Homemade Soft Pretzels

These Homemade Soft Pretzels are soft on the inside, golden on the outside, and finished with melted butter and a sprinkle of coarse salt. They’re easy to make and taste so much better than store-bought!

If you love those soft, buttery pretzels you get at the mall, just wait until you try them homemade! These Homemade Soft Pretzels are warm, soft, and chewy on the inside with a golden-brown exterior. They are every bit as delicious as your favorite mall pretzel, and honestly, even better. Once you taste one fresh from the oven, you may never look at those mall pretzels the same way again!

Homemade Soft Pretzels are perfect for after-school snacks, parties, movie nights, or anytime you’re craving a soft, warm pretzel. Serve them on their own or with your favorite dipping sauce for an extra delicious snack.

HOMEMADE SOFT PRETZELS

These Homemade Soft Pretzels start with a simple yeast dough made with all-purpose flour, salt, sugar, instant yeast, and warm water. The dough is kneaded until it becomes soft and smooth, then allowed to rise until doubled in size.

Once the dough rises, divide it into eight equal pieces. Roll each piece into a long rope and twist it into a classic pretzel shape. Give each pretzel a quick dip in a warm baking soda and honey water bath, then sprinkle with coarse salt. Bake them at a high temperature until they’re beautifully golden brown.

The pretzels are finished with plenty of melted butter right after they come out of the oven. The result is a soft, chewy homemade pretzel with a golden crust and delicious buttery, salty flavor.

Find my expert tips on how to make the best Homemade Soft Pretzels below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love These Easy Homemade Soft Pretzels

• Soft & Chewy: These pretzels have that classic soft, chewy texture you love from your favorite pretzel shop.
• Simple Ingredients: You only need a handful of basic pantry ingredients to make these homemade pretzels.
• Fun to Make: Rolling and shaping the dough into classic pretzels is a fun kitchen project for the whole family.
• Buttery & Salty: Fresh from the oven, the pretzels are brushed with melted butter and sprinkled with coarse salt for the perfect finishing touch.

Ingredients

Dough

• 2 ½ cups (355 g) all-purpose flour
• ½ teaspoon salt
• 1 teaspoon granulated sugar
• 2 ¼ teaspoons instant yeast
• 1 cup very warm water (105 to 110°F)

Topping

• 1 cup warm water
• 1 Tablespoon baking soda
• 1 Tablespoon honey
• Kosher salt, optional
• 3 Tablespoons melted butter

Instructions

In the bowl of a stand mixer fitted with the dough hook, add the flour, salt, sugar, and yeast. Mix to combine.

Add the water and mix on medium speed until combined, adding more flour a little at a time, until the dough forms a soft ball that clears the bottom and sides of the bowl. The dough should be soft but not overly sticky. Knead the dough for 5 minutes.

Cover the bowl and let the dough rise until doubled in size, about 45 to 60 minutes.

Preheat oven to 500°F. (This high temperature is important for achieving the golden crust on the pretzels.) Line two sheet pans with parchment paper and then lightly brush the parchment paper with oil.

Transfer the dough to a lightly greased work surface and divide it into eight equal pieces, about 70 grams (2 ½ ounces) each. Allow the pieces to rest, uncovered, for 5 minutes. (Letting it rest helps relax the gluten so the dough doesn’t spring back when trying to shape it.)

While the dough is resting, add the water and baking soda to a microwave-safe dish. Heat for 30 to 45 seconds in the microwave. Stir to dissolve the baking soda, then stir in the honey.

Roll each piece of dough into a long, thin rope, about 22 to 24 inches in length. (This length gives you enough dough to create the classic pretzel shape without making the pretzels too thick.) Twist each rope into a pretzel shape.

Dip each pretzel into the water bath, then place them several inches apart on the prepared baking sheets. Sprinkle the pretzels lightly with kosher salt and then allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 6 to 8 minutes, or until lightly golden brown. (All ovens heat differently. My pretzels were done baking at 6 minutes.)

Remove the pretzels from the oven and immediately brush with melted butter. Serve warm or at room temperature. Enjoy!

Servings

Makes 8 pretzels

Storage

Store the pretzels in an airtight container at room temperature for up to 2 days. For the best texture, enjoy them fresh on the day they’re made.

To reheat, warm the pretzels in a 300°F oven for several minutes until heated through. You can also microwave them for a few seconds, although the oven will help bring back more of their soft texture.

Holly’s Tips for the Best Homemade Soft Pretzels

Use the Right Water Temperature: The water for the dough should be very warm, around 105 to 110°F. Water that’s too hot can damage the yeast.

Don’t Add Too Much Flour: Add additional flour gradually, only as needed. The dough should be soft and smooth without being overly sticky. Adding too much flour can make the pretzels dense instead of soft and chewy.

Let the Dough Rest: Don’t skip the 5-minute rest after dividing the dough. This gives the gluten time to relax, making the dough much easier to roll into long ropes without springing back.

Roll the Dough Long & Thin: Aim for ropes about 22 to 24 inches long. This gives you enough dough to create the classic pretzel shape without making the pretzels too thick.

Don’t Skip the Water Bath: The baking soda and honey water bath is an important step. It helps create the golden-brown color and classic pretzel exterior.

Bake at 500°F: The high oven temperature helps the pretzels develop their beautiful golden-brown crust in just a few minutes. Keep a close eye on them because they can brown quickly.

Brush With Butter Right Away: For the best buttery flavor, brush the pretzels with melted butter immediately after they come out of the oven.

Serve Them Warm: These pretzels are especially delicious while they’re still warm and freshly brushed with butter.

Frequently Asked Questions

Can I make the pretzel dough ahead of time? Yes! You can prepare the dough ahead of time and keep it covered in the refrigerator. Let the dough come closer to room temperature before shaping so it’s easier to roll and form.

Can I use active dry yeast instead of instant yeast? Yes. Active dry yeast can be used in place of instant yeast. Since active dry yeast typically benefits from being dissolved in liquid first, you may want to dissolve it in the warm water before adding it to the dry ingredients.

Why do I need to use baking soda in the water bath? The baking soda bath helps the outside of the pretzels develop their characteristic golden-brown color and slightly chewy crust during baking.

Can I skip the honey in the water bath? The honey adds a touch of sweetness and helps with browning, so I recommend keeping it in the water bath for the best results.

Can I freeze Homemade Soft Pretzels? Yes! Let the baked pretzels cool completely, then wrap them individually and place them in a freezer-safe bag or container. Thaw and reheat in the oven until warm.

What should I serve with soft pretzels? These pretzels are delicious on their own, but they’re also great served with cheese sauce, mustard, marinara sauce, or your favorite pretzel dip.

Similar Recipes

Craving another homemade snack? Try my Stuffed Pizza Rolls for another delicious family favorite.

Love homemade bread? My Easy Artisan Bread is another amazing recipe to try.

Have You Made These Homemade Soft Pretzels? 🥨

Leave a review below, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse #HomemadeSoftPretzels #LifeInTheLofthouse

Recipe adapted from King Arthur Flour