Soft Pretzels
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Soft Pretzels
Homemade soft pretzels come out chewy, deeply browned, and dusted with coarse salt, just like the mall stand. The trick is a quick dip in a baking soda bath before baking, which gives pretzels their signature crust and color. From mixing to oven, plan about 70 minutes including the rise. Brush them with butter straight out of the oven and serve with mustard or cheese sauce.
Ingredients
- 1 1/2 cups warm water (110F)
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 4 1/2 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons unsalted butter, melted
- 2/3 cup baking soda, for the bath
- 1 large egg, beaten
- Coarse salt, for topping
- 3 tablespoons butter, melted, for brushing
Directions
- In a large bowl, stir the warm water, sugar, and yeast. Let stand 5 minutes until foamy. Add the flour, salt, and melted butter, then knead 5 minutes into a smooth dough.
- Cover and let the dough rise in a warm spot until doubled, about 45 minutes. Preheat the oven to 450F and line two baking sheets with parchment.
- Bring a large pot of water to a boil and carefully stir in the baking soda. Divide the dough into 8 pieces and roll each into a long rope, then twist into a pretzel shape.
- Boil each pretzel for 30 seconds, then lift it out with a slotted spoon and place on the baking sheet.
- Brush each pretzel with the beaten egg and sprinkle with coarse salt.
- Bake 12 to 15 minutes, until deep golden brown. Brush with melted butter and serve warm.
Tips and variations
- The baking soda bath is what gives pretzels their brown, chewy crust. Do not skip it.
- Keep the water at a low boil and dip each pretzel for about 30 seconds, no longer.
- Roll the ropes evenly so the pretzels bake at the same rate.
- Brush with butter the moment they come out of the oven for the best flavor and shine.
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Common questions
- Why do you boil pretzels in baking soda
- The alkaline baking soda bath sets the crust and gives soft pretzels their deep brown color and chewy bite. Without it they bake up pale and bready.
- Can I make pretzel dough ahead
- Yes. After the first rise, shape the pretzels, cover, and refrigerate overnight. Boil and bake them the next day.
- What do I serve with soft pretzels
- Yellow or spicy brown mustard and warm cheese sauce are the classics. They are also good with a beer cheese dip.
- How do I store soft pretzels
- They are best the day they are baked. Store leftovers in an airtight bag and reheat in a 350F oven for a few minutes to revive the crust.
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