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Soft Homemade Pretzels

Soft Homemade Pretzels

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Soft homemade pretzels use active dry yeast to create a chewy dough that is shaped, boiled in a baking soda bath, and baked until golden brown. The 30-second boil in alkaline water forms the signature crust and rich flavor while keeping the inside tender. Perfect for snacks and entertaining.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 pretzels
Course: Appetizer, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 cups all-purpose flour Measure by weight or spoon-and-level method
  • 2 teaspoon active dry yeast Check expiration before use
  • 1 ½ cups warm water 105-115°F for proofing
  • 1 tablespoon granulated sugar Feeds yeast during proofing
  • 1 ½ teaspoon salt Added to dough
  • ¼ cup baking soda For boiling bath per 10 cups water
  • 4 cups water For baking soda bath
  • 2 tablespoon unsalted butter Melted, for brushing warm pretzels
  • to taste coarse salt Sprinkle immediately after boiling

Method
 

  1. Dissolve active dry yeast and granulated sugar in 110°F warm water. Let sit 5-10 minutes until foamy on top.
    2 tsp active dry yeast, 1 tbsp granulated sugar, 1 ½ cups warm water
  2. Add all-purpose flour and salt to yeast mixture. Stir until shaggy, then knead 8-10 minutes until smooth and elastic, with dough bouncing back when poked.
    4 cups all-purpose flour, 1 ½ tsp salt
  3. Place dough in greased bowl, cover with damp towel, and let rise 30-45 minutes in warm spot until doubled in size. Dough is ready if indentation remains when poked.
  4. Divide dough into 8 pieces. Roll each into 20-inch rope and twist into pretzel shape. Boil each pretzel in baking soda bath (¼ cup baking soda per 10 cups water) for 30 seconds on each side.
    ¼ cup baking soda, 4 cups water
  5. Transfer boiled pretzels to parchment-lined sheet. Sprinkle with coarse salt and bake at 425-450°F for 12-15 minutes until deep golden brown and hollow sounding when tapped. Brush warm pretzels with melted butter.
    to taste coarse salt, 2 tbsp unsalted butter

Notes

  • Use a thermometer to ensure water is 105-115°F for yeast activation.
  • Do not skip the baking soda bath; it creates the characteristic crust and color.
  • Brush pretzels with melted butter immediately after baking for best flavor and moisture.

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