Homemade Soft Pretzels Recipe

If you’ve ever craved that perfectly chewy, golden brown, melt-in-your-mouth treat from the mall, you’re going to absolutely adore this Homemade Soft Pretzels Recipe. I’ve been obsessed with making these from scratch ever since I first tried Auntie Anne’s version, and trust me — once you get the hang of the dough and that magical baking soda bath, you’ll never buy soft pretzels again. Let me walk you through the whole process so you can enjoy them fresh and warm, right in your own kitchen.

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Ingredients You’ll Need

This Homemade Soft Pretzels Recipe calls for simple pantry staples that work perfectly together to create that ideal chewy texture and golden crust. When I shop for this, I always make sure to get fresh yeast and coarse salt for the ultimate flavor pop.

• Active dry yeast: Make sure it’s fresh and foam it properly in warm water for the best rise.
• Sugar: Helps feed the yeast and adds a hint of sweetness to the dough.
• Warm water: About 100-110°F is ideal — too hot can kill the yeast, too cold slows the process.
• All-purpose flour: Gives structure to your dough; I like to have a little extra for dusting.
• Kosher salt: Adds necessary seasoning into the dough itself for balanced flavor.
• Vegetable oil: Keeps the dough moist and gives it a wonderful texture.
• Baking soda: For the signature boiling bath that adds color and crispness.
• Coarse salt: Sprinkle generously on top — it’s what makes that mouthwatering pretzel finish.
• Melted butter: Slathered on warm pretzels for rich flavor and shine.

Variations

I love how versatile this Homemade Soft Pretzels Recipe is because once you nail the basics, you can totally make it your own. Here are a few ways I’ve switched things up over the years with great success.

• Stuffed Pretzels: I once filled pretzels with gooey cheese before baking, and it was a hit at our family game night.
• Sweet Cinnamon Sugar: Tossing baked pretzels in cinnamon sugar is perfect for a dessert twist.
• Gluten-Free Version: You can experiment with a gluten-free flour blend, but expect a slightly different texture.
• Herb and Garlic: Mixing fresh herbs into the dough or brushing the tops with garlic butter makes these savory and aromatic.

How to Make Homemade Soft Pretzels Recipe

Step 1: Activate the Yeast

Start by combining the yeast with 1 teaspoon of sugar and warm water—about 100 to 110 degrees Fahrenheit works best. Let that hang out for 10 minutes until it looks foamy on top. This means your yeast is alive and ready, which is key to that perfect soft pretzel texture. When I first tried this, I made the water too hot and killed the yeast, so don’t skip this step!

Step 2: Mix and Knead the Dough

In a stand mixer fitted with the dough hook (or by hand if you’re brave!), whisk together the flour, remaining sugar, and kosher salt. Add the vegetable oil and the yeast mixture, then mix on medium-low speed for about 5 minutes until the dough feels smooth and springs back when poked. I like using a mixer because it saves my hands and helps develop gluten just right.

Step 3: Let It Rise

Transfer your dough into a greased bowl, turning it so the entire surface is coated with oil to prevent drying. Cover and place it somewhere warm to rise until it doubles in size — usually about 1 hour. You’ll notice right before it’s ready, your dough will feel pillowy and soft. At this point, preheat your oven to 425°F and prepare parchment-lined baking sheets.

Step 4: Prepare the Baking Soda Bath

While the dough is rising or just as you start shaping, bring 9 cups of water and ½ cup of baking soda to a boil. This soaking bath is a game changer — it helps develop the traditional pretzel crust and that gorgeous deep color. I like to keep this nearby as I shape so I can dunk the pretzels right after forming.

Step 5: Shape the Pretzels

Once your dough is risen, punch it down gently to release air. Turn it onto a floured surface and divide into 12 even pieces. Roll each piece into a 22-24 inch rope, then twist into the classic pretzel shape. I found watching a quick video helped me perfect this shape the first time, and now I enjoy this step so much — it’s almost therapeutic!

Step 6: Boil and Bake

Drop one or two pretzels at a time into the boiling baking soda water for 20-30 seconds (don’t go longer or they’ll taste odd). Use a slotted spatula to lift them out and shake off excess water gently. Arrange the pretzels on your prepared baking sheets, sprinkle with coarse salt, and bake for about 8-10 minutes until golden brown. The smell here is incredible — your kitchen will feel like a pretzel stand!

Step 7: Butter ’Em Up

Right when they come out of the oven, brush each pretzel generously with melted butter. This step locks in moisture and gives them that irresistible, shiny finish. I have to warn you: be prepared for people to gather around and ask for seconds (or thirds!).

How to Serve Homemade Soft Pretzels Recipe

Garnishes

My go-to garnishes are coarse salt and melted butter, but I also love sprinkling on everything bagel seasoning or even a bit of grated parmesan for a fun twist. If you want to dress them up for a party, a sprinkle of smoked paprika or a dash of cinnamon sugar can be great.

Side Dishes

Soft pretzels pair brilliantly with mustard, of course, but my family also loves dipping them in cheese sauce or a warm beer cheese dip. For a meal, they go nicely alongside a hearty soup or chili.

Creative Ways to Present

For game day or special occasions, I like placing pretzels on a wooden board with small bowls of assorted dips—honey mustard, spicy mustard, and nacho cheese. You can even skew a few bite-sized pretzel nuggets on sticks for an unexpected fun finger food twist!

Make Ahead and Storage

Storing Leftovers

I usually store any leftover pretzels in a resealable plastic bag at room temperature for up to two days. They stay soft but not as fresh as right out of the oven. To avoid sogginess, keep them dry and sealed.

Freezing

This dough freezes beautifully both before and after baking. I freeze shaped pretzels on a tray, then transfer them to a freezer bag; when ready, I boil and bake straight from frozen. If you freeze baked pretzels, wrap them tightly to prevent freezer burn and thaw before reheating.

Reheating

To bring leftovers back to life, I pop pretzels in a 350°F oven for 5-7 minutes. This refreshes their crust and warmth without drying them out. If you’re in a rush, a quick microwave zap wrapped in a damp towel can help, but it won’t be as crisp.

FAQs

Final Thoughts

This Homemade Soft Pretzels Recipe is one of those kitchen victories that makes you feel like a total baking rockstar. I absolutely love how fresh, warm pretzels bring everyone to the table with smiles and hungry hands. Plus, making them from scratch is way easier than I thought, and now it’s become a go-to for snacks, game nights, and cozy weekend baking. Give this recipe a try—I promise, once you master these, you’ll be sharing the love (and the dough) time and time again.

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