This is one of the easiest ways to prepare homemade soft pretzels and the results are extra delicious. The soft pretzel dough only needs to rest for 10 minutes before shaping. The quick baking soda boil gives the pretzels their traditional flavor. Make sure you watch the video for how to shape pretzels!
Homemade soft pretzels are nothing new around here because this recipe has been a reader favorite for years. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my cookbook, Sally’s Baking 101 (which has become a New York Times Best Seller!).
The dough requires just 6 ingredients and there’s hardly any rise time, so not only are these easy, they’re pretty quick too. In fact, I remember feeling pleasantly surprised at the ease and speed the first time I made them—it took us only 30 minutes to make 1 batch!
Over the years, I’ve added a smidge of melted butter to the dough for improved flavor. Furthermore, we’ve introduced the baking soda bath. While it sounds strange, this step is what gives pretzels that iconic flavor, chewy texture, helps deepen their golden color in the oven, and locks in the super soft interior. If you get the water boiling ahead of time, it really only adds 5 minutes to the entire process.
We’ve also made them soft pretzel bites, soft pretzel knots (with various toppings), jalapeño cheddar pretzels, and soft pretzel rolls from this simple dough. There’s no wrong way to shape a pretzel, but let’s stick with the classic today. I promise you’ll no longer feel intimidated working with yeast, shaping pretzels, or the baking soda bath.
Even if you have zero skill in the kitchen, you can make these homemade soft pretzels.
Step-by-Step Photos
Let’s chat about the dough. You need the simplest, most basic ingredients possible and I bet each one is in your kitchen right now. Warm water, 1 packet of yeast, brown or regular granulated sugar, melted butter, salt, and flour.
Mix the yeast and sugar in the warm water, let it sit for a minute, then whisk in the butter and salt, then add the flour. You can use a stand mixer fitted with a dough hook attachment a big bowl and wooden spoon. Work with what you have in the kitchen. And if you need extra help with kneading, see my full How to Knead Dough video tutorial.
You don’t have to wait to let this dough rise for an extended period of time. Just 10 to 30 minutes does the trick. Don’t have a lot of time on your hands? This recipe is for you. If, however, you want to extend the rise time, you certainly could. Doughs that leave time for bulk fermentation (when the dough rises before shaping), typically have a more enhanced, developed flavor. In fact, some pretzel recipes require an overnight rise in the refrigerator. If you have the time for that, do it! However, I find a brief rise suitable for today’s pretzels, especially if I’m making them with younger bakers.
How to Shape Homemade Soft Pretzels
Now it’s time to shape.
Roll about 1/3 cup (75g) of dough into a long 20- to 22-inch rope.
Twist the ends and bring the ends down. That’s a pretzel!
Now drop the pretzels into the boiling water + baking soda. Let them boil for 20–30 seconds each, then place onto a baking sheet. This pretzel dough makes 12 regular-size soft pretzels, so I use 2 baking sheets. 6 on each.
Sprinkle with coarse salt and bake in a hot oven. That’s it, you’re done.
Make-Ahead Tip
If you are making pretzels in advance, do not top them with coarse salt before baking. The salt draws the moisture out of the pretzels, and once you’ve placed the baked and cooled pretzels in an airtight container or bag, it doesn’t take long before you’ll notice water droplets forming inside and the pretzels become soggy and wrinkled. Yuck!
If you won’t be serving the pretzels the same day you bake them, omit the salt-topping step. Bake as directed, then allow to cool completely before placing them in an airtight container, and store at room temperature. When you are ready to serve them, place the pretzels on a baking sheet and brush them lightly with water, then sprinkle with coarse salt. Bake them in a 350°F (177°C) oven for 5–10 minutes, or until warmed through.
Same goes for freezing homemade soft pretzels: wait to top with salt until you’re ready to serve them. Cool the unsalted baked pretzels completely, then freeze in an airtight freezer-safe container or zip-top bag for up to 3 months. To reheat, brush frozen pretzels (no need to thaw) with water and sprinkle with coarse salt, then bake at 350°F (177°C) for 20 minutes or until warmed through.
And if you want to kick your soft pretzel status into major high gear, add some spicy nacho cheese sauce.
Print
Easy Homemade Soft Pretzels
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 12 pretzels
- Category: Snacks
- Method: Baking
- Cuisine: American
Description
This is one of the easiest ways to prepare homemade soft pretzels for beginners, and the results are extra delicious! The dough is a family recipe and only needs to rest for 10 to 30 minutes before shaping. The quick baking soda boil gives the pretzels their traditional flavor, and I do not recommend skipping it. This recipe is also in my New York Times best-selling cookbook, Sally’s Baking 101.
Ingredients
- 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
- 1 Tablespoon brown sugar or granulated sugar
- 1 and 1/2 cups (360ml) warm water (around 100°F/38°C)
- 1 Tablespoon (14g) unsalted butter, melted and slightly cooled
- 1 teaspoon salt
- 3 and 3/4–4 cups (469–500g) all-purpose flour (spooned & leveled), plus more as needed
- coarse salt, for topping
Baking Soda Bath (See Recipe Note)
- 1/2 cup (120g) baking soda
- 9 cups (2.13L) water
Instructions
- Whisk the yeast and sugar into warm water. Cover and allow to sit for 1 minute.
- Whisk in the melted butter and salt. Add 3 cups (375g) of flour. Mix with a wooden spoon (or dough hook attachment if using a stand mixer) until combined. Add 3/4 cup (94g) more flour until the dough is slightly tacky and pulls away from the sides of the bowl. If it is still sticky, add up to 1/4 cup more (31g) flour, 1 Tablespoon at a time, as needed. Poke the dough with your finger—if it bounces back, it is ready to knead.
- Knead the dough: Keep the dough in the mixer and beat for an additional 3 to 5 full minutes, or knead by hand on a lightly floured surface for 3 to 5 minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
- Shape the kneaded dough into a ball. Cover lightly with a towel and allow to rest for 10 to 30 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 8.)
- Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
- With a sharp knife or pizza cutter, cut dough into 75g sections, which is about 1/3 cup of dough each.
- Roll the dough into a 20–22-inch rope. Form a circle with the dough by bringing the 2 ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.
- Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1–2 pretzels into the boiling water for 20–30 seconds. Any longer than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Repeat with remaining pretzels. If desired, cover the boiled, unbaked pretzels with lightly oiled plastic wrap and refrigerate for up to 24 hours before baking (step 9).
- Sprinkle the tops of the pretzels with coarse salt. Bake for 12–15 minutes or until dark golden brown.
- Remove from the oven and, if desired, serve warm with spicy nacho cheese sauce.
- Cover and store leftover pretzels at room temperature for up to 3 days. See Make Ahead & Freezing Instructions in recipe Notes below for more storage info. To reheat, microwave for a few seconds, or bake at 350°F (177°C) for 5 minutes.
Notes
- Make Ahead & Freezing Instructions: If planning to freeze fully baked pretzels, do not top them with coarse salt before baking. Cool completely, then freeze in an airtight freezer-safe container or zip-top bag for up to 3 months. To reheat, brush frozen pretzels (no need to thaw) with water and sprinkle with coarse salt, then bake at 350°F (177°C) for 20 minutes or until warmed through, or microwave frozen pretzels until warm. The prepared pretzel dough can be covered and refrigerated for up to one day or frozen in an airtight container for 2–3 months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time, about 1 hour, for the pretzels to puff up at room temperature before continuing with the baking soda bath and baking. You can also freeze the boiled, unbaked pretzels and here’s how: after boiling the pretzels in step 8, place them on a lightly greased parchment paper- or silicone baking mat-lined baking sheet. Freeze the pretzels for about 1 hour, then transfer them to an airtight freezer-safe container or zip-top bag (squeeze out as much air as possible from the bag before sealing) and freeze for up to 3 months. To bake, brush frozen pretzels (no need to thaw) with water and sprinkle with coarse salt, then bake at 400°F (204°C) for 15–20 minutes or until dark golden brown.
- Special Tools (affiliate links): Electric Stand Mixer or Glass Mixing Bowl | Wooden Spoon | Baking Sheets | Silicone Baking Mats or Parchment Paper | Pizza Cutter | Large Pot (such as a Dutch oven)
- Baking Soda Bath (Step 8): The baking soda bath is strongly recommended because it helps create that chewy texture and distinctive pretzel flavor. If skipping, brush the shaped and unbaked pretzels with a mixture of 1 beaten egg + 1 Tablespoon of dairy or nondairy milk. This is known as an egg wash. Sprinkle the brushed pretzels with salt. The egg wash will help the salt stick. If you don’t have an egg, simply brush with 2 Tablespoons of dairy or nondairy milk.
- Cinnamon Sugar Pretzels: Skip the coarse salt topping (and skip the egg wash, see note above, if you aren’t doing the baking soda bath step). Bake as directed in step 9. Meanwhile, melt 4 Tablespoons (56g) of unsalted or salted butter. Brush the baked and warm pretzels with melted butter, then dip the tops into a mix of cinnamon and sugar. I usually use 3/4 cup (150g) of granulated sugar and 1 and 1/2 teaspoons cinnamon. Cinnamon-sugar pretzels taste best the day they’re made because the melted butter topping causes them to become soggy after a few hours.
- Reference my Baking with Yeast Guide for answers to common yeast FAQs.
Reader Comments and Reviews
These were so good and so easy! I added abit more flour than stated as it was still sticky. I would probably dip the pretzels for 15seconds or so in the baking soda but other than that, my kids declared it better than auntie Anne’s! That’s already a win for me! *I made 1/3 the recipe and it works like a charm.
Can we use bread flour instead of all purpose flour?
Hi Meg, You can definitely use bread flour instead of all-purpose flour in this pretzel recipe. Same amount with no other changes to the recipe. Bread flour yields even chewier pretzels.
Could you partake these? Just to light brown and then finish to golden brown the next day. Or perhaps freeze the parked pretzels and finish later. I Just need to do a lot ahead of a party and making them a week ahead would be awesome
Hi Christine! There’s a few ways to make these pretzels ahead of time – see recipe notes for our tried and tested make-ahead instructions!
Yet another amazing recipe from Sally! Can’t wait to try my batch for my families Oktoberfest party! I am just wondering if I have let the pretzels stay in the fridge overnight after boiling in the soda bath, do I let them sit out for a while (to puff up) prior to baking the next day or can they go straight in the oven? Thank you
Hi JKB, If you are refrigerating the unbaked pretzels after the boiling step, then they can go right into the oven from the refrigerator. They may take an extra minute to bake if they start out cold so just keep an eye on them. Enjoy!
Delicious and so so easy!! These were both easier and more tasty than other recipes I’ve tried. I subbed in about 1 3/4 cups of the flour with white whole wheat flour, and used bread flour for the rest, and they were still super soft and delicious!
I make these on special occasions. They are best right out of the oven. Can I make, shape and refrigerate them until the next day. Then soda bath and bake?
Hi DeVon, The prepared pretzel dough (unshaped) can be refrigerated for up to one day. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time for the pretzels to puff up before the baking soda bath and baking.
For our Oktoberfest party, we skipped the pretzel-forming stage and instead cut the rope into 1 inch ‘pretzel bites’, other than that, prep was exactly the same and they were a HUGE HIT.
Yaaaaaaaaaaasssssssssssssssss to these pretzels!!!!!! Made me feel like a baking pro and will be making again!!!!
Took me a little longer for first time but very happy with the results! Will definitely be making again. I did half with salt and half with cinnamon sugar. I forgot the egg wash on the salted ones but the still looked fine, will remember that next time! I don’t see how to add a picture or I would include one.
Outstanding recipe! First time making homemade soft pretzels and they turned out perfectly, and with Sally’s beer cheese dip which I highly recommend!
Love this recipe, the addition of the melted butter and the soda bath are perfect.
Our ones were put into a baking soda solution for 15 seconds and they tasted disgusting, they were so metallic tasting!
Hi Lily! The only time we’ve had issues with metallic tasting pretzels during testing was when the pretzels were left in the bath too long, or if the baking soda bath was too strong. Did you use 1/2 cup baking soda and 9 cups of water?
Amazing! Absolute delicious – thank you! 🙂
Do you bake the baking soda? I have read where that will most resemble lye.
Hi Mari! The baking soda goes into a water bath (step 6). Letting the pretzels sit in the baking soda water bath prior to baking gives them the classic pretzel texture and flavor.
Great recipe! I had leftover pretzels. Stores them in a Tupperware container and when I got them out the next day they had gone wrinkly. Is that normal? Is there a way to prevent this from happening?
Hi Joanne, That’s very normal, covering them instead of sealing air tight will keep them from wrinkling so much next time. They lose a little softness over time. To reheat, microwave for a few seconds or bake in a 350°F (177°C) for 5 minutes.
These were so good! Thank you for the recipe 🙂 Just one question: the ones I saved in a bag got puffed up and soggy. Any suggestions? (maybe they weren’t cool enough? they seemed cool, but idk) I’m hoping to make 3-4 batches for an outdoor Oktoberfest hangout in a few weeks.
Hi Martha, it’s possible they weren’t cooled all the way before placing in the bag, which might have caused some condensation to form in the bags and created soggy pretzels. Make sure they are completely cooled and dry before placing in an air-tight bag or container. So glad you enjoyed them!
We made these with whole wheat flour and added 2 TBS of baking soda. They were Phenomenal!! Everyone loved them & they were pretty healthy easy treat!
I can’t wait to try this. Could this be made into pretzel bites rather than twists like Super Pretzel?
Hi Sharon, we actually have a recipe just for pretzel bites here — enjoy!
These pretzels came out amazing! I made some pretzel bites, and some as pretzels.
The baking soda bath is a must. So much flavor!
Very easy, quick and deliciously soft and chewy pretzels. We substituted butter for Nuttelex to make them dairy free and it worked a treat! Will definitely be making these again!
Love this recipe. Wondering if scan substitute All purpose flour with Almond flour?
We don’t recommend it. Almond flour has very different baking properties than all-purpose flour and isn’t always a 1:1 swap. Best to stick with all-purpose flour here or find a recipe that is specifically formulated for almond flour. Hope this helps!
I have tried this twice now, and the only problem I cant figure out is the dough rubber bands back real short again.. by the time I have it in a pretzel shape, the pretzel is almost a ball again. I tried sitting it out longer, I wonder if it needs more water? Followed instructions to a T. Any hints?
Hi Dan! Sounds like your dough may be a little too thick. How are you measuring your flour? We recommend spoon and leveling (instead of scooping) to avoid packing in too much flour. You can read more about measuring baking ingredients here!
I am in love with your recipe.
I’ve been looking for a lye replacement for so long.
Thank you so much for sharing.
It’s a rainy Summer’s day here in Devon in the UK and I have just made a batch of these, coated in melted butter and sprinkled with cinnamon sugar. They were so quick and easy to make. Soft and chewy thanks to the bath they had! I have made pretzels before using my bread maker but these were so simple to make by hand and so much nicer! I will definitely be making them again!
Hi I am cutting sugar out of my diet. Has anyone tried this recipe using granulated monk fruit.
Hi, do I also skip the baking soda bath if making the cinnamon pretzels?
Hi China, you can still do the baking soda bath for the cinnamon sugar version, we just don’t recommend the egg wash option. Hope you enjoy the pretzels!
Hi, I just had to tell you that your soft pretzel recipe is OUTSTANDING !!!!! What a treat !!! My husband & I were born & raised in Philadelphia. We moved away 18 yrs ago. There was nothing like their soft pretzels until I found your recipe. I have sent a link to relatives that are also from Phila. and moved away. Thank you …
Hi, can we substitute unsalted butter to salted butter?
Hi Husna, If you use salted butter you can try cutting the added salt in half.
Hello Sally! LOVE so many of your recipes. My family loves the ice cream sandwiches by the way!
This recipe looks great! For ascetic, can you or better yet should you brush these with an egg wash before baking even if you give them a baking soda bath?
Thank you,
Teresa
Hi Teresa! No need to add the egg wash if you use the baking soda bath — both are intended to help the salt stick. However, you can use an egg wash instead of the baking soda bath. See recipe notes for details!
Could this dough be started in a bread machine?
Hi Virginia, we don’t own a bread machine and haven’t tried it that way, but let us know if you do.
Any suggestions on storing after baking? They were fabulous the night we baked them, and we did eat 2 or 3 a piece, but we still had 6 left. We placed in a ziplock bag but the next day they we still slightly hard and tough. Recipe is wonderful!!!!
Hi Frank! An air-tight ziplock bag or tupperware container works well for storing these pretzels. They’re best on day one, but we find that microwaving them will help bring back that softness if enjoying on day 2. So glad you enjoyed this recipe!
Also brushing them with a little water and warming them up in the oven at 400 for a few minutes makes them just like fresh!