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. I found this recipe about 2 weeks ago and have made them about 4 times since!! Amazing!! I have played around with the flours and added some ingredients for some different flavours – still always turn out perfect 🙂 today I rolled in some mini chocolate chips and rolled them like cinnamon buns, baked in jumbo muffin tins, drizzled some with peanut butter and some with white chocolate ….. can’t get enough of these – neither can my boyfriend or his coworkers!! Thanks times a million for the amazingly easy, awesome recipe! Love your blog Sally!! 🙂

    1. Mini chocolate chips? Ok, now we HAVE to try that next time! Thank you so much for the glowing report back and the suggestion. Let me know what else you make, Kaitlyn. Thank you!

  2. Sally, thank you, thank you, thank you! I have been craving pretzels, but didn’t want to go thru all the hassle of the boiling, etc. And I’m not about to go to the mall and pay $3 for one pretzel anymore. Can not wait to make some of these this weekend. I do have all the ingredients in my pantry, another plus. Love your blog!

  3. Made these tonight. So easy and my family loved them. I made half with salt and half with cinnamon sugar. Love your website, especially with all the pictures!

  4. Made these and they are amazing!! If anyone is interested you can see mine here: http://goo.gl/3w5xh. Sally’s look much prettier! They are delicious as pretzel bites too, especially with a little garlic powder sprinkled on them. I will have to try cinnamon and sugar next.

  5. Thanks for a terrific tasting and easy recipe. I made them with a scout troop and we had such a fun time making them. All the girls wanted your recipe so I will be sure to let them know of your web page, too!! It took us longer but I was working with girls under the age of 11 letting them all take a turn at kneading. I think the total time from start to finish (eating them) was about 60 min including clean up! My daughter (17) just made them now and again they are beautifully golden and puffy. It took her about 45 min. (including baking time). Thanks again….will be checking in for more delightful treats.

    1. Hi Eva! That is so wonderful. I’m glad you all made them and loved them too! Thanks for reporting back to me, I love hearing about it!

  6. Those were delicious! Thanks so much for sharing! I used velveta cheese melted in the microwave. Add mustard and it is sooo goood.

  7. Happy National Pretzel Day Sally! I made these delicious soft pretzels today with cinnamon sugar on them 😀 they reminded me of those AMAZING Auntie Anne’s pretzels that you get in the mall!!

  8. OMG! First of all, happy National Pretzel Day!!! These are so good & I left off the egg wash since I wanted a hard pretzel. Plus I did not have AP flour so I substituted oat flour, corn meal & rye flour. My goal was to get a pretzel like Utz’s Multigrain Pretzels, which is very close. Also the last 3 pretzels I rolled in Italian herbs, roasted garlic, powdered dried tomatoes. Yum. It was all great!!! Because it is so easy, I am sure I will make all kinds of variations of this frequently. Thanks so much!!!

    1. I love your adaptions to this pretzel recipe, Cindy! Thanks so much for sharing – the pretzels rolled in different seasonings sound delicious. Definitely a must try!

  9. So excited to make these today! 😀 Quick question though: if I’m making cinnamon sugar pretzels, do I sprinkle them with the cinnamon sugar before or after I bake them? When buying it from the store, they roll the already-baked pretzel in cinnamon sugar right before serving it, so that’s why I’m not sure…

    1. Before or after would work! I’ve tried both. I like brushing them with a little melted butter and sprinkling with cinnamon sugar after 🙂 enjoy my friend!

      1. Thanks for the fast reply, Sally! And yes, melted butter before cinnamon sugar sounds amazing! Thanks again 🙂

  10. These look so delicious and I am so happy to hear that they are easy! I have been wanting to try soft pretzels for so long but always decided against it because they seem too hard. You’ve given me the confidence I need to just do it!

  11. Wow! Found your recipe and couldn’t wait to try it…the words 30 minutes and no electric mixer just caught my eye. And sure, I needed to look on youtube to know how to knead dough but it turned out pretty good. Sure, the pretzels turned out fat and ugly but I’ll know what to do next time to make them look kind of like yours. It was a real simple and very tasty recipe. Thanks so much for sharing your recipes.

  12. Made these tonight and they look delish and even my son gave me a thumbs up. Made them all whole wheat. Although 4 cups of flour seemed WAYYYYY too much, I eneded up using only 3 cups.

  13. I just have to say Thank You. I needed to find a recipe for a soft pretzel for a cake I am making and I made a test batch today to try it out. Not only was this an easy recipe my entire family, including myself loved them. I did the half white half wheat mixture and it was perfect. I am making my cake later this week and using the soft pretzel dough for a bridge so I can’t wait when my friends get to taste them.

    1. Nina, I’m so happy you liked these soft pretzels! I love how easy they are, too. Thanks so much for reporting back to me!

  14. Just made these 2 days ago and they turned out so tasty!

    However, they did take me much longer than 30 minutes to make… more like 1 hour actually. Could be because I’m new to making dough and have never made pretzels before, or because I did everything by hand instead of using the hook on the Kitchen Aid. As well, they only needed 3 cups of all-purpose flour to get them to the consistency I want. This was probably another reason that it took seemingly forever to knead the dough and then roll it into ropes with my hands.

    Regardless, they tasted great in the end and are definitely something I would make again! Thanks!

  15. This is a great recipe! Thanks so much. I just made a batch for a pot-luck tonight and they are delish (I just snuck one while they’re cooling!)
    I used pink Himalayan salt and dried rosemary on the top and they look and smell very pretty. They took me an hour as rolling all the dough out took a while, but the egg wash is a great idea to get a beautiful golden shiny outside (I was able to skip the broil step)
    I will definitely make these again, they were so easy (and cheap). I found your site while googling a recipe and have pinned it so I can find it again.

  16. Hi Sally,
    I just made these pretzels last night and they were delicious! I followed the visual link as to how to shape them and they looked awesome. Took me about an hour from start to finish, and I managed to sorta kinda break the oven a bit (new oven didn’t like the broiling step!) but it was all worth it. Question: you mentioned earlier that it was 10 minutes plus an extra 5 minutes broiling time. I understood it as 5 minutes regular time and 5 minutes broiling. Which is it?

    1. Hi Cheryl! It is 10 minutes PLUS 5 minute broil. So, 15 minutes total. I will make sure that is not as confusing to others. Thank you!

  17. Hi Sally, thank you so much for sharing this recipe! I try and vary our Sunday breakfast treats (always a welcome occasion with 4 children 🙂 ), and this one will be a new favourite! I tried them as an exceptional midweek breakfast treat today, and I was lucky I managed to eat one, they went in no time! I sprinkled half the batch with rock salt, the other half with cinnamon sugar, and they were equally successful. In fact, the children and my husband have asked for them again tomorrow morning. Sounds like Sunday Treat Breakfast will become “Pretzel Every Day Treat Breakfast” at this rate! Love your website, my daughter and I have spent so much time on here already, we have bookmarked it. Look forward to more yummy posts.

    1. Hi Annelies! Thank you so much for the kind comment! And I’m happy you and your daughter enjoy my recipes and website so much. I love these pretzels sprinkled with cinnamon sugar. I like the idea of pretzels for breakfast everyday 🙂

  18. We made these tonight looking for a fun and fairly quick snack and they are AMAZING. Thank you for a fantastic quick recipe, we’re ready to make them again tomorrow, but with garlic powder as an alternative to breadsticks. Soooo good!

  19. I just made both the salt and cinnamon sugar versions, and they were delicious! It took me a little longer than 30 minutes, mostly because of the rolling, but otherwise I definitely agree with other commenters that they are amazing and so easy/fast to make. Love it!

  20. Hi, i made your wheat version. what i loved: easy, chewy, fast and the egg wash. however, am i the only one who didn’t think the dough had enough salt and sugar? yes, i salted the tops but it seemed to me that the dough itself was lacking basic seasoning. i used 1/2 hungarian whole wheat flour and 1/2 white all purpose. could it have been my flour? next time (and there will be) i’ll add more salt and sugar than what’s called for above. other than that, they’re great. no more frozen bought pretzels for me!

    1. Hi Kim! I’m not sure if it was your flour or not. Feel free to add more sugar or salt if you’d like and let me know how it goes!

      1. hi sally, i’ve since made these yummy chewy pretzels several times, with a bit more salt and sugar, and i just love them. but… i just had to try alton b’s easy version using what he said is the essential water/baking soda bath before baking. it was sooooo not worth it. it’s a bit more involved, took a little longer, more clean up (messy water spills everywhere) although nothing too too terrible. BUT, seriously, there was no payoff. just more work and less enjoyment in the end. in fact they were not nearly as good as your recipe. Thanks for a time saving yummy recipe!

      2. That is so good to know, Kim – because I’ve been wanting to try Alton’s recipe. I am so glad you let me know! I will always stick to this pretzel recipe. And it’s so much easier!

  21. I came across your website through The wonderful world of Pintrest and it has made me the happiest girl in the world!! I love how much detail you give in your posts and your recipes are AMAZING! I’ve already made a couple and can’t wait to keep making more! Thank you!!!

    1. Hi Marimar! I’m so glad you enjoy my website, recipes and the information! What would we all do without Pinterest? I love it 🙂

  22. I have no experience baking with yeast, and I’m afraid I may have bought the wrong kind. Is it OK to use Bread Machine (instant dry) yeast as a substitution for active yeast in this recipe?

    I’m very anxious to try out this recipe! Thank you so much for sharing it! I’m looking forward to trying out some of your other recipes as well! 🙂

      1. I made these the other day and they were absolutely delicious! It was my first time baking with yeast, and it went very smoothly! Thank you for sharing this recipe and making it look and sound so easy! 🙂

  23. These pretzels are so yummy! Yeast scares me most of the time so I often skip recipes that have this ingredient but I must say that these pretzels are absolutely amazing! I only did half of your recipe but it’s so so so so so good. I don’t have to wait for the dough to rise and it’s so quick to bake. I’ll definitely keep this recipe for future use. 🙂

  24. These are delicious!! I accidentally forgot the salt and sugar in the actual dough but they still taste fantastic! I can’t believe how quickly they were made as well. YUMMY!!

  25. Hi Sally!
    I’m planning on making these this afternoon with my kids and a couple of their friends (ages 1, 2, 3 and 4!) I figured it will be something healthy but fun that they can shape and eat! 😉

  26. This is absolutely genius! I was perusing other pretzel recipes, and they were way too much of an ordeal – but this recipe is perfect! My boyfriend is going to love this edible surprise! 🙂

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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