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Homemade soft pretzels on a silicone baking mat and baking sheet | © Beyond the Butter®

Homemade Soft Pretzels

Author: Jennifer
Move over store-bought pretzels, these Homemade Soft Pretzels are the best! They're soft and chewy on the inside with a golden brown outside and a sprinkling of pretzel salt to boot. Serve them alongside your favorite mustard or cheese sauce for the perfect savory snack!
5 from 1 vote
Prep Time 40 minutes
Cook Time 14 minutes
Course Appetizer, Snack
Cuisine American
Servings 8 servings


Homemade Soft Pretzels

  • 1 ½ cups Lukewarm Water
  • 2 ¼ teaspoon Instant Quick Rise Yeast, 1 packet
  • 1 teaspoon Salt
  • 1 tablespoon Granulated Sugar
  • 4 cups Bread Flour

Baking Soda Bath

  • 8 cups Water
  • 4 tablespoon Baking Soda

Egg Wash

  • 1 Large Egg Yolk
  • 1 tablespoon Water


  • 2 tablespoon Pretzel Salt


  • 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.
    1 ½ cups Lukewarm Water, 2 ¼ teaspoon Instant Quick Rise Yeast, 1 teaspoon Salt, 1 tablespoon Granulated Sugar
  • Add in the bread flour and, using the dough hook attachment, mix on low speed until the dough forms. Increase the mixer speed to medium and continue to mix the dough for another 4-5 minutes or until the dough is soft and smooth and easily pulls away from the sides. If the dough still sticky, you can add an additional 1-2 tablespoons of bread flour.
    Alternatively, you can mix the dough together until its just combined, then transfer to a clean, lightly floured work surface to knead by hand for 5-7 minutes until it's smooth and soft in texture.
    4 cups Bread Flour
  • Shape into a ball then cover with a clean kitchen towel and let it rest for 15-20 minutes.
  • While your dough rests, adjust your oven to the 2nd level rack (just above center) and preheat your oven to 450ºF. Prep 2 baking sheets lined with silicone baking mats (highly recommended) or parchment paper lightly sprayed with a flour-based baking spray or non-stick oil cooking spray (without it the pretzels will stick).
  • Before shaping your pretzels, prepare your baking soda bath by adding the water and baking soda to a large pot, stir together, then bring to a boil. I also mix together the egg wash mixture at this time then set it aside.
    4 tablespoon Baking Soda, 8 cups Water
  • Using a bench scraper or sharp knife, cut the pretzel dough into 8 equally sized pieces. I cut mine as if I were making triangular scones.
    Alternatively, you can cut and weigh each piece to ensure they are all the same size.
  • On a clean work surface, roll one piece of dough out to 24 inches in length. Overlap the two ends forming a teardrop shape. Twist together once, then fold over bringing the ends just past the bottom of the pretzel (see images and/or video for guidance). Press down gently where they meet to form the pretzel. Place onto the prepared baking sheet, then repeat until all pretzels are shaped.
  • Place 1 soft pretzel into the boiling baking soda bath and leave in for no more than 30 seconds (use a timer). Remove each pretzel with a fine mesh strainer or flat slotted spatula, carefully letting any excess liquid drip off, then place back onto the baking sheet. The pretzels will puff up slightly during the bath and can't be reshaped. Repeat until all 8 pretzels have been bathed in the baking soda bath.
  • Brush on the egg wash mixture and sprinkle with pretzel salt.
    1 Large Egg Yolk, 1 tablespoon Water, 2 tablespoon Pretzel Salt
  • Bake for 12-14 minutes at 450ºF or until your soft pretzels have a nice shiny, medium golden brown color.
  • Transfer to a wire cooling rack to cool slightly before serving with your favorite mustard and/or cheese sauce.
  • Homemade soft pretzels can be kept in a well-sealed container at room temperature for up to 3 days (reheating in the microwave for 10-15 seconds to bring them back to life). They also freeze wonderfully too! Let the pretzels cool completely, then wrap in plastic wrap and place in a sealed container or Ziploc bag. Reheat by baking them in a 350ºF preheated oven for 10-12 minutes. Frozen pretzels keep for 1 month.


Recipe Notes

Prep time noted above includes making the dough, letting it rest, shaping the pretzels, and the baking soda bath.
If using an induction cook top that boils water within 5 minutes, you can wait to prepare this until after you've shaped your soft pretzels.
With all my recipes, I highly recommend using an oven thermometer to ensure your oven is heating to the correct temperature. Do not rely just on the oven preheat beep!
If you prefer to make them in advance and freeze them, you can choose to hold off on adding the pretzel salt until right before you reheat them in the oven. When ready to reheat, brush on a little water to the tops of each pretzel then sprinkle with pretzel salt and bake.
Keyword baking soda bath, homemade soft pretzels, instant yeast soft pretzels, pretzel salt, soft pretzels
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