Name: Easy Homemade Soft Pretzels
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 and ½ cups warm water (110°F/45°C); 1 packet active dry or instant yeast (2 and ¼ tsp); 1 teaspoon salt; 1 tablespoon granulated sugar; 4 cups all-purpose flour; ⅔ cup baking soda (for water bath); 1 large egg, beaten (for egg wash); Coarse sea salt, for topping

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Golden, chewy, and buttery, these easy homemade soft pretzels are my go-to for when I want something warm and satisfying fresh from the oven. Whether I’m dipping them in mustard or just pulling them apart to enjoy their fluffy texture, this recipe delivers that iconic pretzel-shop taste with just a few pantry staples.

Easy Homemade Soft Pretzels

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 and ½ cups warm water (110°F/45°C)

1 packet active dry or instant yeast (2 and ¼ tsp)

1 teaspoon salt

1 tablespoon granulated sugar

4 cups all-purpose flour

⅔ cup baking soda (for water bath)

1 large egg, beaten (for egg wash)

Coarse sea salt, for topping

Directions

I start by combining the warm water and yeast in a large bowl. I give it a quick stir and let it sit for a minute to activate.

Then I add the salt and sugar. I mix in the flour gradually—about a cup at a time—until a shaggy dough starts to form.

Once it comes together, I knead the dough on a lightly floured surface for around 5 minutes, until it’s smooth and elastic.

I place the dough in a greased bowl, cover it, and let it rest for 10 minutes.

While it rests, I preheat the oven to 425°F (218°C) and line two baking sheets with parchment paper.

I bring a large pot of water to a boil and carefully add the baking soda—it bubbles up quickly, so I go slow.

After the dough has rested, I divide it into 12 equal portions. I roll each into a long rope about 20–24 inches and shape them into pretzels.

Each pretzel gets dipped in the baking soda bath for 20–30 seconds, then I place them on the baking sheets.

I brush each with beaten egg and sprinkle on the coarse sea salt.

I bake them for 12–15 minutes, until they’re deeply golden and smell amazing. They’re best served warm, especially with a side of mustard or cheese sauce.

Servings and timing

This recipe makes 12 soft pretzels. It takes about 20 minutes to prepare and 15 minutes to bake, for a total time of 35 minutes. Each pretzel contains approximately 190 kcal.

Variations

Sometimes I like to get creative with toppings. Instead of coarse salt, I’ve tried cinnamon sugar for a sweet twist, or added shredded cheese before baking for a cheesy crust. I’ve also made smaller pretzel bites by cutting the ropes into 1-inch pieces—perfect for dipping. If I want more flavor in the dough, I mix in garlic powder or dried herbs before kneading.

Storage/Reheating

If I have leftovers, I let the pretzels cool completely, then store them in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them for up to 2 months. To reheat, I pop them in a 350°F oven for about 5–8 minutes, or microwave for 20–30 seconds if I’m in a hurry. They taste almost as fresh as the day I baked them.

FAQs

How do I get that deep golden color on my pretzels?

The baking soda bath is key. It helps create that classic chewy crust and rich brown color. I make sure to let each pretzel soak for at least 20 seconds before baking.

Can I make the dough ahead of time?

Yes, I sometimes prepare the dough the night before and refrigerate it after kneading. The next day, I let it come to room temperature before shaping and baking.

What if I don’t have coarse salt?

No problem—I’ve used flaky sea salt or kosher salt instead. It’s important not to skip the salt, though; it adds that essential pretzel flavor.

Can I make these gluten-free?

I haven’t tried it myself, but using a 1:1 gluten-free flour blend that works well for yeasted doughs should work. The texture might be slightly different, but still tasty.

Why did my pretzels turn out too dense?

This usually happens if I add too much flour or don’t knead the dough long enough. I make sure the dough is elastic and smooth before letting it rest.

Conclusion

These easy homemade soft pretzels are one of my favorite treats to bake from scratch. They’re warm, chewy, and golden—just like the ones I’d find at a pretzel stand, but even better because I made them myself. Whether I’m baking a batch for friends or just craving something cozy and satisfying, this recipe always hits the spot.

Recipe:

Easy Homemade Soft Pretzels

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Author: Cheryl
Total Time: 35 minutes
Yield: 12 pretzels
Diet: Vegetarian

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Description

These easy homemade soft pretzels are golden, chewy, and buttery, delivering that classic pretzel-shop taste with simple pantry ingredients. Perfect as a snack, party food, or cozy weekend bake.