Easy Homemade Soft Pretzels

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 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. 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

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


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– 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.

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


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!


  • 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


  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.


  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


  1. Frank Wittman, Jr says:

    Any suggestions on storing after baking? They were fabulous the night we baked them, and we did eat 2 or 3 a piece, but we still had 6 left. We placed in a ziplock bag but the next day they we still slightly hard and tough. Recipe is wonderful!!!!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Frank! An air-tight ziplock bag or tupperware container works well for storing these pretzels. They’re best on day one, but we find that microwaving them will help bring back that softness if enjoying on day 2. So glad you enjoyed this recipe!

      1. Also brushing them with a little water and warming them up in the oven at 400 for a few minutes makes them just like fresh!

  2. Virginia G. says:

    Could this dough be started in a bread machine?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Virginia, we don’t own a bread machine and haven’t tried it that way, but let us know if you do.

  3. Teresa Ortego says:

    Hello Sally! LOVE so many of your recipes. My family loves the ice cream sandwiches by the way!
    This recipe looks great! For ascetic, can you or better yet should you brush these with an egg wash before baking even if you give them a baking soda bath?
    Thank you,

    1. Lexi @ Sally's Baking Addiction says:

      Hi Teresa! No need to add the egg wash if you use the baking soda bath — both are intended to help the salt stick. However, you can use an egg wash instead of the baking soda bath. See recipe notes for details!

  4. Hi, can we substitute unsalted butter to salted butter?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Husna, If you use salted butter you can try cutting the added salt in half.

  5. Donna Santone says:

    Hi, I just had to tell you that your soft pretzel recipe is OUTSTANDING !!!!! What a treat !!! My husband & I were born & raised in Philadelphia. We moved away 18 yrs ago. There was nothing like their soft pretzels until I found your recipe. I have sent a link to relatives that are also from Phila. and moved away. Thank you …

  6. Hi, do I also skip the baking soda bath if making the cinnamon pretzels?

    1. Lexi @ Sally's Baking Addiction says:

      Hi China, you can still do the baking soda bath for the cinnamon sugar version, we just don’t recommend the egg wash option. Hope you enjoy the pretzels!

  7. Hi I am cutting sugar out of my diet. Has anyone tried this recipe using granulated monk fruit.

  8. It’s a rainy Summer’s day here in Devon in the UK and I have just made a batch of these, coated in melted butter and sprinkled with cinnamon sugar. They were so quick and easy to make. Soft and chewy thanks to the bath they had! I have made pretzels before using my bread maker but these were so simple to make by hand and so much nicer! I will definitely be making them again!

  9. Isabel Baumgartner says:

    I am in love with your recipe.
    I’ve been looking for a lye replacement for so long.
    Thank you so much for sharing.

  10. I have tried this twice now, and the only problem I cant figure out is the dough rubber bands back real short again.. by the time I have it in a pretzel shape, the pretzel is almost a ball again. I tried sitting it out longer, I wonder if it needs more water? Followed instructions to a T. Any hints?

    1. Trina @ Sally's Baking Addiction says:

      Hi Dan! Sounds like your dough may be a little too thick. How are you measuring your flour? We recommend spoon and leveling (instead of scooping) to avoid packing in too much flour. You can read more about measuring baking ingredients here!

  11. Love this recipe. Wondering if scan substitute All purpose flour with Almond flour?

    1. Lexi @ Sally's Baking Addiction says:

      We don’t recommend it. Almond flour has very different baking properties than all-purpose flour and isn’t always a 1:1 swap. Best to stick with all-purpose flour here or find a recipe that is specifically formulated for almond flour. Hope this helps!

  12. Very easy, quick and deliciously soft and chewy pretzels. We substituted butter for Nuttelex to make them dairy free and it worked a treat! Will definitely be making these again!

  13. These pretzels came out amazing! I made some pretzel bites, and some as pretzels.
    The baking soda bath is a must. So much flavor!

  14. I can’t wait to try this. Could this be made into pretzel bites rather than twists like Super Pretzel?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Sharon, we actually have a recipe just for pretzel bites here — enjoy!

  15. We made these with whole wheat flour and added 2 TBS of baking soda. They were Phenomenal!! Everyone loved them & they were pretty healthy easy treat!

  16. These were so good! Thank you for the recipe 🙂 Just one question: the ones I saved in a bag got puffed up and soggy. Any suggestions? (maybe they weren’t cool enough? they seemed cool, but idk) I’m hoping to make 3-4 batches for an outdoor Oktoberfest hangout in a few weeks.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Martha, it’s possible they weren’t cooled all the way before placing in the bag, which might have caused some condensation to form in the bags and created soggy pretzels. Make sure they are completely cooled and dry before placing in an air-tight bag or container. So glad you enjoyed them!

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