If you’ve never made homemade soft pretzels, you’re in for a treat! ? They’re chewy on the outside, soft on the inside, and have that classic golden color thanks to a quick baking soda bath. The best part? You don’t need fancy ingredients—just a little patience and a love for warm, buttery, salty perfection. ? Whether you’re making them for game day, an after-school snack, or just because you deserve homemade pretzels (you do!), this recipe is about to become a household favorite. Pairs wonderfully with your own homemade soft pretzel dip.
Soft pretzels have been around for centuries, with origins tracing back to European monks in the Middle Ages. While they may seem like a bakery specialty, making them at home is surprisingly simple! The secret to their signature chewy crust? A quick dip in a baking soda bath before baking. This gives them that rich, golden-brown exterior we all love. Whether you prefer them classic with sea salt or dipped in warm cheese sauce, these homemade soft pretzels are next-level delicious and totally worth the effort.
These easy soft pretzels pair great with this Buttermilk Chicken Tender Recipe.
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Ingredients
Basic pantry staples like flour, yeast, brown sugar, butter, and salt come together to make these classic Homemade Soft Pretzels. A baking soda bath gives them their signature chewy texture, and an egg wash with sea salt adds the perfect finishing touch.
- Fast-rising yeast
- Brown sugar
- Water
- Flour
- Salt
- Melted butter
- Oil
- Baking soda
- Egg
- Coarse sea salt
See recipe card for quantities.
Instructions
For these Homemade Soft Pretzels, they are super easy to make. Make and knead the dough, let it rise, shape into pretzels, dip in a baking soda bath, brush with egg wash, and bake until golden brown.
- Step 1: Make the Dough: Mix yeast, warm water, and brown sugar, then add melted butter, salt, and flour. Knead until smooth and let rise for 1 hour.
- Step 2: Shape the Pretzels: Divide dough, roll into ropes, and twist into pretzel shapes.
- Step 3: Baking Soda Bath: Boil water with baking soda, dip pretzels for 20-30 seconds, then place on a baking sheet.
- Step 4: Bake & Enjoy: Brush with egg wash, sprinkle with salt, and bake at 450°F for 13 minutes until golden brown.
Hint: Want a shiny, deep brown crust? Add a little sugar to the baking soda bath—it enhances the caramelization process!
Substitutions
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Dairy-Free? Use plant-based butter.
- No Brown Sugar? Swap with honey or white sugar.
- Gluten-Free? Use a 1:1 gluten-free flour blend, though texture may vary.
Even if your reader doesn't follow a specific diet (eg. gluten free), they may have friends or family that they're cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Cinnamon Sugar Pretzels: Brush with butter and sprinkle with cinnamon sugar after baking.
- Cheesy Pretzels: Add shredded cheese into the dough or sprinkle on top before baking.
- Garlic Butter Pretzels: Brush with garlic butter right after they come out of the oven.
Equipment
- Large mixing bowl
- Stand mixer (optional)
- Baking sheet
- Large pot for baking soda bath
- Slotted spoon
- Pastry brush
Storage
• Room Temp: Store in an airtight container for up to 2 days.
• Reheat: Warm in a 300°F oven for a few minutes to refresh.
• Freeze: Freeze unbaked pretzels after shaping, then dip in the baking soda bath just before baking.
Top Tip
For extra chewy pretzels, let the shaped dough rest for 10 minutes before dipping them in the baking soda bath. This allows the gluten to relax, giving a better texture.
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Homemade Soft Pretzels
Ingredients
Dough Ingredients:
- 2 teaspoons fast-rising yeast
- 1 tablespoon brown sugar
- 1 ½ cups warm water
- 4 ½ cups all-purpose flour
- 1 tablespoon salt
- 4 tablespoons melted butter
- Oil for greasing
For the Baking Soda Bath:
- 10 cups water
- ⅔ cup baking soda
For the Egg Wash:
- 1 egg
- 1 tablespoon water
Topping:
- Coarse sea salt for sprinkling
Instructions
- Activate the yeast: In a large bowl, combine the warm water, brown sugar, and fast-rising yeast. Stir and let it sit for 5-10 minutes until the yeast is bubbly and foamy.
- Mix the dough: In a separate bowl, combine the flour and salt. Add the yeast mixture and melted butter. Stir until the dough comes together, then knead for about 5 minutes on a floured surface until smooth and elastic.
- Let the dough rise: Cover the dough and let it rise in a warm place for 1 hour or until it doubles in size.
- Shape the pretzels: Preheat your oven to 450°F (232°C). Once the dough has risen, divide it into 8-12 equal pieces. Roll each piece into a long rope and shape into a classic pretzel twist.
- Prepare the baking soda bath: In a large pot, bring 10 cups of water to a boil. Add the baking soda and stir until dissolved. Carefully lower each shaped pretzel into the bath, cooking for 30 seconds per pretzel. Remove with a slotted spoon and place on a parchment-lined baking sheet.
- Egg wash and baking: Beat the egg and water together for the egg wash. Brush each pretzel with the egg wash, then sprinkle with coarse sea salt. Bake the pretzels in the preheated oven for 13-15 minutes, or until golden brown.
- Serve: Allow the soft pretzels to cool slightly, then serve with mustard, cheese sauce, or enjoy them as is!
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