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Homemade Soft Pretzels

Chewy, golden-brown soft pretzels with a classic baking soda bath, ready in about 2 hours.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8
Ingredients Equipment Method Notes

Ingredients
  

  • ​ ​ ​ ​
  • 1 1/2 cups warm water 105-110°F
  • 1 tbsp granulated sugar ​
  • 2 1/4 tsp active dry yeast 1 packet
  • 4 1/2 cups all-purpose flour ​
  • 1 tsp fine sea salt ​
  • 2 tbsp unsalted butter melted
  • 1/2 cup baking soda for the bath
  • 8 cups water for the bath
  • ​ ​ Coarse sea salt for topping
  • 1 ​ large egg beaten with 1 tbsp water (for egg wash)

Equipment

  • ​ Baking sheet ​
  • Large pot for the baking soda bath

Method
 

  1. Gather and measure everything before you start: warm water, sugar, active dry yeast, flour, fine sea salt, melted butter, baking soda, coarse sea salt, and one egg for the egg wash.
  2. Activate the yeast: In a large bowl, combine warm water, sugar, and yeast. Let sit 5 minutes until foamy.
  3. Mix and knead: Add flour, salt, and melted butter. Knead 8-10 minutes until smooth and elastic.
  4. First rise: Place dough in oiled bowl, cover, and rise 1 hour until doubled in size.
  5. Shape pretzels: Divide into 8 pieces. Roll each into a 22-inch rope, form a U, twist ends twice, and press onto the bottom of the U.
  6. Baking soda bath: Boil water with baking soda. Boil each pretzel 30 seconds per side. Place on lined baking sheet.
  7. Bake: Brush with egg wash, sprinkle with coarse salt. Bake at 425°F for 12-15 minutes until deep golden brown.

Notes

Don't skip the baking soda boil. It is essential for the chewy crust and glossy finish. Watch your water temperature when activating yeast. Too hot kills it, too cold will not activate it. Freeze unbaked boiled pretzels and bake straight from frozen, adding 2-3 minutes to the baking time.