These homemade soft pretzels are irresistible with a buttery, salty taste in every bite! Just make the dough, shape, place in a quick baking soda boil for a traditional pretzel taste, then bake!
Love making homemade dough? Try these other favorites including easy pizza dough, pie dough or these homemade cheese buns, too!
Truth be told, I had never had a soft pretzel before making these soft homemade pretzels! Of course I have had my fair share of Italian taralli which are similar but also not the same.
On one of my visits to Toronto, I came across a handwritten recipe from my mom for soft pretzels. Ironically, I never remember my mom making this recipe, but my oldest daughter convinced me we should give the recipe a try.
Now, I understand why everyone, both kids and adults love soft pretzels! And as far as history, the story goes that an Italian monk actually made the first pretzels as a reward for children learning prayers. That is a treat I can get behind!
Why I Love These Soft Homemade Pretzels
- Freshly homemade: The taste and flavor is so much better than any restaurant chain pretzels, for my American friends that means better than Auntie Anne’s even!
- Flavorful texture: These soft pretzels are chewy yet soft and fluffy and the brush of melted butter right out of the oven really takes them over the top!
Ingredients Needed
- Active dry yeast: Make sure your yeast is fresh so your pretzels rise.
- Granulated sugar: Just a small amount to feed the yeast and add a slightly sweet taste. You can add up to a Tablespoon if you like sweeter pretzels.
- Oil: I prefer oil in the pretzel dough.
- Flour: All-purpose flour is best to use and it’s important to measure it correctly so your pretzel dough is not too dry and yet not too wet either.
- Salt: You will need both a fine table or sea salt for the dough then coarse sea salt or pretzel salt for sprinkling on top of the pretzels.
- Baking soda: This is used to give the homemade soft pretzels their distinctive pretzel flavor!
- Egg: A lightly beaten egg brushed on the pretzels gives them a shiny look.
- Butter: Melted butter is used to brush on the warm pretzels. Use salted butter if you like it salty!
Flavor Options
- Cinnamon sugar: I especially love this combination when I make cinnamon sugar pretzel bites! Just skip adding the coarse salt, brush with butter and sprinkle with cinnamon sugar.
- Garlic herb: After baking, brush with melted butter and sprinkle with garlic salt and Italian seasoning. You could also add some Parmesan cheese for garlic Parmesan.
- Cheese: While pretzels are still wet from the baking soda bath, sprinkle with cheese. Freshly grated Parmesan or asiago are my favorite.
- Seasonings: Get creative! Everything but the bagel seasoning or dry ranch seasoning would also be delicious!
How to Make Homemade Soft Pretzels
To start, in the bowl of a stand up mixer, activate the yeast by adding the warm water and sugar then sprinkling the yeast on top. Rest then mix together.
Add the oil, flour and salt to the yeast mixture and using the dough hook attachment knead until you have a firm smooth dough.
Transfer dough to a lightly floured flat surface and knead into a smooth ball. Place dough in a lightly oiled bowl, turning the dough to lightly oil the top. Cover with plastic wrap and place in a warm draft free area until doubled in bulk.
Punch dough down and cut into 5 pieces. On a lightly floured flat surface roll each piece of dough into a long rope. Form into a pretzel shape by twisting the ends and bringing the ends of the rope down. Place each shaped pretzel on a parchment paper lined cookie sheet, cover with plastic wrap and let dough rise again.
Bring a large pot of water to a boil and add baking soda. Add pretzels one or two at a time to the boiling water, turning once with a slotted wooden spoon. Move the pretzels to the wire rack to dry.
Place on a parchment paper lined baking sheet, brush with beaten egg wash and sprinkle with coarse salt. Bake until golden brown.
Move immediately to a wire rack to cool and while warm brush with melted butter for buttery soft pretzels!
tips and variations
- Shaping technique: I admit, I am not the best when it comes to shaping pretzels. I rely on this tutorial from WikiHow on How to Twist a Pretzel.
- Pretzel buns: I often skip tying into traditional pretzel shapes and just make the dough into a smooth ball shape. It’s so good to use when making my turkey sandwich for lunch!
- Soft pretzel bites: I often make just 3-4 pretzels and use the remaining two ropes for pretzel bites. Just cut into bite size pieces, dip in a baking soda bath and bake at 400°F for 8-10 minutes. While still warmish brush with melted butter then roll in cinnamon sugar (1/4 cup granulated sugar and 1 tablespoon of ground cinnamon).
- Let excess water drip off: After dipping in the baking soda bath, place on a wire rack to dry. Too wet of pretzels will stick to the pan and not bake properly.
- Instant yeast can speed up the process: If you want a little faster rise time, use instant yeast interchangeably but watch your dough so it doesn’t overproof.
- Serving: This easy soft pretzel recipe is delicious fresh out of the oven but can also be served with favorite dips like a beer cheese dip or some mustard.
Why do I need to use a baking soda bath with my soft pretzel dough?
There are a few reasons for using a baking soda bath when making soft homemade pretzels! First, it is what gives them their pretzel flavor! Secondly, since baking soda is an alkaline, it gives the pretzels their perfectly browned color. And last, it gives them their initial puffed up look which enhances the chewy taste and texture.
More Snack Recipes
These were so soft and delicious, we all love Homemade Pretzels, and I hope you do too! Buon Appetito!
- ¾ cup lukewarm water
- ¼ teaspoon granulated sugar
- 1 teaspoon active dry yeast
- 2-3 teaspoons light olive oil or vegetable oil
- 2¼ cups flour
- ½ teaspoon salt
PRETZEL BOIL
- 3 tablespoons baking soda
- 4-5 cups water
EXTRAS
- 1 large egg beaten
- ½ tablespoon coarse salt
- 1-2 tablespoons butter melted
-
In the bowl of the stand up mixer add the lukewarm water and sugar, mix together, sprinkle the yeast on top, let sit 5-10 minutes then mix together.
-
Add the oil, flour and salt to the yeast mixture and start to knead with the dough hook. Knead on speed #2 for approximately 4-5 minutes, until you have a firm smooth dough.
-
Move the dough to a lightly floured flat surface and knead into a smooth ball. Place the dough into a lightly oiled bowl turning the dough to oil the lightly oil the top. Cover the bowl with plastic wrap and place in a warm draft free area until doubled in bulk, about 1-2 hours.
-
Punch the dough down and cut into 5 pieces. On a lightly floured flat surface roll each piece into a 16-18 inch (50cm) long rope. Form into pretzels (see photos). Place on a parchment paper lined cookie sheet, cover with plastic wrap and let rise 30-45 minutes.
-
Pre-heat oven to 425F/220C.
-
In a large pot add the water and baking soda, bring to a boil and boil the pretzels one or two at a time, turning once with a slotted spoon for about 45 seconds. Move the pretzels to the wire rack to dry then place on the parchment paper lined cookie sheet, brush with beaten egg and sprinkle with coarse salt.
-
Bake for approximately 15-20 minutes or until golden brown. Move immediately to a wire rack to cool or best eaten warm. Brush with melted butter before serving if desired. Enjoy!
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast in place of active dry yeast. The ratio is 1 for 1, but keep in mind that instant yeast doesn’t need to be proofed in lukewarm water first.
Is there a make ahead option for soft pretzels?
Yes! You can make the dough in advance, let the soft pretzel dough do the initial first rise then store in the refrigerator for up to one day. When ready to bake, shape into pretzels, allow to puff up during a second rise then proceed with baking. You can also freeze the dough in the freezer for up to two months, thaw in the refrigerator then proceed with the recipe.
How to store homemade soft pretzels?
Cool completely then store in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave. If you plan to store longer, freeze for up to two months.
Can I freeze soft pretzels?
Yes! It’s easy to do, just bake then cool completely. Wrap each pretzel in plastic wrap then in foil to prevent freezer burn and place in a freeze safe container. Keep frozen for up to 2 months. To reheat, place in the oven at 300°F / 150C for about 8 minutes until thawed and warm.
Calories: 242kcal | Carbohydrates: 43g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 2945mg | Potassium: 81mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 124IU | Vitamin C: 0.002mg | Calcium: 22mg | Iron: 3mg
Updated from April 9, 2015.