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
This recipe was easy and the pretzels turned GREAT!!! Do you happen to have the nutrition info??
Hi Jennifer, we’re so glad you loved the pretzels! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Perfect, gone within the day, soft and perfect technique. To make the dough longer I grabbed each end and swung it around like a jump rope to stretch it out fast.
When making the soft pretzel with cinnamon sugar coating, should I do the baking soda bath prior to baking as well?
Hi Vera, yes, you will still do the baking soda bath.
Thank you so much for your reply! I have made the soft pretzels and they turned out great! They taste absolutely delicious!
On another day I will make the cinnamon sugar variety!
I Love baking many of your recipes!
My first time making a bread type recipe and I kneaded by hand. It was all worth it though, pretzels came out perfect! Already thinking when I’m going to make them next.
Fantastic! and so easy. This will be a go to recipe for me.
This recipe is so reliable and really a starting point for making your own pretzels. I’ve made this recipe at least 6 times in the last year , and my friends and family are always impressed with the result. I like to add “everything bagel seasoning” to the pretzels at the end instead of flakey salt. 🙂
Super simple to make and very delicious! I would definitely make this recipe again! Although I didn’t find it necessary to use the stand mixer (unless you want it to knead for you).
I just made this recipe and it worked great. I did add some jalapeño and cheese to the dough during the kneading process. They came out amazing!
This recipe is perfect! I’ve never made pretzels before and this made it so simple! ! Thank you so much! I’ll be using this often!
I was in charge of treats for church yesterday and made soft pretzels from a new Amish cookbook I was given. I’m not sure what was missing but the recipe was off from the very start. Once baked they were still missing something in the taste. My husband is a soft pretzel connoisseur, coming from PA Dutch country, which I call “Pretzelvania”. He said they were too bad to bring to church. Your recipe saved the day! Such an easy and speedy recipe without a long rise time, and Ahhh-mazing results! They were right from the start, and the flavor was great! People went back for seconds and asked for the recipe. Thank you for such a simple but great recipe and for saving the day!
These are so good! I just finished making them with my 6 year old son. Such an easy recipe and they are delicious! Soft and chewy! Perfect!
I’ve made this recipe a few times now and everyone loves them and wants more. Easy recipe.
Look no further!! This recipe is perfect!! Quick, easy and absolutely amazing!! I had a craving today for a pretzel and luckily for me i found this recipe!! Thank you so much!
This is my go to page whenever I have a craving for something. Made this recipe with the cheese dipping sauce and I will definitely be making these again. Would be great for parties or pot lucks!
Worked like a charm. I will absolutely make this again. I found the dough itself a little bland, but I guess pretzels are mostly vessels for other yummy things…
Please forgive me if someone has already asked, does this recipe work with gluten free flour? I specifically use Cup for cup.
I’ve made this recipe many of times and absolutely love it. Just wanting to share with my GF loves. Thank you!
Hi Cassie, we haven’t tested this recipe with gluten-free flours, but many readers have reported success using 1:1 flour substitutes. If you try it, let us know how it goes!
This is such a great recipe! Super easy, simple ingredients, and DELICIOUS end result! I did have to knead my dough a bit longer, but it was humid so that’s just the environment. Husband was craving soft pretzels and these really hit the spot. I will be making these again!
I’m not one for reviews but oh my god. My mom and I LOVED this recipee! We have tried 3 different recipes before this from other people is this one hands down the best oneeee! the other recipes were terrible and tough dough and not good. They came out so fluffy and so good! Such an easy recipe to follow. This will be our go-to pretzel recipe! thank you so much !
yum yum yum
the recipes PERFECT and they come out soooo nice
❤️❤️
Okay, this was my first time making pretzels and maybe 90% of them looked great! The others were kinda deformed but still tasted amazing. I mean, if a thirteen year old kid makes them at 9 pm and still has them turn out ok, that means that it is a spectacular recipe. Period. Also, I love love LOVE them with butter, cinnamon, and sugar. I’m going to be using the leftover cinnamon sugar to make your baked oatmeal tomorrow morning (much to my sisters’ delight).
OMG Sally,
I have not worked with yeast since I was so much younger and this was the most fun I’ve had in the kitchen ever…and I love baking. My very good friend’s birthday is next week and she loves soft pretzels…I was so excited to find your recipe..and when I tasted one straight out of the oven….it tastes exactly like it is supposed to….thank you so much…and I’m off to the post office to mail her her birthday gift now…
So glad you enjoyed this recipe, Holly!
I have never made pretzels before, but these were so easy. BUT… they tasted so good! This will be my to-go snack for get together. I’m so delighted!!
Made these today as a Lent activity with my 4-year-old and they were delicious and fun to make! I did have some trouble getting the dough to stretch out into long snakes though. They kept shrinking back. Is that maybe from under or over kneading? (Also, would this recipe still work if you left out the butter?)
Hi C.J.! When you notice the dough shrinking as you are shaping the pretzels, stop what you’re doing, lightly cover the rope/dough with a clean towel, then let it rest for 10-15 minutes. This gives the gluten a chance to relax. When you return to shaping, it will be much easier to work with.
Thanks for the reply! Also FYI I think another website may have published this recipe without crediting you guys. Is there a way I can email you the details privately?
You can reach us at sally@sallysbakingaddiction.com Thank you!!
This recipe was super easy to follow! The pretzels turned out amazing! I know it’s good when my 4yr old Gordon Ramsey says it was so delicious
I have made so many of your recipes, Sally, and I thought the 110-calorie chocolate cherry muffins were dangerous. But these pretzels are LETHALLY good. I had to give some away before I ate nothing but pretzels today!
Can you use bread dough?
Hi Sally! If I’m refrigerating the boiled pretzels pre-baking, should I salt them before they go in the oven or right after boiling? I’m worried the salt will dissolve if I do it before putting them in the fridge, but they won’t stick to the pretzel if I wait before putting them in the oven. Can I brush them again with a little water before baking to make the salt stick? Thanks in advance!!
Hi Amanda, we would salt the pretzels after the come out of the baking soda bath (before refrigerating), although if you wish to wait, brushing them with a little water before salting should work just fine!
These pretzels are amazing! they just melt in your mouth. Only thing is, i wouldnt bother with the baking soda bath. mine over flower and it creaed a huge mess and i dont think it mkes much difference, just use an egg wash!
I was worried I would mess this recipe up, but it turned out amazing and the pretzels were so delicious!! So easy to follow and the pretzels were soft and fluffy!! Big fan! Will be making these again very soon!
Damn, a real pretzel. That baking soda bath is legit. Try on with the egg brush and the other with the bath. You will instantly notice the difference. Hardest part of this was rolling the dough out to 22 inches long. I found the longer I let the dough rest the easier it worked. Will do this again for sure.
I don’t usually leave reviews but this recipe is worth it! Made this twice and they are so perfect, absolutely delicious.
Ive made these 3 times now. Easy recipe to follow and end result is great.