Homemade pretzels are one of those recipes that look hard but are actually pretty simple once you get the hang of shaping them. In under three hours, you can make soft, buttery, homemade pretzels from scratch.
What Makes Homemade Pretzels Different?
Pretzels are made from a basic yeast dough, but the baking soda bath is what gives them their classic flavor, chewy crust, and golden color.
You simply dip each shaped pretzel into simmering water with baking soda disolved in it for a few seconds before baking.
Why You’ll Love This Recipe
- These homemade pretzels are soft, chewy, and made with simple ingredients.
- The dough is easy to work with, even if you have not made pretzels before.
- They are also fun to customize: use the same dough to make pretzel bites, rods, or small pretzel rolls.
What You’ll Need
A large mixing bowl, baking sheet, parchment paper, and a large pot are the main things you will need.
A kitchen scale is helpful if you want each pretzel to be the same size, but it is not required. A bench scraper or sharp knife also makes dividing the dough a little easier.
How to Make Homemade Pretzels
Make the Dough
Mix the dough ingredients together until a shaggy dough begins to form.
Knead the dough by hand or with a stand mixer until it feels smooth and elastic. It should be soft and slightly tacky, but it should not stick all over your hands.
Let the Dough Rise
Place the dough in a lightly greased bowl and cover it.
Let it rise in a warm spot until it has doubled in size. This usually takes about an hour, but it can take a little longer if your kitchen is cool.
Divide the Dough
Once the dough has risen, gently press it down to release some of the air.
Place it on your work surface and divide it into equal pieces.
They do not have to be perfect, but evenly sized pieces will bake more evenly.
Shape the Pretzels
Roll each piece of dough into a long rope.
Bring the ends up to make a U shape. Cross the ends over each other, twist them once, and press them down onto the bottom of the U.
Don't worry if your first few pretzels look a little wonky. They will still taste great, and the shaping gets easier as you go.
For pretzel bites, skip the twist and cut the ropes into small pieces.
Give Them a Baking Soda Bath
Bring a large pot of water to a gentle boil, then carefully add the baking soda.
Lower the pretzels into the water one or two at a time. Let them sit for a few seconds, then lift them out and place them on a parchment-lined baking sheet.
This is the step that gives homemade pretzels their chewy outside and classic pretzel flavor.
Add the Toppings
Brush the pretzels with egg wash if your recipe calls for it, then sprinkle them with coarse salt.
You can also leave them plain and brush them with melted butter after baking.
Bake Until Golden
Bake the pretzels until they are deeply golden brown.
Let them cool for a few minutes before serving, although they are especially good while they are still warm.
Serve them with mustard, cheese sauce, honey mustard, or your favorite dipping sauce.
Homemade Soft Pretzels
Ingredients
For the Dough
- 1 cup water 230g
- 2 teaspoon yeast 7g
- 1 tablespoon light brown sugar 11g
- 2 teaspoon salt 15g
- 3 ½ cups bread flour 550g
- 4 tablespoon melted butter 60g
For the Boiling Bath
- ⅔ cup baking soda 340g
- ½ cup warm water 100g
For the Toppings
- 1 egg Whisked for egg wash
- 2 tablespoon kosher salt 20g
Instructions
Activate the Yeast:
- Activate the yeast in 1 cup of warm water with 1 tablespoon of brown sugar. Let it sit for 5-10 minutes until bubbly.
Mix the Dough:
- In the bowl of a stand mixer, combine the yeast mixture, salt, bread flour, brown sugar, and melted butter. Mix on low speed for 2 minutes, then on medium speed for 5 minutes until a smooth dough forms.
Proof the Dough:
- Place the dough in a lightly oiled large bowl, cover with plastic wrap, and allow it to proof in a warm place for 1-2 hours, or until nearly doubled in size.
Shape the Dough:
- Divide the dough into 4-ounce portions for pretzels or 2-ounce portions for pretzel sticks. Roll each piece into a long rope (about 24 inches) and shape into pretzels.
Boiling Bath:
- Bring a large stockpot of water to a boil and add ⅔ cup of baking soda. Boil each pretzel for 30 seconds until they float. Remove with a large slotted spoon and place on a parchment-lined baking sheet.
Bake the Pretzels:
- Preheat your oven to 400°F. Brush with egg wash and sprinkle with kosher salt. (omit salt if freezing after baking) Bake for approximately 12 minutes, checking every few minutes to avoid over-browning. Allow the pretzels to cool fully before serving of freezing.
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