Homemade Soft Pretzel Recipe
Published April 4, 2025. This post may contain affiliate links. Please read my disclosure policy.
Making Homemade Soft Pretzels is honestly so much fun and way easier than you’d think. Once you try them, I swear you won’t go back to the store-bought kind. They come out soft and chewy on the inside with that perfect golden crust on the outside.
I know how easy it is to fall into the habit of grabbing things from the grocery store, but the truth is, with the right recipe and clear instructions, so many of those foods are incredibly simple to make at home, and they taste way better too. These soft pretzels are no exception! Just like a batch of my homemade dinner rolls or fresh-baked white bread, nothing compares to the flavor and satisfaction of making them yourself.
What Are Soft Pretzel?
Soft pretzels are essentially a type of bread dough that’s shaped, briefly parboiled in an alkaline water solution and then baked until golden brown. They originated in Germany, which is why you might have heard them referred to as German soft pretzels.
What gives these soft pretzels that beautiful golden brown color comes down to a couple of key steps. First, I simmer them briefly in an alkaline water bath, which jumpstarts the browning process and helps create that classic chewy crust. Then right before baking, I brush them with an egg wash, just like I do with my beef Wellington recipe, to give them that glossy finish.
Every time I make these soft pretzels at home, my family and I can’t stop snacking on them, grabbing one after another straight off the tray. I mean seriously, it’s impossible to stop once you start. They’re just that good! I’m pretty sure once you try this recipe, you’ll be hooked on baking them too.
Ingredients
I make this homemade soft pretzel recipe using basic everyday ingredients, keeping it authentic and flavorful. Here’s what I use:
- Brown Sugar – I use this to feed the yeast and add a subtle hint of sweetness to the dough.
- Water – I use warm water to activate the yeast.
- Yeast – This gives the pretzels their rise and that soft, fluffy texture.
- Unsalted Butter – It adds richness and flavor right into the dough.
- Sea Salt – I season the dough and finish the pretzels with a generous sprinkle on top.
- Flour – All-purpose flour is the base of the dough.
- Baking Soda – I add this to the boiling water to help create that chewy crust and deep color.
- Egg Yolk with Cold Water – I whisk this together to make a simple egg wash that gives the pretzels their shiny, golden finish.
How to Make Homemade Soft Pretzels
Mix: First thing I do is add the warm water, brown sugar, and yeast to the bowl of my stand mixer. Then I give it a quick whisk until everything is well combined.
Let it activate: I let the mixture sit for about 5 to 7 minutes, just until a foamy raft forms on top and lets me know the yeast is ready to go.
Add the butter and salt: Once the yeast is activated, I attach the dough hook, turn the mixer to low speed, and slowly add in the salt and melted unsalted butter.
Add the flour: One cup at a time I add the flour, letting it mix in gently. Once it’s all in, I turn the mixer to medium-low to start forming the dough.
Knead and rest: I let the mixer knead the dough for about 5 minutes, then I transfer it to a lightly oiled bowl or container, cover it, and let it rest for 1 hour or until it doubles in size.
Shape the dough: Once the dough has risen, I take it out and divide it evenly. Then I roll each piece into a 24 inch rope and fold it into that classic pretzel shape. Note: Please watch my video below to see exactly how I do it.
Parboil the pretzels: I carefully drop one pretzel at a time into a large pot of boiling water mixed with baking soda, letting them simmer for about 30 seconds before lifting them out.
Get them ready to bake: After their quick simmer, I lift the pretzels out of the water, place them on a baking sheet lined with parchment paper or a Silpat, and brush the tops with a smooth egg wash.
Finish and bake: I sprinkle each pretzel generously with coarse sea salt or Kosher salt, then pop the tray into a 450 degree oven and bake for 12 to 15 minutes until they’re golden brown and perfect.
Serve: Once they’re out of the oven, I let them cool just slightly, then serve them warm with a side of mustard for dipping.
chef tip + notes
When adding the water to the stand mixer I usually like to go a little hotter like 118° because the bowl is usually a little chilly and drops the temperature of it by a few degrees making it perfect for the yeast. This small adjustment makes a big difference, it helps ensure the yeast activates properly, which is key to getting that soft, fluffy texture inside the pretzels.
- Adjust the shape: I like to switch things up sometimes by making the pretzels thick, thin, as bites, or even rods. It all depends on what I’m craving or who I’m serving.
- Check the dough: Sometimes the dough needs a little extra flour while kneading. I just make sure it feels soft but not sticky to the touch.
- Let the dough rise in a warm spot: I always find a cozy corner in the kitchen to let the dough rise. A warm, draft-free space helps it double in size more evenly and quickly.
- Try a sweet version: When I’m in the mood for something sweet, I brush the baked pretzels with melted unsalted butter and dredge them in a cinnamon sugar mix. It instantly takes me back to childhood and tastes amazing.
Serving Suggestions
These soft pretzels are perfect for dipping and work great with a few of my favorite sauces and snacks. I love serving them with warm beer cheese dip, especially when I’m putting together a casual snack board. For something a little creamier, I pair them with my velvety Mornay Sauce alongside a few roasted veggies.
They’re also fantastic next to a bowl of smoky bean dip when I’m putting out snacks for game day, I usually add a little Dijon sauce and a few soft cheeses to round things out.
Make-Ahead and Storage
How To Reheat: Place on a tray and wrap in foil and bake in the oven at 350° for 5-6 minutes or until hot. Likewise, you can also heat in the microwave until hot.
Make-Ahead: You can make pretzels up to 1 day ahead of time and reheat before serving.
How To Store: Keep wrapped in plastic in the refrigerator for up to 4 days.
More from My Baking Collection
- Homemade Artisan Bread
- Homemade Hot Cross Buns
- Homemade Garlic Bread
- Homemade Blueberry Scones
- Homemade White Bread
Video
Homemade Soft Pretzel Recipe
Ingredients
- 2 cups of warm water between 110° and 115°
- 1 ½ tablespoons light brown sugar
- 1 packet active yeast
- 1 ½ teaspoons sea salt
- 3 ounces melted unsalted butter
- 5 ¼ cups all-purpose flour
- 1 tablespoon oil
- ¾ cup baking soda and 1 gallon of water
- 1 egg yolk whisked with 1 tablespoon cold water
- coarse kosher or sea salt for topping
Instructions
- Preheat the oven to 450°.
- In a standing mixer bowl, add in the water, brown sugar, and sprinkle on the yeast, whisk together and let it sit for 5 to 7 minutes or until it forms a foamy raft on top.
- Add the hook attachment and turn the speed to low and pour in the salt and butter.
- Add in the flour 1 cup at a time until combined and knead the dough on low to medium speed for 5 minutes.
- Add oil into a large bowl or container and place in the dough. Cover with a towel or lid and rest until it doubles in size, about an hour
- Before it is time to form the dough, bring the baking soda and 1 gallon of water to a boil in a large pot.
- To form the dough, take a small piece and roll it out until it is a 24” long rope. Form the dough into a U shape and holding each end cross over each other and pull down to make a pretzel with the ends slightly over the other part of the dough.
- Turn down the boiling water to a simmer and cook each pretzel dough 1 to 2 at a time for 30 seconds each and then place back on a cookie sheet tray lined with parchment paper or with a Silpat.
- Once all of the pretzels have been cooked in the baking soda solution, brush the tops with the egg wash and season heavily with coarse kosher or sea salt.
- Bake in the oven for 12 to 15 minutes or until golden brown.
These look fantastic! Can I use a hand mixer in place of a standing mixer?
Thanks Chef, loving your recipes.
for the dough?
Fantastic recipe! Easy to follow and they turned out delicious!
Thank you for giving them a try!
Delicious.
Thanks for giving it a shot!!
Made these for our New Years Eve party this year and they were a HIT! Our family had a hard time not earring them all before the guests arrived. It was a little bit more labor of love to make them into bites than in full pretzels but totally worth it to see people loving them and knowing I made them by scratch. I was always scared of the baking soda bath, so I always avoided making them but with Chef Billy’s videos it wasn’t so scary! My kids keep asking when I will make them again! I can’t wait to give it a go again.
Can this be made without a stand mixer?
sure
These are next level. Absolutely love them. I find myself always wanting to make hundreds more as soon as I finish making a batch. Too good. Thank you, Chef!
So easy and fun to make with the kids! They freeze and reheat well.
Thanks for the recipe.
appreciate you trying it