Homemade Soft Pretzels

There’s nothing quite like the smell of freshly baked soft pretzels wafting through your kitchen. Golden brown, salty on the outside, warm and fluffy on the inside—homemade pretzels are comfort food with a twist. Whether you’re craving a nostalgic mall-style pretzel, prepping for a game day snack, or just want to bake something satisfying from scratch, this recipe is a must.

The process is simple and therapeutic: knead the dough, shape those classic pretzel twists, give them a quick baking soda bath, and bake until perfectly browned. You get that signature chewy crust and pillowy interior, with the added bonus of knowing you made them from scratch. And the toppings? Endless possibilities. Keep it classic with coarse salt, go sweet with cinnamon sugar, or make it gourmet with garlic butter and parmesan. However you top them, once you’ve had a warm, soft homemade pretzel, the store-bought version will never compare.

Ingredients

For the Dough:
• 1½ cups warm water (about 110°F)
• 1 packet (2¼ tsp) active dry yeast
• 1 tbsp granulated sugar
• 4 cups all-purpose flour
• 1 tsp salt
• 2 tbsp unsalted butter, melted

For the Baking Soda Bath:
• 10 cups water
• ⅔ cup baking soda

For Topping and Baking:
• 1 large egg yolk beaten with 1 tbsp water (egg wash)
• Coarse sea salt, pretzel salt, or toppings of choice
• Optional: melted butter for brushing after baking

Instructions

Make the Dough:

1. In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy and activated.
2. Add flour, salt, and melted butter to the yeast mixture. Stir until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 7–8 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.

Shape the Pretzels:

1. Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly grease.
2. Punch down the risen dough and divide into 8 equal pieces.
3. Roll each piece into a rope about 20–24 inches long.
4. Twist each rope into a pretzel shape: form a U, cross the ends, twist once, and fold down onto the bottom of the U.
5. Place shaped pretzels onto the prepared baking sheets.

Baking Soda Bath:

1. In a large pot, bring 10 cups of water and the baking soda to a boil.
2. Working one at a time, carefully drop each pretzel into the boiling bath for 30 seconds.
3. Remove with a slotted spatula and return to the baking sheet. This bath is what gives pretzels their signature chewy crust and golden color.

Bake the Pretzels:

1. Brush each pretzel with the egg wash for shine.
2. Sprinkle with coarse salt or toppings of choice.
3. Bake for 12–15 minutes or until deep golden brown.
4. Optional: brush with melted butter right after baking for that extra soft, flavorful finish.

Topping Ideas

• Classic sea salt for traditional flavor
• Cinnamon sugar (brush with butter, then coat after baking)
• Garlic butter and shredded parmesan
• Everything bagel seasoning
• Sharp cheddar and jalapeño slices
• Chocolate drizzle and crushed nuts for dessert-style pretzels

Serving Suggestions

• Serve warm with mustard, cheese dip, or marinara sauce
• Add to a snack board or party spread with dips and finger foods
• Make mini pretzels or pretzel bites for game day appetizers
• Pair with beer cheese dip or honey mustard for a full pub-style snack
• Turn leftovers into savory pretzel sandwiches or breakfast buns

Tips for Best Results

• Make sure the water for the yeast is warm—not hot—or it can kill the yeast
• Knead the dough long enough to build gluten, which gives pretzels that perfect texture
• Don’t skip the baking soda bath—it’s essential for texture and color
• Work quickly once shaped so the dough doesn’t dry out before boiling
• Bake until deep golden brown for the best flavor and chew
• Store leftovers in an airtight container and reheat in the oven or air fryer

Why You’ll Love It

These homemade soft pretzels are everything: chewy outside, fluffy inside, buttery, salty, and freshly baked perfection. They’re easy to make but feel impressive. The recipe is forgiving, customizable, and 100% worth the little bit of kneading and shaping. They taste like they came from your favorite pretzel shop—only better, because you made them in your own kitchen.

Final Thoughts

Whether you’re baking for a party, satisfying a carb craving, or just want a hands-on recipe with delicious results, these soft pretzels deliver every time. Warm, golden, and endlessly dippable, they’re proof that simple ingredients can make something truly special.

Stick around—every visit tastes better than the last at The Buttered Bliss.