Warm, golden-brown pretzels with that signature chewy bite always make me feel like I’ve brought a little bakery magic into my own kitchen. I love how the baking soda bath creates that classic crust, while the coarse salt and optional butter give them an irresistible finish.
Why You’ll Love This Recipe
I enjoy this recipe because it’s both fun and satisfying to make. Shaping each pretzel feels hands-on and creative, and the aroma while they bake is absolutely mouthwatering. They’re perfect for snacking, game days, or pairing with cheese sauce or mustard.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 ½ cups warm water (110 °F – 115 °F)
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1 packet (2 ¼ teaspoons) active dry yeast
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1 tablespoon granulated sugar
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4 cups all-purpose flour
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1 teaspoon salt
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¼ cup baking soda (for the bath)
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1 egg yolk mixed with 1 tablespoon water (egg wash)
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Coarse sea salt, for sprinkling
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Optional: 1 tablespoon melted butter (for brushing after baking)
Directions
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I combine warm water, yeast, and sugar in a small bowl and let it sit for 5–10 minutes until frothy.
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In a large mixing bowl, I whisk together the flour and salt, then pour in the yeast mixture and stir until a shaggy dough forms.
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I knead the dough on a floured surface for 5–7 minutes until smooth and elastic, adding more flour if it’s too sticky.
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I place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place until doubled in size—about 1 hour.
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I preheat my oven to 425 °F (220 °C), punch down the dough, and divide it into 8 pieces. I roll each into a 24-inch rope and shape them into classic pretzels: form a U, cross the ends, twist once, and fold down.
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I bring 4 cups of water to a boil, add the baking soda, and boil each pretzel for about 30 seconds per side. Then I transfer them to a parchment-lined baking sheet.
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I brush each pretzel with egg wash, sprinkle with coarse salt, and, if I like, brush with melted butter after baking for extra flavor.
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I bake for 12–15 minutes, or until golden brown, then let them cool on a wire rack for 5–10 minutes to lock in that chewy texture.
Servings and timing
Servings: 8 pretzels
Prep Time: 20 minutes
Rise Time: 1 hour
Bake Time: 12–15 minutes
Total Time: about 1 hour 25 minutes
Variations
Sometimes I sprinkle cinnamon sugar over the egg wash for a sweet version. I’ve also stuffed the dough ropes with shredded cheese before shaping for a cheesy twist.
Storage/Reheating
I store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat and refresh the texture, I warm them in a 350 °F oven for 5–6 minutes.
FAQs
Can I freeze the pretzels?
Yes, I freeze baked pretzels in a sealed bag for up to 2 months and reheat straight from frozen in the oven.
Can I use instant yeast?
Yes, I mix it directly with the dry ingredients, then add warm water and sugar.
Why do I need the baking soda bath?
It creates the signature chewy crust and deep golden color of classic pretzels.
Can I make smaller pretzels?
Yes, I divide the dough into 12–16 pieces and adjust boiling and baking times slightly.
How can I make them dairy-free?
I skip the butter or use plant-based butter for the same shine and flavor.
Conclusion
I love how these soft and chewy homemade pretzels deliver that authentic bakery-style taste right from my oven. They’re simple to make, endlessly customizable, and always a hit—whether fresh from the oven or warmed up later.
Print
Soft & Chewy Homemade Pretzels
- Total Time: 1 hour 25 minutes
- Yield: 8 pretzels
Description
Warm, golden-brown pretzels with a signature chewy bite—boiled in a baking soda bath for that classic crust, then brushed with egg wash and sprinkled with coarse salt for that irresistible finish.
Ingredients
1 ½ cups warm water (110 °F – 115 °F)
1 packet (2 ¼ teaspoons) active dry yeast
1 tablespoon granulated sugar
4 cups all-purpose flour
1 teaspoon salt
¼ cup baking soda (for the bath)
1 egg yolk mixed with 1 tablespoon water (egg wash)
Coarse sea salt, for sprinkling
Optional: 1 tablespoon melted butter (for brushing after baking)
Instructions
In a small bowl, combine warm water, yeast, and sugar. Let it sit for about 5–10 minutes until frothy, indicating active yeast my recipe haven.
In a large mixing bowl, whisk together flour and salt. Pour in the yeast mixture and stir until a shaggy dough forms
Turn the dough onto a floured surface and knead for 5–7 minutes until smooth and elastic, adding a bit more flour if too sticky
Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place until doubled in size—about 1 hour
Preheat oven to 425 °F (220 °C). Punch down dough and divide into 8 pieces. Roll each into a 24‑inch rope and shape into classic pretzels: form a U, cross ends, twist once, and fold down
In a large pot, bring roughly 4 cups of water to a boil, add baking soda, and carefully boil each pretzel for ~30 seconds per side. Remove with slotted spoon and place on parchment-lined baking sheet
Brush each boiled pretzel with egg wash and sprinkle with coarse sea salt. Optionally brush with melted butter after baking for extra flavor
Bake for 12–15 minutes, or until golden brown. Let cool on a wire rack for 5–10 minutes to preserve that chewy texture
- Prep Time: 20 minutes
- Category: Appetizer
