These Soft Pretzels start with a straightforward yeast dough that’s dunked into boiling baking soda water for their signature color and chewy texture. Then, they’re sprinkled with coarse sea salt and baked into deep golden knots of bread. Serve them warm with friends, a cold drink, and maybe a little cheese dip for good measure.
Bakery-Style Pretzels at Home
These pretzels are softer than what you’ll find at concession stands or airports, with a tender bite and a buttery finish. The dough itself is slightly sweet, which balances out the salt you sprinkle on top before baking.
One key step to getting that deep golden color is the baking soda bath. It might seem unusual, but it’s what sets pretzels apart from dinner rolls. Don’t skip it. It’s quick, and it makes all the difference.
Rolling and shaping can take a little practice, but the dough is forgiving. If it tightens up and doesn’t stretch easily, just let it rest for a few minutes until the gluten relaxes. You’ll find it much easier to form the classic pretzel twist. It’s very similar to making a knot for sour cream dinner rolls.
I love these Served warm, straight from the oven, brushed with melted butter. They’re delicious on their own, but pair beautifully with Kentucky beer cheese or a mustard dip.
The Building Blocks of Soft, Buttery Pretzels
Making pretzels at home has never been easier. Don’t forget to check the recipe card for the full list of ingredients.
- Active dry yeast: Two packets are needed to get a good rise. You can use instant yeast instead. I still like to proof my instant yeast just to be sure it’s alive.
- Baking soda: Boiling the pretzels in baking soda water is the secret to their deep brown color.
Mix, knead, rise, shape, boil, bake and you have the most amazing soft pretzels.
How to Shape, Boil, and Bake Soft Pretzels
Step One: Mix and Knead the Dough
Step Two: Shape the Pretzels
Step Three: Boil in Baking Soda Water
Work quickly: Have your parchment-lined baking sheet ready so you can transfer the pretzels straight from the pot to the pan.
Step Four: Bake and Brush
There’s really nothing like tearing into a soft pretzel while it’s still warm, buttery fingers and all. Once you make them yourself, the ones from the mall just don’t hit the same way again.
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Easy Homemade Soft Pretzels (Better Than the Mall)
Ingredients
- 2 packages active dry yeast 4 ½ teaspoons
- ½ cup plus 1 teaspoon sugar
- 1 ¾ cups warm water
- 5 cups flour
- 2 teaspoons salt
- 1 tablespoon vegetable oil
- 10 cups water
- ½ cup baking soda
- Coarse salt
- ¼ cup butter melted
Instructions
- Add yeast to a bowl of warm water and sprinkle a teaspoon of sugar over it. Let it sit until it gets foamy,
- Add flour, ½ cup of sugar, and salt to the bowl of a stand mixer. Whisk to combine. Add oil and yeast mixture and mix at medium speed with the dough hook until the dough is smooth, about 5 minutes. Remove to a bowl, lightly greased with butter. Cover and let rise in a warm place until doubled, about 1 hour.
- Preheat the oven to 425º. Line baking sheets with parchment paper.
- Add water to a Dutch oven or large pot and add baking soda. Let it come to a boil while you roll out the dough.
- Punch down dough to remove the air and divide it into 12 pieces. Using your hands, roll each piece into a 25-30 inch rope. It will seize up after a few rolls, let it rest until the gluten relaxes and you can roll it again.
- To shape into a pretzel shape, form a U and cross the strips in the middle and cross again. Take the two ends over the dough and press into the back of the pretzel shape.
- Add the pretzel to the boiling water for 30 seconds, remove and place on the parchment paper. Immediately add coarse salt to the top. Bake for 6-8 minutes depending on how thin you rolled the dough. It should be dark brown on the surface. Immediately brush with melted butter.
Barbara’s Tips + Notes
- Dip the pretzels in the hot water, one at a time.
- Add the coarse salt as soon as you remove from the water.
Nutrition
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Stephanie says
Great
Barbara Curry says
Thanks for leaving a 5 star rating, I’m glad you liked them.