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Homemade Soft Pretzel Recipe
5 from 57 votes

Homemade Soft Pretzel Recipe

Homemade Soft Pretzels are crafted from a yeast-leavened dough enriched with butter and brown sugar, formed into classic pretzel shapes and briefly boiled in a baking soda solution before baking. This method creates pretzels with a soft, chewy interior and a slightly crisp, shiny crust. The recipe offers flexibility in shaping and flavoring, such as adding cinnamon sugar, and practical tips for storage and reheating.

Prep Time
15 mins
Cook Time
20 mins
Additional Time
1 hr
Servings: 12 pretzels
Calories: 266 kcal
Course: Appetizer, Snacks
Cuisine: German, American

Ingredients

  • 2 cups water warm, between 110° and 115°
  • 1 ½ tablespoons light brown sugar
  • 1 active yeast packet
  • 1 ½ teaspoons salt sea salt
  • 3 ounces unsalted butter melted
  • 5 ¼ cups all-purpose flour
  • 1 tablespoon neutral cooking oil generic cooking oil
  • ¾ cup baking soda 1 gallon of water
  • ¾ cup water 1 gallon of water
  • 1 egg yolk, whisked with 1 tablespoon cold water
  • kosher salt coarse or sea salt, for topping

Instructions

    Cup of Yum
  1. Preheat the oven to 450°.
  2. In a standing mixer bowl, add in the water, brown sugar, and sprinkle on the yeast, whisk together and let it sit for 5 to 7 minutes or until it forms a foamy raft on top.
  3. Add the hook attachment and turn the speed to low and pour in the salt and butter.
  4. Add in the flour 1 cup at a time until combined and knead the dough on low to medium speed for 5 minutes.
  5. Add oil into a large bowl or container and place in the dough. Cover with a towel or lid and rest until it doubles in size, about an hour
  6. Before it is time to form the dough, bring the baking soda and 1 gallon of water to a boil in a large pot.
  7. To form the dough, take a small piece and roll it out until it is a 24” long rope. Form the dough into a U shape and holding each end cross over each other and pull down to make a pretzel with the ends slightly over the other part of the dough.
  8. Turn down the boiling water to a simmer and cook each pretzel dough 1 to 2 at a time for 30 seconds each and then place back on a cookie sheet tray lined with parchment paper or with a Silpat.
  9. Once all of the pretzels have been cooked in the baking soda solution, brush the tops with the egg wash and season heavily with coarse kosher or sea salt.
  10. Bake in the oven for 12 to 15 minutes or until golden brown.

Notes

  • Use water slightly warmer (around 118°F) when activating yeast to help ensure proper fermentation.
  • Shape pretzels in a variety of forms such as thick, thin, bite-sized, or rods according to preference.
  • Add flour gradually during kneading to maintain a soft dough that is not sticky.
  • Let dough rise in a warm, draft-free spot for even and prompt doubling in size.
  • For sweet pretzels, brush with melted butter and sprinkle cinnamon sugar after baking.
  • Reheat pretzels in a 350°F oven wrapped in foil for 5-6 minutes or microwave until hot.
  • Prepare pretzels up to one day ahead and reheat before serving for convenience.
  • Store wrapped in plastic in the refrigerator for up to 4 days.

Nutrition Information

Calories 266kcal (13%) Carbohydrates 43g (14%) Protein 6g (12%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 15mg (5%) Sodium 343mg (14%) Potassium 59mg (1%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 177IU (4%) Calcium 11mg (1%) Iron 3mg (17%)

Nutrition Facts

Serving: 12 pretzels

Amount Per Serving

Calories 266

% Daily Value*

Calories 266kcal 13%
Carbohydrates 43g 14%
Protein 6g 12%
Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 343mg 14%
Potassium 59mg 1%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 177IU 4%
Calcium 11mg 1%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.