Julia Koch
Golden, chewy, and lightly salted with a tender interior—these soft pretzels are everything a classic snack should be. Whether you enjoy them with mustard, cheese sauce, or just fresh from the oven, this recipe brings bakery-quality results right to your kitchen. The deep brown crust and characteristic flavor come from a traditional baking soda bath, which is surprisingly simple to do at home.
Homemade soft pretzels are a weekend baking project that pays off in flavor and satisfaction. They’re fun to shape, kid-friendly, and make excellent party food or game-day snacks. With a few pantry staples and a bit of time, you’ll be twisting up the best soft pretzels you’ve ever had.
What Kind of Salt Should I Use on Soft Pretzels?
Coarse pretzel salt is ideal—it gives the iconic look and satisfying crunch. If you can’t find pretzel salt, coarse kosher salt or sea salt flakes work well too. Avoid table salt, which is too fine and can overwhelm the dough.
Ingredients for the Best Soft Pretzel Recipe Ever
All-Purpose Flour
Provides the structure for the dough. It’s the base that gives these pretzels their soft, chewy bite.
Warm Water
Activates the yeast and brings the dough together smoothly. It should be warm but not hot.
Active Dry Yeast
This leavens the dough and helps it rise, contributing to that fluffy, tender interior.
Granulated Sugar
Just a small amount helps activate the yeast and gives a touch of sweetness to balance the salt.
Salt
Mixed into the dough, this enhances flavor. It’s different from the coarse salt used for topping.
Butter
Melted and added to the dough for richness and softness.
Baking Soda
Used in the water bath to give the pretzels their signature brown color and tangy crust.
Coarse Salt
For sprinkling over the pretzels before baking. Essential for that classic finish.
How To Make the Best Soft Pretzel Recipe Ever
Step 1: Activate the Yeast
In a large mixing bowl, combine warm water, granulated sugar, and active dry yeast. Let it sit for about 5 minutes until it becomes foamy. This ensures your yeast is alive and ready to leaven the dough.
Step 2: Make the Dough
Add melted butter, salt, and flour to the yeast mixture. Stir until a shaggy dough forms, then knead on a floured surface for about 8 minutes, or until the dough is smooth and elastic.
Step 3: Let It Rise
Place the dough in a greased bowl and cover it with a damp towel or plastic wrap. Let it rise in a warm spot for about 1 hour or until doubled in size.
Step 4: Shape the Pretzels
Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope (about 20 inches long), then twist into a pretzel shape.
Step 5: Baking Soda Bath
Bring 10 cups of water and 2/3 cup baking soda to a boil in a large pot. Carefully dip each pretzel into the boiling water for 30 seconds, then transfer to a parchment-lined baking sheet.
Step 6: Top and Bake
Sprinkle pretzels with coarse salt and bake at 450°F (232°C) for 12–14 minutes or until deep golden brown. Allow to cool slightly before serving.
How to Serve and Store the Best Soft Pretzel Recipe Ever
Soft pretzels are best served warm from the oven, when their crust is crisp and the interior is fluffy. Pair them with tangy mustard, creamy cheese dip, or even a swipe of Nutella for a sweet-savory combo. They’re excellent as party snacks, lunchbox treats, or cozy movie-night bites.
To store, allow pretzels to cool completely before placing them in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a zip-top bag for up to 1 month. To reheat, pop them in a 300°F oven for 5–7 minutes.
Frequently Asked Questions
How do I keep my pretzels soft after baking?
Store them in an airtight container and avoid refrigerating, which can dry them out. A quick reheat in the oven restores their softness.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated overnight after the first rise. Just bring it to room temperature before shaping and boiling.
Why do I need the baking soda bath?
The baking soda bath gelatinizes the surface of the dough, giving the pretzels their characteristic chew and deep golden crust.
Can I use instant yeast instead of active dry yeast?
Yes, you can use the same amount of instant yeast. Skip the proofing step and mix it directly into the flour.
What if I want sweet pretzels?
Skip the coarse salt topping and brush the baked pretzels with melted butter, then roll in cinnamon sugar for a dessert twist.
Can I freeze shaped but unbaked pretzels?
Absolutely. Freeze them after shaping, then boil and bake directly from frozen—just add 1–2 extra minutes to the bake time.
Want More Appetizer Ideas?
You might also like the Pillsbury Biscuit Garlic Butter Cheesebombs, a melty, golden option that bursts with savory flavor. Or try Loaded Tater Tot Appetizers, perfect for dipping and sharing.
For cheesy, indulgent bites, I recommend the Cheesy Pizza Tater Tot Casserole and the crowd-pleasing Meaty Texas Trash Dip. Both are rich, easy to prep, and sure to disappear quickly.
If you’re craving something hearty and comforting, the Cheeseburger Sliders deliver classic flavor in a party-friendly form.
Pin and Tell Me How Yours Turned Out
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If you make it, I’d love to hear how it turned out. Did you try a dip or make a cinnamon sugar version? Leave a comment below. I’m always curious how others twist it.
The Best Soft Pretzel Recipe Ever
- Total Time: 34 minutes
- Yield: 8 soft pretzels
Description
Golden brown, soft on the inside with a satisfying chew and lightly salted exterior—these homemade soft pretzels are bakery-style perfection. Ideal for snacking, parties, or pairing with your favorite dips, they bring classic flavor right from your oven.
Ingredients
4 cups all-purpose flour
1 1/2 cups warm water
2 1/4 tsp active dry yeast (1 packet)
1 tbsp granulated sugar
1 tsp salt
2 tbsp unsalted butter, melted
2/3 cup baking soda (for water bath)
Coarse salt, for topping
Instructions
- In a large bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
- Add melted butter, salt, and flour. Mix until dough forms. Knead for 8 minutes until smooth.
- Place in a greased bowl, cover, and let rise for 1 hour.
- Punch down dough and divide into 8 pieces. Roll each into a 20-inch rope and shape into pretzels.
- Bring 10 cups water and baking soda to a boil. Boil each pretzel for 30 seconds.
- Place on parchment-lined baking sheet. Sprinkle with coarse salt.
- Bake at 450°F for 12–14 minutes until golden brown. Cool slightly and serve.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Appetizers
