Easy Homemade Soft Pretzels

Homemade soft pretzels with the same pretzel-shop like aroma, soft texture and flavor.. and only a few simple pantry ingredients.

I munching on an extra soft homemade pretzel and sipping Chia tea while typing this post... and  kitchen is filled with pretzel-shop aroma... Aroma like I stepped into a fair and already knew - there is a soft pretzel shop close-by.. baking a fresh batch of pretzels! yumm!

Sharing today a soft pretzel recipe which will bring you taste of the fair at home! Extra soft texture with crusty salty crust yet negligible sugar (my fav). This pretzel recipe uses easy-to-find pantry ingredients and still yields pretzels which are much more lighter than you buy from pretzel shop. 

So, serve these for next family-get-together, or to watch Sunday games or just because you are pretzel-fans like myself. :) Whatever the reason may be, bake a double batch since these disappear faster than you expect.

I'm a sucker for good soft pretzel! That crusty crust, soft texture, and perfect amount of salt in every bite.... A good baked soft pretzel is "the treat" for savory snack-freak like myself. For the record, I have to eat a soft pretzel whenever we are in a f...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 8 Soft Pretzels Serves: 6
Notes: Dough Rise Time : 1 to 1.5 hours, depending upon temperature. (warmer weather dough rise quickly)


    Pretzel Dough

  • 2 & 1/4 Cup All-Purpose Flour
  • 1 Active Dry Yeast (packages, 2.25 tsp)
  • 3 tbsp Unsalted Butter (melted, more for brushing on top)
  • 1/2 Cup Water (lukewarm)
  • 1/2 Cup Milk (lukewarm)
  • 2 tsp Sugar
  • 1/4 tsp Salt
  • Canola Oil (or butter, for oiling the bowl before proofing dough)
  • Pretzel Bath and Baking

  • 1 tsp Kosher Salt (or pretzel salt, for dusting on pretzel)
  • 3 tsp Baking Soda
  • 4 Cup Water (boiling hot)


  • 1. Preheat oven at 450 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
  • 2. Lukewarm milk and water for dough and pour in a wide mixing bowl. Mix in sugar. Mix in yeast and let sit undisturbed for 10-15 minutes until yeast has bloomed.
  • 3. Add two cups of flour, salt, and melted (room temperature, not hot) butter and mix with spatula to bring dough together.
  • 4. With dough hook attached, knead dough for 5 minutes, adding 1 tbsp of flour of remaining dough at a time. (dough should not be very dry). Remove dough in a clean oiled bowl, cover with clean kitchen towel and set aside at warm place for 1-2 hour.
  • 5. Place in warm place for 1-2 hour or until dough more than double in size.
  • 6. Punch down the dough.
  • 7. Remove to a work board and divide into 8 equal portions. (oil your hands as needed so as to easily handle soft dough)
  • 8. While start working on dough, set oven to preheat and also heat a deep-wide pan with 4-5 cups of water until water starts boiling.Take one portion of dough at a time and make a long rope. Place rope on board in U shape, then twist the ends inward, cutting each other and place opposite bottom edges of the U. Wet your hands and attach ends onto edges to seal. (Make sure to leave some loose end hanging or pretzel loop will open during the cooking.)
  • 9. Add baking soda in boiling water and mix well. Add one pretzel at a time and let it dip in soda-bath for 20 secs (make sure to coat both sides in water or pretzel will not color properly.). Remove on a baking sheet lined with parchment paper. Repeat steps 8-9 with all of the remaining dough.
  • 10. Then, bake in preheated oven for 8-10 minutes or until tops are dark golden brown.
  • 11. Remove from oven and brush the melted butter on pretzels. Dust with flaky sea salt. Transfer to cooling rack to cool slightly. Serve while still warm with cheese dipping sauce. Enjoy!

Savita's Notes:

Recipe yields 8 medium-size pretzels. No. of servings depends on serving size.

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12 comment(s)

Can these be frozen prior to baking so they can be baked on demand?
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