Soft Pretzels
These Soft Pretzels are absolutely perfect! They are soft and chewy on the inside with golden brown, crispy exteriors, and so perfect for dipping in your favorite cheese dip or mustard. Don’t let forming pretzels intimidate you. It’s really easy!

Are you a fan of those big soft pretzels you buy in the mall? Do you think they’re the best pretzels ever? If so, I’ll bet you haven’t had a homemade soft pretzel. These homemade soft pretzels are so much better than the ones you buy at the mall. Just wait until you taste these. You’ll be so glad you gave them a try.
You might feel intimidated by the thought of forming pretzel dough and making pretzels, but please rest your mind! They really aren’t hard, and I’ve included pictures and tips for every step of the way in this recipe.
Ingredients Needed for This Recipe

All Purpose Flour – Use AP flour in this recipe. You might be wondering if you can use bread flour instead. The answer is yes. Bread flour has more protein and, you might say, forms a better structure. I don’t prefer it, because it also makes a harder exterior. I like the crispy yet chewable outside exterior.
Baking Soda – The baking soda is very important. It’s mixed with hot water to make a bath for the pretzels. It helps to develop their dark brown crispy exteriors and chewy inside texture.
Granulated Sugar – You don’t need much sugar. It’s mixed with the yeast to promote proofing.
Salt & Kosher Salt – Regular table salt is used in the dough, and Kosher salt is used to sprinkle over the pretzels just before baking them.
Rapid Rise (Instant) or Active Dry Yeast – Either one will work here.
Egg – A beaten egg is used to brush over the pretzels before sprinkling with Kosher salt and baking them. It adds color and shine to the outside of the pretzels and is also needed for the salt to adhere to.
Unsalted Butter – Butter adds richness and flavor to the pretzels. Try to use unsalted. The salt is listed separately. You don’t want to over salt them.
Water – 10 cups of water is combined with baking soda for this recipe. It must be boiling water.
How To Make Soft Pretzels

Combine the warm water, yeast and sugar to the bowl of a stand mixer. Gently mix to ensure all the yeast is wet. Allow the mixture to stand for about 8 minutes or until it’s foamy and bubbly on top. I do this whether I’m using instant or active dry yeast, to make sure the yeast is good.

Add the salt, melted butter about half of the flour. Mix with a spatula to lightly combine.
Add the remaining flour. Attach the dough hook attachment. Knead on medium speed for about 8 to 10 minutes. The dough should form a shaggy looking ball and pull away from the sides of the bowl after just 1 minute or so. You want to keep kneading it after that.
If you’re not sure you’ve kneaded it long enough, do a window pane test, by tearing off a walnut size piece of dough, stretching it thin, and holding it up to a window. If you can see some light coming through the dough it’s ready.

Transfer the dough to a lightly greased bowl. Turn the dough over once to grease the top. Cover with a towel or plastic wrap and place in a warm place for approximately 1 hour or until doubled in size. If your oven has a “proofing” button, you can select the button, and place your bowl in the oven. If it doesn’t, you can preheat your oven to about 125 degrees, turn it off, and place the bowl in the oven to proof.
Meantime, go ahead and bring 10 cups of water and 3/4 cup of baking soda to a boil over high heat. Reduce heat to medium while you shape the pretzel dough.
Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper.

Once the dough has proofed, transfer it to a lightly floured work surface. Divide the dough into 8 equal pieces.

Using the palm of your hands, roll each piece into a long rope, about 16 inches long. Form each rope into a U shape.
Cross the ends over each other, bring them down and pinch them into the bottom of the dough. I shape 4 of the pretzels, dip them in the water and bake them. Then I shape the remaining 4 while the first ones are baking. Feel free to cut some of the dough into bite size pieces.

Make sure the water is boiling. Place the pretzels, one at a time, into the boiling water, allowing each one to cook for 30 seconds. Using a slotted spoon or spider, remove each pretzel, allowing any water to drain back into the pot, before transferring them to the prepared baking sheets.
Brush the pretzels with egg wash, and sprinkle with salt. Bake the pretzels for 14 to 16 minutes, until they are golden brown on top. In my oven they took 14 minutes. However, all ovens vary. Allow the pretzels to cool for 5 minutes before serving.

FAQ’s
Can I use cold water instead of boiling water?
Yes you can, but it will change the texture of the pretzels. Here’s the difference.
Hot Bath Method – This method results in a pretzel that has a darker and thicker outside layer. The inside of the pretzel is dense and heavy and has a chewy consistency. The pretzel dough is dipped in hot boiling baking soda water for a few seconds per side. The pretzel is actually slightly cooked in the dipping process. I prefer this method for salted pretzels.
Cold Bath Method – This method, (the method I used), results in a pretzel that is light and fluffy on the inside and has a thin, soft, and lighter colored outside layer. Water is heated to a very hot temperature followed by whisking baking soda in the water until it completely dissolves. Once the baking soda dissolves, the water is allowed to cool to lukewarm for dipping the pretzel dough. I used this method in my Soft Pretzels with Cinnamon Sugar.
Can I freeze pretzels?
Yes. You can freeze the baked pretzels or the formed pretzel dough for up to 3 months. Thaw the baked pretzels completely, then wrap in a paper towel and warm in a microwave. Thaw the pretzel dough formed pretzels completely, then proceed to step #7 in recipe.
Can I make the pretzels in advance?
Yes. You can make the dough and refrigerate 1 day in advance. You can bake the pretzels and keep in an airtight container for up to 2 days. Reheat in an oven or wrapped in a paper towel in the microwave.
Pro Tips for This Recipe
Use the correct yeast. You can use either Rapid Rise or Active Dry Yeast for this recipe. Rapid rise yeast takes less time for the dough to rise, and it can be added directly to the dry ingredients. Active dry yeast needs to be added to very warm liquid first and left to proof for 5 to 8 minutes. I like to use Rapid Rise.
Proof the yeast. Rapid rise yeast doesn’t need to be proofed in warm liquid first, but I do it anyway. You never know if that packet of yeast is still active, especially if it’s near the expiration date, and I don’t like assuming my yeast is active, and making the recipe to find out later that my dough didn’t rise because of bad yeast. It takes just minutes to do this extra step with Rapid Rise yeast before wasting time on a recipe and regretting it later.
Don’t kill the yeast. Make sure to use very warm, but not hot water, to proof the yeast. It should be around 110 degrees and no more than 115 degrees. If it’s too hot, you’ll kill the yeast.

If you make this recipe please rate it and leave a comment below on how you liked it. I love hearing from you!
Wanna see different recipes each day? Feel free to follow me on Facebook, Pinterest & Instagram.
Print
Soft Pretzels
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hrs 15 minutes (includes inactive)
- Yield: 8 pretzels 1x
- Category: Appetizers
- Method: Bake/Cook
- Cuisine: American
Description
These pretzels are soft and chewy on the inside with golden brown, crispy exteriors, and so perfect for dipping in your favorite cheese dip or mustard. They are perfect for game day gatherings or parties.
Ingredients
For the pretzel dough:
- 1 1/2 cups very warm water between 110 and 115 degrees F
- 1 packet Rapid Rise or Active Dry yeast, 1/4 ounce
- 2 teaspoons granulated sugar
- 1 1/4 teaspoons salt
- 4 tablespoons unsalted butter, melted
- 4 cups all-purpose flour, plus more for work surface
For the boil:
- 10 cups water
- 3/4 cup baking soda
Egg Wash:
- 1 egg, beaten
- 1 tablespoon water
Topping:
- 2 tablespoons melted butter
- Coarse or flaked salt for sprinkling
Instructions
For the pretzel dough:
- Combine the warm water, yeast and sugar to the bowl of a stand mixer. Gently mix to ensure all the yeast is wet. Allow the mixture to stand for about 8 minutes or until it’s foamy and bubbly on top.
- Add the salt, melted butter about half of the flour. Mix with a spatula to lightly combine. Add the remaining flour. Attach the dough hook attachment. Knead on medium speed for about 8 to 10 minutes. The dough should form a shaggy looking ball and pull away from the sides of the bowl after just 1 minute or so. You want to keep kneading it after that. If you’re not sure if you’ve kneaded it long enough, do a window pane test, by tearing off a walnut size piece of dough, stretching it thin, and holding it up to a window. If you can see some light coming through the dough it’s ready.
- Transfer the dough to a lightly greased bowl. Turn the dough over once to grease the top. Cover with a towel or plastic wrap and place in a warm place for approximately 1 hour or until doubled in size. See tips above on the perfect warm environment.
- Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper, and set aside.
- For the boil: Go ahead and bring the water and baking soda to a boil over high heat. Reduce heat to medium while you shape the pretzel dough.
- Shaping the dough: Transfer the dough to a lightly floured work surface. Divide the dough into 8 equal pieces. Using the palm of your hands, roll each piece into a long rope, about 16 inches long. Form each rope into a U shape, then cross the ends over each other and pinch the ends into the bottom of the dough. Note: I shape 4 of the pretzels, dip them in the water and bake them. I shape the remaining 4 while the first ones are baking.
- Make sure the water is boiling. Place the pretzels, one at a time, into the boiling water, allowing each one to cook for 30 seconds. Using a slotted spoon or spider, remove each pretzel, allowing any water to drain back into the pot, before transferring them to the prepared baking sheets.
- Brush the pretzels with egg wash, and sprinkle with salt. Bake the pretzels for 14 to 16 minutes, until they are golden brown on top. In my oven they took 14 minutes. However, all ovens vary. Allow the pretzels to cool for 5 minutes before serving.
- Serve with your favorite cheese dip. or mustard.
- Securely wrapped pretzels will stay fresh for up to 2 days.
Love this. Where can I find instructions for the cold bath method that you use ?
Hi Alisa, If you click on the link in my post for Soft Pretzels with Cinnamon Sugar, under the cold water bath, it will take you there.