Take it back with me to junior high Baking Class—my very first hands-on experience with active dry yeast, boiling water, and kneading dough. One recipe that stuck? The homemade soft pretzels recipe. These golden brown, chewy delights are perfect for family gatherings, friend parties, Fall football or Super Bowl parties, or just because!
Now I’m taking you waaaaay back to my junior high days when I had my first “baking class.” This was where I learned to measure flour by scooping and using a knife to level, how to properly add yeast to warm water, and how to knead dough. I am a hands-on learner, and the reason I remember this class so fondly is because we learned by doing. One of my favorite recipes from that class was a soft pretzel recipe. I was so excited about my results from the pretzels that I made them many times for my family, especially in the Fall during Football season. This time around, I thought I’d play with a few different flours to see if it made a difference in the texture of the pretzels, and boy did it ever!
I tried three different flours, King Arthur 00 Pizza Flour, Trader Joe’s Flour, and Whole Foods 365 Organic All Purpose Flour. The dough for each of them rose the same, but I could tell when I started rolling the dough to make the pretzels that there was a difference in the dough elasticity. I personally like my soft pretzels to be a little chewy and for the bread to pull apart. I also like the flavor of the yeast to compliment the dough. For the price and texture, I found the Trader Joe’s flour to be the best. The King Arthur pretzels did create a more rustic looking pretzel though… as seen below.
The King Arthur dough rolled out and didn’t have much elasticity. Whereas the Trader Joe’s dough rolled out and bounced back quite a bit. The Whole Foods 365 Flour also bounced back. So just note that as you are rolling out the dough, you may have to stretch it back out. I have a feeling that the elasticity is what causes the baked pretzel to have a more chewy texture. So if you are want the dough to have that soft feel as it pulls apart, then go with the Trader Joe’s or Whole Foods version. If you are wanting a more rustic bread feel, then go with the King Arthur. One may not be better than the other in this case… it’s just whatever your preference is.
🍴 Why You’ll Love This Soft Pretzels Recipe
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Uses basic ingredients and either stand mixer or hand-knead
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Yields chewy, buttery pretzels — just like the mall pretzels
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Makes 8 soft pretzels (about 4–5″ wide each)
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Great for parties or pretzel shape snacks with mustard or cheese sauce
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Can be stored in an airtight container and reheated in a toaster oven for warm crusty texture
These pretzels come together pretty quickly. You do need to give the dough some time to rise, about 45 minutes, but it’s totally worth it. There’s nothing more delightful than a warm pretzel straight out of the oven. Believe me when I tell you, you might want to make two batches of these for your family because they will fight over them. This recipe makes about 8 pretzels (and they are not the large ones you get at the movie theater). These are about 4-5″ wide by about 3″ tall. They make a great addition to dinner or as a sports fanatic snack with some yummy cheese or mustard dip! I also love making little ham and cheese melt sandwiches out of these!!!
To shape the pretzels, you just roll a piece of the dough to 1 foot long. Loop one end over the other. To give them a wonderful glow, brush them with a beaten egg and then sprinkle them with coarse salt. They bake in about 12 minutes and smell amazing when they come out of the oven fresh!
As I mentioned, the flour does seem to make a difference. If you like the chewy texture of a soft pretzel, then give the Trader Joe’s or an organic all purpose flour a try. The pretzels can be stored in an airtight container for a few days and reheated in a toaster oven if you like them warm! But if your family is anything like mine, all of the pretzels will be devoured the moment they come out of the oven!
Homemade Soft Pretzels Recipe
Ingredients
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1 pkg instant yeast (active dry yeast works too) one packet is about 2 1/4 tsp active dry yeast
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1 1/2 cups warm water (95-110°F)
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2 tsp sugar
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1 tsp salt
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3 cups all-purpose flour (or mix half bread flour for chewy texture)
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1 egg (for egg wash)
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Coarse salt or coarse sea salt
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Optional: melted butter, coarse sugar & cinnamon for sweet version
For Baking Soda Bath Option:
- 9 cups hot boiling water
- 1/2 cup baking soda
Directions to Make Homemade Pretzels
1. Activate the Yeast
In a large bowl (or bowl of a stand mixer with paddle or dough hook attachment), combine yeast, sugar, and warm water. Let sit for 5 minutes, until foamy.
2. Mix the Dough
Add flour and salt, mixing low-speed or by hand with a wooden spoon or bench scraper, until a tacky dough forms.
3. Knead & First Rise
Knead by hand on a lightly floured surface or in mixer for 4–5 minutes until elastic and smooth. Perform the windowpane test—dough should stretch thin without tearing. Shape into a dough ball. Grease a bowl with a little olive oil and place the dough ball into the bowl and then turn the dough once (so the top of the dough now has some oil on it to keep it from drying out). Cover with plastic wrap, and proof in a warm spot for 30–45 minutes, until dough rise doubles.
4. Shape the Pretzels
Punch down dough, divide into 8 equal pieces. Roll each into a long rope (~18″), forming a U shape. Cross ends, twist once, and press ends into bottom of U. Place shaped pretzels onto a prepared baking sheet lined with parchment paper.
5. Optional Baking Soda Bath before baking
If you’d like a little extra shine and chew to your pretzels, you can do a baking soda bath before baking. Bring a large pot of water to a rolling boil. Carefully lower pretzels using a slotted spoon. Boil each one individually for 30 seconds, flip, boil another 30 seconds, then return to large baking sheet. This gives that signature shine and chew.
6. Egg Wash & Bake
Preheat oven to 425°F. Brush pretzels with egg wash, sprinkle with coarse salt. For variations, try melted butter or a cinnamon sugar coating.
7. Bake
Bake for 15–20 minutes, rotating halfway for best results, until golden brown and baked pretzels are hot inside. Transfer to wire rack to cool slightly or enjoy warm pretzels with your favorite dipping sauce or melted cheese.
Enjoy warm!!!
💡 Tips for Success
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Use bread flour for extra chewy texture (we use half bread flour and half all purpose flour)
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Keep dough warm for optimal rising
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Baking soda bath is not essential, but does produce a more authentic crust and color.
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If using the baking soda bath, don’t over-boil—the longer you boil, the more metallic taste and dense crust
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Melted butter brushed on pretzels after baking keeps them soft and rich
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Want sweet versions? Try cinnamon sugar pretzels right off the tray
- Want savory pretzels? Add garlic powder, rosemary, mozzarella and parmesan cheese.
❓ FAQs
Can I make sweet pretzels?
Yes! Skip the salt and brush with melted butter then sprinkle cinnamon sugar after baking.
Can I freeze dough or pretzels?
Absolutely. Freeze shaped dough or baked pretzels in an airtight container, then warm in a toaster oven or oven.
Do I need a baking soda bath?
No—this step gives pretzels their chewy texture, shine, and classic flavor. But you can simply bake the pretzels right after shaping it your like and they will still have a chewy interior.
How long do pretzels stay fresh?
They remain soft up to 2 days at room temperature in an airtight container; reheat for a fresh bite.
🎉 Final Thoughts
These homemade soft pretzels bring warmth, flavor, and fun to any day. Perfect for dipping or stuffing, they’ll vanish fast—so don’t forget to make two batches! 😉
If you enjoyed this recipe and would like to receive more, join us at Facebook, Instagram or Pinterest. Tag us and share your creations. Or join our newsletter here. We’d love to hear how your pretzels turned out! Include ideas in the comments below!
~Mandy Gatlin
SWEETIE PIE AND CUPCAKES FAVORITE PRODUCTS
Here’s the recipe card for the homemade soft pretzels:
Homemade Soft Pretzels Recipe
Ingredients
Method
- Activate the YeastIn a large bowl (or bowl of a stand mixer with paddle or dough hook attachment), combine yeast, sugar, and warm water. Let sit for 5 minutes, until foamy.
- Mix the DoughAdd flour and salt, mixing low-speed or by hand with a wooden spoon or bench scraper, until a tacky dough forms.
- Knead & First RiseKnead by hand on a lightly floured surface or in mixer for 4–5 minutes until elastic and smooth. Perform the windowpane test—dough should stretch thin without tearing. Shape into a dough ball. Grease a bowl with a little olive oil and place the dough ball into the bowl and then turn the dough once (so the top of the dough now has some oil on it to keep it from drying out). Cover with plastic wrap, and proof in a warm spot for 30–45 minutes, until dough rise doubles.
- Shape the PretzelsPunch down dough, divide into 8 equal pieces. Roll each into a long rope (~18″), forming a U shape. Cross ends, twist once, and press ends into bottom of U. Place shaped pretzels onto a prepared baking sheet lined with parchment paper.
- Optional Baking Soda Bath before bakingIf you'd like a little extra shine and chew to your pretzels, you can do a baking soda bath before baking. Bring a large pot of water to a rolling boil. Carefully lower pretzels using a slotted spoon. Boil each one individually for 30 seconds, flip, boil another 30 seconds, then return to large baking sheet. This gives that signature shine and chew.
- Egg Wash & BakePreheat oven to 425°F. Brush pretzels with egg wash, sprinkle with coarse salt. For variations, try melted butter or a cinnamon sugar coating.
- BakeBake for 15–20 minutes, rotating halfway for best results, until golden brown and baked pretzels are hot inside. Transfer to wire rack to cool slightly or enjoy warm pretzels with your favorite dipping sauce or melted cheese.Enjoy warm!!!
Tried this recipe?
Let us know how it was!