This homemade soft pretzels recipe has been one of our favorite snacks for years! The pretzels are chewy, flavorful, and easy to make with 8 ingredients.
This easy soft pretzel recipe has been a favorite in our house for years now. These homemade soft pretzels have a delicious chewy texture and a perfect pretzel flavor thanks to a quick baking soda boil. They’re a fun cooking project anytime, but we especially love to make them for parties and game days—they’re always a crowd-pleasing snack!
Jack and I shared the first version of this recipe way back in 2014. We’ve since updated it to yield a larger batch (these pretzels go quick!) and a smoother dough that’s easier to work with.
Whether you take your pretzels with melted butter, honey mustard, vegan cheese sauce, or plain, we think you’ll love these. Keep reading for our best tips and step-by-step instructions!
Ingredients in this Pretzel Recipe
This soft pretzel recipe starts with 8 simple ingredients:
- All-purpose flour – Because flour is the main ingredient in this recipe, measuring it accurately is important. Whatever you do, don’t scoop your flour up directly with your measuring cup—you could accidentally use too much. Instead, weigh your flour (you’ll need 563 grams) or use the spoon and level method.
- Granulated sugar – It adds sweetness to the pretzel dough. Maple syrup works well too.
- Active dry yeast – It helps the dough rise. Instant yeast also works here, but I still recommend proofing it to make sure that it’s fresh.
- Melted butter or neutral oil – It adds richness to the dough, making the pretzels chewy, moist, and flavorful.
- Water – You’ll add some to the dough for moisture and use the rest for boiling the pretzels.
- Baking soda – You’ll add it to the boiling liquid to give the pretzels their characteristic golden color and malt-y flavor.
- And sea salt – Season the dough with fine sea salt and sprinkle coarse sea salt over the pretzels before baking!
Find the complete recipe with measurements below.
How to Make Soft Pretzels
You can find the complete soft pretzel recipe with measurements at the bottom of this post. But first, here’s an overview of how it goes (step-by-step shaping photos included!):
Start by making the pretzel dough. Proof the yeast with the water and sugar, then combine the yeast mixture with the flour, fine sea salt, and oil in the bowl of a stand mixer fitted with a dough hook. Mix on medium-low speed for 5 to 6 minutes, or until the dough is stretchy and fairly smooth.
A couple tips:
- No stand mixer? You can also knead this dough by hand.
- Check the dough after 3 minutes. If it seems very dry and isn’t coming together, knead in 1 tablespoon of water.
Next, let the dough rise. Transfer it to a lightly floured surface and knead briefly to form it into ball, then transfer it to an oiled bowl. Cover with plastic wrap or a damp towel and set aside to rise until almost doubled in size, 60 to 90 minutes.
How to Shape Pretzels
After the dough rises, you’re ready to shape the soft pretzels. I’ll admit, shaping pretzels can seem a little tricky at first, but once you get the hang of it, I promise it’s easy!
First, divide the dough into 8 equal pieces.
Next, roll one into a rope that’s 18 to 20 inches long.
Then, form the rope into a U-shape (pictured above).
To make the pretzel’s twist, cross the ends of the dough over each other, leaving a wide loop of dough underneath them.
Twist the ends around each other again.
Finally, fold the twist down into the center of the dough loop to create a pretzel shape. Repeat the shaping process with the remaining pieces of dough!
Boiling and Baking
You’ll round out this soft pretzel recipe by boiling and baking the pretzels.
Boiling the pretzels in a baking soda bath gives them their signature pretzel flavor, golden brown color, and seals in moisture in the dough. Here’s how we do it:
Bring 6 cups of water and 2 tablespoons baking soda to a boil in a large pot. Add 1 pretzel to the baking soda bath and cook for 30 seconds.
Use a slotted spoon to transfer the pretzel to a baking sheet lined with parchment paper. Sprinkle with coarse salt, then use a sharp knife to cut a 4-inch slit at the bottom of the pretzel (this will allow steam to vent in the oven).
Repeat with the remaining pretzels.
Bake the pretzels at 450°F until golden brown and lightly crisp, 14 to 16 minutes. Enjoy!
How to Store Soft Pretzels
We love these homemade soft pretzels warm from the oven, but they’re delicious left over too.
Allow to cool completely, then seal the cooled pretzels in an airtight container or bag.
Store at room temperature for up to 2 days or freeze for up to 3 months.
More Baking Recipes to Try
If you love these homemade soft pretzels, try one of these easy baking recipes next:
Homemade Soft Pretzels
Ingredients
For the pretzel dough
- 1 tablespoon granulated sugar
- 1 (¼ ounce) package active dry yeast, or 2¼ teaspoons
- 1½ cups warm water, plus more as needed
- 4½ cups all-purpose flour, spooned and leveled (563g)
- 2 teaspoons fine sea salt
- ¼ cup neutral oil or unsalted butter, melted, plus more for brushing
- Coarse sea salt, for sprinkling
For the poaching water
- 6 cups water
- 2 tablespoons baking soda
Instructions
- Prepare the pretzel dough: In a small bowl, combine the sugar, yeast, and water. Set aside for 5 minutes, or until foamy. If the yeast doesn’t foam, discard the mixture and start again with new yeast.
- In the bowl of a stand mixer* fitted with a dough hook, place the flour, salt, oil, and the yeast mixture. Mix on medium-low speed for 5 to 6 minutes, or until the dough is stretchy, fairly smooth, and well-formed around the hook. If the dough is very dry after 3 minutes, add 1 tablespoon of water.
- Transfer the dough to a lightly floured surface and gently knead to form into a ball. It’s ok if it’s slightly sticky, but if it’s too sticky to handle, knead in a little more flour. Lightly brush a large bowl with oil and place the dough inside. Cover with a damp towel or plastic wrap and set aside for 60 to 90 minutes, or until the dough has almost doubled in size.
- Preheat the oven to 450°F and line a large baking sheet with parchment paper.
- Turn the dough out onto a clean (not floured) work surface and divide it into 8 equal pieces. Roll one piece of dough into an 18- to 20-inch rope. Grab the ends of the dough rope to make a U shape. Cross one of the ends of the rope over the other, leaving a wide loop of dough below them. Then, wrap the dough ends around each other again to create the pretzel's twist. Fold the twist towards you, into the center of the dough loop, to make a pretzel shape. (See step-by-step photos above). Place it on the baking sheet and repeat with the remaining dough.
- Prepare the poaching water: In a large pot, combine the water and baking soda and bring to a boil. Drop one pretzel at a time into the pot and boil for 30 seconds. Lift out using a slotted spoon and place on the baking sheet. While the dough is still wet, sprinkle with coarse salt. Use a sharp knife to cut a 4-inch slit along the bottom of each pretzel to allow steam to vent as it bakes. Repeat with the remaining pretzels.Â
- Bake for 14 to 16 minutes, or until lightly crisp and golden brown.
Notes
adapted from Alton Brown
I just adapted this recipe in shape only and made pretzel rolls. We live in Stuttgart, Germany and that is a staple in the bakeries. It is a great way to enjoy the pretzel flavor and chewy texture, but in the form of a sandwich. My husband plans to eat leftover turkey sandwiches from Christmas dinner on them all week! Thanks for sharing another easy and tasty recipe.
I tried this recipe and it was SOOO SOOO GOOD. It is so worth the effort/time. Ingredients are simple and easy to find and they were so delicious and eaten quickly
Can you put the dough in the fridge for a couple hours??
Hi Tessa, we haven’t tried – but I would put them in the fridge after you form them, then when you take them out of the fridge, let them sit at room temperature for 1 hour (so that the second rise happens at this time) before putting in the boiling water. Hope that helps!
I love these pretzels!! They are so fun and easy to make and just as fun and tasty to eat! I have been making them for football Sunday’s and for dinner get togethers with friends. They are always a hit! Thank you 🙂
Is it essential to use a standing mixer or could i do this by hand?
Hi Lauren, you could do it by hand, knead for 10 to 12 minutes.
We live in high altitude and wanted to ask if we need to do anything different?
I made these this past weekend after making the original recipe! This dough is DEFINITELY much easier to work with than the original recipe and the dough actually rises properly. The only reason I prefer the old dough recipe a little better is because the dough doesn’t puff up as much. These pretzels are quite thick so they’re more bread-y in my opinion. I might try dividing the dough into 10 or 12 next time so I have thinner ropes before turning them into pretzels which I think may help. Either way, I still love this recipe and I still can’t believe it’s vegan!
Hi Sharon, I’m so glad you enjoyed them before and now again! 🙂 We had an 18-24 inch rope range before, so if you roll them longer they won’t be as puffy.
I just made these with my 3-year-old and they turned out fantastic! Super easy and clear directions. We ate two and froze the rest.
I’m so glad you both loved them!
These are fabulous made them this morning. I used 2 cups of rye flour and 2.5 of regular all else the same. Huge hit. Thanks for another delicious recipe
I’m so glad they were a hit with the rye flour!
I’d love to try these! Can I swap the maple syrup with honey? Would that work? Thanks!
Hi Brenda, I haven’t tried but I think that would be fine. I think granulated sugar would be fine as well.
These look amazing and I am excited to try them. In Step #6 you say “Use a sharp knife to cut a 4-inch slit along the bottom of each pretzel.” but I can’t really see this from the photos. Can you explain what this is for?
Hi Michelle, it allows steam to escape as the pretzels bake – you can see it a little bit in the top photo of the finished pretzels. I didn’t get a photo of that step with the dough.
Oh! I get it! Thanks!!!!
I am not a fan of sweet and savory mixed together. Can skip the syrup?
They’re not sweet, it’s necessary to activate the yeast. You won’t taste it, I promise!
Looks amazing! I don’t have a mixer with a dough hook. Any hands only kneading option?
I’m wondering the same thing!
Hi Tania, you could do it by hand – I’d knead for 7 to 10 minutes.
Thank you!! I’ll let you know if I try it out 🙂
Made this today! Mixed with a wooden spoon for 1 minute and honestly probably only kneeded for about 30 seconds after and they turned out wonderful!
Love all your recipes, thank you for sharing them!
Could I make this with GF all purpose flour King Arthur or 1:1 GF ? Thanks.
Hi Heylen, I don’t think it would be a 1:1 swap. I’d maybe check King Arthur’s site to see if they have a GF recipe using their flour.
Can I use rye flour? If so any recommendations on how much rye and regular flour and water? Thanks!
Hi Jennifer, I don’t think it would be a 1:1 swap and since I haven’t tried it, I can’t recommend it.
Can this be made gluten free?
Hi Lisa, I’m sorry, I haven’t had success with a 1:1 GF swap.
Can gluten-free flour be substituted? Bob’s 1-1? Or another brand?
Hi Karen, I’m sorry, I haven’t had success with a 1:1 GF swap.
Maybe one day! 🙂
Hi Jeanine, Just curious which GF flour you used that flopped? I would love to be able to make these GF also, as I cant have regular flour.
thanks
Hi Diane, I haven’t had luck with Bob’s or King Arthur’s GF mix with yeasted doughs like this. I’d try a recipe like this one that’s been specifically made GF: https://www.snixykitchen.com/the-best-gluten-free-soft-pretzels/
Hope that helps!
thanks so much for your quick reply Jeanine!! I will try that one also.
Hi I just checked King Arthurs website , they have a similar recipe and they suggested to use their ALL PURPOSE BAKING FLOUR and add xanthum gum, they stated that the recpe would not work with their 1:1 GF flour, as the xanthum gum plays an important part !! i will try that and see how it goes . hope this helps eveyrine else who had the same question as me. 🙂
I like my pretzels sweeter, could I add more maple syrup – 4 instead of 2 tbspn?
I’m not sure how it would affect the dough – another idea is that you could bake them a tad less (so they’re not as brown), brush them with butter and dip in cinnamon sugar. I’d probably keep the base recipe as-is. Hope that helps!
Could you use vegan butter to help hold the salt on?
Hi Trixie, you could but it’s not necessary. The salt sticks to the wet dough very easily.
Have you tried making these gluten free? Could I use Bob’s Red Mill 1:1 GF flour? My daughter would LOVE these if they can be gf!
I’m sorry, I haven’t had success with a 1:1 GF swap.