Easy Homemade Soft Pretzels Recipe

This Easy Homemade Soft Pretzels Recipe brings bakery-quality pretzels into your own kitchen. Golden, warm and chewy, they’re irresistible fresh from the oven!

Like clockwork, when fall arrives and the air turns crisp, I feel compelled to bake a batch of these soft puffy pretzels. I first shared this recipe in my second cookbook, . And it has remained one of my all-time favorites. Soft pretzels are hearty, warming, and – guess what? Surprisingly thrifty. The first time I made these, I couldn’t believe how the magic of a few pantry staples mixed just so, could deliver such an impressive payoff. Over the years, I’ve honed my pretzel technique, and this recipe makes the process approachable even for beginner bakers. With their glossy golden crust, chewy bite, and perfect saltiness, these homemade soft pretzels may become a new tradition for you, too!

Mix Up The Pretzel Dough

Start by combining warm water, sugar, and fine grain salt in the bowl of a stand mixer. Whisk together then add active dry yeast. Once the yeast is bubbly, stir in flour and melted butter to create a smooth, elastic dough. This base is simple, requires minimal ingredients, and ensures the classic chewy texture that makes soft pretzels irresistible. Using a stand mixer fitted with the dough hook is by far the easiest and most reliable way to achieve a smooth, elastic dough. Not only does it save time, but it also ensures the gluten develops properly, giving you that signature chewy bite.

Let the Dough Rise

Next, transfer the dough to a greased bowl, cover it, and let it rise in a warm place until doubled in size. Approximately 1 hour. This step allows the yeast to work its magic, building flavor and creating the light, airy texture that balances the pretzel’s hearty chew.

Tip: I often use my oven for slightly quicker proofing. Preheat the oven to 170°F, then turn off. Wait 5 minutes, then place the dough bowl (covered) in the oven. The dough will proof in about 40-45 minutes.

How To Shape Soft Pretzels

Once the dough has risen, it’s time for the fun part – shaping! First, on a greased work surface, divide the dough into eight equal pieces. Work with one piece at a time and keep the others covered with a damp towel so they don’t dry out.

Roll each piece into a long rope about 24 inches in length. If the dough springs back, let it rest for a few minutes and try again; this gives the gluten a chance to relax. Just be sure to cover it with a slightly damp towel to keep it from drying out. To shape:

1. Form the rope into a large U shape, with the curve pointing away from you.
2. Cross the two ends over each other once, then again, so they twist twice in the center.
3. Press the twisted ends down firmly onto the bottom curve of the “U” (around 4:00 and 8:00 if you imagine a clock face).
4. Gently transfer the pretzel to a parchment-lined baking sheet.

Don’t worry if they’re not perfect – the beauty of homemade pretzels is in their rustic charm. With practice, your twists will become tighter and more uniform, but even the wonky ones bake up beautifully chewy and golden.

Pro Tip: Place the Shaped Pretzels on Parchment Squares

This is optional, but a good idea for beginners (or control freaks like me). For smoother handling, shape your pretzels then transfer to 5×7-inch parchment squares. This small trick makes it simple to lift them, then slide into the baking soda bath without losing their twist. (See video before the recipe card for action.)

The Baking Soda Bath

Here’s where the magic really happens. A quick dip in boiling water with baking soda creates the signature pretzel flavor and texture. This step not only deepens the crust’s golden color but also adds the slightly tangy taste that sets pretzels apart from ordinary bread.

I use a flat slotted spatula to fish these out of the water, and you can too. But a would work well if you have one.

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Let’s Talk About Pretzel Salt

Traditionally, pretzels are topped with , which provides that satisfying crunch. I keep it on hand so I used it in this recipe. However, kosher salt makes a fine substitute, and flaky sea salt adds a delicate texture. For something different, try smoked salt or Himalayan pink salt – both elevate these pretzels into something truly special.

In the original Easy Homemade Soft Pretzels Recipe in the , I use pearl sugar and black lava salt to switch things up with a surprisingly sweet pop from the coarse sugar – and a burst of savory crunch from the black lava salt. It’s fun to get creative with the toppings. See the recipe notes for directions to make a cinnamon-sugar version.

Bake at a High Temp

For that authentic pretzel texture, you’ll want to bake at a high heat – 450°F is ideal. The blast of hot air sets the crust quickly, locking in moisture so the inside stays soft and chewy while the outside develops a glossy, golden finish.

This recipe uses a twice-baking method, which gives the pretzels their signature bakery look. First, the pretzels are brushed with egg wash and baked 6 minutes to set their shape. Then, they’re pulled from the oven, brushed again with egg wash, generously sprinkled with salt, and returned to bake until deeply browned.

That second bake does more than just deepen the color – it enhances the flavor, strengthens the crust, and helps the salt adhere. The result is a beautifully glossy pretzel with the perfect balance of chewy interior and crisp, shiny exterior. If you’ve ever wondered why other homemade pretzels sometimes look pale or dull, it’s usually because this high-heat, double-bake step was skipped.

This recipe makes 8 big, puffy/crusty twists that remind me so much of the mall pretzels I’d buy – always with a side of honey mustard. These days, a single no-frills pretzel costs around $5 from the kiosk (dip not included). With this recipe you can make an entire batch for around $3.00 in pantry staples that you probably already have on hand!

Homemade soft pretzels are welcome at any time of year, but I think they shine brightest in cooler months. They’re ideal for game day spreads, or upcoming Oktoberfest celebrations (!). Serve them with mustard, cheese dip, or even something sweet like cinnamon sugar.

If you try this Easy Homemade Soft Pretzels Recipe, let me know what you think in the comments below!

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