Anytime I see Soft Pretzels on a menu somewhere there’s no question I’m ordering it. These easy and delicious homemade soft pretzels are fool proof and turn out absolutely amazing so much quicker than you might think. They’re perfectly soft and chewy and have that delicious signature flavor. Let’s get right into the recipe so you can enjoy these with friends and family asap!

A table with freshly baked pretzels sprinkled with coarse salt, surrounding a pot of creamy cheese dip garnished with jalapeño slices. A wooden spoon rests inside the pot, ready for serving. A basket holds some pretzels in the background.

How To Make Easy Homemade Soft Pretzels

Step 1: Prepare The Pretzel Dough
Line two cookie sheets with parchment paper and set aside.
In a large bowl or stand mixer, combine sugar, salt, yeast, warm water, and melted butter. Stir and let sit for about 1 minute.
With the mixer on low, gradually add the flour. Let the dough mix for 5-8 minutes, scraping down the sides as needed. The dough should be soft and pulling away from the bowl.If too dry, add a few drops of water.
If too wet, sprinkle in a bit of flour.
Transfer dough to a lightly floured countertop, cover with a kitchen towel, and let it rest for 10 minutes.
Step 2: Shape the Pretzels
Preheat the oven to 400°F.
Slice the dough into 8 equal pieces.
Roll each piece into about a 20-inch rope.
Form a U-shape, then cross the ends over and press into the bottom of the “U” to create a pretzel shape.

A piece of dough shaped like a horseshoe on a speckled countertop, with another similar-shaped dough in the background.

A hand is twisting a long piece of dough on a speckled countertop, shaping it into a pretzel. Two partially formed pretzels are seen in the background.

A hand forming a pretzel shape with dough on a speckled countertop. Two other similar dough shapes are visible in the background.

Step 3: Boil in a Baking Soda Bath
Bring 8 cups of water to a soft boil and add ¼ cup baking soda.
Gently dip each pretzel into the baking soda bath for 20-30 seconds, then place onto the prepared baking sheet.
Step 4: Bake the Pretzels
In a small bowl, whisk together 2 egg yolks + 1 Tbsp. water for an egg wash.
Brush the pretzels with the egg wash and sprinkle coarse salt on top.
Bake for 12-15 minutes, until golden brown.
Serve warm with mustard, queso, or beer cheese dip. Enjoy!

Recipe Tips

Use warm water (105-115°F) to activate the yeast properly. If the water is too hot, it can kill the yeast and that’s no fun!
Knead the dough well! This ensures soft and chewy pretzels.
The baking soda bath is essential for that traditional pretzel texture and flavor—don’t skip it! :) the mixture should be at a constant low simmer or boiling water.
Egg wash adds shine and helps the coarse salt stick better.
Don’t overcrowd the baking sheet—give each pretzel space to expand while baking.

A basket of soft pretzels with a metal dish of cheese sauce in the foreground. The sauce is creamy with visible jalapeño slices, and a wooden spoon rests in it. The scene is well-lit, showcasing the pretzels' golden brown color.

How To Store Homemade Soft Pretzels

To keep your pretzels fresh and OH so delicious:
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in a sealed bag for up to 5 days—warm before serving!
Freezer: Freeze baked pretzels in a freezer-safe bag for up to 2 months. Reheat in the oven at 350°F for 10 minutes.
Tip: To revive stale pretzels, microwave for 10-15 seconds or warm in the oven for a few minutes. Good as new :)

Golden-brown pretzels topped with coarse salt are arranged on parchment paper. A metal bowl of creamy cheese dip, garnished with jalapeño slices and a wooden spoon, is in the foreground. A small basket of parchment holds more pretzels.

Can This Recipe Be Made Ahead Of Time?

Yes! Here’s how to prep them in advance:
Make the Dough Ahead: Store the unshaped dough in the fridge for up to 24 hours.
Freeze Before Baking: Shape the pretzels, freeze them on a baking sheet, then transfer to a bag. When ready to bake, boil and bake straight from frozen—just add a few extra minutes in the oven!
Reheat Before Serving: Warm baked pretzels in the oven or microwave to bring back their fresh texture :)

What Is A Baking Soda Bath?

A baking soda bath is when you briefly boil the shaped pretzels in water mixed with baking soda before baking. This step does so much to contribute to our final texture and flavor! The baking soda bath;
Enhances the beautiful, classic golden brown color
Creates a chewy delicious texture
Gives soft pretzels their signature flavor
This is what makes pretzels different from regular bread!

Why Do You boil Soft Pretzels Before Baking?

Boiling the pretzels in a baking soda bath is key to achieving their chewy texture and deep golden crust.
Here’s what happens:
– The baking soda raises the pH level, which helps the pretzels brown beautifully.
– The quick boil gelatinizes the dough, preventing it from rising too much in the oven, which keeps the texture dense and chewy.
– This step is what gives pretzels their distinctive taste and texture—without it, they’d just be soft breadsticks. Maybe still delicious, but we’re going for classic soft pretzels here!!