Easy Homemade Soft Pretzels Recipe

There’s nothing quite like a warm, soft pretzel fresh from the oven. The salty, chewy exterior and pillowy center just beg to be pulled apart and enjoyed. If you’ve only ever had pretzels from the mall or a stadium, you’re in for a treat with this easy homemade version. Plus, with a bit of salsa verde cheese sauce for dipping, these pretzels go from delicious to absolutely unforgettable. Ready to bake some soft pretzels that will wow your family and friends? Let’s dive in!

A love letter to homemade pretzels

I still remember the first time I tried making soft pretzels from scratch. It was a chilly Saturday afternoon, and I wanted something cozy and hands-on to bake. Kneading the dough, shaping each pretzel, and then that magical moment of dipping them in baking soda water before baking—I was totally hooked. The smell that filled my kitchen was amazing, warm and yeasty with a hint of salt. I knew right away I’d found a new favorite baking project. Every time I make them now, I’m transported back to that first batch, only now I get to share them with others, which makes it even better!

The backstory of soft pretzels

Soft pretzels are believed to have originated in Europe, with some saying they were invented by monks in the early Middle Ages as a treat for children who learned their prayers. The iconic twist in the dough was said to represent arms crossed in prayer. Over time, these pretzels became a beloved snack in Germany, where they are still enjoyed at beer gardens and festivals. The baking soda boil, which gives them their signature chewy crust, was actually a later addition to enhance that distinctive “pretzel” taste. Today, soft pretzels are popular worldwide, and this homemade recipe brings that classic flavor right to your kitchen.

Key ingredients for perfect pretzels

To make soft pretzels at home, you really don’t need many ingredients. Here’s what goes into them and how to get the best results.

• Warm water: Water activates the yeast, giving the dough its lift. Just make sure it’s warm (not hot!) to encourage the yeast to bloom.
• Yeast: Active dry yeast is essential for making the dough rise. If you’re out, instant yeast works too, but it may rise a bit quicker.
• Sugar: This helps to feed the yeast and adds a touch of sweetness to the dough.
• Kosher salt: Adds flavor to the dough itself and helps balance the sweetness from the sugar.
• All-purpose flour: The backbone of the dough. If you want a slightly heartier pretzel, you could use a mix of all-purpose and whole wheat flour.
• Butter: Adds richness to the dough, keeping it soft and tender.
• Baking soda: Boiling the pretzels in baking soda water is the secret to that classic pretzel taste and chew.
• Egg yolk: Brushed on before baking to give the pretzels their golden-brown color.
• Pretzel salt: Optional, but that big grainy salt is part of what makes a pretzel, well, a pretzel! If you can’t find pretzel salt, coarse sea salt works just as well.

Kitchen tools you’ll need

For this recipe, a few kitchen tools will make the process smoother:

• Stand mixer with dough hook: This makes kneading the dough easy, though you can do it by hand if you don’t mind a little workout!
• Large pot: You’ll need this for boiling the pretzels in baking soda water, which is key for that perfect pretzel texture.
• Baking sheets and parchment paper: Lining your baking sheets with parchment and brushing it with a little oil helps prevent sticking.
• Slotted spatula: For removing the pretzels from the boiling water without tearing them.
• Pastry brush: This is useful for brushing on the egg wash to get that beautiful golden color.

Making soft pretzels step-by-step

Let’s break down the process to make it super simple!

1. Prepare the dough: In the bowl of a stand mixer, combine the warm water, sugar, and salt, then sprinkle the yeast over the top. Let it sit for about 5 minutes, or until the mixture gets foamy. This is a good sign that your yeast is alive and ready to work.
2. Add flour and butter: With the dough hook on low speed, add the flour and melted butter. Once combined, increase the speed to medium and knead the dough for 4-5 minutes. You’ll know it’s ready when the dough pulls away from the sides of the bowl and feels smooth.
3. Let it rise: Place the dough in a greased bowl, cover with plastic wrap, and let it sit in a warm spot for about 50-55 minutes, or until doubled in size. This is where the dough gets nice and airy.
4. Preheat and prepare: Preheat your oven to 450°F and line two baking sheets with parchment paper. Lightly oil the parchment to prevent sticking.
5. Shape the pretzels: Divide the dough into 8 equal pieces. Roll each piece into a 24-inch rope. Make a U-shape with the rope, cross the ends over each other, twist, and press them down to form that classic pretzel shape.
6. Baking soda bath: Bring 10 cups of water and the baking soda to a rolling boil. Carefully drop each pretzel in the boiling water for about 30 seconds, then remove with a slotted spatula and place on the baking sheet. This bath gives the pretzels their distinctive chewy crust.
7. Brush and bake: Brush each pretzel with the egg yolk and water mixture, sprinkle with pretzel salt, and bake for 12-14 minutes, or until they’re a deep golden brown.
8. Cool (a bit) and enjoy: Let the pretzels cool on a rack for about 5 minutes. Brush with melted butter if you like (highly recommended!) and dig in.

Making salsa verde cheese sauce for dipping

What’s a pretzel without a great dipping sauce? This salsa verde cheese sauce brings a tangy twist to your typical cheese dip.

1. Start with a roux: Melt the butter in a small saucepan over medium heat, then whisk in the flour until it forms a paste.
2. Add the milk: Slowly whisk in the milk, stirring constantly until the mixture thickens.
3. Cheese time: Add the grated cheddar and Velveeta cheese sauce. Stir until everything melts together into a smooth, creamy sauce.
4. Add salsa verde: Stir in the salsa verde for a little kick and extra flavor. Let it simmer on low for about 20 minutes, stirring occasionally.
5. Serve warm: This sauce is perfect for dipping, so don’t be shy! It’s also delicious drizzled over the pretzels if you’re feeling fancy.

Fun variations to try

• Whole wheat pretzels: Replace half the all-purpose flour with whole wheat flour for a heartier texture and a bit more fiber.
• Sweet cinnamon pretzels: Skip the baking soda boil and salt. After baking, brush with melted butter and sprinkle with a mix of cinnamon and sugar.
• Stuffed pretzels: Roll a small piece of cheese or even chocolate into the center of the dough rope before shaping. A little surprise in each bite!
• Spicy jalapeño pretzels: Add chopped jalapeños to the dough for a little kick. Or, mix jalapeños into the cheese sauce for double the heat!

Serving and presentation ideas

For a fun presentation, serve the pretzels on a large platter with the cheese sauce in the center. A sprinkle of chopped parsley or chives on the pretzels adds a pop of color, making them look extra inviting. If you’re serving them as part of a spread, pair with small bowls of mustard or honey mustard for extra dipping options. Perfect for game day, family gatherings, or a cozy movie night at home.

Suggested drinks

Pair these soft pretzels with a tall glass of sparkling water flavored with lemon or lime for a refreshing contrast. If you’re serving these at brunch, a cold glass of iced tea or lemonade is also fantastic. For kids, a creamy chocolate milk makes a fun and indulgent treat alongside the savory pretzels.

Storage and reheating tips

If you have leftovers, store the pretzels in an airtight container at room temperature for up to two days. They can also be frozen for longer storage—just wrap them individually in plastic wrap and pop into a freezer-safe bag. To reheat, place them in a 300°F oven for about 5 minutes to bring back that warm, soft texture. Avoid microwaving, as it can make them tough and chewy.

Adjusting the recipe for different sizes

If you want mini pretzels for a party, simply divide the dough into 16 pieces instead of 8. Follow the same steps, but they’ll only need about 8-10 minutes in the oven. For jumbo pretzels, divide into 4 pieces and roll each into a longer rope. Bake a bit longer (about 15-16 minutes) and keep an eye on them for that perfect golden brown.

Troubleshooting common issues

• Dough too sticky? Add a bit more flour, one tablespoon at a time, until it’s workable.
• Pretzels look too pale: Make sure your oven is fully preheated, and double-check that you used baking soda in the water.
• Pretzels too dense: Check that your yeast is fresh and that the dough had enough time to rise fully.

Ready to give these soft pretzels a try?

There’s something so satisfying about making soft pretzels at home. Whether you’re a seasoned baker or just looking to try something new, this recipe is a great choice. Don’t be afraid to get a little creative with the variations, and make it your own. Happy baking!

Frequently Asked Questions

1. Can I use instant yeast instead of active dry yeast? Yes! Just add it directly to the flour without proofing in water.
2. Do I have to use baking soda for boiling? Absolutely—it’s essential for that chewy texture and pretzel flavor.
3. Can I make these gluten-free? Gluten-free pretzels are tricky, but you can try using a 1:1 gluten-free flour blend.
4. Why did my pretzels stick to the parchment paper? Be sure to lightly oil the parchment before placing the pretzels on it.
5. Can I skip the egg wash? You can, but the pretzels won’t have that lovely golden-brown finish.

Print