If you’ve ever wanted to make soft pretzels at home but thought it was too tricky, I’ve got a recipe that’ll change your mind. The secret lies in the dough’s texture and a quick boil before baking—trust me, it’s simpler than it sounds. But there’s one step you can’t skip if you want that perfect golden crust. Let’s get started.
Recipe
Soft pretzels are the ultimate comfort food—warm, chewy, and just the right amount of salty. I’ve made this recipe more times than I can count, and every single time, it’s a showstopper.
What sets these apart is the perfect balance of a crisp crust and a tender, pillowy interior, achieved by a quick dip in baking soda water. Trust me, once you smell them baking and taste that first bite, you’ll be hooked.
This recipe is straightforward, uses pantry staples, and delivers that authentic pretzel shop flavor right in your kitchen. Whether you’re craving a snack, impressing guests, or just treating yourself, these pretzels are worth every golden-brown, salty moment.
Let’s get baking—you’re about to make magic!
Ingredients
Soft pretzels are all about texture and flavor, so the right ingredients make all the difference. Start with bread flour for that signature chewy bite—all-purpose flour just won’t give you the same structure.
For the unmistakable pretzel flavor, baking soda is non-negotiable; it’s what gives them that golden, slightly tangy crust. And don’t forget kosher salt for topping—it’s the finishing touch that makes every bite pop. Here’s what you’ll need:
- Bread flour: This high-protein flour creates the chewy texture pretzels are known for. Sub with all-purpose flour in a pinch, but expect a slightly softer bite.
- Active dry yeast: Fresh yeast works too, but active dry is easier to find and store. Make sure it’s not expired!
- Sugar: Just a bit to feed the yeast and add subtle sweetness. Honey or brown sugar can work as alternatives.
- Warm water: It should be around 110°F—too hot, and you’ll kill the yeast; too cold, and it won’t activate.
- Salt: Enhances flavor. Use fine salt for the dough and coarse kosher salt for topping.
- Unsalted butter: Adds richness and softness to the dough. Melted and cooled slightly before mixing.
- Baking soda: The secret to that glossy, golden crust. Don’t substitute—it’s what gives pretzels their unique flavor.
- Egg (for egg wash): Brushing the pretzels with egg wash before baking guarantees a shiny, golden finish. Milk or melted butter can be used as a substitute.
- Coarse salt (for topping): Flaky sea salt or pretzel salt works best. Skip the table salt—it’s too fine and will overwhelm the flavor.
Pro tip: If you’re feeling fancy, sprinkle sesame seeds, everything bagel seasoning, or grated Parmesan on top before baking for extra flair.
How to Make the Best Soft Pretzel Baking Steps
- Activate the yeast: Dissolve the yeast in warm water (110°F–115°F) and let it sit for 5–10 minutes until foamy. This step confirms the yeast is alive and ready to leaven the dough. If it doesn’t foam, the yeast might be inactive—start over with fresh yeast.
- Mix the dough: In a large bowl, combine the yeast mixture, sugar, and salt. Gradually add flour, mixing until a shaggy dough forms.
Use a dough hook or your hands to knead for 8–10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky—if it’s too wet, add a tablespoon of flour at a time.
- Let it rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size. Patience is key here—proper rising guarantees soft, fluffy pretzels.
- Shape the pretzels: Divide the dough into equal portions (about 8–12 pieces). Roll each piece into a long rope (about 20–24 inches) and twist into a classic pretzel shape.
Pro tip: Pinch the ends tightly so they don’t unravel during baking.
– Boil the pretzels: Bring a pot of water and baking soda to a gentle boil. Boil each pretzel for 30 seconds per side. This step gives pretzels their signature chewy crust.
Use a slotted spoon to gently transfer them to a baking sheet lined with parchment paper.
- Add toppings: Brush the boiled pretzels with an egg wash (1 egg beaten with 1 tablespoon water) for a shiny, golden finish. Sprinkle with coarse salt or other toppings like sesame seeds or everything bagel seasoning.
- Bake to perfection: Preheat your oven to 450°F and bake the pretzels for 10–12 minutes or until deep golden brown. Keep an eye on them—overbaking can dry them out.
- Cool and enjoy: Let the pretzels cool on a wire rack for 5 minutes before serving. They’re best enjoyed warm with mustard, cheese sauce, or a sprinkle of cinnamon sugar for a sweet twist.
- Storage tip: Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave for a fresh-from-the-oven taste.
- Flexibility: For mini pretzels or pretzel bites, shape the dough into smaller pieces and adjust the boiling and baking times accordingly (about 20 seconds boiling and 8–10 minutes baking).
- Watch out: Don’t skip the boiling step—it’s essential for the pretzel’s texture. Also, avoid overcrowding the baking sheet to guarantee even browning.
Nutrition
For a standard soft pretzel recipe, the nutritional values can vary slightly based on the ingredients used. Below is a general estimate for a single pretzel:
| Nutrition | Amount per Serving |
|---|---|
| Calories | 290 |
| Total Fat | 3g |
| Saturated Fat | 1g |
| Cholesterol | 10mg |
| Sodium | 480mg |
| Total Carbohydrates | 56g |
| Dietary Fiber | 2g |
| Sugars | 1g |
| Protein | 8g |
Chef Tips
While making soft pretzels might seem intimidating, I’ve found that a few simple tricks can make the process much smoother. Always use warm water to activate the yeast properly. Knead the dough until it’s smooth and elastic.
Boiling the pretzels in baking soda water gives them that classic chewy texture. Don’t overcrowd the baking sheet, and brush them with melted butter right after baking for extra flavor.
