The Best Soft Pretzel Recipe Ever

Few things compare to the pure bliss of sinking your teeth into a warm, soft pretzel. That irresistible crackle of the crust, giving way to a pillowy, chewy interior…pure magic! Forget those bland, mass-produced pretzels; this recipe will transport you to pretzel heaven. This easy-to-follow guide will teach you how to make the best soft pretzels at home, perfect for satisfying your cravings or impressing your friends and family. Get ready for a taste sensation!

Why You’ll Love This Recipe

• Easy to follow: Even baking beginners can master this recipe.
• Amazingly delicious: The perfect balance of chewy and crispy.
• Versatile: Customize with your favorite toppings – from classic salt to cinnamon sugar.
• Homemade goodness: Nothing beats the taste of freshly baked pretzels.
• Impressive results: Perfect for parties, game day, or a simple weeknight treat.

Ingredients You’ll Need

• 1 ½ cups warm water (100–110°F / 38–43°C)
• 1 packet (2 ¼ tsp) active dry yeast (check for freshness!)
• 1 tsp granulated sugar
• 4 cups all-purpose flour (plus extra for dusting)
• 1 tsp fine sea salt
• 2 tbsp unsalted butter, melted
• 10 cups water
• ⅔ cup baking soda
• 1 egg yolk beaten with 1 tbsp water (for egg wash)
• Coarse sea salt or pretzel salt
• Optional: melted butter, cinnamon sugar, shredded cheese, everything bagel seasoning

How to Make It

1. In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy. If it doesn’t foam, your yeast may be old – start again with fresh yeast.
2. Add flour, melted butter, and salt to the yeast mixture. Mix with a wooden spoon or spatula until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If using a stand mixer, use the dough hook attachment for 5-6 minutes.
4. Transfer the dough to a greased bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat oven to 450°F (230°C). Line baking sheets with parchment paper.
6. Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a 20-inch rope.
7. Shape each rope into a pretzel. Form a large circle, then cross the ends over the top and press them down to the circle.
8. In a large pot, bring 10 cups of water and baking soda to a rolling boil. Carefully drop each pretzel into the boiling water for 20-30 seconds. This gives them their signature glossy crust.
9. Remove pretzels with a slotted spoon and place them on the prepared baking sheets.
10. Brush the pretzels with the egg wash and sprinkle generously with coarse salt or pretzel salt.
11. Bake for 12-14 minutes, or until golden brown. Keep a close eye on them to prevent burning.
12. Remove from oven and optionally brush with melted butter while still warm.

Recipe Tips & Tricks

• Ensure your water is the correct temperature for activating the yeast.
• Don’t over-knead the dough, or the pretzels will be tough.
• For extra flavor, add herbs like rosemary or garlic powder to the dough.
• Experiment with different toppings: Everything Bagel seasoning, Parmesan cheese, or even chocolate chips!

Recipe Variations & Substitutions

• Whole wheat pretzels: Substitute half of the all-purpose flour with whole wheat flour.
• Gluten-free pretzels: Use a gluten-free all-purpose flour blend.
• Sweet pretzels: Omit the salt and sprinkle with cinnamon sugar after baking.

Serving Suggestions

Serve your warm, soft pretzels immediately for the best flavor and texture. They are delicious on their own, or served with a side of mustard, cheese sauce, or your favorite dipping sauce. They also make a great addition to a snack board or appetizer spread.

Storage, Freezing, & Reheating Instructions

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To freeze, cool completely, then place in a freezer-safe bag for up to 3 months. Reheat frozen pretzels in a 350°F (175°C) oven for 5-7 minutes, or until warmed through.

Closing Thoughts + Call to Action

I hope you enjoyed this recipe for the best soft pretzels ever! Let me know in the comments how yours turned out, and don’t forget to share your pretzel creations on social media using #BestSoftPretzelsEver. Happy baking!

Recipe FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use 1 ¼ teaspoons of instant yeast in place of the active dry yeast. There is no need to proof instant yeast.

What if my pretzels don’t rise properly?

Make sure your yeast is fresh and your water is the correct temperature. A cold kitchen or old yeast can inhibit rising.

Can I make mini pretzels?

Absolutely! Just divide the dough into smaller portions.