Homemade Soft Pretzels That Taste Just Like the Bakery (But Better!)

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Is there anything more comforting than a warm, chewy soft pretzel straight from the oven? That deep golden crust, the tender center, the coarse salt that melts just a little with each bite—pure magic. Whether you’ve only ever had them at the mall or love picking them up at your favorite bakery, making them at home is a whole new level of satisfaction.

This recipe brings that classic bakery-style pretzel into your kitchen, complete with a simple baking soda bath that gives them their iconic flavor and color. They’re easier to make than you might think, and shaping them is a fun hands-on moment the whole family can enjoy. Serve them with spicy mustard, creamy cheese dip, or just warm from the oven with nothing at all. They’re that good.

Why You’ll Love These Homemade Soft Pretzels

1. Bakery quality at home
You don’t need to be a professional baker to pull this off. This recipe walks you through every step so you’ll get golden, chewy, perfectly shaped pretzels that taste like you bought them—only better.

2. That signature chewy crust
A quick dip in boiling water with baking soda is the secret to that distinctive chewy, flavorful crust. It’s a simple step that makes all the difference.

3. Soft, pillowy interior
The dough rises beautifully and stays soft on the inside with just the right amount of pull, like a cozy bread roll in pretzel form.

4. Customizable toppings and dips
Stick with the classic salt, or go sweet with cinnamon sugar. You can even stuff them with cheese or add seeds on top.

5. Fun to shape and bake
There’s something satisfying about rolling and twisting dough into that classic pretzel shape. It’s a great recipe to make with kids or when you want to slow down and enjoy the process.

Homemade Soft Pretzels Ingredients

• 3 tablespoons extra virgin olive oil, divided
  Adds flavor and keeps the dough moist. You’ll use some in the dough and some to oil your bowl.
• 1½ cups very warm water
  Activates the yeast and brings the dough together. Aim for warm bath water temperature.
• 1 teaspoon table salt
  Essential for flavor and balancing the dough’s sweetness.
• 1 tablespoon brown sugar
  Feeds the yeast and adds a subtle depth to the pretzels’ flavor.
• 2¼ teaspoons active dry yeast (1 packet)
  Helps the dough rise and gives that signature bready texture.
• 4½ cups all-purpose flour, divided
  Creates the structure of the pretzels. Start with 4 cups and use the rest as needed for kneading.
• 8 cups water
  Used to boil the pretzels in a baking soda bath, which gives them their crust and flavor.
• ½ cup baking soda
  The hero of the baking soda bath, this gives pretzels their golden color and distinct taste.
• 1 large egg
  Whisked into a wash to give your pretzels shine and help the salt stick.
• 1 tablespoon water
  Thins the egg for an even coating.
• Coarse sea salt
  Sprinkled over the top for that signature finish.

Optional for serving
Spicy mustard or melty cheese sauce takes these pretzels to snack heaven.

Step-by-Step Instructions On How To Make Homemade Soft Pretzels

1. Prep Your Pans and Bowl

Line two rimmed baking sheets with parchment or silicone mats. Grease a large mixing bowl with 1 tablespoon of olive oil—this is where your dough will rise later.

2. Activate the Yeast

In another large bowl, stir together warm water, table salt, brown sugar, and the yeast. Let it sit for about 5 minutes until it turns foamy. This means your yeast is alive and ready to rise.

3. Make the Dough

Add the remaining olive oil, then mix in 4 cups of flour gradually, stirring until a soft, shaggy dough forms.

4. Knead the Dough

Dust your surface with some of the remaining flour. Turn the dough out and knead gently, adding just enough flour to keep it from sticking. You’ll know it’s ready when it feels smooth and elastic.

5. Let It Rise

Form the dough into a ball and place it in your greased bowl. Cover with a clean towel and let it rise in a warm place for about an hour, until it doubles in size.

6. Preheat the Oven

Set your racks in the upper and lower thirds of the oven, then preheat to 450°F. You want your oven nice and hot for a crisp, golden crust.

7. Divide and Shape

Gently punch down the dough and rest it for a couple of minutes. Cut into 12 equal pieces. Roll each into a rope about 18–20 inches long, twist the ends together twice, then fold down to create the classic pretzel shape.

Tip: Let shaped pretzels rest 10–15 minutes if you want them puffier.

8. Baking Soda Bath

Bring 8 cups of water and the baking soda to a boil. Drop each pretzel into the bath for 20 seconds per side. This is what gives them their signature chewy crust.

9. Egg Wash and Salt

Place boiled pretzels back on your baking sheets. Whisk the egg with 1 tablespoon of water, then brush over the tops. Sprinkle generously with coarse sea salt.

10. Bake

Pop your trays in the oven and bake for 12 to 15 minutes. Rotate the pans halfway through for even browning. The pretzels should be deep golden and smell amazing.

11. Serve Warm

Let them cool just enough to handle, then serve with mustard, cheese sauce, or your favorite dip.

Tips & Techniques

• Use warm—not hot—water
  Too hot and you’ll kill the yeast. Aim for about 110°F or what feels like a warm bath.
• Keep the baking soda bath brief
  Just 40 seconds total per pretzel. Any longer and they can develop a bitter taste.
• Don’t over-knead
  This dough doesn’t need a long knead. Just enough to make it smooth and elastic.
• Rest the dough after shaping
  Letting shaped pretzels rest for 10–15 minutes before boiling makes them puff a little more in the oven.

Recommended Equipment

• Mixing bowls – One for activating the yeast and one for rising.
• Baking sheets – Rimmed pans help catch any drips or spills.
• Parchment paper or silicone mats – Prevent sticking and make cleanup easy.
• Large pot – For the baking soda bath.
• Slotted spoon – Makes it easy to lift boiled pretzels without bringing extra water.
• Pastry brush – For brushing on that shiny egg wash.

How to Serve Homemade Soft Pretzels

• Classic with mustard
  Tangy mustard balances the chewy, salty pretzel perfectly.
• With cheese sauce
  Warm, creamy cheese dip turns your pretzels into an appetizer to remember.
• Sweet and cinnamon-y
  After baking, brush with melted butter and roll in cinnamon sugar for a dessert version.
• Pretzel sandwiches
  Slice them in half and stuff with ham and cheese or egg salad.

What to Pair With Homemade Soft Pretzels

• Broccoli Boost Smoothie – A light, nourishing drink that balances out the richness of the pretzels.
• Coffee and Walnut Pumpkin Bread – Make a cozy spread with sweet and savory baked goods.

Diet-Friendly Options

• Vegan version – Skip the egg wash and brush with dairy-free milk instead.
• Whole wheat – Replace half the all-purpose flour with white whole wheat flour for a fiber boost.
• Low sodium – Use less salt in the dough and skip the coarse salt topping.

Best Ways to Store

• Room temperature – Keep in an airtight container for up to 2 days. Reheat briefly in the oven to refresh the texture.
• Freeze – Once cooled, freeze in a zip-top bag for up to 2 months. Warm in a 350°F oven until soft and heated through.
• Make-ahead – Shape and boil the pretzels, then refrigerate overnight and bake fresh the next day.

Recipe Variations

• Pretzel bites – Cut the dough into 1-inch pieces instead of twisting. Bake for 8–10 minutes for snackable bites.
• Stuffed pretzels – Wrap dough ropes around mozzarella sticks for melty-filled pretzels.
• Everything pretzels – Sprinkle with everything bagel seasoning instead of salt before baking.
• Garlic butter finish – Brush with melted garlic butter after baking for a rich, savory twist.

There’s nothing like pulling a tray of fresh soft pretzels out of your oven. These are golden, chewy, and satisfyingly salty, with just enough crisp on the outside and soft warmth inside. Whether you’re serving them at a party, packing them in lunchboxes, or just treating yourself to a cozy weekend bake, this recipe brings serious joy.

So tie on your apron, grab a mixing bowl, and let’s get that dough rising. Once you master these homemade soft pretzels, you’ll never go back to store-bought again.

Common Questions Answered About Homemade Soft Pretzels