I’m sharing a Simple Soft Pretzel Recipe featuring a foolproof dough you can shape into nuggets, buns, or knots and freeze for later so you’ll always have pretzel dough on hand.

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I used to think pretzels were a weekend project until I stumbled on this Soft Pretzel Recipe and everything changed. I’ll be honest, I was skeptical, but the trick of warming the dough in warm water and giving the shapes a quick baking soda bath makes a huge difference, and yeah, it actually works every time.

You can twist them into knots, roll them into buns or make little nuggets, and they still come out chewy and salty and way more exciting than store bought. I promise it’s fast, a little bit addictive, and you’ll want to show off the results even if you mess up the first try.

Ingredients

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Warm water: Wakes the yeast, hydrates dough, it’s simple, helps fermentation and texture.
Active dry yeast: Tiny living cells that ferment sugars, add chew and lightness to pretzels.
Granulated sugar: Feeds yeast for browning and subtle sweetness, adds carbs, not much fiber.
All purpose flour: Mostly carbs and gluten, gives structure and chew, low in fiber and protein.
Kosher salt: Enhances flavor, controls fermentation slightly, minerals add no calories but lots taste.
Unsalted butter: Adds richness and tenderness, some fat and flavor, helps brown crust a bit.
Baking soda: In bath it makes crust deep brown and gives pretzel tang, not eaten much.
Egg wash: Promotes golden shine and seals toppings, adds tiny protein and extra color.

Ingredient Quantities

1 1/2 cups warm water (about 110°F or 43°C)

2 1/4 teaspoons active dry yeast (one standard packet)

1 tablespoon granulated sugar

4 cups (about 480 g) all purpose flour, plus more for dusting

2 teaspoons kosher salt or 1 teaspoon fine table salt

2 tablespoons unsalted butter, melted, plus extra for brushing after baking

1 teaspoon vegetable oil for greasing the bowl

10 cups water and 2/3 cup baking soda for the boiling bath

1 large egg beaten with 1 tablespoon water for egg wash

Coarse sea salt or pretzel salt for sprinkling

How to Make this

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1. Warm 1 1/2 cups water to about 110°F or 43°C, stir in 2 1/4 teaspoons active dry yeast and 1 tablespoon granulated sugar, let sit 5 to 10 minutes until foamy, if it doesnt foam your yeast is probably dead.

2. In a large bowl mix 4 cups all purpose flour and 2 teaspoons kosher salt or 1 teaspoon fine table salt, pour in the yeast mixture and 2 tablespoons melted unsalted butter, stir until a shaggy dough forms, add a bit more flour only if it is way too sticky.

3. Turn the dough onto a lightly floured surface and knead about 5 to 7 minutes until smooth and elastic, or use a stand mixer with a dough hook for 3 to 4 minutes, shape into a ball and lightly grease a bowl with about 1 teaspoon vegetable oil, put the dough in, cover with a towel or plastic wrap and let rise in a warm place until doubled about 1 hour.

4. Pre heat the oven to 425°F or 220°C and line baking sheets with parchment paper.

5. Punch the dough down, divide into 8 equal pieces for big pretzels or more for nuggets, roll each piece into a rope about 20 inches long if making large ones, form a U, cross the ends twice and press them down onto the bottom of the U to make the classic shape.

6. In a very large pot bring 10 cups water and 2/3 cup baking soda to a rolling boil, reduce to a gentle boil and carefully lower each pretzel into the bath for about 30 seconds per side using a slotted spatula, dont crowd the pot, lift out and place on the prepared baking sheets.

7. Brush each pretzel with the egg wash made from 1 large egg beaten with 1 tablespoon water and sprinkle with coarse sea salt or pretzel salt.

8. Bake in the pre heated oven for 12 to 15 minutes until a deep golden brown, rotate the pans halfway if needed for even color.

9. As soon as they come out brush with a little extra melted butter, let rest a few minutes so they set but eat when still warm for best chew and flavor.

10. Freezer and timing hacks: to freeze, boil and shape then flash freeze on a sheet until firm before bagging; to bake from frozen either thaw briefly and brush with egg wash or add a few extra minutes to the bake time, and always check your proofing water temp was not hotter than 110°F so the yeast stays alive.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and measuring spoons
3. Instant-read thermometer
4. Wooden spoon or silicone spatula
5. Stand mixer with dough hook (optional)
6. Bench scraper and lightly floured work surface
7. Very large pot and a slotted spatula or slotted spoon
8. Baking sheets and parchment paper
9. Pastry brush and a cooling rack

FAQ

How long will these pretzels stay soft? A: Kept in an airtight bag at room temp they stay soft about 1 to 2 days, after that they get chewy. If you want to save em longer freeze fully cooled pretzels up to 2 months, thaw and warm in a 300 F oven for 5 to 7 minutes to revive them.

Can I make the dough ahead of time? A: Yes, you can refrigerate the dough for up to 24 hours, let it come to room temp for about an hour before shaping. You can also freeze shaped, unbaked pretzels on a tray then transfer to a bag for longer storage, bake from thawed or frozen adding a few extra minutes.

Why do we boil pretzels in a baking soda bath? A: That bath creates the classic brown chewy crust and pretzel flavor, it also helps salt stick. Dont substitute washing soda, stick to baking soda. Boil about 20 to 30 seconds per side for best results.

Can I use bread flour or whole wheat? A: Bread flour makes a chewier pretzel, whole wheat will be denser and a bit heavier, you may need a touch more water and extra kneading. All purpose works great for easy soft pretzels though.

My pretzels come out flat or gummy why? A: Usually under kneading, under proofing or too much water are the culprits. Dough should be smooth and slightly tacky, proof until puffy not just doubled, and boil in the baking soda bath briefly before baking. Also dont overcrowd the oven or they wont brown right.

Can I skip the egg wash and what salt should I use? A: You can skip egg wash, brushing with melted butter or milk gives a lighter color but egg wash gives that shiny deep brown. Use coarse sea salt or pretzel salt, press gently so the salt dont fall off during baking.

Easy Homemade Soft Pretzels Recipe Substitutions and Variations

Active dry yeast → Instant (rapid rise) yeast: use about the same amount (or ~25% less if you want to be exact). You can skip the proofing step and mix it straight into the flour, so it saves time, but dough may rise a little faster.
All purpose flour → Bread flour or part whole wheat: bread flour gives a chewier, more pretzel-like crumb, swap cup for cup and expect slightly more chew. If you want nuttier flavor, replace up to half the AP flour with whole wheat, but add a splash more water since whole wheat soaks more.
Unsalted butter (melted) → Neutral oil or olive oil: use the same volume of vegetable oil, canola, or melted coconut oil. Olive oil works too but it will change the flavor, and if you use salted butter reduce added salt a bit.
Egg wash → Milk, non dairy milk or aquafaba: brush with 2 tbsp milk plus 1 tbsp water for a softer shine, or use aquafaba (chickpea liquid) for a vegan glossy finish. You can also brush melted butter after baking for flavor instead of before.

Pro Tips

1. Check the yeast first, dont just assume it worked. Mix it with a little warm water and a pinch of sugar and wait up to 10 minutes. If it isnt bubbly and foamy, start over with fresh yeast. Using water that feels warm not hot is the key, hot water kills yeast.

2. Aim for a slightly tacky dough not a dry stiff ball. Add flour only a tablespoon at a time if it is overly sticky, and keep kneading until it feels smooth and springy. Letting the dough rest for a few minutes before shaping makes it much easier to roll out without snapping back.

3. For the baking soda bath use a wide pot and one pretzel at a time, dont crowd it. The soda makes the water froth and can bubble over, so lower pieces in gently with a slotted spatula and give each side its time. If you ever want the classic extra bite, a quick dip in a very mild lye solution is traditional but its caustic so handle with gloves and extreme care.

4. Freezing and reheating tricks will save you lots of time. Flash freeze shaped, boiled pretzels on a tray until firm then bag them. Bake from frozen by adding a few minutes to the oven time, or thaw briefly and brush with egg wash for best color. To resurrect day old pretzels reheat in the oven rather than the microwave to bring back chew and crust.