Introduction

Soft pretzels are a classic snack that are crispy on the outside and tender on the inside. Making them at home is easier than you might think, and the results are incredibly satisfying. This recipe guides you through each step to create delicious, golden-brown pretzels perfect for any occasion.

The image shows a close-up of five golden-brown soft pretzels on a white baking sheet lined with a silicone mat that has an orange border. Each pretzel has a thick, twisted shape with a shiny, smooth surface and is sprinkled with coarse white salt crystals, giving a crunchy texture on top. The pretzels display small browned spots where they have baked fully and have a soft, fluffy look inside the loops and twists. The background is a white marbled texture with some scattered salt pieces around the edges of the baking sheet. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups lukewarm water
2 1/4 tsp instant quick rise yeast (1 packet)
1 tsp salt
1 tbsp granulated sugar
4 cups bread flour
8 cups water
4 tbsp baking soda
1 large egg yolk
1 tbsp water
2 tbsp pretzel salt

Instructions

Step 1: In the mixing bowl of a stand mixer, whisk together the lukewarm water, instant yeast, salt, and granulated sugar. Let it sit for 1-2 minutes.
Step 2: Add the bread flour and, using the dough hook attachment, mix on low speed until the dough forms. Increase speed to medium and continue mixing for 4-5 minutes until the dough is soft, smooth, and pulls away from the sides. If sticky, add 1-2 tablespoons more flour. Alternatively, mix until combined and knead by hand on a floured surface for 5-7 minutes.
Step 3: Shape the dough into a ball, cover with a clean kitchen towel, and let it rest for 15-20 minutes.
Step 4: While the dough rests, preheat your oven to 450ºF and position a rack just above center. Line two baking sheets with silicone mats or parchment paper lightly sprayed with flour-based baking spray.
Step 5: Prepare the baking soda bath by combining water and baking soda in a large pot. Bring to a boil. Mix the egg yolk with 1 tablespoon water and set aside.
Step 6: Cut the dough into 8 equal pieces using a bench scraper or sharp knife. You can cut like triangular scones or weigh each piece for even size.
Step 7: Roll one piece of dough to about 24 inches long. Form a teardrop by overlapping the ends, twist once, then fold over and bring the ends just past the bottom of the pretzel. Press gently where they meet to form the pretzel shape. Place on the prepared baking sheet. Repeat with remaining pieces.
Step 8: Dip one pretzel into the boiling baking soda bath for no more than 30 seconds using a fine mesh strainer or slotted spatula. Remove and allow excess liquid to drip off, then place back on the baking sheet. Repeat for all pretzels. They will puff slightly and cannot be reshaped afterward.
Step 9: Brush each pretzel with the egg wash mixture and sprinkle with pretzel salt.
Step 10: Bake for 12-14 minutes at 450ºF until a shiny, medium golden brown color develops.
Step 11: Transfer to a wire cooling rack to cool slightly before serving. Enjoy with your favorite mustard or cheese sauce.

Tips & Variations

Use bread flour for the best texture; all-purpose flour can make the pretzels less chewy.
If you don’t have pretzel salt, coarse kosher salt works well as a substitute.
For extra flavor, add garlic powder or cinnamon sugar before baking.
Letting the dough rest longer can improve texture and flavor.
Silicone baking mats are highly recommended to prevent sticking and ease cleanup.

Storage

Store homemade soft pretzels in a well-sealed container at room temperature for up to 3 days. To refresh, microwave for 10-15 seconds. For longer storage, let pretzels cool completely, wrap in plastic wrap, and freeze in an airtight container or zip-top bag for up to 1 month. Reheat frozen pretzels in a 350ºF oven for 10-12 minutes before serving.

How to Serve

A close-up view of five soft pretzels on a silver baking tray lined with an orange silicone mat, each pretzel twisted into two loops with a golden-brown, shiny crust and sprinkled with large white salt crystals. The texture of the pretzel dough is smooth and slightly puffed with a consistent glossy finish. The baking tray sits on a white marbled surface, visible at the corners of the image, with scattered coarse salt grains around the tray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature and rise before shaping and baking.

Why do I need the baking soda bath?

The baking soda bath gives pretzels their signature chewy crust and deep brown color by alkalizing the surface, which enhances browning during baking.