The Best Soft Pretzel Recipe Ever

The aroma of freshly baked pretzels, their golden-brown crust glistening, fills your kitchen with irresistible warmth. Imagine that first bite: the satisfying crackle of the exterior giving way to a soft, chewy interior, perhaps dusted with coarse sea salt or sprinkled with cinnamon sugar. This isn’t just a recipe; it’s an experience. This recipe for the best soft pretzels will transport you to a Bavarian bakery, all from the comfort of your own home. Get ready to impress yourself and everyone you share them with!

Why You’ll Love This Soft Pretzel Recipe

• Easy to follow instructions: Even beginner bakers can master this recipe.
• Homemade goodness: Nothing beats the taste of freshly baked pretzels.
• Perfectly chewy texture: The secret is in the rise and the baking soda bath.
• Endless customization: Top with your favorite seasonings, dips, or even cheese!
• 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 (Substitute with instant yeast if needed, but reduce the rise time slightly)
• 1 tsp granulated sugar
• 4 cups all-purpose flour (Bread flour works well for a chewier pretzel)
• 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 an egg wash)
• Coarse sea salt or pretzel salt
• Optional: melted butter, cinnamon sugar, shredded cheese, your favorite dipping sauce

How to Make the Best Soft Pretzels

1. Activate the Yeast: 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. Mix the Dough: Add flour, melted butter, and salt to the yeast mixture. Mix with a dough hook for 5–6 minutes until smooth and elastic. If using a stand mixer, this is crucial for proper gluten development. If kneading by hand, it will take longer and require some elbow grease.
3. First Rise: Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
4. Preheat & Prepare: Preheat your oven to 450°F (230°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
5. Shape the Pretzels: Punch down the dough and divide it into 8 equal portions. Roll each portion into a 20-inch rope. Form each rope into a pretzel shape by making a U-shape, crossing the ends, and pressing them onto the bottom of the U.
6. Boil the Pretzels: In a large pot, bring 10 cups of water and baking soda to a rolling boil. Carefully boil each pretzel for 20–30 seconds per side. This creates the signature pretzel crust.
7. Egg Wash & Salt: Remove pretzels from the boiling water with a slotted spoon and place them on the prepared baking sheets. Brush with the egg wash and sprinkle generously with coarse salt or pretzel salt.
8. Bake to Perfection: Bake for 12–14 minutes, or until golden brown. Keep a close eye on them during the last few minutes to prevent burning.
9. Optional: Brush with melted butter immediately after baking for extra richness and shine. Alternatively, sprinkle with cinnamon sugar for a sweet twist.

Recipe Tips & Tricks

• Water Temperature: Ensure your water is the correct temperature for yeast activation. Too hot will kill the yeast, too cold will hinder it.
• Dough Consistency: The dough should be slightly sticky but not overly wet. Add a little more flour if needed.
• Boiling Time: Don’t overboil the pretzels, or they’ll become soggy.
• Baking Time: Ovens vary, so keep an eye on your pretzels to ensure they don’t burn.

Recipe Variations & Substitutions

• Sweet Pretzels: Sprinkle with cinnamon sugar instead of salt.
• Cheesy Pretzels: Sprinkle with shredded cheese during the last few minutes of baking.
• Garlic Pretzels: Add garlic powder or minced garlic to the dough or sprinkle on top after baking.

Serving Suggestions

Serve warm with your favorite dipping sauces, such as mustard, cheese sauce, or even a honey-mustard combination. These pretzels are also delicious on their own!

Storage, Freezing, & Reheating Instructions

Store leftover pretzels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months. To reheat, simply warm them in a 350°F (175°C) oven for a few minutes until heated through.

Closing Thoughts + Call to Action

We hope you enjoyed this recipe for the best soft pretzels ever! Let us know in the comments how yours turned out. Don’t forget to share your creations on social media and tag us! And if you’re looking for more delicious baked goods, check out our other recipes on our website!

Recipe FAQs ❓

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use the same amount, but you may need to reduce the rising time slightly as instant yeast activates faster.

What if my pretzels don’t rise properly?

Ensure your yeast is fresh and your water is the correct temperature. A warm environment is also essential for proper rising.

Can I make the dough ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it overnight. Just allow it extra time to rise at room temperature before shaping and baking.

What kind of salt is best for pretzels?

Coarse sea salt or pretzel salt is ideal for that classic pretzel look and salty crunch.