Name: Homemade Soft Pretzels Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 2 and 1/4 tsp active dry yeast; 2 tbsp brown sugar; 1 and 1/2 cups warm water; 4 and 1/2 cups all-purpose flour; 1/4 cup olive oil; 2 tsp salt; 6 cups water; 2 tbsp baking soda; 1 egg (for egg wash); Coarse salt, for sprinkling; Everything but the bagel seasoning, optional

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I can’t tell you how many times I’ve reached for a soft, chewy pretzel at the store and thought, “I’m sure I could do better at home.” That’s exactly why I love this Homemade Soft Pretzels Recipe — it’s the kind of treat that feels indulgent but is surprisingly simple to make in your own kitchen. Soft pretzels are perfect for cozy weekends, game days, or whenever you just want a warm, comforting snack.

What makes this Homemade Soft Pretzels Recipe stand out for me is how the dough comes out perfectly fluffy yet with that irresistible chewy crust every time. No matter whether you’re a baking newbie or a seasoned pro, I’ll walk you through each step to make sure your pretzels turn out fantastic. Trust me, once you taste them fresh out of the oven, you’ll never want to buy store-bought pretzels again!

Ingredients You’ll Need

The magic in this homemade soft pretzels recipe lies in simple ingredients that work beautifully together to create flavor, texture, and that signature golden crust. When shopping, I find opting for good-quality yeast and fresh baking soda really helps the dough rise perfectly and achieves that authentic pretzel finish.

Active dry yeast: This fantastic leavening agent gives your pretzels their soft interior. Make sure it’s fresh and not expired for best results.
Brown sugar: Adds a subtle sweetness that balances the saltiness and feeds the yeast for a better rise.
Warm water: Warmer than room temp but not hot—ideal to activate the yeast without killing it.
Flour: All-purpose flour works perfectly here, providing the right structure and chew.
Olive oil: Gives a slight richness and keeps the dough from drying out.
Salt: Essential for flavor inside the dough and balancing sweetness.
Baking soda: Used in the boiling water bath to create that classic pretzel crust and color.
Egg: Beaten for brushing on pretzels before baking to give a shiny golden finish.
Coarse salt: My go-to topping for that perfect salty crunch on the outside.
Everything but the bagel seasoning: A fun twist I love for extra flavor punch.

Variations

I’m a big fan of mixing things up depending on the occasion or who I’m making these for. You can definitely personalize this Homemade Soft Pretzels Recipe to keep it exciting or fit certain dietary needs — and you’ll find it’s super adaptable!

Cheese-stuffed pretzels: My family goes wild for this variation. Stuffing the dough with sharp cheddar before shaping takes the pretzels to the next level.
Gluten-free: I’ve experimented with gluten-free flour blends — just watch the dough texture as it won’t be as elastic, but it still bakes up tasty.
Sweet cinnamon sugar topping: Swap coarse salt for a mix of cinnamon and sugar for a delightful sweet snack version.
Whole wheat flour: For a heartier twist, I replace half the flour with whole wheat which adds nice texture and nutrition.

How to Make Homemade Soft Pretzels Recipe

Step 1: Activate Your Yeast and Mix the Dough

Start by dissolving 2 1/4 teaspoons of active dry yeast and 2 tablespoons of brown sugar in 1 1/2 cups of warm water (think bathwater warm, about 100–110°F). Patience here pays off—let it sit 5–10 minutes until you see it foaming and bubbling on the surface. This signals that the yeast is alive and ready to give your dough its rise.

Step 2: Knead Your Soft Pretzel Dough

Once your yeast mixture is bubbly, stir in 4 1/2 cups of flour, 1/4 cup olive oil, and 2 teaspoons salt. Knead the dough until smooth and elastic—this usually takes about 7-10 minutes by hand, or 5 minutes in a stand mixer with a dough hook. If it feels sticky, sprinkle on a little more flour as you knead, but try not to overdo it; the dough should be soft yet not clingy.

Step 3: Let the Dough Rise

Place your dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about an hour, or until it doubles in size. I usually set mine near the stove or on top of the fridge — somewhere cozy but not hot. This step is crucial for that light, fluffy texture!

Step 4: Shape Your Pretzels

After the dough has risen, punch it down gently and divide it into 8 equal portions. Roll each into a long rope, roughly 20 inches long, and then twist into that iconic pretzel shape. Don’t worry if your first pretzels don’t look perfect — they still taste delicious, and like me, you’ll get better with practice.

Step 5: The Magic Baking Soda Bath

Preheat your oven to 450°F. Meanwhile, bring 6 cups of water and 2 tablespoons of baking soda to a rolling boil. Gently drop each shaped pretzel into the boiling water for about 30 seconds. This step is the secret to that golden, chewy crust you’re aiming for. Use a slotted spoon to transfer them to a baking sheet lined with parchment paper.

Step 6: Bake and Enjoy

Brush each pretzel with a beaten egg — this gives the beautiful shine — and sprinkle with coarse salt or your choice of seasoning like everything but the bagel mix. Bake in your preheated oven for 12-15 minutes until golden brown. When they come out, let them cool just a bit before digging in. I can rarely wait, though — they’re best warm and fresh!

How to Serve Homemade Soft Pretzels Recipe

Homemade Soft Pretzels Recipe - Recipe Image

Garnishes

I almost always stick to coarse salt because it’s classic and adds that perfect crunch, but I love tossing a few with everything but the bagel seasoning for a fun twist. If you’re feeling festive, adding a light sprinkle of garlic powder or smoked paprika can bring some serious flavor depth.

Side Dishes

Soft pretzels are fantastic on their own, but I often pair them with warm beer cheese dip, spicy mustard, or even a tangy honey mustard sauce. For a more filling snack, sliced sausages or a fresh salad complement the pretzels perfectly.

Creative Ways to Present

For parties, I like to turn these pretzels into “pretzel bites”—cut them into smaller pieces after baking and serve with an array of dipping sauces in small bowls. Sometimes, I arrange them on a wooden board with charcuterie for a cozy snack platter that looks as amazing as it tastes.

Make Ahead and Storage

Storing Leftovers

I like to store leftover pretzels in an airtight container at room temperature for up to 2 days. To keep them from getting too soft or stale, make sure there’s minimal air exposure. If you live somewhere humid, popping them in the fridge can help extend freshness a bit.

Freezing

One trick I’ve learned is freezing pretzels before baking. Shape them, then freeze on a sheet tray, and once solid, transfer to a ziplock bag. When you want a fresh warm treat, just bake straight from frozen—add a couple extra minutes to the baking time.

Reheating

Reheating pretzels is simple: pop them in a preheated 350°F oven for 5-7 minutes. This brings back their softness and crisp outside nicely. I avoid microwaving since that tends to make the texture gummy.

FAQs

Can I make this Homemade Soft Pretzels Recipe without yeast?

While traditional soft pretzels rely on yeast for their texture and flavor, you could make a quick version without yeast using baking powder as a leavening agent. However, it won’t have the same chewy texture or depth of flavor that comes from the yeast fermentation process.
Why do you dip pretzels in baking soda water before baking?

Dipping pretzels in a baking soda bath creates the characteristic chewy crust and beautiful brown color by altering the pH of the dough surface. This step is what differentiates pretzels from regular bread rolls.
How long do homemade soft pretzels stay fresh?

Homemade soft pretzels are best enjoyed fresh but can stay fresh at room temperature in an airtight container for up to 2 days. Beyond that, they may start to lose their chewy texture and flavor.
Can I make these pretzels vegan?

Absolutely! Just skip the egg wash or substitute with a plant-based milk or aquafaba mixture to get a nice shine and hold your toppings in place.
What’s the best way to shape pretzels?

The classic pretzel shape involves rolling your dough into a long rope, then making a U shape, crossing the ends over twice, and pressing them onto the bottom of the U. It takes a bit of practice, but watching a quick video tutorial helped me master it!

Final Thoughts

This Homemade Soft Pretzels Recipe has become one of my go-to recipes for a cozy treat that’s always a crowd-pleaser. I love how the process is straightforward but the results feel special, perfect for sharing with family or friends anytime. I hope you’ll give it a try soon — nothing beats pulling a warm, golden pretzel out of your oven and savoring it fresh. You’re going to love making these just as much as eating them!