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Homemade Soft Pretzels

Homemade Soft Pretzels
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Enjoy warm, soft, and chewy homemade soft pretzels with this easy-to-follow recipe that uses simple pantry ingredients. Perfectly golden-brown with a signature tangy crust from a baking soda bath, these pretzels are customizable, quick to prepare, and delightful for snacking, parties, or gifting.

Ingredients

Scale

Dough Ingredients

  • 4 cups all-purpose flour
  • 1 and 1/2 cups warm water (about 110°F / 43°C)
  • 1 packet (2 and 1/4 teaspoons) active dry yeast
  • 2 tablespoons sugar (divided)
  • 1 teaspoon salt (plus more for topping)
  • 3 tablespoons unsalted butter, melted

Baking Soda Bath

  • 10 cups water
  • 2/3 cup baking soda

Toppings (Optional)

  • Coarse pretzel salt or kosher salt
  • Butter, for brushing
  • Optional: sesame seeds, poppy seeds, garlic butter, fresh herbs, grated Parmesan, cinnamon sugar, chili flakes

Instructions

  1. Prepare the Dough: Warm the water to about 110°F (43°C). Sprinkle the active dry yeast over the water, add a pinch of sugar, and let it sit for 5 minutes until foamy. In a large bowl, combine the flour, remaining sugar, and salt. Gradually mix in the yeast mixture. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place dough in a greased bowl, cover with a towel, and let rise until doubled in size, about 45-60 minutes.
  2. Shape the Pretzels: Punch down the risen dough gently. Divide into 8 equal pieces. Roll each piece into an 18-inch long rope. Form each rope into a pretzel shape by crossing the ends, twisting once, then folding them down onto the bottom.
  3. Prepare the Baking Soda Bath: Preheat the oven to 450°F (232°C). Bring 10 cups of water to a boil in a large pot, then carefully add 2/3 cup baking soda. Boil each pretzel for 30 seconds per side to develop the characteristic crust and color. Remove with a slotted spoon and transfer to a parchment-lined baking sheet.
  4. Add Toppings and Bake: Brush each pretzel lightly with melted butter for softness and flavor. Sprinkle with coarse salt or chosen toppings. Bake in the preheated oven for 12-15 minutes or until deeply golden brown. Allow to cool slightly before serving for the perfect soft inside and slightly crisp crust.

Notes

  • Use warm water around 110°F to properly activate the yeast without killing it.
  • Knead dough thoroughly to develop gluten for that chewy texture.
  • Do not skip the baking soda bath—it creates the authentic pretzel crust and flavor.
  • Use coarse pretzel salt or kosher salt for the best salty crunch.
  • Brush pretzels with butter after baking to keep them soft and add richness.
  • For gluten-free pretzels, substitute all-purpose flour with a gluten-free flour blend.
  • Store pretzels in an airtight container at room temperature for up to two days; avoid refrigeration.
  • Freeze shaped pretzels before baking, then bake from frozen adding extra time.
  • Reheat pretzels in a 350°F oven for 5-7 minutes to restore texture.

Nutrition

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Find it online: https://ninagourmet.com/homemade-soft-pretzels/