Let’s make those big, soft, salty mall-style pretzels at home 😋
Here’s a clear step-by-step soft pretzel recipe guide you can actually follow.
🥨 What You’ll Get
Soft, chewy inside
Golden-brown outside
That classic pretzel flavor (baking soda bath, no scary chemicals)
Makes: 8 large pretzels
Time: About 1½–2 hours (most of it is rising + baking)
🧾 Ingredients
For the dough:
1½ cups (360 ml) warm water (about 110°F / 43°C – warm, not hot)
2¼ teaspoons (1 packet, 7 g) active dry or instant yeast
1 tablespoon granulated sugar (or honey)
1 teaspoon salt
4 cups (480 g) all-purpose flour (you might need a little extra for kneading)
2 tablespoons unsalted butter, melted (or neutral oil)
For the baking soda bath:
6 cups (1.4 L) water
¼ cup (60 g) baking soda
For topping:
Coarse salt (pretzel salt, kosher salt, or flaky salt)
Optional finishing:
2 tablespoons melted butter (to brush after baking)
🔪 Equipment
Large bowl
Whisk or spoon
Measuring cups/spoons
Small pot for the baking soda bath
Baking sheet
Parchment paper (or greased baking sheet)
Slotted spoon or tongs
Clean kitchen towel
Oven (obviously 😄)
Step 1: Activate the Yeast (If Using Active Dry)
If using instant yeast, you can skip straight to mixing everything – but doing this step never hurts.
Pour warm water into a large bowl.
Add the sugar and stir to dissolve.
Sprinkle the yeast over the water.
Let it sit for 5–10 minutes until it looks foamy and bubbly on top.
⚠️ If nothing happens and it just looks like plain water, your yeast might be dead. Try again with new yeast.
Step 2: Make the Dough
Add the salt and melted butter to the yeast mixture. Stir.
Add 3½ cups (420 g) of the flour to the bowl.
Mix with a spoon or spatula until a shaggy dough forms.
If the dough is very sticky, slowly add the remaining ½ cup (60 g) flour, a little at a time, until it:
Comes together in a soft ball
Is slightly tacky but not gluey
You might not need all the flour, or you might need a tiny bit more. Go by feel.
Step 3: Knead the Dough
Lightly flour your work surface.
Turn the dough out onto the surface.
Knead for 5–7 minutes:
Push the dough away with the heel of your hand
Fold it over
Turn and repeat
You’re done when:
The dough feels smooth and elastic
It springs back a bit when you poke it
Step 4: First Rise
Lightly oil or butter a clean bowl.
Place the dough in the bowl and turn it once to coat it lightly in oil (prevents drying).
Cover with:
A clean kitchen towel, or
Plastic wrap
Let it rise in a warm place for about 45–60 minutes, or until doubled in size.
Tip: A turned-off oven with just the light on can be a good warm spot.
Step 5: Prep the Baking Soda Bath & Oven
While the dough is rising or once it’s nearly ready:
Preheat your oven to 450°F (230°C).
Line a baking sheet with parchment (or grease it lightly).
In a medium pot, bring 6 cups water to a gentle boil.
Carefully add ¼ cup baking soda (it will fizz a bit – add slowly).
Turn heat down to a light simmer while you shape the pretzels.
This baking soda bath is what gives pretzels that chewy, deep-brown crust and classic flavor.
Step 6: Divide and Shape the Pretzels
Punch down the risen dough gently to release air.
Turn it out onto a lightly floured surface.
Divide into 8 equal pieces (you can eyeball it or use a scale).
To shape each pretzel:
Roll one piece of dough into a rope about 18–24 inches (45–60 cm) long.
If it keeps shrinking back, let it rest for a few minutes and try again.
Form a U-shape with the rope.
Cross the ends over each other twice.
Fold the twisted ends down onto the bottom of the U, making the classic pretzel shape.
Gently press the ends into place so they stick.
Place shaped pretzels on your prepared baking sheet while you finish the rest.
Step 7: Baking Soda Bath (Quick Dip)
Now we give them their pretzel “spa treatment”:
Carefully drop 1–2 pretzels at a time into the simmering baking soda water.
Let them poach for about 20–30 seconds.
Use a slotted spoon or tongs to lift them out, letting excess water drip off.
Place them back on the baking sheet.
Repeat with each pretzel.
Don’t skip this step – it’s the key to chewy, shiny, pretzel-y goodness.
Step 8: Add Toppings
While the pretzels are still damp from the bath:
Sprinkle generously with coarse salt.
If you want to make some sweet ones:
Leave a few plain (no salt).
After baking, you’ll brush them with butter and coat with cinnamon sugar.
Step 9: Bake Until Golden
Slide the baking sheet into the 450°F (230°C) oven.
Bake for 10–12 minutes, or until:
The pretzels are deep golden brown
The bottoms feel firm but not hard
Every oven is different, so start checking around 9–10 minutes.
Step 10: Finishing Touch (Optional but AMAZING)
As soon as the pretzels come out:
Brush them with melted butter for extra flavor and softness.
For cinnamon-sugar pretzels:
Mix ¼ cup sugar + 1–2 teaspoons cinnamon in a bowl.
Brush pretzels with melted butter.
Toss or sprinkle with cinnamon sugar while warm.
Practical Tips for Perfect Soft Pretzels
1. Dough Too Sticky?
Add flour 1 tablespoon at a time. It should be soft and slightly tacky, not dry.
2. Dough Hard to Roll?
Let it rest. Gluten gets tight. If the dough rope keeps shrinking back, cover it and let it rest for 5–10 minutes, then try again.
3. No Coarse Salt?
You can use:
Kosher salt
Flaky sea salt
Even regular salt in a pinch (use lightly, it’s finer)
4. Want Pretzel Bites Instead?
Roll each dough piece into a long rope.
Cut into 1–2 inch (2.5–5 cm) pieces.
Boil in baking soda bath, then bake as usual (check early; they bake faster).
5. Storing & Reheating
Store cooled pretzels in an airtight container at room temp for 1–2 days.
Reheat in the oven at 350°F (175°C) for 5–7 minutes to refresh.
You can also freeze them and reheat directly from frozen.
Flavor Ideas Once You Nail the Basics
After you master this soft pretzel recipe, try:
Cheese pretzels – sprinkle shredded cheese on top before baking.
Garlic butter pretzels – mix melted butter with garlic powder and parsley; brush on after baking.
Pizza pretzels – dip in warm marinara sauce.