Homemade Soft Pretzel Recipe

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The best homemade soft pretzel recipe! Learn how to make soft pretzels that are irresistibly buttery, salty and slightly sweet. They are better than mall pretzels and easy to make with only 8 ingredients.

3 homemade soft pretzels with sea salt and cheese sauce on the side


In my opinion, homemade soft pretzels with cheese sauce is the ultimate comfort food combination. I craved it during each of my six pregnancies, so I can promise you that this is the best soft pretzel recipe you’ll ever make or eat because I had a lot of time to get it just right.

In this post, you will learn how to make soft pretzels that are irresistibly buttery, salty and slightly sweet. They are better than mall pretzels and relatively easy to make with only 8 ingredients.

3 homemade soft pretzels with sea salt and cheese sauce on the side

Soft Pretzel Recipe: Ingredients & Substitutions

ingredients in this Homemade Soft Pretzel Recipe
  • Dark brown sugar. Light brown sugar can be used instead of dark with great results.
  •  Whole Milk. 2% milk, half and half or heavy cream can all be used in place of whole milk, if necessary.
  • All-purpose flour. Bread flour is a great substitution, and the only one I recommend in this soft pretzel recipe.
  • Salted butter. Unsalted works well, and you don’t really need to alter the amount of salt if you choose to use it.
a homemade soft pretzel being dipped into cheese sauce

How to Make Soft Pretzels

This recipe is fairly simple to make, there are a few unique steps (like twisting the pretzels and a boiling the pretzels in a baking soda/water bath). So make sure to read through my instructions on how to make pretzels thoroughly, and don’t forget to watch the video.

Begin by proofing the yeast. To do this, combine yeast, water, and brown sugar in the bowl of a standing mixer fitted with the dough hook (or in a large bowl and mix by hand with a wooden spoon). Let mixture rest for 5-10 minutes (until foamy).

two overhead photos showing how to make this soft pretzel recipe - proofing the yeast

One the yeast is proofed, add the melted butter and milk to the yeast and stir to combine.

two overhead photos showing how to make this soft pretzel recipe - adding the wet ingredients

Next, add the flour and sea salt and stir until a ball is formed (either by hand or with the dough hook). The dough should form a slightly tacky, but firm ball.

two overhead photos showing how to make this soft pretzel recipe  adding the try ingredients and forming a ball

Place the dough a large, lightly greased bowl and cover it with a damp towel to rise for 30 -60 minutes until doubled in size.

To Prepare in Advance

You can make the dough and store it in the refrigerator overnight or in the freezer for up to 1 month.

When you’re ready to make the pretzels, remove the dough from the fridge or freezer and let it come to room temperature and rise. Then continue on with the recipe including the baking soda bath, baking, etc.

two overhead photos showing how to make this soft pretzel recipe - dough before and after rising

Form the Pretzels

Once the dough has doubled in size, preheat the oven and grease two large baking sheets.

Then, divide the dough into 8 equal pieces (weigh it using a food scale, divide the total by 8).

Next, roll each piece of dough into a 25-30” rope.

two photos showing how to make soft pretzels - measuring dough and rolling it into a rope

To do this, lay the rope into a “U” shape. Then cross the ends over each other once.

two photos showing how to make soft pretzels - folding the dough

Then, twist the ends once at the place where they meet (see below).

Then hold the portion of the pretzel dough that has been twisted and fold it down to the bottom of the “U” shape. Press the ends firmly but gently into the bottom of the pretzel.

two photos showing how to make soft pretzels - forming the pretzel

Prepare the Baking Soda Water Bath

Once you’ve formed half the pretzels, bring 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.

two photos showing how to make the water bath for this soft pretzel recipe

Boil & Salt

Once the baking soda bath is boiling, boil the soft pretzels one at a time in the soda bath for 30 seconds.

Use a slotted spoon to remove it from the bath and place it on the prepared baking sheet.

Immediately sprinkle the soft pretzel with coarse sea salt, then repeat with remaining pretzels.

two photos showing how to boil a soft pretzel in a water bath and then the pretzels on a baking sheet sprinkled with salt

Bake the Soft Pretzels

I like to bake the pretzels in batches of 4. So I boil/salt 4 soft pretzels and then bake them while I’m boiling/salting the remaining 4.

Bake the soft pretzels at 400 degrees F for 12-15 minutes until dark brown. Then, remove them from the oven and immediately brush each pretzel with melted butter.

Transfer to a wire rack to cool slightly, then serve warm.

two photos showing how to make soft pretzels - baked on the baking sheet brushing butter on the top

Serve

Serve warm as a delicious appetizer! We love dipping homemade soft pretzels it in this homemade cheese sauce or slathering it with honey butter.

a homemade soft pretzel being dipped in cheese sauce

Store

You can store homemade soft pretzels in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5. I suggest reheating them before eating it to restore it’s fresh-from-the-oven texture.

Freeze

You can also freeze homemade pretzels. Let them cool completely then wrap in plastic wrap and put them in an airtight container in the freezer for up to 2 months. Thaw in the oven set to warm covered in foil or in a dutch oven.

overhead view of four homemade soft pretzels with salt and cheese sauce on the side

Soft Pretzels Recipe FAQs

Why do you boil soft pretzels before baking?

Boiling in the soda bath gives the soft pretzels their dark brown, chewy exterior and soft interior. It’s what differentiates a pretzel from other breads.

What gives soft pretzels their flavor?

In this homemade soft pretzel recipe the flavor comes from a few sources: the butter in the dough and brushed on the exterior, the brown sugar and the baking soda bath.

Do you have to boil soft pretzels?

Yes. The baking soda bath is what differentiates a pretzel from other breads.

What salt goes on soft pretzels?

We use coarse sea salt on our soft pretzels.

How much baking soda do you put in water for pretzels?

In this recipe you boil 4 quarts of water and 1/2 cup baking soda.

Can I boil pretzels without baking soda?

No. Baking soda is necessary to making the best soft pretzels.

up close photo of one homemade soft pretzel

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Homemade Soft Pretzel Recipe

Laura
The best homemade soft pretzel recipe! Learn how to make soft pretzels that are irresistibly buttery, salty and slightly sweet. Chewy on the outside and soft on the inside, they are better than mall pretzels and they’re easy to make with only 8 ingredients.
5 from 15 votes
Course Appetizer, bread, Side Dish, Snack
Cuisine American
Servings 8 pretzels
Calories 252
Prep Time30 minutes
Cook Time12 minutes
Rising1 hour
Total Time1 hour 15 minutes

Ingredients 
 

Pretzels

Baking Soda bath

Topping

Instructions 

Make the Soft Pretzel Dough

  • Combine yeast, water, and brown sugar in the bowl of a standing mixer fitted with the dough hook. (or in a large bowl, mix by hand with a wooden spoon). Let mixture rest for 5-10 minutes (until foamy).
  • One the yeast is proofed, add the melted butter and milk to the yeast and stir to combine.
  • Add flour and sea salt and stir until a ball is formed (either by hand or with the dough hook).
  • The dough should form a slightly tacky, but firm ball.
  • Lightly grease a large bowl, place the dough in the bowl, and cover with a damp towel to rise for 30 -60 minutes until doubled in size.
  • Once dough is doubled:

Form the Soft Pretzels

  • Preheat oven to 400 degrees F, grease two large baking sheets.
  • Divide dough into 8 equal pieces (weigh it, divide the total by 8).
  • Roll each piece of dough into a 25-30” rope.
  • Lay the rope into a “U” shape. Then cross the ends over each other once, then twist them once at the place where they meet (see the photos in the recipe post).
  • Then hold the portion of the pretzel dough that has been twisted and fold it down to the bottom of the “U” shape. Press the ends firmly but gently into the bottom of the pretzel.
  • Repeat with remaining dough.

Prepare the Baking Soda Bath

  • Once you’ve formed half the pretzels, bring 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.
  • Boil pretzels one at a time in the soda bath for 30 seconds. Use a slotted spoon to remove it from the bath and place it on the prepared baking sheet.
  • Immediately sprinkle with coarse sea salt.
  • Repeat with remaining pretzels.

Bake, Cool & Serve

  • Bake pretzels at 400 degrees F for 12-15 minutes until dark brown.
  • Remove from oven, immediately brush each pretzel with melted butter.
  • Transfer to a wire rack to cool slightly, then serve warm.

Video

Notes

How to Prepare in Advance
You can make the dough and store it in the refrigerator overnight or in the freezer for up to 1 month.
When you’re ready to make the pretzels, remove the dough from the fridge or freezer to let it come to room temperature and rise. Then continue on with the recipe including the baking soda bath, baking, etc.
Ingredient Substitutions
  • Dark brown sugar. Light brown sugar can be used instead of dark with great results.
  •  Whole Milk. 2% milk, half and half or heavy cream can all be used in place of whole milk, if necessary.
  • All-purpose flour. Bread flour is a great substitution, and the only one I recommend in this soft pretzel recipe.
  • Salted butter. Unsalted works well, and you don’t really need to alter the amount of salt if you choose to use it.

Nutrition

Serving: 1soft pretzel | Calories: 252kcal | Carbohydrates: 42g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 2424mg | Potassium: 95mg | Fiber: 2g | Sugar: 5g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




12 Comments

  1. 5 stars
    My first time making pretzels and they turned out really well. I made the dough in my bread machine. These will be made again and again! Thank you for an awesome and easy recipe!

  2. 5 stars
    I had never tried pretzel bread until recently on a cruise. So then I had to come home and give it a crack and I used your recipe. I’ve never made bread from scratch but it was sooo easy and omg delicious 😋 my new favourite recipe 😍

      1. Do the pretzels keep well? I have found that pretzels such as Auntie Ann’s get very hard after a day or so. I have not made your recipe yet. I will wait for your reply before I make them. Thanks.

      2. Yes, I store them in an airtight bag (silicone stasher bag or plastic bag) and they stay fresh.

    1. 5 stars
      Another great recipe by “The Pancake Lady,” as my husband calls you (ever since I made your delicious Greek yogurt pancakes with Aldi coconut yogurt cups!) Delicious fresh yeast taste and so good with the salt and butter! Great with cinnamon and butter too! Definitely want to make again!

      Our toddlers had a blast making them with us! Thanks so much!

      1. Your comment made my day, Diane! I’ll totally take the nickname “pancake lady” any day! I’m so glad you all love this recipe too, it’s truly one of our all-time favorites!

  3. 5 stars
    Never in my life did I think I could make a soft pretzel… Let alone one as delicious as these turned out! To say I’m a skeptic is a understatement and these were truly fabulous – my entire family loved them!