Homemade Soft Pretzels for Beginners

You know that amazing buttery smell coming from the food court in the mall? It’s coming from the pretzel stand! And your house can smell like that, too, with these Homemade Soft Pretzels.

I know, pretzels seem intimidating to make, but if you have the time and a little bit of patience, you can totally do it! With all the time I spend in the kitchen, bread is still something I struggle with, but I promise, this homemade soft pretzel recipe has never failed me!

Still, as a mom with a hectic schedule who self-identifies as a foodie, I understand the need for easier recipes, so I will also provide a shortcut option for you with pre-made dough.

This big batch of pretzels are amazing fresh out of the oven but can also be frozen and reheated when the craving hits. I especially love making these for game day entertaining with the Beer Cheese Dip.

Homemade Soft Pretzels Ingredients

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Instant yeast is best for this recipe, and make sure it’s not expired! as you really want it to work quickly to help the dough rise.

Using half all-purpose flour and half bread flour is the cheat code to getting nice and chewy soft pretzels! Bread flour has more protein than all-purpose flour, causing it to form more gluten. That extra hit of gluten is what gives these pretzels that chewy texture you expect from a homemade soft pretzel.

However, using all bread flour makes these pretzels a little too chewy and hard to sink your teeth into. The use of both here provides the perfect balance and overall best texture.

That being said, in a pinch, you can certainly use all-purpose flour only. Your pretzels will have a slightly cakier texture, but they will still have that infamous crispy exterior and distinct pretzel taste.

Easy Homemade Soft Pretzels Tips and Tricks

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How to Make Soft Pretzels at Home

The first step to making your homemade soft pretzels is activating your instant yeast. Add the yeast packet to a small mixing bowl with the warm water and brown sugar and whisk to combine.

The water does not have to be boiling. We’re aiming for somewhere around 90°F, but it doesn’t have to be perfect. Generally, hot water from the tap is fine. Or you can microwave room temp water for 45 seconds.

Then, cover the yeast mixture with a clean kitchen towel and set it aside while you mix together the rest of your dough ingredients. After about 5 minutes, the yeast will activate and start to appear foamy on top. That’s when you know it’s ready to add to your pretzel dough.

Add both flours, the melted butter, and the salt to a separate large mixing bowl. Once your yeast mixture is activated, add that, too. Use your hands to work the dough together.

When you first mix your flour, salt, butter, and yeast mixture, the dough will be very sticky. Use your hands to bring it together in the bowl as best you can.

Then, add flour to a clean surface and turn your dough out onto it. Knead your dough for at least 8 minutes. As you continue to work your dough, it will become less sticky and easier to work with.

To knead, simply stand behind the dough, and use two hands to fold the dough over itself, pushing down with your body weight to work the dough together.

Continue to add flour at your discretion, to avoid the dough sticking to your surface.

Pour olive oil on the sides and bottom of the large mixing bowl you used to mix your dough ingredients. Place the dough in the bowl, add a little olive oil on top, and cover with a clean kitchen towel.

With instant yeast, you’ll get a rise pretty quickly! Allow it to rise at room temperature for 1 hour until it doubles in size.

Once your dough has doubled in size, add more flour to your surface. Turn the dough out onto your floured surface once again and add some flour to your rolling pin.

Use your rolling pin to roll out your dough into a rectangular shape, roughly 9″ by 12″. It doesn’t have to be perfect, but it’s best to keep the dough as even in thickness as possible.

Use a pizza cutter on sharp knife to slice your dough lengthwise into 8 equal, thin slices.

Once you’ve sliced your dough, work with one slice at a time to shape your pretzels. Take one slice and roll it between your hands and the table until it’s a cylinder. Then, it’s time to shape your pretzels following three simple steps.

Step 1

Take one end of the dough and curl it over at the half way point.

Step 2

Do the same with the other end so it starts to resemble a pretzel.

Step 3

Twist the two pieces that meet at the center so that the pretzel keeps its shape in the bath. At this point, you should recognize it as a classic pretzel! See below for a step-by-step photo guide!

The pictures below and video in the recipe card helps as a visual aid.

The pretzel bath is what turns this ordinary dough into pretzel dough! You simply add 2/3 cup of baking soda to 10 cups of boiling water. Each pretzel will relax in the bath for 3 minutes before setting out to dry.

Aside from shaping your pretzels, inserting and removing your pretzels into the bath is the trickiest part of the process. The water is boiling hot, and the excess baking soda can cause irritation to sensitive skin.

Make sure you feel comfortable with the tools you are using to drop them in and take them out. I use a large sieve and it works great! There’s always the option to wear food service gloves as well.

I generally only bathe two pretzels at a time for this reason, but you can do as many as you’re comfortable with. Just make sure you leave enough space in between each pretzel so they don’t stick together.

Once you’ve removed your pretzels from the pretzel bath, set them on a clean kitchen towel or a heat safe surface or cooling rack and give them a couple of minutes to dry.

Crack your egg into a small bowl and use a fork or whisk to vigorously stir until the yolk and egg whites are combined.

Once your pretzels have had a chance to dry a bit, transfer them to a large baking sheet. Line it with a reusable baking mat or parchment paper so the pretzels don’t stick.

Then, use a pastry brush to add a thin. even layer of egg wash onto the top of each pretzel. Sprinkle course sea salt on top and bake for 14-16 minutes until the top starts to turn golden brown.

Homemade Giant Soft Pretzel Shortcut

The best thing about this Homemade German Soft Pretzel recipe is that it teaches you the “pretzel bath” technique, which will allow you to make pretzels using any type of dough.

Yes, even store-bought. If you want to save time and don’t want to bother with yeast, buy a pre-packaged pizza crust or crescent dough, and follow steps 10-14. This totally still counts as homemade!

How to Store Soft Pretzels and Make them Ahead of Time

And just when you thought it can’t get better—these pretzels freeze really well. You can stash them away and just reheat them when you’re having a pretzel craving! They will also stay fresh if they are covered at room temperature for 2 days.

The best way to freeze is to individually wrap them in saran wrap and store them in a freezer bag. They will keep fresh for just about 1 month.

Reheating is best in the oven or toaster oven at 375°F. From room temperature, you really only need about 2 minutes, and from frozen 5-7 minutes!