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Soft Pretzels

Bakery-Style Soft Pretzels

These bakery-style soft pretzels are warm, chewy, and perfectly golden with that signature salty crust. A quick baking soda bath creates the glossy exterior while keeping the inside soft and fluffy — just like from your favorite bakery. Serve with mustard, beer cheese, or a sweet glaze for a homemade treat everyone will love.
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Prep Time 1 hour 15 minutes
Cook Time 12 minutes
Total Time 1 hour 27 minutes
Course Bread, Snack
Cuisine American, German
Servings 12 pretzels
Calories 180 kcal

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.

Notes

For a sweeter version, brush with melted butter after baking and sprinkle with cinnamon sugar. To freeze, allow baked pretzels to cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat in a 350°F (175°C) oven for 5–8 minutes to restore their crisp crust.

Nutrition

Calories: 180kcalCarbohydrates: 25gProtein: 6gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 720mgPotassium: 60mgFiber: 1gSugar: 2gVitamin A: 120IUCalcium: 10mgIron: 1.5mg
Keyword baking soda bath, chewy pretzels, homemade pretzels, soft pretzels
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