Homemade Soft Pretzels
Classic bakery-style soft pretzels with a deep golden crust and a tender, chewy center. A simple baking soda bath gives these pretzels their signature color and flavor, while an egg wash adds shine and helps the salt cling perfectly.
Equipment
- Mixing bowls
- baking sheets
- parchment paper or silicone mat
- Large pot
- slotted spoon
- pastry brush
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 1½ cups very warm water
- 1 teaspoon table salt
- 1 tablespoon brown sugar
- 1 tablespoon brown sugar
- 4½ cups all-purpose flour, divided
- 8 cups water
- ½ cup baking soda
- 1 large egg
- 1 large egg
- 1 tablespoon water
Optional for serving
- Spicy mustard or cheese sauce
Instructions
- Prepare the Pan and BowlLine two rimmed baking sheets with parchment or silicone mats. Lightly coat a large bowl with 1 tablespoon olive oil and set aside.
- Activate the YeastIn a large bowl, combine the warm water, salt, brown sugar, and yeast. Stir briefly and let stand for about 5 minutes until foamy.
- Form the DoughAdd the remaining olive oil to the yeast mixture. Stir in 4 cups of flour gradually, mixing well after each addition until a soft dough forms.
- Knead BrieflySprinkle the remaining flour onto a clean surface. Turn out the dough and knead lightly, adding only enough flour to prevent sticking. Stop once the dough feels smooth and elastic.
- First RiseShape the dough into a ball and place it in the greased bowl. Cover with a clean towel and let rise in a warm spot for about 1 hour, or until doubled in size.
- Heat the OvenWhen the dough is nearly ready, position oven racks to divide the oven into thirds and preheat to 450°F.
- Divide the DoughGently deflate the dough and let it rest for 2 minutes. Transfer to a lightly floured surface and divide into 12 equal portions.
- Divide the DoughGently deflate the dough and let it rest for 2 minutes. Transfer to a lightly floured surface and divide into 12 equal portions.
- Shape the PretzelsRoll each portion into a long rope. Form into a U shape, twist the ends together twice, and fold them down onto the base of the U. Place on the prepared baking sheets.(Optional: let shaped pretzels rest 10–15 minutes for a fuller rise.)
- Boil the PretzelsCarefully lower each pretzel into the boiling baking soda bath. Boil for 20 seconds, flip, and boil another 20 seconds. Transfer to a rack to drain.
- Egg Wash and SeasonPat pretzels dry and return them to the baking sheets. Whisk the egg with water and brush over each pretzel. Sprinkle generously with coarse salt.
- BakeBake for 12 to 15 minutes until deeply golden, rotating pans halfway through for even browning.
- ServeCool briefly, then serve warm with mustard or cheese dip.
Notes
Pro Tips & Variations
- Using whole egg or egg yolk only creates a deeper golden finish.
- Keep the boiling time brief to avoid bitterness from the baking soda.
- For cinnamon sugar pretzels, brush baked pretzels with melted butter and roll in a cinnamon sugar mixture.
- Pretzels freeze well once baked and cooled, reheat in a hot oven to restore softness.
- Avoid over-kneading to maintain a tender interior.