There are few things as comforting as a warm, salty, chewy soft pretzel, especially when it’s dipped into a rich cheese sauce or spicy mustard. While they may seem intimidating, making bakery-style soft pretzels at home is surprisingly easy and incredibly rewarding. The secret to that iconic dark, shiny crust and chewy exterior lies in a quick dip in a simple alkaline bath before baking.
This recipe uses basic pantry ingredients and a simple technique to achieve that perfect pretzel texture—soft and fluffy on the inside, with a beautiful, glossy, golden-brown crust. It’s a fun baking project for the weekend, perfect for game days, parties, or just a treat that is miles better than anything store-bought.
Why You’ll Love This Recipe
- Signature Chewy Crust: The baking soda bath (or boiling step) gelatinizes the exterior, creating the classic chewiness you can’t get from regular bread.
- Fun and Interactive: Shaping the dough is a satisfying activity for the whole family (and they can be shaped into bites or twists!).
- Customizable Toppings: Delicious with classic coarse salt, cinnamon sugar, or savory everything bagel seasoning.
- Excellent for Freezing: Both the dough and the baked pretzels can be frozen for quick treats whenever a craving hits.
- Rich Flavor: Melted butter in the dough adds a wonderful richness that pairs perfectly with the salty exterior.
Ingredients
For the Pretzel Dough
- 1 1/2 cups (360 ml) warm water (105°F–115°F / 40°C–46°C)
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 1 tbsp (12 g) granulated sugar
- 4 cups (480 g) all-purpose flour
- 2 tsp fine sea salt
- 1/4 cup (55 g) unsalted butter, melted and slightly cooled
For the Water Bath
- 8 cups (1.9 L) water
- 1/2 cup (115 g) baking soda
For the Topping
- 1 large egg, whisked with 1 tbsp water (for egg wash)
- Coarse sea salt or pretzel salt, for sprinkling
Equipment
- Large pot (with high sides, for boiling)
- Large mixing bowl or stand mixer with dough hook
- Slotted spoon or spider strainer
- 2 large baking sheets
- Parchment paper
Step-by-Step Instructions
1. Make and Rise the Dough
- Activate Yeast: In a large bowl, pour the warm water. Sprinkle the yeast and sugar over the water. Stir to dissolve and let stand for 5–10 minutes until the mixture is foamy.
- Mix Dough: Add the flour and sea salt to the yeast mixture. Add the melted butter. Use a wooden spoon or stand mixer (with dough hook) to mix until a shaggy dough forms.
- Knead: Knead the dough by hand on a lightly floured surface or in the stand mixer on low speed for 5–7 minutes. The dough is ready when it is soft, slightly tacky, and springs back when poked with a finger.
- Rise: Place the dough in a large, lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel and let rise in a warm spot until doubled in size, about 1 hour.
2. Shape the Pretzels
- Divide: Punch the dough down and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces.
- Roll Ropes: Roll each piece of dough into a long, thin rope, about 20–24 inches (50–60 cm) long. If the rope shrinks back, let it rest for 5 minutes and try again.
- Shape: Form the pretzel shape: make a U-shape, cross the ends twice to create a twist, and then fold the twist back over the bottom loop of the U, gently pressing the ends down to seal. Place the shaped pretzels on the parchment-lined baking sheets.
3. The Alkaline Bath and Bake
- Prep Bath: When the pretzels are shaped, preheat your oven to 450°F (230°C). In a large pot (use high sides, as the water will foam!), bring the 8 cups of water to a rapid boil. Slowly add the baking soda (it will foam up aggressively). Reduce the heat to a gentle simmer.
- Boil: Working quickly, carefully drop 1–2 pretzels at a time into the simmering water bath. Boil for 30 seconds per side, flipping once with a slotted spoon. The pretzels will puff up slightly.
- Finish: Use the slotted spoon to scoop the pretzel out, letting excess water drain off. Place the pretzel back on the parchment-lined baking sheet.
- Egg Wash and Salt: Immediately brush each dipped pretzel with the egg wash and sprinkle generously with coarse sea salt.
- Bake: Bake for 10–12 minutes, or until the pretzels are deep, glossy golden brown. Brush immediately with melted butter (optional) and serve warm.
Substitutions and Variations
- Dough Fat: You can substitute the melted butter with 1/4 cup (60 ml) of neutral vegetable oil or olive oil.
- Sweet Topping: After baking and brushing with melted butter, dredge the pretzels in a mixture of 1/4 cup granulated sugar and 1 teaspoon cinnamon instead of coarse salt.
- Savory Topping: Sprinkle with everything bagel seasoning instead of salt before baking.
- Pretzel Bites: After the first rise, roll the dough into ropes, dip in the bath, and cut into 1-inch pieces. Bake for 8–10 minutes.
Pro Tips and Common Mistakes to Avoid
- Parchment Paper is Essential: Pretzels will stick fiercely to a greased baking sheet after the alkaline bath. Always use parchment paper or a silicone mat.
- Water Temperature is Key: Ensure the initial water temperature is correct (105°F–115°F) for yeast activation. Water that is too hot will kill the yeast.
- Watch the Boiling Time: Do not boil the pretzels for longer than 30–45 seconds per side. Over-boiling will result in a metallic taste and a very tough exterior.
- Don’t Forget the Egg Wash: The egg wash is what gives the pretzels their professional, glossy shine and helps the salt adhere to the dough.
Storage, Make-Ahead, and Reheating
- Make-Ahead (Dough): After the first 1-hour rise, you can store the dough, covered, in the refrigerator for up to 2 days. Let the dough sit at room temperature for 30 minutes before shaping.
- Freezing (Dough Balls): Shape the dough into balls, freeze them on a tray, and then store them in a freezer bag for up to 3 months. Thaw in the refrigerator, let rise, and proceed with the bath and baking.
- Storage (Baked): Store cooled pretzels in an airtight container at room temperature for up to 2 days.
- Reheating: The best way to revive the crisp exterior is to reheat the pretzels in a 350°F (175°C) oven or toaster oven for 5–8 minutes.
Serving Suggestions
Serve pretzels warm with classic dips. Savory pairings include beer cheese sauce, spicy brown mustard, or a mix of sour cream and chives. Sweet pretzels are excellent dipped in cream cheese frosting or a simple vanilla glaze.
Approximate Nutrition
- Yields: 12 medium pretzels
- Serving Size: 1 pretzel
- Calories: 180 kcal
- Protein: 6 g
- Fat: 7 g
- Carbohydrates: 25 g
Note: These are approximations and vary based on the exact size of the pretzels and the amount of coarse salt used.
FAQs
Q: Why do I have to boil the pretzels in baking soda?
A: The alkaline baking soda bath is what makes a soft pretzel chemically unique. It raises the pH of the dough’s surface, which speeds up the Maillard reaction (browning) during baking and creates that dark, glossy, chewy crust.
Q: Can I use less salt in the recipe?
A: Yes, you can reduce the salt in the dough (2 teaspoons). However, do not skimp on the salt in the topping, as the salt crystals provide the crucial crunch and savory contrast.
Q: My dough is too sticky. What should I do?
A: If the dough is too sticky after kneading, add more all-purpose flour one tablespoon at a time, kneading briefly after each addition, until the dough is just tacky but no longer leaves a residue on your hands.
Q: What is the best way to get a uniform pretzel shape?
A: To get uniform shapes, divide and weigh the dough into equal portions (about 60–75 grams each). Roll the portions into long ropes and allow them to rest for 5 minutes before twisting.
Q: Why do I use an egg wash?
A: An egg wash (egg whisked with water or milk) is brushed over the dipped pretzels just before baking. It gives the finished pretzel a beautiful, deep, shiny, and glossy finish.
Bakery-Style Soft Pretzels
Equipment
- Large pot (for boiling)
- Large mixing bowl or stand mixer with dough hook
- slotted spoon or spider strainer
- 2 large baking sheets
- Parchment paper
Ingredients
- 1 1/2 cups warm water (105°F–115°F / 40°C–46°C)
- 2 1/4 tsp active dry yeast
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 2 tsp fine sea salt
- 1/4 cup unsalted butter, melted and cooled
- 8 cups water (for bath)
- 1/2 cup baking soda (for bath)
- 1 large egg, whisked with 1 tbsp water (for egg wash)
- coarse sea salt or pretzel salt, for sprinkling
Instructions
- In a large bowl, combine warm water, yeast, and sugar. Stir and let sit for 5–10 minutes until foamy.
- Add flour, salt, and melted butter. Mix until a shaggy dough forms, then knead for 5–7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size (about 1 hour).
- Punch down dough, divide into 12 pieces, and roll each into 20–24-inch ropes. Shape into pretzels and place on parchment-lined trays.
- Preheat oven to 450°F (230°C). Bring 8 cups of water to a boil, add baking soda carefully, and reduce to a simmer.
- Boil pretzels one or two at a time for 30 seconds per side. Remove with slotted spoon and drain.
- Brush each pretzel with egg wash, sprinkle with coarse salt, and bake for 10–12 minutes until golden brown.
- Optional: Brush baked pretzels with melted butter for added flavor. Serve warm with cheese sauce or mustard.
