Homemade soft pretzels are warm, salty, and chewy with a deep mahogany crust you simply cannot get from a frozen bag. The dough comes together in minutes, and a quick dip in baking soda water gives them their signature flavor and shine.
This easy soft pretzels from scratch recipe makes eight big pretzels with a soft interior and a glossy, golden-brown crust. If you want to learn how to make soft pretzels with a baking soda bath, this is the recipe to try.
Recipe at a Glance
| Prep Time | 25 minutes (plus 1 hour rising) |
| Cook Time | 15 minutes |
| Total Time | 1 hour 40 minutes |
| Servings | 8 pretzels |
| Category | Snack / Bread |
Why You’ll Love These Homemade Soft Pretzels
- Chewy, golden, and ballpark-worthy
- Simple pantry ingredients and an easy dough
- A baking soda bath gives authentic pretzel flavor and color
- Fun to shape and great for kids
- Ready in under 2 hours from start to finish
Ingredients You’ll Need
- 1½ cups warm water (about 110°F)
- 2¼ teaspoons (1 packet) active dry or instant yeast
- 1 tablespoon brown sugar and 1½ teaspoons salt
- 4 cups (500 g) all-purpose flour, plus extra for dusting
- 2 tablespoons melted butter, plus extra for brushing
- For the bath: 10 cups water and ⅔ cup baking soda
- For the topping: 1 egg beaten with 1 tablespoon water, and coarse pretzel salt or flaky sea salt
How to Make Soft Pretzels with a Baking Soda Bath
- Stir the warm water, sugar, and yeast together and let it sit for 5 minutes until foamy.
- Add the flour, salt, and melted butter and mix until a dough forms, then knead for 5 to 7 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled.
- Preheat the oven to 450°F (230°C) and line two baking sheets with parchment. Divide the dough into 8 pieces and roll each into a 20-inch rope, then shape into a pretzel.
- Bring the water and baking soda to a gentle boil in a wide pot, then boil each pretzel for 30 seconds per side. Lift out with a slotted spoon and place on the baking sheet.
- Brush with the egg wash, sprinkle with coarse salt, and bake for 12 to 15 minutes until deep golden brown. Brush with melted butter while hot.
Tips for the Best Easy Soft Pretzels from Scratch
- Do not skip the baking soda bath; it creates the classic crust and flavor.
- Roll the ropes evenly so the pretzels bake uniformly.
- Use a wide pot and boil only 1 or 2 pretzels at a time.
- Pat the pretzels dry after boiling so the egg wash sticks.
- Brush with butter right out of the oven for a soft, shiny finish.
Variations to Try: Soft Pretzel Ideas
- Cinnamon sugar: skip the salt and toss in cinnamon sugar after brushing with butter.
- Pretzel bites: cut the ropes into 1-inch pieces and boil for 20 seconds.
- Cheesy: sprinkle shredded cheddar on top in the last 2 minutes of baking.
- Everything bagel: top with everything seasoning instead of salt.
How to Store It
Pretzels are best the day they are made. Store leftovers uncovered or loosely wrapped at room temperature for up to 2 days, then refresh in a 350°F oven for 5 minutes. Freeze baked pretzels for up to 2 months and reheat from frozen at 350°F for 8 to 10 minutes.
Frequently Asked Questions
Why do you boil pretzels in baking soda water?
The alkaline bath gelatinizes the surface starch, which gives pretzels their deep brown color, chewy crust, and signature flavor.
Can I make soft pretzels without a baking soda bath?
You can brush them with a baking soda solution, but boiling gives the most authentic color and chew.
What mustard goes with soft pretzels?
Classic yellow mustard, spicy brown mustard, or a beer-cheese dip are all great options.
Can I make soft pretzel dough ahead of time?
Yes. Refrigerate the dough after its first rise for up to 24 hours, then shape, boil, and bake.