Dinner

Homemade Soft Pretzels Recipe

ByLila Prescott November 21, 2025November 21, 2025

Introduction

Homemade soft pretzels are a delightful treat that combines a chewy interior with a golden, slightly crispy crust. Perfect for snacking or serving at parties, these pretzels are surprisingly easy to make from scratch and can be customized with your favorite toppings.

A wooden board holds eight golden brown soft pretzels sprinkled with coarse salt and black pepper flakes, each pretzel showing a smooth, shiny surface with twists that reveal soft, airy dough inside. On the lower right corner of the board, a white bowl filled with creamy, light orange cheese sauce topped with small green chive pieces contrasts with the warm colors of the pretzels. The background is a white marbled texture that adds a clean, bright setting to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 and 1/4 tsp active dry yeast
2 tbsp brown sugar

1 and 1/2 cups warm water
4 and 1/2 cups flour

1/4 cup olive oil
2 tsp salt

6 cups water
2 tbsp baking soda
1 egg

Coarse salt (for topping)
Everything but the bagel seasoning (for topping)

Instructions

Step 1: In the bowl of a stand mixer, combine the warm water, yeast, and brown sugar. Whisk well and let sit for 5-10 minutes until foamy and bubbly.

Step 2: Add flour, olive oil, and salt to the yeast mixture. Attach the kneading hook and knead on low speed for about five minutes until the dough forms a ball and springs back when pressed. Alternatively, knead by hand until smooth.
Step 3: Remove the dough, drizzle with olive oil, then place it back into the bowl. Cover with a damp cloth and let rise in a warm place for about an hour or until doubled in size.
Step 4: Once risen, punch down the dough and divide it into 12 equal pieces on a floured surface using a bench scraper or sharp knife.

Step 5: Roll each piece into an 18-24 inch rope. Shape each rope into a classic pretzel form.
Step 6: Preheat your oven to 450°F (230°C).
Step 7: In a large pot, bring 6 cups of water and baking soda to a boil. Dip each pretzel in the boiling water for 15-30 seconds, then transfer to a parchment-lined baking sheet.

Step 8: Brush each pretzel with beaten egg and sprinkle with coarse salt and everything but the bagel seasoning.
Step 9: Bake in the preheated oven for 10-11 minutes until golden brown.
Step 10: Remove the pretzels to a wire rack to cool slightly.

Step 11: Serve warm with your favorite dip, such as cheese sauce, and enjoy!

Tips & Variations

Use whole wheat flour for a heartier texture and added nutrition.
Try topping pretzels with cinnamon sugar for a sweet twist.

If you don’t have baking soda, substitute with baking powder, but the traditional baking soda bath gives the best crust.
To easily shape pretzels, watch an online tutorial or use a guide to master the classic twist.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To keep them soft, reheat in a preheated oven at 350°F (175°C) for 3-5 minutes. For longer storage, freeze pretzels wrapped tightly for up to 2 months and thaw before reheating.

How to Serve

A close-up view of a golden brown soft pretzel sprinkled with coarse salt and black pepper flakes, held by a woman's hand in the foreground. Behind the pretzel, there is a white bowl filled with creamy light orange cheese sauce topped with small green herb pieces. More pretzels with the same seasoning are placed stacked on a wooden board in the background, all set on a white marbled surface. The pretzels have a smooth and shiny texture with lightly browned edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Allow it to come to room temperature before shaping and baking.

What makes pretzels shiny and brown?

The boiling in baking soda water creates the distinctive chewy crust and shiny, deep brown color when baked. The egg wash adds extra gloss and helps toppings stick.