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, Sea Salt Sweet. 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:
Form the rope into a large U shape, with the curve pointing away from you.
Cross the two ends over each other once, then again, so they twist twice in the center.
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).
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 spider strainer would work well if you have one.
Let’s Talk About Pretzel Salt
Traditionally, pretzels are topped with coarse pretzel salt, 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 Sea Salt Sweet cookbook, 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 (See my HGTV Oktoberfest article here!). 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!
Related recipe: Salty Sweet Peanut Butter Marshmallow Pretzel Treats
Homemade Soft Pretzels Recipe
These Easy Homemade Soft Pretzels are golden brown, chewy, and perfectly salted. Made with simple pantry staples, they’re baked to bakery-style perfection after a quick baking soda bath. Serve warm with mustard, cheese dip, or even caramel sauce for a salty-sweet treat.
Pretzels
1 1/2 cups warm water 110 to 115°F1 tablespoon granulated sugar2 teaspoons fine grain sea salt or other fine grain salt2 1/4 teaspoons active dry yeast4 1/2 cups all-purpose flour1/4 cup unsalted butter melted
Baking soda bath
10 cups water 2.5 quarts2/3 cup baking soda
Egg wash and salt topping
1 egg yolk1 tablespoon water1/4 cup coarse pretzel salt or kosher salt
Pretzels
For the soft pretzel dough, combine the warm water, sugar and salt in the bowl of an electric mixer fitted with the dough hook attachment. Stir in the yeast and allow it to stand until bubbly and foamy, about 5 minutes.
Add the flour and butter to the mixture and mix on low speed until well combined. Increase the speed to medium and knead until the dough is smooth and elastic, about 4 to 5 minutes. The dough should be firm and not sticky.
Grease a large bowl with vegetable oil, and transfer the dough to the bowl. Turn the dough over to coat the entire surface. Cover it with plastic wrap and allow it to rise in a warm place for 1 hour, or until the dough doubles in size
Baking soda bath
When the dough is raised, place the 10 cups of water and baking soda in a large pot and bring it to a full boil. Spritz a work surface with cooking spray. Turn the dough out onto the greased work surface and divide into 8 even pieces. Work with one piece of dough at a time, and cover the remaining dough with a damp cloth to prevent the pieces from drying out.
Cover two large baking sheets with parchment paper.
Roll out a piece of dough under your palms 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. Cover with a damp towel to prevent drying.
Position the rope into a U-shape, with the U shape pointing away from you. Hold a rope end in each hand and cross them twice about 3 inches from the tips. Press the ends down into the U-shape at about 4:00 and 8:00, allowing about 1/4 inch of the ends to overhang the bottom of the U. Place the pretzel on a parchment-lined baking sheet and repeat the rolling and twisting process with the remaining dough pieces.
Place the pretzels in the boiling water one at a time, for about 30 seconds. Remove them carefully with a large slotted spatula (or spider strainer) and return the pretzels to the parchment-lined baking sheets (4 pretzels per pan will give them plenty of room to bake).
Preheat the oven to 450°F.
Egg wash and salt topping
Beat together the yolk and water in a small bowl. Coat each pretzel with the mixture using a pastry brush. Bake for 6 minutes; remove from the oven. Working one at a time, re-brush with egg wash and immediately sprinkle generously with coarse pretzel salt. Bake for 6 minutes longer, or until deep brown in color. Let the pretzels cool on the pans for 5 minutes, and then transfer them to a cooling rack.
Serve with honey mustard dipping sauce or cheese dip.
How to Store:
Let pretzels cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days. Over time, the moisture from the soft pretzel will cause the salt to melt away, but the pretzel will still be adequately salty.
For longer storage, wrap each pretzel tightly in plastic wrap, then place in a freezer-safe bag. They will keep well frozen for up to 2 months.
Freezing Tip:
If you know you’ll be freezing your pretzels, skip the second egg wash + salting step. Bake the pretzels plain, let them cool, then wrap and freeze. This prevents the salt from melting or drawing out moisture during storage.
How to Reheat + Salt:
From Frozen: Preheat oven to 350°F. Place frozen pretzels directly on a baking sheet and warm for 10–12 minutes, or until heated through.
Adding Salt After Freezing: Lightly brush the reheated pretzels with melted butter or a quick mist of water, then immediately sprinkle with coarse salt (the moisture helps it stick). Return to the oven for 1–2 minutes to set the salt.
From Room Temp Storage: Warm pretzels at 350°F for 5–7 minutes. If unsalted, follow the same brush-and-salt method above before the quick reheat.
