My favorite homemade soft pretzels recipe makes buttery and soft knots that rival any mall pretzels! You can also use this recipe to make pretzel bites, buns, bread or rolls.
Every football season, I make this pretzel dough and form them into either large soft pretzels, miniature twists, or pretzel bites. There is nothing like munching on the chewy texture of these homemade soft pretzels on game day!
Ingredients for Pretzel Dough
All you need to make pretzel dough is flour, butter, sugar, salt and yeast. Then baking soda and boiling water is used for the baking soda bath.
How to Make Dough for Pretzels
It is very easy to make soft pretzels at home. We've been making this recipe for over 10 years, with 5-star reviews from many friends and family. Scroll to the bottom of this post for the full ingredient list and instructions. The general steps are as follows:
- Mix butter, sugar, salt and water with yeast in a large mixing bowl.
- Add flour and mix until a dough forms.
- Knead and add more flour until dough is tacky.
- Let dough rise 45 minutes.
- Preheat oven and bring large pot of water to a rolling boil. Add baking soda.
- Shape dough into desired pretzel shape. Boil 30 seconds and place on baking sheet.
- Bake 14 minutes for large twists, 10 minutes for mini twists or bites.
(Find a helpful video tutorial in the recipe card at the end of this post.)
Pretzel Shape Photo Tutorial
For those of you intimidated by shaping a perfect pretzel, it's easier than I should even admit. Just roll the piece of dough into a 24-inch rope, hold the ends, cross them over one another, and then twist. Place the ends at the top center of the rope. For those visual people (like me) here is some photo help:
Make-Ahead
I often make the baked pretzels ahead of time to store in the freezer and reheat in the oven at 350°F when ready to serve. Freeze them before or after baking, either way works just as well and saves you time.
Variation
The original recipe calls for eight big pretzels, but sometimes I form them into miniature pretzel twists to serve a crowd. Or, roll the dough into a rope and cut little pretzel bites! The recipe card at the end of this post gives instructions for all sizes.
Make these into cinnamon sugar pretzels by slathering on butter and cinnamon sugar while the baked pretzels are still warm!
We love to dip these into honey mustard, cheese sauce, or just enjoy it's saltiness on its own.
More Pretzel Recipes
- Canned Biscuit Pretzel Bites
- Pretzel Bread Bowls
- Pepperoni Pretzel Bread Stromboli
- Pretzel Dogs
- Ham and Cheese Soft Pretzel Bites
Eat It, Rate It, Share It!
Made it and liked it? Leave a star rating, take a photo and tag me on social media @seededtable so I can share it!
This recipe was originally published February 2012 and updated August 2022 with new photos and tips.
Recipe Card
Homemade Soft Pretzels
Ingredients
- 4 Tablespoons butter , melted
- 1 Tablespoon sugar
- 2 teaspoons kosher salt , plus more for topping
- 1 ½ cups warm water (110 to 115 degrees F)
- 1 package (2 ¼ teaspoons) instant yeast
- 22 ounces (about 4 ½ cups) all-purpose flour
- Vegetable oil (nonstick) spray, for pan and bowl
- 10 cups water
- ⅔ cups baking soda
- 1 large egg yolk , beaten with 1 Tablespoon water (for egg wash)
Instructions
- In the bowl of a stand mixer, combine the butter, sugar, salt and 1 ½ cups warm water. Sprinkle the yeast on top. Add the flour and mix with the dough hook attachment on low speed. Once the dough comes together, increase the speed to medium and mix for another 4 to 5 minutes, until the dough is smooth and pulls away from the sides of the bowl.
- Remove the dough from the bowl, wipe the bowl and then spray with the vegetable oil. Return the dough to the bowl, turning once to cover both sides with the oil. Cover tightly with plastic wrap and let rise in a warm place for approximately 45-50 minutes, or until doubled in size.
- Preheat the oven to 450 degrees F. Line two large baking sheets with parchment paper and lightly spray with vegetable oil; set aside.
- Bring the 10 cups of water to a boil in a large sauce pan or stock pot, then add the baking soda.
- Meanwhile, turn the dough out onto a slightly oiled work surface or pastry mat. Divide into 8 equal large pieces (about 4.5 oz each) or 30 small pieces (about 1.2 oz each) and shape into balls. Roll each dough ball into a rope (24 inches long for the large pretzels or 10-12 inches long if making the smaller pretzels.) Holding the ends of the rope, cross them over each other, twist one turn, then press onto the center of the rope, to form a pretzel shape. Place onto the parchment lined baking sheets.
- Working with one to two pretzels at a time, boil each pretzel for 30 seconds. Use a large slotted spoon or spatula to remove from the water and return to the pan. Brush the top of each pretzel with the egg wash then sprinkle with kosher or pretzel salt.
- Bake in the preheated oven until dark golden brown (approximately 12 to 14 minutes for 8 large pretzels, or 10 to 12 minutes for 30 small pretzels.) Allow to cool on a wire rack for at least 5 minutes before serving.
Video
Notes
- If you do not plan to consume pretzels the same day, then I suggest freezing them immediately after they hit room temperature. The more fresh they are when you freeze them, the better. Throw them in a freezer bag and freeze up to 1 month. Reheat in the oven at 350 degrees for 5 to 10 minutes (until heated through). This is what I do, and they taste just as fresh!
- I have also used this recipe to make pretzel buns for our hamburgers. To do so, after the rise and before bringing water to a boil, shape dough into 8 equal sized rolls by pulling the sides together and pinching to seal. Place the formed rolls, seam side down, on a large baking sheet and cover with a clean towel. Let rise again for 30 minutes. After 15 minutes into this rise, you can do steps #2 and #3 to preheat oven and get the water boiling, then continue with step #5. I also slice a shallow "X" onto the top of each roll after the egg wash and salt. Baking time is about 12 to 14 minutes. (They are done when you tap on the top of the buns and they sound hollow.)
- Nutrition information is an estimate only, based on 1 large pretzel as a serving.
Nutrition
Lora Phillips says
I can’t wait to make these.I love pretzels and buy them all the time so glad to know that it is so easy to make going to make them tomorrow and can’t wait. Can’t wait to see some more recipes from you bet they are delish
Nikki Gladd says
Thanks, Lora! Hope you enjoyed!
Cara says
These are amazing! Thanks for the recipe.
Nikki Gladd says
Thank you, Cara!
Elaine says
I’ve made your recipe and it’s very good with perfectly thin chewy crust and soft crumb, I’d just like to know if they’ve been froZen should I thaw them before reheating, and do I wrap them in foil to reheat in the oven. Thanks!
Nikki Gladd says
Hi Elaine! I do freeze these all of the time. In step #7 of the recipe you will see the freezing instructions. I do not thaw them before baking. They go straight from freezer to oven! 🙂 And, no foil necessary. Hope this helps!
Karen says
Hi, you say "hit room temperature" to freeze them, do you mean straight out of the oven or once they cool to room temperature? Thanks
Nikki Gladd says
Hi Karen,
Once they cool to room temperature you can freeze them. 🙂
Thanks!
xmoonbloom says
I made these yesterday and they are WONDERFUL!
I recommend making a double batch because you will want more.
jennifer says
These were very yummy! My kiddos (2 and 4) had a great time rolling their pretzels out and creating their own pretzel twists. Thanks for sharing this recipe!
Nikki says
What fun for your kids! Thanks, Jennifer!
Janiece says
UUUGGGGHHHHH... I am having to give up on my trying to make soft pretzels.
Mine are just plain GROSS.
I have gone through enough flour that I could have made cookies or zucchini bread for the neighbors.
I keep wondering if I am doing something wrong in the boiling process.
Amanda says
Thank you so much for the recipe! I made them for a movie night snack and they are amazing! My husband immediately asked for a second batch!
Brittany says
I just wanted to say a HUGE thanks...I'm an American living in China, in a city with pretty much no foreign "goodness." In other words, if we want something from home, we have to make it ourselves! A few of my friends and I get together once a month to make something special that we won't normally take time to make: bagels, Christmas cookies, etc. Today's was your pretzels! They came out perfectly, which is saying a lot when you live in China and are use to things turning out a little funny! WOW! I've also made many of your other recipes...right now, I'm passing around your pumpkin spice syrup one, since our Starbucks here doesn't sell any pumpkin drinks. We're all enjoying a "taste of home" thanks to you! So, please keep posting amazing, yet simple recipes that we can make over here!
Nikki says
I love this, Brittany! Thank you for sharing your story!! Glad to give you a little taste of home. 😉
Brooke says
Hi! I just made these. I made them in the shape of M and 2s for my daughter's birthday next weekend. They are absolutely delicious, but I had trouble with the wax paper that I baked them on. They stuck to the paper and for some, I had to rip the whole back off (which is a huge shame because they are so tasty). Any idea why this happened? It was sort of heartbreaking. lol 🙂
Nikki says
Hi Brooke,
I love that you made them in different shapes! How cute and fun for your daughter's birthday!!
As far as the problem you had with the paper sticking... You shouldn't bake them on wax paper. The wax just melts and then sticks. Use parchment paper instead, as the recipe instructs. 🙂
Brooke says
Oh, I feel so stupid. I totally thought they were the same thing. Thanks! I'll be sure to get parchment paper next time.
Nikki says
Don't feel stupid! It's a legit confusion. 🙂
anthony says
In the bowl of a stand mixer, combine the butter, sugar, salt and water. but later i use the 10cups water?Bring the 10 cups of water to a boil in a large sauce pan or stock pot, then add the baking soda. do i need 10 cups water twice?
Nikki says
Hi Anthony,
The water that you combine with the butter, sugar and salt is the 1 1/2 cups warm water listed with those ingredients. I edited the directions to make that clear. 🙂 Thanks!
Annalea says
thanks for posting this recipe (and the directions too). i just took them out of the oven and, omg...a bit of heaven in every bite! i salted some, brushed others with garlic butter and tossed the rest in cinnamon sugar. guess what we're having for dinner?
Nikki says
Thanks, Annalea! I think it's a perfect dinner choice! 😉
steph says
I've never worked with yeast so I was super afraid these wouldn't turn out. Also, it says use "instant" yeast and all they had at our store was rapid rise, so I looked up online and there were conflicting stories about the difference between the two. I just followed the recipe as is and it worked perfectly! These are soooo delicious too! So happy I found your recipe 🙂 Thank you
Nikki says
Thanks, Steph! Rapid rise and instant is the same in my book. 🙂
Linda B says
Been making soft pretzels for a long time. May I offer a suggestion? Instead of putting pretzels in paper-lined sheet to rise, lay out a strip of waxed paper on your countertop. Shape the pretzels and lay them on the waxed paper to rise. After your pretzels have risen appropriately, cut the paper between the pretzels, leaving a pretzel on a section of paper. You can then lift the pretzel with the waxed paper and put the pretzel into the simmering water/baking soda mixture. The waxed paper just slides out from underneath the pretzel. No more worries about fallen pretzels.
Secondly - I never use the egg wash. If you sprinkle the pretzels right after the water/baking soda boil, while the pretzels are still wet, any toppings you use will stick just fine.
Nikki says
Thanks, Linda! I like the wax paper tip. 🙂 Without the egg wash, do your pretzels brown?
Beth says
Tried to make these and they were way too sticky to make into anything resembling a pretzel. Had to chuck it all. Any tips?
Nikki says
I'm sorry to hear that Beth! When you were kneading the dough in the first step, did it still stick to the sides of the bowl? If so, you will want to add more flour, about a tablespoon at a time, until it does. Please try again, this is a great pretzel recipe! 🙂
Colleen says
I just finished making these and they are delicious!! One question, though. Any idea what would cause the egg wash to turn greenish around the bottome edge of the pretzels? It peels right off and doesn't affect the taste. My son is grossed out, but that just means more for me!
Nikki says
Yikes! I didn't have that problem. Maybe a bad batch of eggs? Hmmmm... Sorry, no idea!
Colleen says
I did a little googling, and the closest I've come is a couple of places that said scrambled eggs can turn green when cooked at a too high temp, or left too long in the pan. Maybe I didn't get them of the pan soon enough?
Nikki says
interesting... 🙂
Mike Garlock says
NM Found it...it's been one of those mornings!
Mike Garlock says
Just wondering I see there is 2/3 cup baking soda and it never says when to add that. Is that supposed to be in there with the flour and such? Thanks!
KristiG says
These are wonderful. My daughter and I just whipped up a batch! Served with homemade marinara!
Duby says
hi! id like to try this recipe -- im just wondering, can i make them and serve a day or two later ?
Nikki says
Hi Duby,
If you do not plan to eat them the day you bake them, then store them in the freezer in a zipper tight freezer bag. (Freeze them immediately after they hit room temperature to preserve its freshness.) When ready to serve, reheat them in a preheated 350 degree oven for 5 to 10 minutes, or until heated through. They taste great this way, too! 🙂
Duby says
Thank you so much for getting back to me so quickly!!! Thanks to your advice, i decided to bake cookies instead .... and now i need an excuse to make these pretzels !!!!!!
i'll keep you posted when i do finally make them....
ps - i love your blog.... keep up the great work 🙂
ShoeFanatic says
I made these last night for a Super Bowl party along with the honey mustard sauce a few posts down and they were a huge hit!!! Great recipe!
Mindydana says
I made these yesterday - 8, not 30 because I'm lazy. I've never tried making pretzels before. I guess I was intimidated. Or lazy. They were easier than I thought they'd be to make. And they were delicious! Friends and family loved them! I am soooo going to make these again. Thanks for the recipe and inspiration!
Nikki says
So glad you overcame your intimidation to these and enjoyed them! 🙂
Stephanie says
These look amazing! I love getting soft pretzels at the mall but they're so huge that I can never finish one. I'm sure homemade will taste way better and the mini size is perfect.
Erin says
Love that they are mini pretzels. If I have time this weekend I may need to make a batch with some cheesy dipping sauce.
Jan Cartalucca says
Can't wait to try with granchildren...
Sweetsugarbelle says
Nikki, you're a Texas girl too?! I knew we had an instant connection! I'm coming to your house. These look amazing!!!
Patches says
I moved to the U.P 6 years ago, and the whole Halloween thing is weird! Halloween not on Halloween in some places and trick-or-treating in the dark?!?!? Winter like almost 7 mos. out of the year?? The trade off is the awesome and pristine beauty that lies within this area, and the more relaxed attitude you don't get in the more "expanded" areas. Thanks for the pretzel recipe!!