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Homemade Soft Pretzels
5 from 42 votes

Homemade Soft Pretzels

This recipe yields soft pretzels with a chewy interior and a golden-brown, crackly crust achieved by boiling the shaped dough in a baking soda bath before baking. Made from yeast-leavened dough enriched with melted butter and sugar, these pretzels develop a tender crumb and characteristic flavor. The recipe also includes instructions for a cheddar cheese sauce, adding a creamy complement to the pretzels. Yielding 12 pretzels and 2 cups of cheese sauce, this recipe provides detailed steps for dough preparation, rising, shaping, soda bath, baking, and serving.

Cook Time
1 hr 40 mins
Total Time
1 hr 40 mins
Servings: 12 servings
Calories: 158 kcal
Course: Appetizer, Snacks
Cuisine: German, American

Ingredients

For the pretzels:
  • 1 1/4 cup plus 2 quarts water divided
  • 2 tablespoons plus 1 teaspoon granulated sugar divided
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 3 tablespoons butter melted and cooled
  • 1/2 cup baking soda (see note 1)
  • 1 egg + 1 tablespoon water, yolk
  • kosher salt or other coarse salt, for sprinkling
For the cheese sauce (see note 2):
  • 2 cups cheddar cheese shredded
  • 1 tablespoon corn starch
  • 1 (12 ounce) can evaporated milk
  • black pepper freshly ground
  • salt freshly ground

Instructions

To make the pretzels:
    Cup of Yum
  1. In a small saucepan, heat 1 ¼ cups water to 110 degrees. Stir in 1 teaspoon sugar until dissolved and remove from heat. Pour yeast over the top and set aside to bloom until foamy, about 5 to 10 minutes.
  2. Meanwhile, in the bowl of a stand mixer with the dough hook attached, combine flour, salt, and remaining 2 tablespoons sugar.
  3. Add melted butter and bloomed yeast mixture. Stir until the dough just comes together, pulling away from the sides of the bowl but clinging to the bottom.
  4. Coat a large bowl lightly with oil or nonstick spray. Transfer dough to the oiled bowl and cover loosely with plastic wrap coated with nonstick spray. Let rise in a warm place until doubled in size, about 1 hour (see note 2).
  5. Preheat oven to 450 degrees. Line 2 baking sheets with parchment paper or a silicone mat. In a 3-quart saucepan, bring remaining 2 quarts (8 cups) water and baking soda to a boil. In a small bowl, whisk together yolk and water.
  6. Turn out dough on to a lightly floured surface and shape into an 8-inch round disc and cut the disc into quarters. Then, cut each quarter into thirds so you have 12 pieces.
  7. Shape each piece of dough into a long rope and lay each rope in a horseshoe shape. Twist the ends together once or twice, then bring the ends towards you. Separate the ends and fold them down, using water or milk to make them stick to the dough. Repeat with remaining pieces of dough.
  8. Working with one pretzel at a time, drop a pretzel in the boiling baking soda water for 30 seconds. Remove and transfer to a prepared baking sheet. Immediately brush with the egg yolk wash and sprinkle with coarse salt. Repeat with remaining pretzels.
  9. Bakeuntil the pretzels are dark brown, crackly, and fragrant, about 8 to 10 minutes. Remove from the oven and serve with Homemade Cheese Sauce.
To make the cheese sauce:
  1. In a small saucepan, add cheddar cheese and cornstarch and toss until cheese is evenly coated.
  2. Stir in evaporated milk and salt and pepper to taste (I like 1 teaspoon salt, and ¼ teaspoon pepper). Heat over medium-high heat, whisking occasionally, until cheese is melted and smooth, about 3 to 5 minutes.

Notes

  • Boiling pretzels in baking soda water before baking gives the crust a traditional crackly texture and deep color.
  • The homemade cheddar cheese sauce can be kept warm in a slow cooker or replaced with store-bought sauce.
  • The recipe yields 12 pretzels and approximately 2 cups of cheese sauce.
  • Store leftover pretzels wrapped individually at room temperature for up to two days; avoid refrigeration to prevent faster staling.
  • For longer storage, freeze pretzels wrapped tightly; reheat from frozen in a 350°F oven for 10-15 minutes.

Nutrition Information

Serving 1pretzel Calories 158kcal (8%) Carbohydrates 27g (9%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 2g (10%) Cholesterol 24mg (8%) Sodium 1517mg (63%) Potassium 42mg (1%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 109IU (2%) Calcium 7mg (1%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 158

% Daily Value*

Serving 1pretzel
Calories 158kcal 8%
Carbohydrates 27g 9%
Protein 4g 8%
Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 24mg 8%
Sodium 1517mg 63%
Potassium 42mg 1%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 109IU 2%
Calcium 7mg 1%
Iron 2mg 11%

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