If you’ve ever walked past a bakery and caught a whiff of those warm, doughy, salty, and oh-so-soft pretzels, you know how tempting they are. Well, I’m about to share a Homemade Soft Pretzels Recipe that’s downright addictive and surprisingly simple to make right in your own kitchen. Whether you’re looking for a fun weekend baking project or a snack that will have your family asking for seconds, this recipe delivers that golden brown crust with a chewy, soft inside—pure comfort food magic.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of them in your pantry, so it’s easy to whip up a batch anytime.
- Soft, Chewy Texture: The magic combination of milk, yeast, and a quick baking soda bath makes these pretzels tender yet perfectly chewy.
- Quick and Fun to Make: From dough to golden pretzels in under an hour — perfect for those spontaneous cravings.
- Customizable Toppings: From coarse salt to cinnamon sugar, these pretzels can easily suit your taste.
Ingredients You’ll Need
One thing I love about this Homemade Soft Pretzels Recipe is how straightforward the ingredients are—and how they work together to build that unmistakable flavor and texture. Plus, the baking soda bath is the key to that beautiful pretzel crust, so don’t skip it!
- Whole milk: Using milk instead of just water adds richness and tenderness to the dough.
- Warm water: Perfect temperature water helps the yeast bloom beautifully for a fluffy dough.
- Dry active yeast: The starter for that lovely rise and soft crumb.
- Bread flour: Higher protein flour gives these pretzels a good chewy structure.
- Brown sugar: Adds a subtle caramel note and feeds the yeast for a better rise.
- Salt: Essential for flavor—and don’t forget the coarse pretzel salt topping!
- Baking powder: A small boost to tenderness in the dough.
- Unsalted butter: Melted and mixed in for flavor, plus melted after baking for that irresistible buttery finish.
- Baking soda: Dissolved in warm water for the “pretzel bath” that creates the signature crust.
Variations
One of the fun things about this Homemade Soft Pretzels Recipe is that you can make it your own. I like to switch things up depending on my mood or the occasion. Don’t hesitate to experiment — pretzels are pretty forgiving!
- Cinnamon Sugar Pretzels: Before baking, sprinkle the pretzels with melted butter and cinnamon sugar instead of salt. My kids love these for an afternoon treat!
- Cheese Stuffed: Try stuffing the ropes with a bit of shredded cheese before twisting — the melty surprise inside will wow everyone.
- Whole Wheat Twist: Swap half the bread flour for whole wheat flour for a nuttier flavor and extra fiber.
- Gluten-Free Version: While trickier, you can substitute a gluten-free bread flour blend — I’ve had some success with adding xanthan gum for structure.
How to Make Homemade Soft Pretzels Recipe
Step 1: Proof Your Yeast Like a Pro
Start by warming the milk and water to around 105°F. I usually zap mine in the microwave for about 45 seconds, but always double-check with a thermometer if you have one. Once warm—not hot!—stir in the yeast and let it sit for 5 minutes until it’s frothy and bubbly. When I first tried skipping this step, my pretzels came out flat, so trust me, the proofed yeast is key.
Step 2: Mix and Knead the Dough
In a large bowl, combine your bread flour, brown sugar, salt, baking powder, and melted butter. Pour in the foamy yeast mixture and stir to bring it together. Then get ready to knead! I like doing this on a lightly floured surface for about 5 to 7 minutes until the dough feels smooth and elastic. It should feel slightly tacky but not sticky. If it’s too sticky, sprinkle a little more flour. This step makes all the difference for that perfect chewy texture.
Step 3: Let Your Dough Rise
Lightly grease your bowl or cover the dough with a little oil to keep it from drying out. Pop it in a warm spot and let it rise for about 45 minutes until it doubles in size. I usually use my oven with just the light on—it’s like a cozy little dough sauna! This rise time gives your pretzels that lovely fluffiness inside.
Step 4: Shape Your Pretzels
Once your dough is puffed and happy, punch it down gently and turn it onto a greased surface. Divide it into 6 equal pieces, then roll each piece into a long rope, about 35 to 40 inches long—roughly the thickness of your finger. I find this length perfect because it’s long enough to twist but still handleable. Now for the fun part: shape each rope into a U, twist the ends twice, then pinch the ends to secure the classic pretzel shape. This step feels fancy but is totally doable once you get the hang of it!
Step 5: The Baking Soda Bath
The secret to real pretzel flavor and that shiny crust is the baking soda bath. Dissolve 2 tablespoons of baking soda in 2 cups warm water. Dip each pretzel in the bath for a few seconds, then gently pat dry with a kitchen towel to avoid any sogginess. Don’t rush this step — I learned the hard way that this bath gives pretzels that golden, slightly tangy crust that is pure perfection.
Step 6: Bake and Butter Them Up
Place your pretzels on a parchment-lined baking sheet, sprinkle generously with coarse pretzel salt, and bake at 410°F for about 7 to 8 minutes until they’re golden brown. Hot out of the oven, dunk them in melted butter for that perfect shiny finish and rich flavor. My family goes crazy for the butter-soaked pretzels — I promise you’ll enjoy every bite!
Pro Tips for Making Homemade Soft Pretzels Recipe
- Use a thermometer: I learned early on that getting the milk and water to the right temperature is crucial—too hot and you kill the yeast, too cold and it won’t activate.
- Don’t skip the baking soda bath: It might seem fiddly, but this step is what separates your pretzels from regular rolls with salt.
- Roll gently and consistently: If your ropes are uneven, your pretzels will bake unevenly, so try for even thickness.
- Timing your baking: Keep an eye on the oven—you want golden brown, not burnt. The difference between perfect and overdone can be just a minute.
How to Serve Homemade Soft Pretzels Recipe
Garnishes
I’m totally hooked on finishing these pretzels with a brush of warm melted butter and a sprinkle of coarse pretzel salt—it’s the classic combo for a reason! But sometimes, I’ll sprinkle everything bagel seasoning or even shredded parmesan and rosemary before baking for a tasty twist.
Side Dishes
These pretzels go awesome with a simple cheese dip—try a warm cheddar sauce or a tangy mustard dip made by mixing mayo, yellow mustard, and brown sugar. My family also loves them alongside hearty soups or salads when I want to keep it a bit lighter.
Creative Ways to Present
For parties, I like arranging pretzels on a large wooden board with various dips in small bowls around, making it a mini pretzel bar. You can also thread mini pretzel sticks with cheese cubes and veggies for a fun, shareable snack platter that always gets compliments!
Make Ahead and Storage
Storing Leftovers
Leftover pretzels are best stored in an airtight container at room temperature and eaten within two days. I wrap mine in foil or plastic wrap to keep that softness intact. If you notice they’re drying out, a quick reheat helps bring back some of that fresh-baked magic.
Freezing
I’ve frozen these pretzels before (after baking) by placing them in a freezer bag with parchment paper between each. When ready to enjoy, I thaw at room temp and reheat in the oven—works like a charm and tastes almost as good as fresh!
Reheating
To bring back that soft and warm goodness, I pop pretzels in a 350°F oven for about 5 minutes, sometimes wrapping in foil to keep them moist. Avoid microwaving if you want to keep the pretzel’s texture nice and chewy.
FAQs
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Can I use active dry yeast or instant yeast for this Homemade Soft Pretzels Recipe?
Yes! Both active dry yeast and instant yeast can work. If you’re using instant yeast, you can mix it directly with the dry ingredients without proofing, but active dry yeast works best when proofed in warm water or milk as described in the recipe for maximum yeast activity and flavor development.
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Why do pretzels need the baking soda bath?
The baking soda bath creates an alkaline environment on the dough’s surface which helps develop that characteristic deep brown color and slightly tangy, chewy crust that distinguishes pretzels from regular bread. Skipping this step results in a softer, less glossy, and paler crust.
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How long can I store homemade pretzels?
Fresh homemade soft pretzels are best eaten within 1-2 days when stored at room temperature in an airtight container. After that, they can start to lose their soft texture but can be refreshed by reheating in the oven.
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Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to the first rise stage, then refrigerate overnight. Let it come to room temperature before shaping and following the rest of the recipe. This can deepen the flavor and give you more flexibility with timing.
Final Thoughts
I absolutely love how this Homemade Soft Pretzels Recipe turns out every single time. It’s become my go-to snack for movie nights, weekend breakfasts, or even casual get-togethers. There’s something so satisfying about pulling warm pretzels out of your oven, slathering on butter, and savoring that fresh-baked goodness. If you’re ready to impress your taste buds and loved ones, I promise this recipe is worth every delicious bite. Grab your ingredients, roll up your sleeves, and enjoy the magic of homemade soft pretzels—you won’t regret it!
Print
Homemade Soft Pretzels Recipe
- Prep Time: 38 minutes
- Cook Time: 8 minutes
- Total Time: 46 minutes
- Yield: 6 pretzels 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Description
This Soft Pretzel Recipe is a delightful copycat of Annie’s Pretzels, featuring a tender and chewy dough with a slightly sweet flavor. The pretzels are boiled briefly in a baking soda solution to achieve their signature crust and then baked until golden brown. Finished with a sprinkle of coarse pretzel salt and a dip in melted butter, these homemade pretzels are perfect as a snack or appetizer.
Ingredients
Pretzel Dough:
- 1/2 cup whole milk
- 1/2 cup water
- 2 tsp dry active yeast
- 410 grams bread flour (2 1/2 cups plus 3 Tbsp)
- 1/3 cup packed brown sugar
- 1 tsp salt
- 1/2 tsp baking powder
- 2 tbsp unsalted butter, melted
Baking Soda Solution:
- 2 cups warm water
- 2 tbsp baking soda
Topping:
- 6 tbsp melted unsalted butter (for dipping after baking)
- Coarse pretzel salt, for topping before baking
Instructions
- Proof the Yeast: Heat the milk and water to 105°F (using a microwave for about 45 seconds works well). Stir in the dry active yeast and allow it to proof for 5 minutes until it becomes foamy.
- Prepare the Dough: In a large bowl, combine the bread flour, brown sugar, salt, baking powder, and melted butter. Pour in the proofed yeast mixture and knead for several minutes until the dough forms a slightly tacky ball.
- First Rise: Lightly grease the top of the dough with 1 tsp of oil. Cover and let it rise in a warm place for 45 minutes until it nearly doubles in size.
- Prepare Baking Soda Bath: While the dough rises, dissolve 2 tablespoons of baking soda in 2 cups of warm water in a separate bowl and set aside.
- Preheat the Oven: Set the oven to 410°F (210°C) and line a large sheet pan with parchment paper.
- Shape the Pretzels: Turn the risen dough onto a greased surface and cut it into 6 equal strips. Roll each strip into a 35- to 40-inch rope, roughly the thickness of your finger. Shape each rope into a pretzel by forming a U-shape, twisting the ends twice, and pinching the ends to secure them.
- Boil in Baking Soda Bath: Dip each pretzel into the baking soda solution briefly, then quickly pat dry on a kitchen towel to remove excess liquid.
- Bake: Place the pretzels on the prepared sheet pan, sprinkle each with coarse pretzel salt, and bake for 7 to 8 minutes until golden brown.
- Finish and Serve: Once baked, dip the warm pretzels into melted unsalted butter. Serve immediately for the best taste and texture.
Notes
- For an extra savory touch, dip pretzels into warm cheddar cheese dip sauce.
- Try a sweet mustard dip by mixing 2 tablespoons mayonnaise, 1 teaspoon yellow mustard, and 1 tablespoon brown sugar.
- Ensure dough is slightly tacky but not sticky when kneading, to achieve soft texture.
- Do not over-boil pretzels in the baking soda solution; a quick dip is sufficient to develop the crust.
- Use coarse pretzel salt for authentic flavor and crunchy topping.
Nutrition
- Serving Size: 1 pretzel
- Calories: 290
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: Fifty one 51 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg
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