These Homemade Soft Pretzels are chewy, fluffy, and just the right amount of salty! They're perfect for dipping in cheese sauce, mustard, or even enjoyed on their own. Make them for game day, a cozy movie night, or Oktoberfest for an irresistible German treat that everyone is going to love!
🔍 Quick Look: Homemade Soft Pretzels
- 🕒 Ready In: 45 minutes (no rise time!)
- 🍴 Servings: 8 pretzels
- 🔥 Calories: ~ per serving
- ⭐ Main Ingredients: Bread flour, yeast, brown sugar, butter, baking soda, pretzel salt
- 📖 Dietary Info: Vegetarian, nut-free
- 👩🍳 Method: Oven
- ⭐ Difficulty: Intermediate
I've always had a soft spot for warm pretzels, so I love that I can make them at home whenever the craving hits! This recipe creates pretzels with that classic chewy crust and soft, fluffy center, and the baking soda bath adds that amazing pretzel flavor you'd find from authentic German pretzels. Whether I'm serving these beauties with Bratwurst and Sauerkraut or just tearing one apart fresh from the oven, they're always a family favorite at my house!
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❤️ Why You'll Love This Recipe
- Bakery-Quality - If you're looking for the perfect soft pretzel recipe, this is it! These pretzels are flavorful, chewy, and fluffy, just like you'd find from a German bakery.
- Fun and Easy to Customize - Shaping the pretzels is always my favorite part, and my daughter loves to get in on the action too! Sometimes we stick with the classic salted version, but other times it's fun to change things up with a sprinkle of cinnamon sugar instead. Do whatever makes you happy!
- Perfect for Any Occasion - Whether you make these pretzels for game day, movie night, or an Oktoberfest party, they are sure to be a hit every time!
🛒 Ingredients
- Bread Flour: I like using bread flour for these pretzels because it has a higher protein content. This gives the pretzels that chewy, bakery-style texture.
- Yeast: Makes the dough rise in the oven and gives the pretzels that light and fluffy interior.
- Brown Sugar: Just a touch of sweetness that balances the salt and helps activate the yeast.
- Butter: Makes the dough softer and adds the perfect rich flavor.
- Baking Soda: This is used for a baking soda bath, which is key to giving the pretzels their deep golden color and signature pretzel taste!
- Pretzel Salt: A generous sprinkle on top adds that classic salty crunch.
See the recipe card below for full information on ingredients and quantities.
🔄 Substitutions & Variations
- Bread Flour: If you don't have bread flour on hand, you can definitely use all-purpose flour. The pretzels won't be quite as chewy, but they'll still taste great!
- Brown Sugar: An equal amount of granulated sugar can be used instead.
- Butter: For a dairy-free option you could try a neutral oil like canola or vegetable oil.
- Pretzel Salt: I highly recommend using pretzel salt as it holds up better to the heat and stays crunchy after baking, but if you can't find it you can also use coarse kosher salt.
🥨 How to Make Homemade Soft Pretzels
Step 1: Preheat oven to 400° F (204° C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
Step 2: In a stand mixer fitted with dough hook attachment (you can also use a mixing bowl and spoon), mix together warm water, yeast, and brown sugar. Let sit 5-10 minutes until it looks foamy.
Step 3: Add flour, salt, and melted butter to the stand mixer. Mix on medium speed for 5 minutes until the dough is smooth and elastic.
Step 4: Transfer the dough to an unfloured surface. Divide the dough into 8 equal pieces (about 110 grams each.)
Step 5: Roll each piece of dough into a 20-22 inch rope. Form the rope into a U-shape.
Step 6: Cross the two ends over each other once.
Step 7: Twist the ends again to form a double twist.
Step 8: Grab each end of the dough twist and bring them towards you. Press the ends lightly onto the dough so they stick. Continue with the other pieces of dough until all of the pretzels are formed.
Step 9: Transfer the formed pretzels to the silicone mat/parchment paper lined baking sheets. Move the baking sheets close to your stovetop for easy access with the baking soda bath.
Step 10: To prepare the bath, bring 10 cups of water to a boil. Slowly add in the baking soda.
Step 11: Using a slotted spatula, carefully lower 1-2 of the pretzels into the water. Boil for 30 seconds. Use the slotted spatula once more to lift the pretzel out of the water, try to let as much water as possible drip off.
Step 12: Place the boiled pretzel onto the prepared baking sheet and top with pretzel salt. Continue until all of the pretzels have been boiled and salted.
Step 13: Bake the pretzels for 12-15 minutes until they reach a deep golden brown color. Enjoy warm!
🌟Expert Tips
- Don't skip the baking soda bath. I know it may seem like "one extra step", but don't skip the bath! It gives the pretzels their signature chewy crust and deep golden color.
- Work in batches. Only boil 1-2 pretzels at a time so they don't stick together in the pot.
- Serve them fresh. Like with many baked breads, pretzels taste best when they're enjoyed right out of the oven. However, you can reheat leftovers in a 350°F oven for a few minutes to revive them.
💭 FAQs
The alkaline bath is what gives pretzels their deep golden-brown crust, unique flavor, and shiny finish. Without it, they'll taste more like regular bread rolls. Believe it or not, traditional German pretzels are dipped into a lye bath, but I'm keeping things simple with baking soda!
Sprinkle the pretzel salt on immediately after the pretzels are removed from the soda bath, while the pretzels are still wet.
Not quite. Bavarian pretzels are darker, chewier, and have more splits in the bread. American pretzels are usually softer and often brushed with butter after baking.
📋 Recipe
Easy Homemade Soft Pretzels
Equipment
Ingredients
- 1 ¼ cups warm water
- 2 ¼ teaspoons instant or active dry yeast
- 1 tablespoon brown sugar
- 4 cups bread flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter melted and cooled
For the baking soda bath:
- 10 cups water
- ⅔ cups baking soda
For topping:
Instructions
- Preheat oven to 400° F (204° C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a stand mixer fitted with dough hook attachment (you can also use a mixing bowl and spoon), mix together warm water, yeast, and brown sugar. Let sit 5-10 minutes until it looks foamy.
- Add flour, salt, and melted butter to the stand mixer. Mix on medium speed for 5 minutes until the dough is smooth and elastic.
- Transfer the dough to an unfloured surface (I like to use a pastry mat.) Divide the dough into 8 equal pieces (about 110 grams each.)
- Roll each piece of dough into a 20-22 inch rope. Form the rope into a U-shape.
- Cross the two ends over each other once.
- Twist the ends again to form a double twist.
- Grab each end of the dough twist and bring them towards you. Press the ends lightly onto the dough so they stick. Continue with the other pieces of dough until all of the pretzels are formed.
- Transfer the formed pretzels to the silicone mat/parchment paper lined baking sheets. Move the baking sheets close to your stovetop for easy access to the baking soda bath.
- To prepare the bath, bring 10 cups of water to a boil in a large pot. Slowly add in the baking soda.
- Using a slotted spatula, carefully lower 1-2 of the pretzels into the water. Boil for 30 seconds. Use the slotted spatula once more to lift the pretzel out of the water, try to let as much water as possible drip off.
- Place the boiled pretzel onto the prepared baking sheet and top with pretzel salt. Continue until all of the pretzels have been boiled and salted.
- Bake the pretzels for 12-15 minutes until they reach a deep golden brown color. Enjoy warm!
Notes
- Storage Info: Store pretzels in an airtight container or zip-top bag at room temperature for up to 2 days. They're best the same day, as they dry out quickly.
- Reheating Info: For best results, I recommend reheating leftover pretzels in the oven at 350°F (175°C). Place pretzels on a baking sheet and bake for 5-10 minutes until warm and slightly crispy.
Ashley Amundsen says
These pretzels are fun and easy to make! I love taking them to parties, they are always one of the first treats to go!