Homemade Soft Pretzels

These large homemade soft pretzels have a chewy, glossy crust and soft interior thanks to a brief baking soda bath and hot oven bake. The recipe makes eight pretzels and takes about two hours from start to finish.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 12

Total Time 2

Servings: 8 servings

Ingredients Method Notes

Ingredients

Dough

1 1/2 cups (360 g) Warm water, approximately 105–110°F (40–43°C)
1 tablespoon Granulated sugar
2 1/4 teaspoons (1 packet) Active dry yeast
4 1/2 cups (540 g) All-purpose flour, plus extra for handling
2 teaspoons Fine salt
2 tablespoons Unsalted butter, melted and slightly cooled

Alkaline Bath

10 cups (2.4 L) Water
2/3 cup (about 135 g) Baking soda

Finishing

1 large egg plus 1 tablespoon water Large egg beaten with water
As needed Coarse or pretzel salt
Optional Melted butter for brushing after baking

Method

Step-by-Step

Combine the warm water, sugar, and active dry yeast in a bowl. Let the mixture stand for 5–10 minutes, until foamy.
Mix the flour and fine salt in a large bowl. Add the yeast mixture and melted butter, then stir until a shaggy dough forms.
Knead the dough by hand for 8–10 minutes or in a stand mixer with a dough hook for 5–7 minutes. The finished dough should be smooth, elastic, and slightly tacky but not wet.
Place the dough in a lightly greased bowl, cover it, and let it rise in a warm, draft-free spot for about 1 hour, or until nearly doubled.
Divide the dough into 8 equal pieces. Roll each piece into a rope about 24 inches long, form a U, cross the ends twice, and fold the twisted ends down onto the bottom of the U.
Preheat the oven to 450°F (230°C). Bring the water to a boil, carefully add the baking soda gradually because the mixture will foam, and prepare parchment-lined baking sheets.
Place each pretzel in the baking soda bath for about 30 seconds, turning once if needed. Remove it with a slotted spatula and place it on greased parchment.
Brush each pretzel with the egg wash and sprinkle generously with coarse salt. Bake at 450°F for 12–15 minutes, rotating the pans halfway through if needed, until deeply browned.
Cool the pretzels for several minutes before serving. Brush with melted butter if desired and serve warm with mustard or cheese sauce.

Notes

The baking soda bath is essential for the classic pretzel color, chewy crust, and distinctive flavor. For the best texture, serve pretzels the day they are baked. Reheat them briefly in a 350°F oven, or freeze unbaked shaped pretzels for later baking.