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Pretzel Recipe

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.
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Prep Time 25 minutes
Cook Time 15 minutes
Resting Time 20 minutes
Total Time 1 hour
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.