There’s something irresistibly satisfying about pulling a tray of warm, golden-brown soft pretzels from your own oven. This homemade soft pretzels recipe combines simplicity and authentic flavor, producing chewy, buttery, bakery-style pretzels right in your kitchen.
Whether you’re looking for a fun weekend baking project or a delicious snack to share with family and friends, these pretzels are sure to impress. No fancy equipment is needed—just basic ingredients, your hands, and a little time. With their soft interior, crisp crust, and signature twist, these pretzels rival any mall or street vendor version. Serve them with mustard, cheese dip, or enjoy them fresh out of the oven with a brushing of melted butter and a sprinkle of coarse salt.
Ingredients:
- 1 and ½ cups warm water (about 110°F/43°C)
- 1 packet (2 and ¼ teaspoons) active dry or instant yeast
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour (plus extra for kneading)
- ⅔ cup baking soda (for boiling solution)
- 1 large egg yolk beaten with 1 tablespoon water (for egg wash)
- Coarse sea salt or pretzel salt (for topping)
- 2 tablespoons unsalted butter, melted (optional for brushing)
Instructions:
- Activate the Yeast: In a large mixing bowl, combine the warm water and yeast. Stir gently and let it sit for about 5 minutes, until the yeast becomes foamy. This indicates that it’s active and ready to use.
- Add Sugar and Salt: Stir in the granulated sugar and salt until fully dissolved.
- Incorporate Flour: Add the flour one cup at a time, mixing with a wooden spoon or dough hook attachment if using a stand mixer. Continue until a soft, slightly sticky dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for 5 to 7 minutes, until it becomes smooth and elastic. If it’s too sticky, add a little more flour as needed.
- Let It Rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm area for about 1 hour or until doubled in size.
- Prepare the Baking Soda Bath: In a large pot, bring about 8 cups of water to a boil. Add the baking soda carefully—it will bubble vigorously. Reduce heat to keep it at a simmer.
- Shape the Pretzels: Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a rope about 20 inches long. Shape into a traditional pretzel by forming a U, twisting the ends twice, and folding them back to the base.
- Boil the Pretzels: One at a time, carefully dip each pretzel into the simmering baking soda bath for about 30 seconds. This step gives the pretzels their iconic chewy texture and deep brown color. Remove with a slotted spatula and place on a parchment-lined baking sheet.
- Add Egg Wash and Salt: Brush each pretzel with the beaten egg yolk mixture. Sprinkle coarse salt over the top while the wash is still wet to help it stick.
- Bake to Perfection: Preheat your oven to 425°F (218°C). Bake the pretzels for 12–15 minutes or until they’re a deep golden brown.
- Optional Butter Finish: As soon as they come out of the oven, brush the hot pretzels with melted butter for added richness and shine.
- Serve and Enjoy: Allow them to cool slightly and enjoy warm. Serve with mustard, cheese dip, or even cinnamon sugar for a sweet variation.