top before baking for a savory twist, similar to my Pull-apart Garlic Cheesy Bread.
- Pretzel Bites: Instead of shaping into traditional pretzels, cut the rope into 1-inch pieces to make soft pretzel bites – perfect for dipping!
How to Make Homemade Soft Pretzels (step-by-step directions)
STEP 1. Mix the dough ingredients in a stand mixer with the dough hook attachment until incorporated, about 1 minute. Continue kneading on low speed until a soft, smooth dough forms, about 5 minutes. (Photo 1)
STEP 2. Transfer the dough to a lightly floured surface and knead by hand for 1-2 minutes until the dough ball is smooth. Place in a greased bowl, turn once to coat, cover, and let rise for 30 minutes. (Photos 2 & 3)
STEP 3. Preheat your oven to 450°F and line two baking sheets with parchment paper.
STEP 4. Form the dough into a 12-inch log and cut into 12 equal pieces (about 66 grams each if using a scale). Let the pieces rest for 5-10 minutes. (Photo 4)
STEP 5. Prepare the baking soda bath by combining hot water and baking soda in a shallow dish, stirring until dissolved. (Photo 5)
STEP 6. Roll each piece of dough into a thin 20-inch rope. Form the pretzel shape by holding both ends, twisting them around each other, then pressing the ends against the outer circle. (Photos 6, 7 & 8)
STEP 7. Dip each formed pretzel in the water bath for 15-20 seconds, place on the prepared baking sheet, and sprinkle with coarse salt. Let rest for 10 minutes. (Photos 9 & 10)
STEP 8. Bake for 10 minutes, switching and rotating the baking sheets halfway through.
STEP 9. While hot, brush the pretzels with melted butter. Serve warm for the best taste and texture. (Photo 11)
Recipe Tips
- Dough Consistency: The pretzel dough should be slightly tacky but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
- Rolling Technique: When shaping your pretzel dough, use an unfloured surface. The slight grip helps you roll the dough into long, even ropes.
- Rest Period: If the dough springs back when rolling, let it rest another 5 minutes to relax the gluten.
- Bath Temperature: The water for the baking soda bath should be very hot to dissolve the baking soda completely.
- Even Sizing: For consistent baking, try to make all your homemade pretzels roughly the same size.
Storing Tip
- Storage: These homemade soft pretzels are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days.
- Refrigerator: Not recommended as refrigeration can make the soft pretzels become tough and stale faster.
- Freezing: Baked and cooled pretzels freeze well for up to 1 month. Wrap individually in plastic wrap and store in a freezer bag. The dough can also be frozen after the first rise for later use.
- Reheating: Warm frozen or leftover pretzels in a 350°F oven for 5 minutes or microwave for 15-20 seconds until heated through.
Serving Suggestions
Serve these buttery soft pretzels with a variety of dips for a fun snack or appetizer. They pair perfectly with cheese sauce, mustard, or even my Easy Homemade Garlic Bread Seasoning Mix sprinkled on top before baking.
For a festive holiday twist, check out my Simple Pretzel Christmas Treats or Christmas Pretzel Rolo Sandwiches which use pretzels in creative sweet treats.
These pretzels also make a great addition to a game day spread alongside my Pull Apart Pepperoni & Mozzarella Pizza Monkey Bread.
Recipe FAQs
The baking soda bath gives homemade pretzels their distinctive flavor and characteristic brown crust. This step is essential for achieving that authentic soft pretzel taste and appearance.
Yes! You can make the pretzel dough through the first rise then refrigerate overnight. Allow the dough to come to room temperature for about an hour before shaping. Alternatively, freeze the shaped, unbaked pretzels and bake directly from frozen, adding 2-3 minutes to the baking time.
If your homemade soft pretzels aren’t browning properly, you might need to leave them in the baking soda bath longer (up to 1 minute) or make sure your oven is properly preheated to 450°F.
Absolutely! While a stand mixer with a dough hook makes the process easier, you can mix the ingredients with a wooden spoon and then knead by hand for 8-10 minutes until smooth and elastic.
Traditional toppings include coarse salt, but you can also serve these easy homemade soft pretzels with cheese sauce, mustard, or cinnamon sugar. They make a perfect snack on their own or as part of a party spread.
Need More Appetizer Recipes? Try These:
Easy Homemade Pretzels Recipe
Ingredients
Dough
- 3 ¾ cups all-purpose flour
- 1 ½ cups warm water 110-115 degrees
- 3 ¼ teaspoons instant yeast
- 2 teaspoons sugar
- 1 teaspoon salt
Bath and Topping
- 2 cups hot water
- 4 teaspoons baking soda
- 1-2 teaspoons coarse salt
- 6 tablespoons unsalted butter melted
Instructions
- Mix the dough ingredients in a stand mixer with the dough hook attachment until incorporated, about 1 minute. Continue kneading on low speed until a soft, smooth dough forms, about 5 minutes.3 ¾ cups all-purpose flour,1 ½ cups warm water,3 ¼ teaspoons instant yeast,2 teaspoons sugar,1 teaspoon salt
- Transfer the dough to a lightly floured surface and knead by hand for 1-2 minutes until the dough ball is smooth. Place in a greased bowl, turn once to coat, cover, and let rise for 30 minutes.
- Preheat your oven to 450°F and line two baking sheets with parchment paper.
- Form the dough into a 12-inch log and cut into 12 equal pieces (about 66 grams each if using a scale). Let the pieces rest for 5-10 minutes.
- Prepare the baking soda bath by combining hot water and baking soda in a shallow dish, stirring until dissolved.2 cups hot water,4 teaspoons baking soda
- Roll each piece of dough into a thin 20-inch rope. Form the pretzel shape by holding both ends, twisting them around each other, then pressing the ends against the outer circle.
- Dip each formed pretzel in the water bath for 15-20 seconds, place on the prepared baking sheet, and sprinkle with coarse salt. Let rest for 10 minutes.1-2 teaspoons coarse salt
- Bake for 10 minutes, switching and rotating the baking sheets halfway through.
- While hot, brush the pretzels with melted butter. Serve warm for the best taste and texture.6 tablespoons unsalted butter
Notes
- Dough Consistency: The pretzel dough should be slightly tacky but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
- Rolling Technique: When shaping your pretzel dough, use an unfloured surface. The slight grip helps you roll the dough into long, even ropes.
- Rest Period: If the dough springs back when rolling, let it rest another 5 minutes to relax the gluten.
- Bath Temperature: The water for the baking soda bath should be very hot to dissolve the baking soda completely.
- Even Sizing: For consistent baking, try to make all your homemade pretzels roughly the same size.
Nutrition Information
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