Soft Pretzels

These homemade soft pretzels bake up golden brown, chewy, and buttery—just like the ones from a pretzel shop. The dough can be made quickly for a same-day bake or rested in the refrigerator for a richer, malty flavor and more authentic bakery-style texture.

Ingredients

• 1½ cups warm water (105–110°F)
• 1 packet (2¼ tsp) active dry or instant yeast
• 1 tsp table salt
• 1 tbsp brown sugar (or 1 tbsp barley malt syrup for classic flavor)
• 1 tbsp butter, melted and slightly cooled
• 3½–4 cups all-purpose flour
• ½ cup baking soda (see note for enhanced version)
• 9 cups water
• kosher or coarse sea salt, for topping
• 2 tbsp butter, melted (for brushing after baking)

Optional Egg Wash (for Soft, Glossy Pretzels)

• 1 egg, beaten with 1 tbsp water

Directions

Prepare the Dough

In a large bowl, combine warm water and yeast. Let stand for about 1 minute until slightly foamy. Stir in table salt, brown sugar, and melted butter.

Add 3½ cups of flour, one cup at a time, mixing with a wooden spoon until a soft dough forms. If dough is sticky, add up to ½ cup more flour gradually until smooth and slightly tacky but not wet.

Knead and Rest

Turn dough onto a lightly floured surface and knead for about 3 minutes until elastic and uniform. Shape into a ball.

• Quick Version: Cover lightly and let rest for 10 minutes before shaping.
• Bakery-Style Version: Cover the bowl with plastic wrap and refrigerate 1–2 hours (or up to overnight). Bring to room temperature for 10–15 minutes before shaping.

Shape the Pretzels

Preheat oven to 425°F (220°C). Line baking sheets with parchment paper or silicone baking mats.

Divide dough into 8–10 equal pieces (about 90–100 g each). Roll each piece into a 20-inch rope and twist into a pretzel shape. Place on prepared baking sheets.

Boil in Baking Soda Solution

In a large pot, bring 9 cups water and ½ cup baking soda to a gentle boil. For deeper color, bake the baking soda first (spread on a tray and bake at 250°F for 1 hour) before adding it to the water.

Drop pretzels, one or two at a time, into the boiling solution for 20–25 seconds. Remove with a slotted spoon, drain well, and place on prepared baking sheets.

Top and Bake

For traditional bakery-style pretzels, sprinkle with kosher or coarse sea salt immediately after boiling, then bake as directed.

For a softer, fair-style pretzel, brush with the optional egg wash before sprinkling with salt. Bake for 11–13 minutes, or until deep golden brown with a shiny crust and soft interior.

Finish

Brush warm pretzels with melted butter immediately after baking for a glossy finish and tender bite. Serve warm with mustard, cheese sauce, or butter.

Notes

Preparation

• Lower hydration (3½ cups flour to 1½ cups liquid) produces the classic tight, chewy crumb.
• A short cold ferment (1–2 hours) develops malty depth and improves shaping.
• Bake baking soda before boiling for more intense pretzel color and flavor.
• Brushing with butter right after baking adds shine and a soft finish without dulling color.

Egg Wash vs. Baking Soda Finish

• Without Egg Wash (Traditional): Deep mahogany color, chewy crust, classic pretzel flavor.
• With Egg Wash (Soft & Glossy): Lighter golden color, slightly softer texture, mild sheen.
• Both versions can be brushed with melted butter after baking for extra flavor and softness.

Serving Suggestions

• Serve warm with mustard, cheese dip, or honey butter.
• Top with coarse salt, everything bagel seasoning, or cinnamon sugar for sweet pretzels.
• Use smaller portions to make pretzel bites or sandwich rolls.

Make-Ahead & Storage

• Shaped pretzels can be refrigerated for up to 6 hours before boiling.
• Freeze shaped, unboiled pretzels up to 1 month; boil directly from frozen before baking.
• Store baked pretzels airtight up to 2 days; reheat at 350°F for 5–7 minutes to refresh.