Easy Homemade Pretzel Recipe

Looking for a simple pretzel recipe that delivers bakery-quality results at home? This easy homemade pretzel recipe will have you making perfect soft pretzels in just 40 minutes using basic ingredients you already have in your kitchen.

Why This Pretzel Recipe Works

I’ve been making pretzels for years, and this recipe never fails to impress. The secret lies in the simple dough that requires minimal rise time and the traditional baking soda bath that gives pretzels their signature flavor and chewy texture.

Unlike complicated bread recipes, this pretzel dough only needs 10-30 minutes to rest. That means you can have fresh, warm pretzels on your table in under an hour.

Essential Ingredients for Perfect Pretzels

You need just six basic ingredients for the dough:

• 2¼ teaspoons instant or active dry yeast (1 packet)
• 1 tablespoon brown sugar or granulated sugar
• 1½ cups warm water (around 100°F)
• 1 tablespoon melted unsalted butter
• 1 teaspoon salt
• 3¾ to 4 cups all-purpose flour

For the baking soda bath:

• ½ cup baking soda
• 9 cups water
• Coarse salt for sprinkling

Step-by-Step Instructions

1. Activate the yeast. Whisk yeast and sugar into warm water. Let this mixture sit for one minute until it becomes slightly foamy.
2. Mix wet ingredients. Add melted butter and salt to your yeast mixture. Stir until combined.
3. Add flour gradually. Start with 3 cups of flour, mixing with a wooden spoon or stand mixer with dough hook attachment.
4. Achieve perfect texture. Keep adding flour until the dough pulls away from bowl sides but remains slightly tacky. This balance is crucial for soft pretzels.
5. Knead the dough. Work the dough for 3-5 minutes until it becomes smooth and elastic. The dough should bounce back when you poke it.
6. Let it rise. Shape dough into a ball, cover with a towel, and let rest for 10-30 minutes. This short rise time makes the recipe perfect for busy weeknights.
7. Divide and roll. Cut dough into 12 equal pieces (about 75 grams each). Roll each piece into a 20-22 inch rope.
8. Shape pretzels. Form a circle with the rope by bringing ends together at the top. Twist the ends once, then bring them down and press into the bottom of the circle.

Don’t worry about making perfect shapes. Even wonky pretzels taste amazing.

The Secret Baking Soda Bath

Here’s where the magic happens. Bring 9 cups of water and ½ cup baking soda to a boil in a large pot.

Drop 1-2 pretzels into the boiling water for 20-30 seconds only. Any longer creates a metallic taste. Use a slotted spoon to lift them out and place on a parchment-lined baking sheet.

This baking soda bath gives pretzels their distinctive flavor, chewy texture, and beautiful golden color. Never skip this step.

Baking to Perfection

Preheat your oven to 400°F. Sprinkle the boiled pretzels with coarse salt before baking.

Bake for 12-15 minutes until they turn dark golden brown. The smell alone will have your family gathering in the kitchen.

Pro Tips for Success

• Temperature matters. Use lukewarm water for the yeast. Too hot kills the yeast, too cold won’t activate it.
• Don’t over-flour. The dough should remain slightly tacky. Too much flour makes tough pretzels.
• Work quickly. Shape and boil pretzels efficiently so the dough doesn’t over-rise.
• Use silicone mats. They prevent sticking better than parchment paper.

Storage and Make-Ahead Options

Fresh pretzels taste best within hours of baking. Store leftovers at room temperature for up to 3 days in an airtight container.

For make-ahead convenience, shape and boil the pretzels, then refrigerate for up to 24 hours before baking. You can also freeze unbaked pretzels for up to 3 months.

To reheat, brush with water, sprinkle with salt, and bake at 350°F for 5-10 minutes.

Variations to Try

Once you master the basic recipe, experiment with these variations:

• Cinnamon sugar pretzels. Skip the salt, brush baked pretzels with melted butter, and roll in cinnamon sugar.
• Jalapeño cheddar. Add diced jalapeños and shredded cheese to the dough.
• Pretzel bites. Cut the dough into small pieces instead of shaping traditional pretzels.

Why This Recipe Works Every Time

This pretzel recipe succeeds because it balances simplicity with proper technique. The short rise time makes it beginner-friendly, while the baking soda bath ensures authentic flavor and texture.

I’ve taught this recipe to countless home bakers, and it consistently produces bakery-quality results. The ingredients are affordable and accessible, making it perfect for families who want fresh pretzels without the expense of buying them.

Whether you’re hosting a game day party or just want a warm snack, these homemade pretzels deliver every time. The combination of crispy exterior and soft interior, enhanced by that distinctive pretzel flavor, creates the perfect comfort food.

Start with this basic recipe, and you’ll soon be creating your own pretzel variations that will impress family and friends alike.

Homemade Soft Pretzels

This simple pretzel recipe delivers bakery-quality soft pretzels in just 40 minutes using basic ingredients. The traditional baking soda bath gives these homemade pretzels their signature chewy texture and distinctive flavor that everyone loves.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Resting Time 20 minutes mins

Total Time 1 hour hr

Servings: 12 pretzels

Course: Appetizer, Snack

Cuisine: American, German

Calories: 185

Ingredients Equipment Method Notes

Ingredients

  

Dough Ingredients

• 2¼ teaspoons instant or active dry yeast 1 standard packet
• 1 tablespoon brown sugar or granulated sugar
• 1½ cups warm water lukewarm, around 100°F
• 1 tablespoon unsalted butter melted and slightly cool
• 1 teaspoon salt
• 3¾-4 cups all-purpose flour spooned and leveled, plus more for work surface

Baking Soda Bath

• ½ cup baking soda
• 9 cups water for boiling

Topping

• 2-3 tablespoons coarse salt or coarse sea salt for sprinkling

Equipment

• Large mixing bowl or stand mixer
• Wooden spoon or dough hook
• Large pot or Dutch oven
• Slotted Spoon or Spatula
• 2 baking sheets
• Parchment paper or silicone mats
• Pizza cutter or sharp knife

Method

 

1. Activate the yeast: Whisk yeast and sugar into warm water in a large bowl. Let this mixture sit for 1 minute until it becomes slightly foamy.
2. Mix wet ingredients: Add melted butter and salt to your yeast mixture. Stir until combined.
3. Add flour gradually: Start with 3 cups of flour, mixing with a wooden spoon or stand mixer with dough hook attachment. Keep adding flour until the dough pulls away from bowl sides but remains slightly tacky.
4. Knead the dough: Work the dough for 3-5 minutes until it becomes smooth and elastic. The dough should bounce back when you poke it.
5. Let it rise: Shape dough into a ball, cover with a towel, and let rest for 10-30 minutes. Meanwhile, preheat oven to 400°F (204°C) and line 2 baking sheets with parchment paper or silicone mats.
6. Divide and roll: Cut dough into 12 equal pieces (about 75 grams each). Roll each piece into a 20-22 inch rope.
7. Shape pretzels: Form a circle with the rope by bringing ends together at the top. Twist the ends once, then bring them down and press into the bottom of the circle.
8. Prepare baking soda bath: Bring 9 cups of water and ½ cup baking soda to a boil in a large pot.
9. Boil pretzels: Drop 1-2 pretzels into the boiling water for 20-30 seconds only. Use a slotted spoon to lift them out and place on prepared baking sheets. Sprinkle with coarse salt.
10. Bake: Bake for 12-15 minutes until dark golden brown. Serve warm for best taste.

Notes

Make-Ahead Tips: Shaped pretzels can be refrigerated for up to 24 hours before boiling and baking. For freezing, omit salt topping before baking, then freeze baked pretzels for up to 3 months.

Storage: Store leftover pretzels at room temperature for up to 3 days. To reheat, brush with water, sprinkle with salt, and bake at 350°F for 5-10 minutes.

Baking Soda Bath: Don’t skip this step! It creates the distinctive pretzel flavor and chewy texture. Boil for no more than 30 seconds to avoid metallic taste.

Variations: Try cinnamon sugar pretzels by brushing with melted butter and rolling in cinnamon sugar instead of salt.