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Soft Pretzels

Homemade soft pretzels that are golden, chewy, and salty—easier to make than you think with a simple baking soda bath that creates that signature pretzel crust.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 pretzels
Course: Appetizer, Snack
Cuisine: American, German
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1.5 cups warm water (110°F) To activate the yeast.
  • 1 tablespoon sugar Used to help activate yeast.
  • 2 teaspoons active dry yeast Regular active dry yeast works fine.
  • 4.5 cups all-purpose flour Main ingredient for the dough.
  • 2 teaspoons salt For flavor.
  • 4 tablespoons unsalted butter, melted To enrich the dough.
For the Baking Soda Bath
  • 10 cups water To create the alkaline bath.
  • 2/3 cup baking soda Creates the authentic pretzel crust.
For Topping
  • 1 egg beaten For egg wash.
  • Coarse sea salt or pretzel salt To sprinkle on top.
  • Melted butter For brushing (optional).

Method
 

Making the Dough
  1. Combine warm water, sugar, and yeast in a large bowl. Stir gently and let sit for 5 minutes.
  2. Add melted butter, salt, and flour to the yeast mixture. Stir until shaggy dough forms.
  3. Turn dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic.
  4. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour.
Shaping the Pretzels
  1. Punch down risen dough and divide into 8 equal pieces. Roll each into a ball.
  2. Roll each ball into a rope about 20-22 inches long.
  3. Form a U shape with the rope, twist the ends together, and press onto the bottom of the U.
  4. Place on parchment-lined baking sheets and cover loosely. Let rest for 15 minutes.
The Baking Soda Bath
  1. Bring 10 cups of water to a boil in a large pot. Slowly add baking soda.
  2. Reduce heat to maintain a gentle simmer. Gently lower one pretzel into the water and boil for 30 seconds on each side.
  3. Remove and place on a parchment-lined baking sheet. Repeat with remaining pretzels.
Baking Process
  1. Preheat oven to 450°F (230°C). Brush each pretzel with beaten egg and sprinkle with coarse salt.
  2. Bake for 12-15 minutes until deep golden brown, rotating the sheet halfway through.
  3. Brush hot pretzels with melted butter immediately after baking.

Notes

Store in an airtight container at room temperature for 2-3 days. You can freeze baked, cooled pretzels for up to 2 months. Thaw and reheat to restore freshness.