Soft Pretzels
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Warm, buttery, and perfectly chewy, these homemade Soft Pretzels are the real deal. Golden on the outside, soft and fluffy on the inside, and finished with melted butter and coarse salt, they taste like something you’d get at a ballpark or bakery… but better, because they’re fresh from your oven. Comforting, nostalgic, and absolutely worth the time and effort. Once you know how to make soft pretzels from scratch, you won’t miss the mall or the freezer aisle!
Table of Contents
WHY YOU’LL LOVE THIS SOFT PRETZEL RECIPE
- Classic soft pretzel texture… chewy, not tough
- Simple pantry ingredients
- Freezer-friendly and easy to reheat
- Perfect for snacks, parties, or cozy nights
- Delicious plain or dipped
Soft Pretzels
These are the pretzels that make people hover in the kitchen. They smell good while they bake, they look good coming out of the oven, and somehow they’re always eaten faster than you planned.
Yes, any homemade soft pretzel recipe takes a little time. But none of it is hard. You mix, you knead, you let the dough rest, and then you shape. That’s it. The process feels calm and familiar, not fussy.
This is the kind of baking that reminds you why homemade is worth it. Warm soft pretzels, brushed with butter, and still soft in the middle.
Tear one open, sprinkle a little extra salt if you want, and call it a very good day!
INGREDIENT NOTES
- Warm Water: Around 110°F is ideal to wake up the yeast without killing it.
- Brown Sugar: Adds just enough sweetness to balance the salt.
- Active Dry Yeast: Make sure it’s fresh! Foam means you’re good to go.
- All-Purpose Flour: Gives structure while keeping the pretzels tender.
- Butter: Both in the soft pretzel dough and brushed on top for flavor and softness.
- Coarse Sea Salt: Optional, but very good (and easier to find than pretzel salt).
VARIATIONS
Cheesy: Sprinkle shredded cheddar or Parmesan on top before baking.
Garlic Butter: Mix garlic powder into the melted butter before brushing.
Cinnamon Sugar: Skip the salt and brush soft pretzels with butter, then dust with cinnamon sugar.
Everything But: Replace salt finish with Everything But the Bagel Seasoning.
Pretzel Bites: Cut the dough into small pieces instead of shaping full pretzels.
No Salt: Leave them plain for dipping or sweet toppings.
SERVING SUGGESTIONS
- Enjoy warm with cheese dip (especially beer cheese!) or mustard.
- Pair garlic butter pretzels with marinara or basil pesto for an Italian twist.
- Great alongside soups or chilis instead of the usual dinner rolls.
- Dip sweet pretzels in chocolate, salted caramel sauce, or cream cheese icing.
- Perfect for game days, casual parties, or roving packs of hungry teens.
SOFT PRETZEL FAQ
Yes! The baking soda boil is what gives pretzels their classic, chewy exterior.
Sure. Bake, cool, and reheat when you’re ready to serve. Soft pretzels also freeze well for up to 2 months, and you can reheat them from frozen.
The dough should puff slightly, not necessarily double in size. Totally normal here!
Yes, raw dough can be frozen for up to 3 months in an airtight container. Thaw in the fridge before shaping and baking.
This soft pretzel recipe works because of contrast: yeast fermentation builds flavor and structure in the dough, while the brief boiling step gelatinizes starches on the surface.
That’s what creates the chewy crust once baked.
Kneading develops gluten, giving the pretzels elasticity so they stretch instead of tearing. Letting the dough rest allows that gluten to relax, which makes shaping easier and prevents spring-back.
Brushing with butter after baking adds fat that softens the exterior and enhances flavor without making the pretzels greasy.
Each step has a purpose, and together they create that signature soft-inside, chewy-outside texture people expect.
DONNA’S PRO TIPS
- If the dough fights you while rolling, let it rest for a few minutes.
- Don’t overcrowd the boiling pot. Work in batches.
- Bake until golden. Pale pretzels won’t have the same flavor.
- Use the same dough for pretzel bites. Just slice instead of shaping.
- Brush with butter while still warm so it absorbs properly. It helps the salt stick better too.
- Reheat soft pretzels gently to keep them soft.
TOOLS NEEDED
- Large Mixing Bowl: Plenty of room for kneading and resting.
- Stand Mixer with Dough Hook (optional): Makes kneading easier, but hands work just fine.
- Baking Sheet: Lined with parchment for easy cleanup.
- Medium Saucepan: For the quick baking soda boil.
- Slotted Spoon: Helps move homemade soft pretzels cleanly from water to pan.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Classic homemade soft pretzels
- Chewy outside, soft inside
- Yeast dough with a short rest
- Boiling step creates signature texture
- Butter-brushed finish
- Freezer-friendly
- Perfect warm with dips
Soft Pretzels
Ingredients
- 1 1/4 cups warm water, about 110°F
- 1 tablespoon packed light brown sugar
- 1 packet active dry yeast, 2 ¼ teaspoons
- 3 1/4 to 3 3/4 cups all-purpose flour, plus more for kneading
- 2 1/4 teaspoons kosher salt
- 4 tablespoons unsalted butter, melted and divided
- 4 to 5 cups water
- 2 tablespoons coarse sea salt, for topping
Instructions
- ACTIVATE YEAST: In a large mixing bowl, add the warm water, packed light brown sugar, and active dry yeast. Stir briefly and let sit for about 5 minutes, until foamy and bubbly.
- Note: The mixture should look foamy and bubbly on top, similar to the head on a beer. If it stays flat, the yeast may be inactive.
- MAKE DOUGH: Add 3 ¼ cups all-purpose flour, the kosher salt, and 2 tablespoons melted unsalted butter. Stir until a shaggy dough forms.
- Note: The dough will look rough and slightly sticky, not smooth yet.
- KNEAD: Knead the dough by hand for 10 to 15 minutes, or use a stand mixer fitted with a dough hook. Add additional flour, about ¼ cup at a time, until the dough is smooth and just slightly sticky.
- Note: The dough should feel soft, elastic, and slightly tacky but not stick heavily to your hands or the bowl. When pressed with a finger, it should slowly spring back.
- REST DOUGH: Cover the bowl and let the dough rest in a warm place for 1 hour, until slightly puffed.
- Note: The dough should look puffed and slightly larger, though it may not fully double in size.
- PREP OVEN: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- SHAPE PRETZELS: Divide the dough into 8 equal pieces. Roll each piece into a long rope. Shape into a pretzel by forming a U, crossing the ends, twisting once, and pressing the ends onto the bottom of the U.
- Note: If the dough springs back while rolling, let it rest for 5 minutes, then try again.
- Shape into pretzels by forming a U, crossing the ends, twisting once, and pressing the ends onto the bottom of the U.
- BOIL: In a medium saucepan, bring 4 to 5 cups water to a boil. Carefully add the baking soda and stir until fully dissolved. Boil each pretzel for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
- Note: The pretzels will puff slightly and look slick on the surface. Remove with a slotted spoon and place on the baking sheet.
- SEASON: Sprinkle the pretzels evenly with coarse sea salt.
- Note: Salt should stick easily without sliding off.
- BAKE: Bake for 16 to 20 minutes.
- Note: Pretzels are done when they are golden brown with slightly darker edges. For softer pretzels, remove earlier. For deeper color, bake closer to 20 minutes.
- FINISH: Brush the remaining 2 tablespoons melted unsalted butter over the warm pretzels.
- Note: The butter should soak in immediately, giving the pretzels a glossy finish.
- SERVE: Let cool slightly and serve warm, plain or with cheese dip.
Donna’s Notes
• Oven: Reheat at 350°F for about 15 minutes.
• Air Fryer: Reheat at 350°F for 4 to 6 minutes.
• Microwave: Reheat for 30 to 60 seconds for a fully soft texture. Salt Note: The coarse salt on top is a finishing garnish and optional.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
