Name: Homemade Soft Pretzels Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups lukewarm water; 2 1/4 tsp instant quick rise yeast (1 packet); 1 tsp salt; 1 tbsp granulated sugar; 4 cups bread flour; 8 cups water; 4 tbsp baking soda; 1 large egg yolk; 1 tbsp water; 2 tbsp pretzel salt

Instructions

Step 1: In a mixing bowl, whisk together the lukewarm water, instant yeast, salt, and granulated sugar. Let the mixture sit for 1-2 minutes to activate the yeast.

Step 2: Add the bread flour to the bowl. Using a stand mixer with a dough hook, mix on low speed until a dough forms. Increase the speed to medium and knead for 4-5 minutes until the dough is soft, smooth, and pulls away from the bowl sides. If sticky, add 1-2 tablespoons more flour. Alternatively, knead by hand on a floured surface for 5-7 minutes.

Step 3: Shape the dough into a ball, cover with a clean kitchen towel, and let rest for 15-20 minutes.

Step 4: Preheat your oven to 450ºF and position a rack just above the center. Line two baking sheets with silicone mats or parchment paper sprayed lightly with non-stick cooking spray.

Step 5: Prepare the baking soda bath by combining 8 cups water and 4 tablespoons baking soda in a large pot. Bring to a rolling boil. Mix the egg yolk with 1 tablespoon of water to create an egg wash and set aside.

Step 6: Divide the dough into 8 equal pieces using a bench scraper or sharp knife. Shape each piece by rolling into a 24-inch rope, twisting the ends, and folding to form the classic pretzel shape. Place shaped pretzels on the prepared baking sheets.

Step 7: Boil each pretzel in the baking soda bath for no more than 30 seconds. Use a slotted spatula or strainer to remove, letting excess liquid drip off before returning to the baking sheet. Pretzels will puff up slightly and should not be reshaped after boiling.

Step 8: Brush each pretzel with the egg wash and sprinkle with pretzel salt.

Step 9: Bake in the preheated oven for 12-14 minutes until the pretzels turn a shiny, medium golden brown.

Step 10: Transfer pretzels to a wire rack to cool slightly. Serve warm with mustard or cheese sauce as desired. Enjoy!

Tips & Variations

For extra flavor, brush pretzels with melted butter immediately after baking.

Use coarse kosher salt or specialty pretzel salt for the authentic crunchy topping.

Try adding cinnamon sugar in place of pretzel salt for a sweet variation.

If you don’t have a stand mixer, knead the dough by hand—it works just as well.

Make mini pretzels by cutting the dough into smaller pieces and adjusting baking time accordingly.

Storage

Store homemade soft pretzels in a well-sealed container at room temperature for up to 3 days. To refresh, microwave for 10-15 seconds. For longer storage, let pretzels cool completely, wrap tightly in plastic wrap, then place in a sealed container or freezer bag. Freeze for up to 1 month. Reheat from frozen by baking at 350ºF for 10-12 minutes.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to activate the active dry yeast in warm water with sugar for about 5-10 minutes before mixing it with the dry ingredients.

Why do pretzels need a baking soda bath?

The baking soda bath helps create the pretzels’ distinctive chewy crust and deep brown color when baked. It raises the pH on the surface, promoting Maillard browning and giving that classic pretzel flavor.