Homemade soft pretzels are perfectly tender and salty. They are easy to make from scratch and taste delicious with mustard!
Homemade soft pretzels are delicious and you wouldn’t believe how easy they are to make from scratch. You just need a few simple ingredients to make the dough! The pretzels turn out golden, tender and sprinkled with salt.
Why this recipe works: The dough can be made in a stand mixer with a dough hook so you don’t have to knead it by hand. The pretzels are perfectly salty thanks to the quick boil in the baking soda bath. They taste just like pretzels you’d get at a restaurant!
Step by step instructions
- Combine ingredients: Combine warm water, brown sugar, salt and dry active yeast in the bowl of a stand mixer. Let it sit 5 minutes. Add melted butter, flour and mix on low until combined.
- Knead dough: Once ingredients are combined, increase speed to medium and knead dough for 5 minutes.
- Let dough rise: Transfer dough to a lightly oiled bowl, cover it, and let dough rise for 1 hour. Punch the dough down and transfer it to a floured surface. Preheat oven to 425 F.
- Shape pretzels: Cut the dough into 12 equal pieces. Roll each piece into a 20-inch rope and turn the rope into a U shape. Cross the ends of the rope over each other once, then twist over each other again, and pull the ends to the bottom of the U (see photos or video for visual).
- Boil pretzels: Bring water and baking to a boil in a large pot. Place pretzels (2 at a time) in the baking soda bath and boil for 30 seconds. Place on baking sheet and immediately add coarse salt.
- Bake pretzels: Bake pretzels at 425 F for 12 to 15 minutes until golden brown.
Frequently Asked Questions
How to store soft pretzels: Soft pretzels are best when eaten the day they are made. However, they may be kept in an airtight container at room temperature for 2 or 3 days.
How to reheat soft pretzels: Wrap the pretzel in foil. Bake it in a 400 F oven or toaster oven for 5 minutes or until heated through.
How to freeze soft pretzels: Individually wrap the pretzels in aluminum foil and place in an airtight container. Freeze for up to 1 month. When ready to eat, make sure you defrost the pretzels in the refrigerator. Then reheat in the oven according to instructions above.
How to soften a soft pretzel: After a few days the pretzel may harden. A trick I learned is to take a lightly dampened paper towel and wrap it around the pretzel. Microwave on 50% power level for 10 to 15 seconds until the pretzel is warm and soft.
Dips for soft pretzels
The best way to eat soft pretzels is with some dip! People love a good cheese dip, or better yet, a beer cheese dip. If you like a kick in your dip, try jalapeno cheese dip. Mustard is also a fan favorite. I suggest honey mustard if you like something on the sweeter side.
More pretzel recipes
Do you love pretzels? Check out some more of my pretzel recipes! My personal favorite recipe is for these salted caramel pretzel blondies. I also have a recipe for chocolate cupcakes with pretzel buttercream frosting. If you want a no-bake recipe, try these peanut butter pretzel bars.
Soft pretzels are great to make for Oktoberfest celebrations, football Sunday or game night with friends. Since they are best the day they are baked, it’s best that you share them with friends!
What occasion are you making soft pretzels for? Share with me on social media by tagging @ifyougiveablondeakitchen and I’ll feature my favorites in my stories!
Homemade Soft Pretzels
- 1 1/4 cup (295 mL) warm water about 105° F to 110° F
- 1 tablespoon packed light brown sugar
- 1 teaspoon salt
- 2 1/4 teaspoons dry active yeast (1 packet)
- 2 tablespoons (28 g) unsalted butter, melted
- 3 3/4 cups (468 g) all purpose flour
Baking Soda Bath
- 9 cups water
- 1/2 cup baking soda
- Combine ingredients: Whisk together warm water, brown sugar and salt in the bowl of a stand mixer. Sprinkle dry active yeast over the top and let it sit 5 minutes. Add melted butter, flour, attach a dough hook to the mixer and mix on low until combined.
- Knead dough: Once ingredients are combined, increase speed to medium and knead dough for 5 minutes or until dough is no longer sticking to the sides of the bowl (if necessary add up to 1/4 cup more flour).
- Let dough rise: Transfer dough to a lightly oiled bowl, cover it with a clean kitchen cloth, and let dough rise for 50 minutes to 1 hour. Punch the dough down and transfer it to a floured surface. Preheat oven to 425° F while you shape and boil the pretzels.
- Shape pretzels: Cut the dough into 12 equal pieces. Roll each piece into a 20 to 22-inch rope and turn the rope into a U shape. Cross the ends of the rope over each other once, then twist over each other again, and pull the ends to the bottom of the U (see photos or video for visual). Tip: Wet the ends with water so they stick to the dough. Place pretzels on a baking sheet with silpat mat (Silpat is highly recommended! If you don't have one, grease parchment paper with nonstick spray).
- Boil pretzels: Bring water and baking to a boil in a large pot. Place pretzels (2 at a time) in the baking soda bath and boil for 30 seconds. Use a slotted spoon to transfer pretzels to baking sheet and immediately add coarse salt.
- Bake pretzels: Bake pretzels at 425° F for 12 to 15 minutes until golden brown. Let pretzels cool for 5 minutes on the pan before serving warm.