I’m finally sharing my recipe for the best Homemade Soft Pretzels which I can guarantee you will bookmark, print and make over and over again! The dough in incredibly easy to prepare and roll into the classic pretzel shape. Dress with your favorite toppings, bake and brush with melted butter.
Enjoy your buttery soft pretzels for breakfast or as a snack. I like to dip mine in a cheese or marinara sauce.
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Absolutely delicious! I loved how straightforward the recipe was and how quickly it all came together. Pretzels always feel like a special occasion bake, but these instructions made them feel approachable for even a weeknight. And the results are perfect!
- Amy
I haven’t kept count, but I’ve probably made 1000+ soft pretzels in my life. My first job during college was slinging pretzels at my local movie theatre. I’ve perfected the roll, slap, throw, twist and pinch technique! And you can too! Make sure to watch the video linked below. I also included step-by-step photos.
Traditional pretzel-making involves dipping the shaped dough into a lye solution before baking, which creates that distinctive deep brown crust we all know. However, I’m not about to start suggesting that you work with lye! Let’s make this recipe as accessible as possible!
For home bakers, a baking soda solution offers a safer alternative that still delivers a delicious, golden crust.
Ingredients
I have made this recipe countless times. It is very forgiving and adaptable. The good news is that you probably have all these basic ingredients in your pantry and fridge right now! Here’s what you will need:
- Flour: My go-to flour here is all-purpose flour. It’s accessible and everyone has it. If you have bread flour, you can use but it will give the pretzels a chewier texture. If you want to use whole wheat flour, I would recommend substituting only ¼ or ½ of the flour. You definitely don’t want to make this recipe with whole wheat flour only.
- Liquid: My recipe uses a combination of water and milk. The combination of water and milk is something I like to do, and you'll find it in my Jerusalem Sesame Bread and Star Bread recipes. But to keep this recipe vegan, you can use water only.
- Instant yeast: Helps the dough rise efficiently. Active dry yeast can also be used but requires blooming in water first. You’ll find that most of my baking recipes use instant yeast because it’s just easier to work with. Why not make our lives a little easier?
- Baking Soda: is is a key ingredient. It’s what will give the pretzels that distinctive deep brown crust.
- Toppings: My favorite toppings for soft pretzels are plain coarse sea salt (or specialty pretzel salt) and aged sharp cheddar. The aged cheddar melts and adds this lacey, crispy crust around the pretzels. So good! For more cheesy bakes, try my Cheddar Biscuits.
- Melted Butter: Brushed on after baking for extra flavor and shine. If you want to keep this recipe vegan, you can use melted plant-based butter instead.
Refer to the recipe card at the bottom of this post for a complete list of ingredients and quantities.
How to Make Soft Pretzels
This isn’t a difficult recipe. But I do recommend that you read through all the steps so you can plan and feel confident as you progress. Also, watch the video if you’re more of a visual learner.
Step 1. Prepare the Dough. In the bowl of a stand mixer, add the flour, sugar, salt, yeast, water, and milk. Using the dough hook attachment, knead on low speed until the dough comes together and is soft to the touch, about 8 minutes (Image 1).
Step 2. Let it rise. Lightly oil the dough ball with olive oil or nonstick spray, let it rise in a warm place, covered with a towel or plastic wrap, in the same stand mixer bowl for 1 hour or until doubled in size (Image 2).
Step 3. Divide the dough. Preheat your oven to 475F (240C). Using a bench scraper or knife, divide the dough into 6 roughly equal pieces. To make the rolling easier, divide the dough into long pieces (Image 3). Don’t flour your work surface. The tackiness will help with the rolling process.
Step 4. Shape the Pretzels: Roll each piece into a 25 to 30-inch long rope and form an inverted U shape (Image 4). Take both ends of the rope and place one over the other (Image 5). Take both ends and repeat the movement so you end up with a twisted rope (Image 6). Grab both ends and bring them upwards (Image 7). Roll the ends under the top of the pretzel to secure them (Image 8).
Step 5. Prepare the Baking Soda Bath: In a shallow bowl, combine warm water with the baking soda. Mix well to dissolve (Image 9). Dip each pretzel into the baking soda solution and then place it onto a parchment paper lined baking sheet (Image 10). This should be a quick dip, don’t let the pretzels sit in the solution too long.
Step 6. Add Toppings: Sprinkle the pretzels with coarse salt, grated cheddar cheese or your toppings of choice (Image 11).
Step 7. Bake. Bake in the preheated oven for 12-14 minutes, until the pretzels are a deep golden brown (Image 12).
Step 8. Finish with butter. Brush the baked pretzels with melted butter, making sure to evenly coat (Image 13). Enjoy right away or let them cool slightly (Image 14).
Soft Pretzels Video Tutorial
Traditional German vs American Mall Pretzels
Okay, so perhaps this is a unique experience for Americans and Canadians, but the pretzels I am more familiar with are those you get from the movie theatre or mall. Think Auntie Anne or Wetzel’s Pretzels. They tend to be larger and thinner compared to more traditional German which are a little smaller and thicker (stubbier).
This recipe is more in line with a “Mall Pretzel”. But you can totally shape the dough to be more like a traditional German pretzel but rolling the dough out to 15-20 inches.
Expert Tips
- Use a kitchen scale. I highly recommend that you weigh out the ingredients here, especially the flour and liquid. It’ll give you more consistent results.
- Make sure your yeast is fresh. You should store your opened yeast containers in the fridge. And use it up within 12 months. If your yeast is older than 12 months, consider replacing it.
- If shaping is tricky, let the dough rest. If the dough resists stretching, let it rest for 5 minutes to relax the gluten.
- Don’t skip the baking soda water bath! This step is crucial for achieving the signature pretzel color. Traditional soft pretzels are made with a lye bath to achieve their signature crust. I don’t want you to work with lye at home! Baking soda gives similar results and is much safer.
- Use parchment paper. Pretzels can stick to baking sheets, so line them with parchment for easy removal. Do not use foil.
- For extra flavor, try different toppings. Sesame seeds, everything bagel seasoning, or even a cinnamon-sugar coating work beautifully for a sweet treat. When I worked at the pretzel counter in my local movie theatre when I was younger, we also wrapped this same dough around hotdogs. What a treat!
- Make small pretzel bites. After shaping the dough into long ropes, cut 1-2 inch pieces. Dip the pieces in the baking soda solution and place them on a baking sheet. Pretzel bites will bake up faster than larger, regular pretzels so keep an eye on the oven. Serve the soft pretzel bites with a dipping sauce like my marinara sauce.
Recipe FAQs
Yes! You can prepare the dough and let it rise in the refrigerator overnight. Before dividing and shaping, let it come to room temperature for about 30 minutes.
Soft pretzels are best enjoyed fresh, but you can store them in an airtight container or large freezer bag at room temperature for up to 2 days. Reheat in a 300°F oven or air fryer for a few minutes to restore texture.
Absolutely. Once baked and cooled, freeze pretzels in an airtight bag for up to 3 months. To reheat, bake at 350°F for about 10 minutes.
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Recipe Card
Homemade Soft Pretzels (Plain, Salt and Cheddar)
Equipment
- Stand Mixer
Ingredients
Pretzel Dough
- 4¼ cups All-purpose flour (600 grams)
- 2¼ teaspoon Instant yeast (7 grams or 1 packet)
- 1 tablespoon Sugar (12 grams)
- 1 teaspoon Kosher salt (10 grams)
- 1 cup Warm water (235 grams)
- ¾ cup Milk (185 grams)
Baking Soda Bath
- 2 tablespoon Baking soda
- 4 cups Hot water
Toppings and Finishing
- Coarse salt - As much or as little as you prefer
- Grated cheddar cheese - As much or as little as you prefer
- ¼ cup Melted butter - Use more or less depending on preference
Instructions
- Prepare the Dough. In the bowl of a stand mixer, add 4¼ cups All-purpose flour, 2¼ teaspoon Instant yeast , 1 tablespoon Sugar, 1 teaspoon Kosher salt, 1 cup Warm water, and ¾ cup Milk. Using the dough hook attachment, knead on low speed until the dough comes together and is soft to the touch, about 8 minutes. NOTE: If you can, I would encourage you to weigh your ingredients using a kitchen scale.
- Let it rise. Lightly oil the dough ball with olive oil or nonstick spray, let it rise in a warm place, covered with a towel or plastic wrap, in the same stand mixer bowl for 1 hour or until doubled in size.
- Divide the dough. Preheat your oven to 475F (240C). Using a bench scraper or knife, divide the dough into 6 roughly equal pieces. To make the rolling easier, divide the dough into long pieces. Don’t flour your work surface. The tackiness will help with the rolling process.
- Shape the Pretzels. Roll each piece into a 25 to 30-inch long rope and form an inverted U shape. Take both ends of the rope and place one over the other. Take both ends and repeat the movement so you end up with a twisted rope. Grab both ends and bring them upwards. Roll the ends under the top of the pretzel to secure them.
- Prepare the Baking Soda Bath. In a shallow bowl, combine 4 cups Hot water with 2 tablespoon Baking soda. Mix well to dissolve. Dip each pretzel into the baking soda solution and then place it onto a parchment paper lined baking sheet. This should be a quick dip, don’t let the pretzels sit in the solution too long.
- Add Toppings. Sprinkle the pretzels with coarse salt, grated cheddar cheese or your toppings of choice.
- Bake. Bake in the preheated oven for 12-14 minutes, until the pretzels are a deep golden brown.
- Finish with butter. Brush the baked pretzels with melted butter, making sure to evenly coat. Enjoy right away or let them cool slightly.
Video
Notes
- Flour: My go-to flour is all-purpose flour. It’s accessible and everyone has it. If you have bread flour, you can use but it will give the pretzels a chewier texture. If you want to use whole wheat flour, I would recommend substituting only ¼ or ½ of the flour.
- Liquid: My recipe uses a combination of water and milk (whole or 2%). But to keep this recipe vegan, you can use water only.
- Instant yeast: Helps the dough rise efficiently. Active dry yeast can also be used but requires blooming in water first. You’ll find that most of my baking recipes use instant yeast because it’s just easier to work with. Why not make our lives a little easier?
- Baking Soda. This is a key ingredient. It’s what will give the pretzels that distinctive deep brown crust.
- Toppings. My favorite toppings for soft pretzels are plain coarse sea salt (or specialty pretzel salt) and aged sharp cheddar. The aged cheddar melts and adds this lacey, crispy crust around the pretzels. So good!
- Use a kitchen scale when measuring out the pretzel dough ingredients.
- If the dough resists stretching, let it rest for 5 minutes to relax the gluten.
Rae says
So easy to make with the kids and came together quickly. I love that measurements are in metric and by weight which makes it foolproof. This is our third time making it!
Luay Ghafari says
Thanks so much for the feedback!
Amy says
Absolutely delicious! I loved how straightforward the recipe was and how quickly it all came together. Pretzels always feel like a special occasion bake, but these instructions made them feel approachable for even a weeknight. And the results are perfect!
Luay Ghafari says
I'm so glad to hear that!
Michele says
They got too puffy and didn't briwn well. Rolled to 30" and used baking aoda bath. Baked 10 minutes in attempt to brown. Oven temp accurate.
Luay Ghafari says
The recipe does call for baking at 475F for at least 12 minutes but up to 14 or longer, until you have a brown crust. 10 minutes is probably not enough. The brown crust forms quickly in a preheated oven at that high temp. If your oven has a convection fan, I recommend turning it on during the bake.