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This is one of the easiest ways to prepare homemade soft pretzels and the results are extra delicious. The soft pretzel dough 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 for how to shape pretzels!

soft pretzels

Homemade soft pretzels are nothing new around here because this recipe has been a reader favorite for years. The dough requires just 6 ingredients and there’s hardly any rise time, so not only are these easy, they’re pretty quick too. In fact, I remember feeling pleasantly surprised at the ease and speed the first time I made them– it took us only 30 minutes to make 1 batch! Over the years, I’ve added a smidge of melted butter to the dough for improved flavor. Furthermore, we’ve introduced the baking soda bath. While it sounds strange, this step is what gives pretzels that iconic flavor, chewy texture, helps deepen their golden color in the oven, and locks in the 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, soft pretzel knots (with various toppings), and soft pretzel rolls from this simple dough. We’ve also jazzed them up as crab pretzels. There’s no wrong way to shape a pretzel, but let’s stick with tradition today. I promise you’ll no longer feel intimidated working with yeast, shaping pretzels, or the baking soda bath. Even if you have zero skill in the kitchen, you can make these homemade soft pretzels.

hand dipping piece of soft pretzel into bowl of cheese sauce
soft pretzels on a baking sheet

STEP BY STEP PHOTOS

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 or regular granulated sugar, salt, and 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 few minutes, 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 below the recipe– no mixer at all. Work with what you have in the kitchen.

Guess what? You don’t have to wait to let this dough rise. 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? They’re remarkable pretzels but I’m 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 bring the ends down. 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.

Print
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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 1x
  • 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 for how to shape pretzels!


Ingredients

Scale
  • 1 and 1/2 cups (360ml) warm water (lukewarm– no need to take temperature but around 100°F (38°C) is great)
  • 2 and 1/4 teaspoons (7ginstant or active dry yeast (1 standard packet)
  • 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 hands and work surface
  • coarse salt or coarse sea salt for sprinkling

Baking Soda Bath (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. 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.
  9. Cover and store leftover pretzels at room temperature for up to 3 days. They lose a little softness over time. To reheat, microwave for a few seconds or bake in a 350°F (177°C) for 5 minutes.

Notes

  1. Make Ahead & Freezing Instructions: Baked and cooled pretzels freeze well up to 2-3 months. To reheat, bake frozen pretzels at 350°F (177°C) for 20 minutes or until warmed through or microwave frozen pretzels 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, about 1 hour, for the pretzels to puff up before the baking soda bath and baking.
  2. Baking Soda Bath (Step 6): The baking soda bath is strongly recommended because it helps create that chewy texture and distinctive pretzel flavor. 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. Cinnamon sugar pretzels are best served that day because due to the melted butter topping, they become soggy after a few hours.
  4. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: soft pretzels

Reader Questions and Reviews

  1. This is the easiest and most wonderful recipe to have in your recipe book for life!!!! QUICK QUESTION….is there a substitute for using butter? For example could I use olive oil ? Will it not bake correctly? Just wondering. You are the best thx

    1. Hi Willy, we’re so glad you hear you love this recipe! We haven’t tested it, but you could try try melted coconut oil or other oil instead. The flavor will be different!

  2. This is the first time I have made soft pretzels and they were PERFECT! The recipe was easy to follow and didn’t take long from start to finish. They are delicious and better than I expected. I will be making these often! Thank you!

  3. Delicious! Soft, fluffy, came out so well. Now I’d love to try a yeastier chewier version!!

  4. Love this recipe. A lot of my family has celiac so i just replaced flour with namaste gf flour and they turned out great. Thank you

  5. OMG, these were so easy to make, quick and absolutely DELICIOUS. Hubby and kids devoured them hot out of the oven. Will make these again, and again, and again and again 🙂 THANK YOU, brilliant recipe 🙂

  6. Love this recipe husband ate 3 right out of the oven I put everything bagel on half and sesame seeds on the other half

  7. Just took them out of the oven and tasted them. Beeeeeeeeyouuuuuuteeeful!!! What an excellent recipe, easy to follow, requires only basic ingredients you’ll have if you do a fair amount of baking (or even if you don’t). The taste is classic pretzel taste. That golden salty “nuttiness” combined with a somewhat crunchy exterior and a soft, chewy interior. Now I need to make some queso dip for them!

  8. Very easy and quick! They turned out great. Crusty on the outside and soft and chewy on the inside❤️

    1. Hi Charyssa, Are you asking about the cheese sauce? It will thicken up at room temperature so if it becomes too thick for dipping you can re-heat it.

  9. I’m a 38 year old guy with absolutely no baking experience. I followed the recipe and now can whip these out from start to finish in under an hour. So easy! Whole family loves them! I’ve made pretzels, pretzel sticks, balls, buns. All so good! These will forever be my pot luck contribution

  10. Highly recommend this recipe. My 10yr old daughter and I made them for the first time and it was super simple! They turned out delicious! We left some unsalted and ended up brushing butter on them when they came out of the oven and sprinkled with cinnamon sugar. So good!

  11. What’s the best way to store these if making 12-24 hours ahead of time? Like for a work potluck?

    1. Hi Katherine, you can store them in an air tight container at room temperature. They may lose a bit of softness during that time (they’re best enjoyed right away!) but you can reheat them in the microwave for a few seconds.

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