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–+ pretzels

Soft Pretzels Recipe

Soft pretzels are warm, golden, and irresistibly chewy, making them the perfect homemade snack or appetizer. With a crisp crust and a tender interior, these classic pretzels are a treat for any occasion.
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Course: Appetizer
Cuisine: American
Keyword: Soft Pretzels Recipe
Prep Time: 25 minutes
Cook Time: 15 minutes
Resting Time: 10 minutes
Total Time: 50 minutes
Servings: 12 pretzels
Calories: 190kcal

Ingredients

  • 3 and 3/4 to 4 cups 469-500g all-purpose flour (spooned & leveled), plus extra for dusting hands and work surface
  • 1 and 1/2 cups 360ml warm water (lukewarm, approximately 100°F/38°C)
  • 2 and 1/4 teaspoons 7g instant or active dry yeast (1 standard packet)
  • 1 tablespoon 14g unsalted butter, melted and slightly cooled
  • 1 tablespoon brown sugar or granulated sugar
  • 1 teaspoon salt
  • Coarse salt or coarse sea salt for sprinkling
  • Baking Soda Bath
  • 9 cups 2.13L water
  • 1/2 cup 120g baking soda

Instructions

  • Pour the warm water into a large mixing bowl and whisk in the yeast. Let it rest for about a minute to activate. Stir in the salt, brown sugar, and melted butter. Gradually incorporate 3 cups of flour, adding one cup at a time. Use a wooden spoon or a stand mixer fitted with a dough hook to mix until a thick dough forms. Add another 3/4 cup of flour and continue mixing until the dough is no longer sticky. If the dough still feels tacky, add an additional 1/4 to 1/2 cup of flour, a little at a time. The dough is ready when it springs back when gently pressed with a finger.
  • Transfer the dough to a lightly floured surface and knead for 5 minutes, or continue kneading with the mixer for the same duration. If the dough becomes too sticky while kneading, sprinkle a teaspoon of flour at a time over the surface or the dough itself, ensuring it remains soft and pliable without becoming dry. After kneading, the dough should be smooth and slightly elastic. To check if it’s kneaded enough, perform the "windowpane test" by stretching a small portion until thin—if light passes through without tearing, the dough is ready.
  • Shape the dough into a ball and cover it with a clean kitchen towel. Let it rest for 10 minutes. Meanwhile, bring a large pot of water and baking soda to a boil.
  • Preheat the oven to 400°F (204°C). Line two baking sheets with silicone baking mats or lightly greased parchment paper for best results.
  • Divide the dough into equal portions, about 1/3 cup each (approximately 75g per piece). Roll each portion into a rope about 20–22 inches long. To shape a pretzel, form a circle by bringing the ends together, then twist them once or twice before pressing the twisted ends down toward the base of the loop.
  • Carefully lower one to two pretzels at a time into the boiling baking soda bath, letting them cook for 20–30 seconds. Avoid exceeding this time to prevent a metallic taste. Use a slotted spatula to lift each pretzel out of the water, allowing excess moisture to drain before placing it onto the prepared baking sheet. Sprinkle generously with coarse salt. Repeat with the remaining dough. If desired, refrigerate the boiled pretzels for up to 24 hours before baking.
  • Bake for 12–15 minutes, or until they develop a deep golden brown color. Remove from the oven and serve warm with your favorite dipping sauce, such as spicy nacho cheese.
  • Store any leftover pretzels in an airtight container at room temperature for up to three days. To reheat, microwave briefly or warm them in a 350°F (177°C) oven for about 5 minutes. For long-term storage, refer to the make-ahead and freezing instructions in the recipe notes.

Notes

Make-Ahead & Freezing Instructions

  • Freezing Baked Pretzels
    • Skip coarse salt before baking.
    • Cool completely, then freeze in an airtight container for up to 3 months.
    • Reheat frozen pretzels at 350°F (177°C) for 20 minutes or microwave until warm.
  • Freezing & Refrigerating Dough
    • Refrigerate dough for up to 1 day or freeze for 2–3 months.
    • Thaw frozen dough overnight in the fridge.
    • Shape cold dough into pretzels but let them puff up for 1 hour before baking.

Essential Tools

  • Stand mixer, mixing bowl, wooden spoon
  • Baking sheets, silicone mats, or parchment paper
  • Pizza cutter, large pot

Baking Soda Bath (Step 7)

  • Essential for a chewy texture and deep flavor.
  • If skipping, brush pretzels with egg wash (1 egg + 1 tbsp milk) or 2 tbsp milk and sprinkle with salt.

Cinnamon Sugar Pretzels

  • Skip coarse salt and egg wash.
  • Bake as directed, then brush with 4 tbsp melted butter.
  • Dip into ¾ cup sugar + 1½ tsp cinnamon.
  • Best enjoyed fresh.

Nutrition

Calories: 190kcal