30 Minute Homemade Soft Pretzels

Soft pretzels are so much easier than you think! This recipe will take you little time and effort. Top them with salt, cinnamon-sugar, and dunk in your favorite pretzel dips.

30 Minute Homemade Soft Pretzels - soft, chewy, and EASY! Recipe by sallysbakingaddiction.com

I always thought homemade pretzels were time consuming, an arduous task, an impossible recipe to master, and quite honestly… a headache to make. Needless to say, I was pleasantly surprised when Kevin and I began our pretzel making journey at 8pm one evening… and ate them fresh from the oven by 8:30pm. They are much more bread-y and roll-like than standard pretzels, but I kinda like that.

Today I’m sharing a homemade pretzel recipe taking you less time than it takes to get a fancy manicure. Less time to cool a cupcake. I make a lot of cookies and it’s safe to say that these pretzels are SO much easier than any cookie I’ve ever made. A homemade pretzel recipe that is SO simple… you’ll wonder why pretzel making seems so hard.

There is NO mixer needed and all of the 5 (yes, 5!!) ingredients are probably sitting in your pantry right now. Except for the water, which shouldn’t really count as an ingredient, right?!

30 Minute Homemade Soft Pretzels - soft, chewy, and EASY! Recipe by sallysbakingaddiction.com

And for all of you looking to make a few healthier resolutions next week, I’m happy to share that these pretzels are whole wheat! With a miniscule fat content as well. And I must speak from experience here, they will be the best running fuel to come out of your oven.

Let’s begin our quick little pretzel making journey, shall we? First, you’re going to stir a packet of yeast into a bowl of warm water – 1.5 cups of water to be exact. Do not be afraid of yeast! Trust me, I was too. But you are not waiting for any dough to rise in today’s recipe. It’s simply another ingredient, like adding salt or something. Not so bad, right?

Give the water and yeast a nice mix around in the bowl. There will be some yeast lumps floating around. That’s ok, I promise. Next, add a bit of sugar and salt. Mix, mix, mix by hand. Easy easy easy.

No electric mixer required to make this pretzel dough! It’s a miracle recipe.

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

30 Minute Homemade Soft Pretzels - soft, chewy, and EASY! Recipe by sallysbakingaddiction.com

Next, stir in your flour. If you’ve been counting, that’s the fifth and final ingredient. Use 3 cups of flour at first. I used 1 cup of whole wheat flour and 2 cups of all-purpose flour* (read below for notes about the taste/texture of the whole wheat vs white flour pretzels).

As I mixed the dough, I added about 3/4 -1 cup more of all-purpose flour. Keep adding flour until the dough is no longer sticky. Poke the dough with your finger – if it bounces back, it is ready to knead.

Turn the dough out onto a floured surface. Knead the dough for about 3 minutes and shape into a ball. With the floured surface, I ended up using 4.25 cups of flour total.

How to Make Homemade Pretzels

Time to (rock &) roll. No rolling pin required! Just your hands and a sharp knife. Cut ball of dough into 1/3 cup sections. Honestly, this measurement does not have to be exact. Use as much or little dough for each pretzel as you wish – the size of the pretzel is completely up to you. My pretzels were standard size, like the frozen soft pretzels you buy from the store, and I used 1/3 cup of dough for each pretzel.

Roll the dough into a rope. As even in diameter as you can get it. My ropes were twenty inches long. Again, this measurement will depend on how large you want the pretzels. Shape the pretzel. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. You all know what pretzels look like, but here is a helpful visual.

30 Minute Homemade Soft Pretzels - soft, chewy, and EASY! Recipe by sallysbakingaddiction.com

At this point, you can go ahead and dunk your pretzels into a baking soda/boiling water bath. I did it for these pretzels. This step takes a bit more time and I didn’t use it for the pretzels you see here. Doing that step will create that iconic golden brown exterior and pretzel taste. But again, you can skip it because you’ll be broiling the pretzels for a quick 5 minutes.

Time for an egg-wash. I hardly count this as an ingredient. Simply beat an egg, pour it into a shallow bowl or pie dish, give the shaped pretzel a nice bath (both sides) and sprinkle with salt. I used coarse sea salt – the kind you fill your grinder with. You could also use pretzel salt, which is sold in specialty baking stores. Or cinnamon sugar.

(See below for a cinnamon-sugar soft pretzel photo and how-to!)

Now it’s time to for the oven. Bake for 10 minutes at 425F degrees. Watch the pretzels rise, expand, and get all puffy in the oven! Turn the oven to broil for the last 5 minutes to get the tops nice and brown. Only do this step if you did not do the baking soda bath I mentioned a few paragraphs above. Be sure to watch them closely in this step – you don’t want them to burn.

30 Minute Homemade Soft Pretzels - soft, chewy, and EASY! Recipe by sallysbakingaddiction.com

*A preliminary note: Most of the photos in this post show a pretzel made with half all-purpose flour and half whole wheat flour. I must share with you that using all white flour will give you fluffier pretzels. Always a good thing! The whole wheat version is soft, but it is much chewier and heartier than the all-white flour version.

The picture above show the pretzels made with strictly white flour (no whole wheat flour). They are lighter in color and a bit fluffier. We like them both ways though!


30 Minute Homemade Soft Pretzels

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8-10 pretzels
  • Category: Snacks
  • Method: Baking
  • Cuisine: American


Soft pretzels are so much easier than you think! This recipe will take you little time and effort. Top them with salt, cinnamon-sugar, and dunk in your favorite pretzel dips.


  • 1 and 1/2 cups (360ml) warm water (lukewarm, no need to take temperature)
  • 1 packet active dry or instant yeast (2 and 1/4 teaspoons)
  • 1 teaspoon salt
  • 1 Tablespoon (8g) granulated sugar
  • 3 and 3/4 – 4 and 1/2 cups (480-530g) all-purpose flour + more for work surface (or mix of whole wheat flour and all-purpose flour) (spoon & leveled)
  • 1 large egg, beaten
  • coarse sea salt, for sprinkling


  1. Preheat oven to 425°F (218°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.
  2. Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast will remain. Add salt and sugar; stir until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/2 cup more. Poke the dough with your finger – if it bounces back, it is ready to knead.
  3. Turn the dough out onto a floured surface. Knead the dough for about 3 minutes and shape into a ball. With a sharp knife, cut ball of dough into 1/3 cup sections. This measurement does not have to be exact – use as much or little dough for each pretzel as you wish – the size of the pretzel is completely up to you.
  4. Roll the dough into a rope with an even diameter. My ropes were twenty inches long. This measurement will depend how large you want the pretzels. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. See above for link to visual instructions.
  5. This fifth step is optional: Whisk 9 cups of water and 1/2 cup baking soda together in a large pot. Bring to a boil. Place a pretzel onto a large slotted spatula and dip into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. The pretzel will float. Lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Repeat with the rest of the pretzels. Read why this is a good option here. But again, it’s not necessary and I did not do it for these pretzels.
  6. In a small bowl, beat the egg and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides). Place on baking sheet and sprinkle with salt.
  7. Bake for 10 minutes at 425°F (218°C). Turn the oven to broil and bake for 5 more minutes to brown the tops. Watch closely to avoid burning. I do the 5 minute broil no matter if I do step 5 or not.
  8. Allow to cool and enjoy. Serve warm or at room temperature. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days (will lose softness).


  1. Make Ahead & Freezing Instructions: Pretzels freeze well, up to 2 months. To reheat, bake frozen pretzels at 350°F (177°C) for 20 minutes or until warmed through. The prepared pretzel dough can be refrigerated for up to one day or frozen in an airtight container for 2-3 months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time for the pretzels to puff up before the baking soda bath and baking.
  2. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: homemade soft pretzels

Aren’t soft pretzels easy?

For the cinnamon-sugar version, bake the pretzels as directed without an egg wash. Remove them from the oven after 10 minutes. Melt 2 Tablespoons of butter and brush the tops of the pretzels with it. Mix together 1/3 cup granulated sugar with 1 teaspoon of cinnamon. Sprinkle over each pretzels. Return to the oven for 5 more minutes at 425F. (do not broil).

Cinnamon-Sugar Soft Pretzels - homemade pretzels are so much easier (and quicker) than you think! Use my easy dough recipe.

How has everyone’s holiday been so far? Lots of sweet treats, family, walks, champagne, and puppy time here!

Sarah and Sally

Learn how to make the EASIEST soft pretzels at home! Grab the recipe at sallysbakingaddiction.com
Very easy soft pretzels made at home! This is a family favorite recipe.


  1. What a great recipe! Spur of the moment – thought I would give it a try and 45 minutes later, we have beautiful pretzels. It took me a little longer, as I made smaller pretzels so ended up with 16.  I did the boiling water dunk, but had a couple that I left as a test to see which we liked best – definitely the ones that we dunked!  Thanks! I am about to make another batch, but make pretzel bites for dipping in sauces for cocktails by the pool today.

  2. I have a question for you.
    I want to make one large pretzel with the dough of one batch.

     At what temperature and time should I bake it?
    T hanks 

  3. These pretzels are amazing! I was cautious about trying them, but they turned out amazing, they tasted just like from the bakery! Thanks Sally

  4. What sort of flour would I use for these in the UK? Would it be plain flour or strong bread flour?? Can’t wait to try them!

    1. Strong flour because it’s the best flour for breads and you will need to stretch your bread to make the pretzel shapes. I’m taking Food Technology as my GCSE and we learnt that strong flour is the best flour for bread !! 

      Hope this helps x

  5. Hello! Super delicious! I actually halved the recipe which made 6 pretzels. I followed the recipe, including the baking soda wash. After they were perfectly baked, I added some melted butter. We devoured them and then heated the remaining ones on high in a non-stick skillet. Perfect!!

  6. Made these last night for a holiday party. I used half whole wheat and half all purpose. They are amazing!! Thank you for the recipe. Your website is amazing! 🙂

  7. Wow, I found your site and I just have to say I love the way you break down recipes in a really nonthreatening way!  I have always been intimidated by pretzel recipes but you have really broken this down so I can make them with my son today confidently!  Also, thank you for describing how to do the baking soda bath, many recipes just say put in baking soda bath, which always made me confused.  Did they need bubbles and champagne too?  Very helpful!  I will be looking through your other recipes as well now!

  8. Made these as bites to have with cheese fondue (our Christmas Eve Dinner tradition). They were SO yummy. I can’t wait to make them again but as a sweet treat….maybe with chocolate fondue!!!!

  9. Excited to try today with my niece for a class project. Approx how many pretzels does this recipe yield? We need 30! Yikes!

  10. Ive used this recipe a lot and i love it!!! My only complaint is the egg wash part. I used the egg today because i didnt feel like digging out my baking soda and preparing all that. Turns out, its better to use the baking soda and water. Otherwise, these taste like pretzels and eggs. Good for breakfast,  not so much for a pregnant lady who was craving nothing but auntie anne. Lol!!! ill probably try again tomorrow, as i still havent touched that craving “sweet spot”. Oh, another helpful (and humorous,  but slightly dangerous)hint… do NOT use wax paper in place of parchment paper. I didnt read the box, and so 5 minutes into baking, my 4 year old came in the kitchen asking”mommy, are you burning candles? Whose birthday is it?” Oh, no!! Thankfully,  i caught it i time, but i read that it can cause a fire. Oops!!

    1. Thanks for this comment. I was going to ask Sally if there’s another way. I thought my pretzels tasted like egg too, and it made me gag. Thank goodness I decided to do 4 cinnamon pretzels…sooo much better. 

  11. Great recipe 😀 I think you could rid yourself the trouble of adding in extra flour if you reduce the water content. I have a great bread recipe that uses a 3 to 1 ratio of flour and liquid, so I think I’ll try this one with just a cup of water and see how it goes.

    1. Update: I added just a couple extra tablespoons of water and that did the trick. Thanks for the recipe, I’m preparing them now as a surprise for my fiance ^-^

  12. My daughter is addicted to Aunty Anne’s and we have to go across the border to Thailand to get it, found your recipe and I can’t wait to make it with her tomorrow after school!

  13. All of the other recipes I found were rather intimidating, I was afraid I would screw up! But this recipe was simple and amazing. Thanks a ton Sally! 🙂

  14. This is the best recipe.  It’s perfect for a person new to making pretzels.  It’s a fool proof recipe.  A crowd pleaser every time.  I am thankful for this amazing recipe,

  15. Although my pretzels turned out horrendous looking, these were fun to make! My husband & I make something from your blog every weekend. When I say “Sally” he totally catches my drift. Thank you for creating fun date nights. 

  16. Hey! Can you use a dough setting on a bread machine to jump start this recipe? I was just curious. My kids and I want to make some to take to the pool!!

  17. Made these today. I doubled the recipe and used half whole wheat flour. Definitely took me longer than 30 minutes but they are really good! I love the texture the wheat flour adds. THANK YOU!

  18. Skip the egg wash.
    When they cool down, wet a paper towel.
    Dab the pretzels and rub into a plate of kosher salt.
    I did this when I worked in a supermarket.

  19. We made these and they were awesome! Super easy, love this recipe, they were fun to male. Will make again. Sadly we didn’t see the cinnamon sugar version until the end!

  20. Just finished baking these! They are fantastic. I made them cheddar and jalapeño pretzels. Great recipe! Thanks!

    1. Would these freeze well after baking? They look  perfect. I’m thinking about making a bunch to pack for my daughters lunch. That and mini pizzas with your whole wheat pizza crust which is amazing! Would those freeze well after baking?

      Thanks again!

      1. You could use all WW flour, but the pretzels will taste a little heavy. They freeze well, see the make ahead tip 🙂

    2. I just recently discovered White Whole Wheat flour. It has all the nutrition of regular whole wheat and is not bleached. Its just a different variety of wheat, and i have found that I can make any recipe using 100% white whole wheat without it comoromising quality. Normal whole wheat you would generally add more sufar and oil to make it softer and more palatable, but no need if you can find white whole wheat in your area.

    1. This website said it could be:

  21. For the bites, any different instructions? Pretzel making has always scared me but this seems easy enough to try. But thinking I’d prefer bites, plus no fancy pretzel shape to screw up!!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally