Soft Pretzels

Classic twisted treats you can make at home featuring a perfect contrast between golden, slightly crisp exterior and warm, pillowy interior. This foolproof homemade pretzel recipe will transform your kitchen into a German bakery!

5 from 1 vote

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Course: Side Dish, Snack

Cuisine: German

Keyword: Soft Pretzels, Homemade Pretzels, Pretzel Recipe, Baking, German Bread

Prep Time: 30

Cook Time: 15

Rising Time: 1

Total Time: 1 45

Servings: pretzels

Calories: 320kcal

Equipment

Baking sheets
Parchment Paper or Silicone Mats
Large Pot

Ingredients

4½ cups all-purpose flour can substitute up to half with bread flour for chewier pretzels
1 package active dry yeast 2¼ teaspoons
1 tsp salt
1 tbsp granulated sugar or honey for subtle flavor variation
1½ cups warm water 110-115°F
4 tbsp unsalted butter melted and slightly cooled
⅓ cup baking soda for water bath
1 egg beaten with 1 tablespoon water (for egg wash)
coarse salt for sprinkling pretzel salt ideal, but flaky sea salt works beautifully
optional toppings everything bagel seasoning, cinnamon sugar, or shredded cheese

Instructions

Combine warm water and sugar in a large bowl, sprinkle the yeast over top, and let it sit for 5-10 minutes until foamy.
Add the melted butter to your yeast mixture, then gradually incorporate the flour and salt. Mix until a shaggy dough forms, then turn out onto a lightly floured surface.
Knead for 5-7 minutes until smooth and elastic—the dough should spring back when poked gently with your finger.
Place your dough in a lightly oiled bowl, turning once to coat, then cover with a damp towel or plastic wrap. Let it rise in a warm spot until doubled in size, about 1 hour.
Preheat your oven to 450°F and line two baking sheets with parchment paper or silicone mats.
Divide the dough into 8 equal pieces. Roll each piece into a 24-inch rope, form a U-shape, cross the ends over each other twice, then fold down and press onto the bottom curve.
Bring 8 cups of water to a gentle boil in a wide pot, then carefully add the baking soda (it will bubble vigorously).
Gently lower each pretzel into the bath for 30 seconds, flipping halfway through.
Transfer the bathed pretzels to prepared baking sheets, brush with egg wash, and sprinkle with coarse salt or your chosen topping.
Bake for 12-15 minutes, rotating pans halfway through, until deeply golden brown. The internal temperature should reach 190°F for perfectly baked pretzels.

Notes

These pretzels are best eaten fresh within hours of baking. For storage, keep in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes to restore crispness. You can also freeze fully cooled pretzels in freezer bags for up to 1 month.

For make-ahead convenience, freeze shaped unboiled pretzels, then thaw, give them the baking soda bath, and bake when needed.

The baking soda bath is essential for achieving that distinctive pretzel color and flavor - don't skip this step!

Nutrition

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