Homemade Soft Pretzels

Pillowy-soft and oh-so-chewy, this homemade soft pretzel recipe is a crave-worthy snack you won’t be able to resist! Easy to make with basic pantry staples, these buttery homemade pretzels are definitely worth the effort.

Why You Will Love This Homemade Soft Pretzel Recipe

Who could resist a big, soft pretzel, warm from the oven? Not me! Be prepared – these homemade pretzels will disappear fast! Here’s why you’ll love this recipe:

• Perfect Texture: These pretzels are pillowy-soft on the inside and delightfully chewy on the outside – just like they should be!
• Family-Friendly Fun: This recipe is easy enough for the kids to help with, making pretzel-making a fun family activity.
• Pantry Staples Only: No need for a special shopping trip! This recipe uses ingredients you likely have on hand, like flour, yeast, butter, and sugar.
• Versatile: You can use this homemade pretzel recipe to make pretzel bites or pretzel dogs. Not to mention all the fun flavor and dipping possibilities!

Love working with yeast? Try out my homemade Hawaiian rolls, soft garlic knots or easy dinner rolls recipe next!

What You’ll Need

This soft pretzel recipe is as simple as can be. While it does take a little time, the end result is so worth it. Scroll down to the recipe card for exact amounts.

• Water: You’ll need warm water (around 110°F) to proof the yeast.
• Sugar: Granulated sugar adds a slight sweetness to balance the salt.
• Salt: You will need both kosher salt and coarse pretzel salt.
• Active Dry Yeast: Make sure it isn’t expired. Expired yeast will make the pretzel dough not rise.
• All-Purpose Flour: Bread flour can also be used, but you may have to add a little extra liquid.
• Butter: I used melted, unsalted butter, but you could also use salted butter.
• Vegetable Oil: You will need a little oil to grease the bowl the dough rises in.
• Baking Soda: Baking soda goes into the boiling water, and helps create that classic chewy exterior.
• Egg Yolk: Beat the egg yolk with water to make an egg wash.

How To Make Soft Pretzels

Making your own homemade pretzels is totally doable and this recipe shows you how to do it. From making the dough, to shaping, boiling and baking… I will guide you step-by-step! Scroll to the recipe card at bottom of the post for more detailed instructions. 

• Proof the Yeast. Combine the water, sugar and salt in the bowl of a stand mixer. Sprinkle the yeast on top and let sit for 5 minutes. It should foam a bit.
• Make the Dough. Add the flour and butter to the bowl. Use the dough hook attachment to combine the ingredients. Mix until the dough is smooth.
• First Rise. Transfer dough to an oiled bowl. Flip the dough to coat with oil. Cover bowl with plastic wrap and let dough rise until it has doubled in size.
• Prepare to Boil and Bake. Preheat your oven to 450°F. Line two sheet pans with parchment paper and lightly brush them with oil. Bring a large pot of water to a rolling boil and add baking soda.

• Form the Pretzels. Divide dough into 8 equal pieces on a work surface and roll each piece into a 24-inch rope. Make a U-shape with the rope. Hold the ends of the rope, cross them over each other and press them onto the bottom of the U.
• Boil the Pretzels. Lower the pretzels into the boiling water, one at a time, for 30 seconds each. Take them out of the water and place them on the sheet pan.
• Bake the Pretzels. Brush pretzels with egg wash and sprinkle with salt. Bake pretzels until they are a dark golden brown color, about 12 to 14 minutes. 
• Enjoy! Transfer pretzels to a cooling rack. Let them cool for 5 minutes before serving.

Chef’s Tip, Tricks and Variations

Here are a few extra-helpful tips that can help you achieve success with your homemade soft pretzels!

• Boiling: Be careful not to boil your pretzels for too long. Over boiling them can result in soggy, dense pretzels – not the chewy goodness you’re looking for.
• Kneading: Don’t over-knead your dough! Over-kneading the dough can make your pretzels stiff and dense.
• Yeast: If your yeast doesn’t froth or foam after five minutes of sitting, it is most likely expired. Discard and start again with fresh yeast.
• Shapes: Not feeling the classic pretzel shape? Shape it any way you like, from pretzel bites, rings or sticks.
• Pretzel Dogs: Form the pretzel rope around a hot dog or sausage. Then boil and bake as directed.
• Flavors: Knead Italian seasoning, garlic powder, or any other seasoning that you love, right into the dough. Or after baking, you can toss the pretzels in seasonings like garlic parmesan, cinnamon sugar, etc.
• Dips: A tasty dip can upgrade your pretzels! Try this beer cheese dip, homemade Nutella, easy salted caramel sauce or my favorite homemade honey mustard recipe!

Do You Have to Boil Homemade Pretzels?

Boiling pretzels in a baking soda bath may not seem necessary, but it is actually an essential step. This process allows the pretzels to form a slightly gummy exterior. Once baked, this is what creates the classic chewy exterior. Don’t skip this step!

How to Store Leftovers

• Store: Wrap cooled pretzels individually in plastic wrap or seal them into zip-top bags. Store at room temperature for up to 3 days.
• Reheat: Place pretzels on a baking sheet in a 350°F oven until warmed, or microwave for about 15 seconds. You can also reheat them in an air fryer at 325°F for about 2 minutes.
• Freeze: Wrap cooled pretzels individually in plastic wrap and place them in a freezer safe bag. Freeze for up to 1 month. Thaw to room temperature before serving or reheating.

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