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If you love Soft Pretzels then you MUST try this Soft Pretzel Recipe. They have the best pretzel flavor, are soft and chewy, and are easier to make than you think. You’re going to love these!
Perfect Pretzels from Scratch
I absolutely LOVE soft pretzels. Whenever I am out and see a pretzel shop I can’t resist getting one. This soft pretzel recipe takes those amazing mall soft pretzels right into your own home.
The thought of making homemade soft pretzels can be overwhelming because there are a lot of steps, but I promise it is much easier than it looks! The trick to getting that brown color and chewy texture is the baking soda bath – don’t skip it. Once you have your dough you can turn these easily into soft pretzel bites or make them as written – skip buying soft pretzels and make THESE instead!
Ingredients Needed
- Instant Yeast: Using Instant yeast (often called Rapid Rise) is the easiest and fastest way to make these pretzels. Be sure to take note of what kind of yeast you have – active dry yeast requires different steps.
- Granulated Sugar: Just a little bit helps activate the yeast.
- Salt: There is normal table salt in the dough, but you’ll want coarse salt or pretzel salt for topping.
- Baking Soda: Boiling pretzel dough in a baking soda solution is the key to the chewy texture and that signature pretzel taste.
How to make Soft Pretzels (step-by-step instructions)
1. Place water and butter in a microwave safe measuring cup. Heat in 30 second increments on high power until it reaches 120-130°F (the butter may not totally melt).
2. Mix dry ingredients, starting with just 2 cups flour, in a large mixing bowl or the bowl of a stand mixer. Whisk to combine, then add the liquid.
3. Mix until the dough comes together, adding more flour as you go. The dough will come to a ball in the center of the mixer.
4. Knead the dough a few times, up to 2 minutes, on a lightly floured surface, until the dough comes together in a ball and springs back when pressed with 2 fingers. At this point, let the dough rest 10 minutes.
How to Form Soft Pretzels
5. Divide the dough into 12 equal pieces. Roll each into a long rope, at least 14 inches long.
6. Fold the dough into a U shape and cross over 2 ends of the U.
7. Twist the ends of the U.
8. Fold the top twist down and stick to the bottom loop, forming the pretzel shape.
How to Boil and Bake Soft Pretzels
Bring a large pot of water to boil with the baking soda. Boil each pretzel in the water bath for no more than 20 seconds each. Remove with a slotted spoon to a prepared baking sheets (covered with parchment paper or silicone baking mats). Sprinkle with coarse sea salt or kosher salt and bake until golden brown.
Lye Bath vs Baking Soda
Traditionally, pretzels are cooked in a lye bath instead of a baking soda bath. Purists will say it’s not really a soft pretzel if you don’t use lye, however lye is harder to get and more finicky to use.
If you were to use a lye bath you would notice that the pretzels would turn out a deeper golden brown, more like German pretzels. Using baking soda will always return a lighter color. If you want to use lye, be sure to carefully do so, and create the correct ratio of water to lye.
I am someone who likes easy recipes, so having to order something I don’t really know how to use isn’t worth it for me and baking soda pretzels taste just as good, in my opinion. However if you do want a deeper brown color without lye, you can brush the dough with egg wash before baking and the color will be darker brown.
Expert Tips
- Don’t crowd the pretzels in the baking soda water. Depending on the size of your pot, only boil 3-4 at a time.
- Don’t boil them longer than 20 seconds or the baking soda taste becomes too much.
- You can omit the salt on top if you don’t like salted pretzels.
Storing Pretzels
- Store these in an airtight container for up to 2 days. Because they’re homemade they will not last as long – they are free of all the preservatives used to keep things fresh. Make sure they’re completely cool before storing.
- You can make the dough ahead of time and refrigerate it for up to 24 hours. Or form the pretzels and refrigerate them in a single layer, separated by wax or parchment paper, in an airtight container, for up to 24 hours.
- Freeze cooled baked pretzels in an airtight container. I like to freeze them in a single layer first, then add them to a gallon size bag, so you can just grab one whenever you feel like it.
- You can also form the pretzels and freeze them before boiling and baking -freeze in a single layer then once frozen add to an airtight container so you can easily grab a few to make at a time.
Pretzel Recipe FAQ
The boiling in baking soda water is what makes them different – plus they don’t get a final rise, so they’re a bit denser than normal bread. You must boil soft pretzels before baking for that pretzel taste!
The recipe as written is for instant yeast. To use active dry yeast you’ll use the same ingredients, but instead of mixing the dry together first, you’ll need to proof the yeast. Heat water to between 100-110° and add your yeast and sugar to it. Let sit until bubbly and frothy. Then add that with melted butter and salt and flour to your stand mixer and continue as directed.
Soft Pretzel Recipe
Recipe Video
Ingredients
- 4 cups (492g) all-purpose flour (you'll start with 2 cups and add more when mixing)
- 1 envelope 2 ¼ teaspoons Instant Yeast
- 1 tablespoon (13g) granulated sugar
- 1 ½ teaspoons salt
- 1 ⅓ cups (316ml) water
- 2 tablespoons (28g) unsalted butter, softened
- 10 cups water
- ¾ cup baking soda
- Sea Salt or Coarse Salt for topping
Instructions
- Place 2 cups (248g) flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk to combine.
- Place water and butter in a microwave safe measuring cup. Heat in 30 second increments on high power until it reaches 120-130°F (the butter may not totally melt).
- Add warm water to the yeast mixture and run the mixer on low to combine.
- Add additional 2 cups (248g) flour and run the mixer until dough starts to come together, then switch to the dough hook and run the mixer on medium- low speed until the dough comes together in a ball in the center of the mixer, about 2-4 minutes. It will be slightly sticky and may leave traces on the sides of the bowl.
- Lightly flour a work surface and add the dough from the bowl. Sprinkle the top with a bit of flour and knead the dough a few times, up to 2 minutes, adding more flour as needed so it doesn’t stick to the board, until the dough comes together in a cohesive ball. You know your dough is done kneading when it bounces back with 2 fingers when pressed.
- Cover and allow the dough to rest for 10 minutes. Line two baking sheets with parchment paper or silicone baking mats. Preheat oven to 400°F.
- Meanwhile, bring the water and baking soda to a boil in a large pot. Cover and keep it on a high simmer/low boil until you’re ready to boil the pretzels.
- After the dough has rested for 10 minutes, divide the dough into 12 equal pieces (approximately 70g each, but this will vary).Roll each piece of dough into a long rope that is at least 14-inches long (can be longer if you wish).
- To create the pretzel shape: fold the rope into a U shape. Twist the two ends of the U and fold them back down to meet the bottom of the U. Repeat with remaining dough. Place each on prepared cookie sheets.
- Make sure the water is boiling and place 3-4 pretzels in the water at a time (depending on size of your pot; you don’t want to crowd them). Boil no longer than 20 seconds each and remove with a slotted spoon, draining excess water, and place back on cookie sheet. Sprinkle with coarse salt. Repeat until all pretzels have been boiled.
- Bake pretzels for 10-15 minutes, or until dark golden brown on top. Be sure to check them halfway through baking to see if you need to rotate your pans.
- Cool slightly before eating. Serve warm or room temperature. Store in an airtight container for up to 2 days or freeze for up to one month.
Recipe Notes
- If you want, you can skip salting before baking. Enjoy unsalted, or brush
with melted butter and top with coarse salt after baking (like they do at
the pretzel shop). - You can also make the dough through the resting step or the twisted
step ahead of time, up to 24 hours in the refrigerator or one month in the
freezer. I don’t recommend boiling then freezing. - Thaw frozen dough or baked pretzels at room temperature.
- To reheat thawed baked pretzels, heat in the air fryer or microwave.
Recipe Nutrition
Serving Suggestions
I can eat soft pretzels plain all day long, but often you’ll want some sort of dip. I recommend serving these with mustard or cheese sauce.
You can also make cinnamon sugar pretzels by brushing them with melted butter and coating with cinnamon sugar after baking.
This was very easy, and has excellent taste. I cooked mine in the air fryer, because I didn’t want to turn on the oven.they are a bit darker, but the taste is just like store bought. Thank you!
Love that you used the air fryer!
Great, easy recipe. Can’t wait to make it. What’s the oven temperature?
Thanks. God bless
P.S. never mind. I just found information I missed (400 degrees farenheit) Oven temperature.
Soft pretzels are the best! Can’t wait to try these.
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