Homemade Buttery Soft Pretzels
Golden and chewy with a melt-in-your-mouth interior, these classic pretzels are dipped in a baking soda bath, baked to perfection, and finished with melted butter and pretzel salt. Whether you're prepping for a party or craving a cozy snack, this recipe delivers bakery-style results at home. Tap for the full recipe, ingredient tips, and shaping guide!
For the Dough:
1 ½ cups warm water (360 milliliters)
2 teaspoons active dry yeast (6 grams)
6 tablespoons brown sugar, divided (75 grams)
4 tablespoons melted, cooled butter (57 grams)
4 ½ cups all-purpose flour (540 grams)
½ teaspoon salt (3 grams)
For the Baking Soda Bath:
½ cup baking soda (120 grams)
9 cups water for boiling (a pot full)
For the Egg Wash:
1 egg yolk
1 tablespoon pretzel salt (15 grams)
(Optional) Cinnamon Sugar Topping:*
4 Tablespoons unsalted or salted butter (56 grams)
3/4 cup granulated sugar (150 grams)
2 teaspoons cinnamon.
Instructions
Activate the yeast: In a small bowl, mix together the warm water, 1 tablespoon of the brown sugar, and the yeast. Stir gently, then cover the bowl with a towel and let it sit for 5-10 minutes, or until the mixture becomes frothy.
Mix the dough: In a large mixing bowl, add the remaining brown sugar, salt, melted butter, and the frothy yeast mixture. Stir until well combined.
Incorporate the flour: Gradually add 4 ½ cups of the flour to the wet mixture, stirring until the dough begins to come together. If using a stand mixer, attach the dough hook and mix on medium speed for 3-4 minutes. If mixing by hand, transfer the dough to a floured surface.
Knead the dough: Knead by hand for about 7 minutes, adding small amounts of the remaining flour as needed, until the dough becomes smooth and elastic.
First rise: Place the dough in a lightly greased bowl, cover with plastic wrap or a towel, and let it rise for about 1-2hour, or until it has doubled in size. For a more relaxed schedule, you can refrigerate the dough overnight - see note.
Shape the pretzels: Once risen, punch the dough down and divide it into 8 equal pieces. Roll each piece into a rope about 20 inches long, then shape into classic pretzel forms. Place the shaped pretzels on a parchment-lined baking sheet and let them rest for 30 minutes - see note for pretzel shaping.
Baking Soda Bath:
Preheat the oven: Set your oven to 450°F (220°C) while the pretzels rest.
Prepare the baking soda bath: In a large pot, bring water to a boil, then carefully add the baking soda. Be cautious, as it may bubble up.
Boil the pretzels: Working in batches, gently drop the pretzels into the boiling water for 30 seconds on each side. They should puff up and develop a slightly shiny exterior. Remove with a slotted spoon and transfer back to the baking sheet.
Egg wash and bake: In a small bowl, whisk the egg yolk. Brush the tops of the boiled pretzels with the egg wash and sprinkle with pretzel salt. Bake for 12-14 minutes or until the pretzels are golden brown and cooked through.
Finish and enjoy: Brush the freshly baked pretzels with melted butter while they’re still warm. Let them cool slightly, then enjoy!
Whether you're enjoying them fresh from the oven or pairing them with your favorite dips, these pretzels are a delightful treat for any occasion!
Notes:
When Kneading: Do not add more flour than you need because you do not want a dry dough.
Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time, about 1 hour, for the pretzels to puff up before continuing with the baking soda bath and baking.*
Pretzel Shaping:
4. Baking Soda Bath: The baking soda bath is strongly recommended because it helps create that chewy texture and distinctive pretzel flavor.
5. Cinnamon Sugar Pretzels: Skip the coarse salt topping. Bake as directed. Meanwhile, melt 4 Tablespoons (56g) of unsalted or salted butter. Brush the baked and warm pretzels with melted butter, then dip the tops into a mix of cinnamon and sugar. I usually use 3/4 cup (150g) of granulated sugar and 1 and 1/2 teaspoons cinnamon. (Cinnamon sugar pretzels are best served that day because the melted butter causes them to become soggy.)
