The best homemade soft pretzel recipe! Learn how to make soft pretzels that are irresistibly buttery, salty and slightly sweet. They are better than mall pretzels and easy to make with only 8 ingredients.
In my opinion, homemade soft pretzels with cheese sauce is the ultimate comfort food combination. I craved it during each of my six pregnancies, so I can promise you that this is the best soft pretzel recipe you’ll ever make or eat because I had a lot of time to get it just right.
In this post, you will learn how to make soft pretzels that are irresistibly buttery, salty and slightly sweet. They are better than mall pretzels and relatively easy to make with only 8 ingredients.
Soft Pretzel Recipe: Ingredients & Substitutions
- Dark brown sugar. Light brown sugar can be used instead of dark with great results.
- Whole Milk. 2% milk, half and half or heavy cream can all be used in place of whole milk, if necessary.
- All-purpose flour. Bread flour is a great substitution, and the only one I recommend in this soft pretzel recipe.
- Salted butter. Unsalted works well, and you don’t really need to alter the amount of salt if you choose to use it.
How to make soft pretzels
This recipe is fairly simple to make, there are a few unique steps (like twisting the pretzels and a boiling the pretzels in a baking soda/water bath). So make sure to read through my instructions on how to make pretzels thoroughly, and don’t forget to watch the video.
Make the soft pretzel dough
Begin by proofing the yeast. To do this, combine yeast, water, and brown sugar in the bowl of a standing mixer fitted with the dough hook (or in a large bowl and mix by hand with a wooden spoon). Let mixture rest for 5-10 minutes (until foamy).
One the yeast is proofed, add the melted butter and milk to the yeast and stir to combine.
Next, add the flour and sea salt and stir until a ball is formed (either by hand or with the dough hook). The dough should form a slightly tacky, but firm ball.
Place the dough a large, lightly greased bowl and cover it with a damp towel to rise for 30 -60 minutes until doubled in size.
To make in advance
You can make the dough and store it in the refrigerator overnight or in the freezer for up to 1 month.
When you’re ready to make the pretzels, remove the dough from the fridge or freezer and let it come to room temperature and rise. Then continue on with the recipe including the baking soda bath, baking, etc.
Form the pretzels
Once the dough has doubled in size, preheat the oven and grease two large baking sheets.
Then, divide the dough into 8 equal pieces (weigh it using a food scale, divide the total by 8).
Next, roll each piece of dough into a 25-30” rope.
To do this, lay the rope into a “U” shape. Then cross the ends over each other once.
Then, twist the ends once at the place where they meet (see below).
Then hold the portion of the pretzel dough that has been twisted and fold it down to the bottom of the “U” shape. Press the ends firmly but gently into the bottom of the pretzel.
Prepare the baking soda bath
Once you’ve formed half the pretzels, bring 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.
Boil & Salt
Once the baking soda bath is boiling, boil the soft pretzels one at a time in the soda bath for 30 seconds.
Use a slotted spoon to remove it from the bath and place it on the prepared baking sheet.
Immediately sprinkle the soft pretzel with coarse sea salt, then repeat with remaining pretzels.
Bake the soft pretzels
I like to bake the pretzels in batches of 4. So I boil/salt 4 soft pretzels and then bake them while I’m boiling/salting the remaining 4.
Bake the soft pretzels at 400 degrees F for 12-15 minutes until dark brown. Then, remove them from the oven and immediately brush each pretzel with melted butter.
Transfer to a wire rack to cool slightly, then serve warm.
Serve
Serve warm as a side to your favorite main dish recipes. We love dipping homemade soft pretzels it in this homemade cheese sauce or slathering it with honey butter.
Store
You can store homemade soft pretzels in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5. I suggest reheating them before eating it to restore it’s fresh-from-the-oven texture.
Freeze
You can also freeze homemade pretzels. Let them cool completely then wrap in plastic wrap and put them in an airtight container in the freezer for up to 2 months. Thaw in the oven set to warm covered in foil or in a dutch oven.
Recipe FAQs
Why do you boil soft pretzels before baking?
Boiling in the soda bath gives the soft pretzels their dark brown, chewy exterior and soft interior. It’s what differentiates a pretzel from other breads.
What gives soft pretzels their flavor?
In this homemade soft pretzel recipe the flavor comes from a few sources: the butter in the dough and brushed on the exterior, the brown sugar and the baking soda bath.
Do you have to boil soft pretzels?
Yes. The baking soda bath is what differentiates a pretzel from other breads.
What salt goes on soft pretzels?
We use coarse sea salt on our soft pretzels.
How much baking soda do you put in water for pretzels?
In this recipe you boil 4 quarts of water and ½ cup baking soda.
Can I boil pretzels without baking soda?
No. Baking soda is necessary to making the best soft pretzels.
