Easy Homemade Soft Pretzels + Video

This is one of the easiest ways to prepare homemade soft pretzels and the results are extra delicious. The soft pretzel dough is a family recipe only needs to rest for 10 minutes before shaping. The quick baking soda boil gives the pretzels their traditional flavor. Make sure you watch the video in the blog post for how to shape pretzels!

soft pretzels

Homemade soft pretzels are nothing new around here.

But listen up. We’ve never gone into making easy homemade soft pretzels in great detail. And we’ve certainly never watched it here before. Especially that tricky shaping step! Which, after you’ll learn today, isn’t difficult at all. If you have zero skill in the kitchen, you can make homemade soft pretzels. Soft pretzels that LEGIT taste better than the ball park and dare I say it? Auntie Anne’s.

Did I just go there? Oh yes, I did.

hand dipping piece of soft pretzel into bowl of cheese sauce

This recipe, which first appeared on my blog in 2012, comes from my husband’s family. Kevin taught me how to make them 5 years ago. I was utterly clueless about where to begin with soft pretzels and yes, my husband taught me everything. I remember feeling pleasantly surprised at the ease and speed– it took us only 30 minutes to make 1 batch!

Over the years, I’ve added a smidge of melted butter and brown sugar to the dough– just to achieve that Auntie Anne’s flavor and texture. Furthermore, we’ve introduced the baking soda bath. While it sounds strange, this step is what gives pretzels that iconic flavor, golden brown texture, and super soft interior. If you get the water boiling ahead of time, it really only adds 5 minutes to the entire process. We do it every time now. It’s worth it!

We’ve also made them soft pretzel bites and soft pretzel rolls.

There’s no wrong way to shape a pretzel, but let’s stick with tradition today. I have a lot of photos of the process and right before the recipe, you can watch a quick video tutorial. I promise you’ll no longer feel intimidated working with yeast, shaping pretzels, or the baking soda bath. I gotchu!!

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.

soft pretzels on a baking sheet

STEP BY STEP PICS

Let’s chat about the dough. You need the simplest, most basic ingredients possible and I guarantee each one is in your kitchen right now. Warm water, 1 packet yeast, melted butter, brown sugar, salt, flour.

ingredients for soft pretzels

2 images of activated yeast in a glass stand mixer bowl and soft pretzel dough in a glass stand mixer bowl

ball of soft pretzel dough

Let the yeast foam in the warm water for a sec, then add the rest of the ingredients and mix. You can use a stand mixer fitted with a dough hook attachment, a hand mixer, or– like you’ll notice in the video– no mixer at all. Pretzel dough is no diva. Work with what you’ve got.

Guess what? You don’t have to wait to let this dough rise. YES YES YES!! Well, we’ll let it rest for 10 minutes while you get the baking soda + water boiling on the stove but that’s it. Don’t have any patience? This is the recipe for you. By the way, did you know that some pretzel recipes call for rising overnight? I bet they’re remarkable pretzels but I’m majorly satisfied with this ultra quick dough!

How to Shape Homemade Soft Pretzels

Now it’s time to shape.

piece of soft pretzel dough rolled out into a long rope

soft pretzel dough twisted to form a pretzel

soft pretzel dough shaped into a pretzel

Roll 1/3 cup of dough into a long 20-22 inch rope.

Twist the ends and fold over. That’s a pretzel!

2 images of a soft pretzel in a pot for a baking soda bath on the stove and using a slotted spatula to remove soft pretzel from baking soda bath

soft pretzel dough shaped into pretzels on a baking sheet before baking

Now drop the pretzels into the boiling water + baking soda. Let them boil for 20-30 seconds each, then place onto a baking sheet. This pretzel dough makes 12 regular size soft pretzels, so I use 2 baking sheets. 6 on each.

Sprinkle with salt and bake in a hot oven. That’s it, you’re done.

soft pretzels on a baking sheet after baking

overhead image of soft pretzels on a white plate with a bowl of cheese sauce in the middle

And if you want to kick your soft pretzel status into major high gear, add some spicy nacho cheese sauce or beer cheese dip. Cheers!

Feeling hungry? Try my homemade bagels recipe next!
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soft pretzels

Easy Homemade Soft Pretzels

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 12 pretzels
  • Category: Snacks
  • Method: Baking
  • Cuisine: American

Description

This is one of the easiest ways to prepare homemade soft pretzels and the results are extra delicious! The dough is a family recipe and only needs to rest for 10 minutes before shaping. The quick baking soda boil gives the pretzels their traditional flavor. Make sure you watch the video in the blog post for how to shape pretzels!


Ingredients

  • 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 brown sugar or granulated sugar
  • 1 Tablespoon unsalted butter, melted and slightly cool
  • 3 and 3/4-4 cups (469-500g) all-purpose flour (spoon & leveled), plus more for work surface
  • coarse sea salt for sprinkling

Baking Soda Bath (Optional, See Recipe Note)

  • 1/2 cup (120g) baking soda
  • 9 cups (2,160ml) water

Instructions

  1. Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.
  2. Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)
  3. Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
  4. With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.
  5. Roll the dough into a 20-22 inch rope. Form a circle with the dough by bringing the two ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.
  6. (This step is optional, but promises a chewier pretzel and helps provide that traditional soft pretzel taste. See recipe note.) Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking in step 7.
  7. Bake for 12-15 minutes or until golden brown.
  8. Remove from the oven and serve warm with spicy nacho cheese sauce. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days (they lose a little softness).

Notes

  1. Make Ahead & Freezing Instructions: Baked and cooled pretzels freeze well, up to 2 months. To reheat, bake frozen pretzels at 350°F (177°C) for 20 minutes or until warmed through or microwave until warm. 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. Baking Soda Bath (Step 6): The baking soda bath step is optional, but it helps create that chewy texture and distinctive pretzel flavor. I strongly recommend it. If skipping, brush the shaped and unbaked pretzels with a mixture of 1 beaten egg + 1 Tablespoon of dairy or nondairy milk. This is known as an egg wash. Sprinkle the brushed pretzels with salt. The egg wash will help the salt stick. If you don’t have an egg, simply brush with 2 Tablespoons of dairy or nondairy milk.
  3. Cinnamon Sugar Pretzels: Skip the coarse salt topping (and skip the egg wash, see note above, if you aren’t doing the baking soda bath step). Bake as directed in step 7. Meanwhile, melt 4 Tablespoons (60g) of unsalted or salted butter (your choice). Brush the baked and warm pretzels with melted butter then dip the tops into a mix of cinnamon and sugar. I usually use 3/4 cup (150g) of granulated sugar and 1 and 1/2 teaspoons cinnamon.
  4. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: soft pretzels

More Pretzel Recipes:

soft pretzel bites on a white plate with cheese sauce in a white bowl

967 Comments

  1. These pretzels were delicious! Super soft!

  2. I made these with my Granddaughter, they were so easy and fun to make and delicious as well!

  3. These are easy to make and taste amazing. My teenager ate just about the whole batch before they could cool. I’m marking my second batch for a get together as I type this.

  4. Ahh I’ve made these multiple times and they’re literally my go-to, my dad loves these! They’re so soft in the inside, I reccomended adding a garlic butter over the pretzels after baking them 100% makes it even better. I was wondering if I could also bake the baking soda and save it for later use like the next day when I bake the pretzels, lmk thanks! (-:*

    1. Trina @ Sally's Baking Addiction says:

      Hi Faith, we’re so glad you love these pretzels! I’m unsure what you’re referring to – there’s no need to bake the baking soda. You add it to the water to make the baking soda bath for the pretzels. See recipe notes for make ahead and freezing instructions to save time. Enjoy!

  5. Absolutely love these, I make them all the time! They’re so soft and amazing. Would it be possible to pre-bake the baking soda and save it for later in that bath for the pretzels?

    1. Trina @ Sally's Baking Addiction says:

      Hi Serena, I’m so sorry but I’m unsure what you’re referring to – there’s no need to bake the baking soda. You add it to the water to make the baking soda bath for the pretzels. See recipe notes for make ahead and freezing instructions to save time. Enjoy!

  6. This recipe has become a family favourite!
    Thank you for sharing.

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