How long does it take to make homemade soft pretzels?

From start to finish, homemade soft pretzels take about 40 minutes — including prep, shaping, boiling, and baking. The dough only needs a short 10-minute rest, so they’re perfect for same-day snacking.

Can I make pretzel dough ahead of time?

Yes! You can make the dough up to 1 day in advance . Simply cover it tightly and refrigerate. Before shaping, let it come to room temperature for about 30–45 minutes to make handling easier.

What does the baking soda bath do in soft pretzels?

The baking soda bath is what gives pretzels their iconic chewy texture and deep golden crust. It changes the dough’s pH, allowing it to brown faster and develop that signature flavor.

Can I freeze homemade soft pretzels?

Absolutely. Once baked and cooled, pretzels can be frozen for up to 3 months . To reheat, bake at 350°F for 15–20 minutes or until warmed through. For best results, skip the salt before freezing and add it fresh after reheating.

Why are my soft pretzels too dense or tough?

Over-flouring or under-kneading the dough is often the culprit. To fix this, add flour gradually and knead for a full 5 minutes until the dough is soft and elastic. Always let the dough rest before shaping to relax the gluten.

What’s the best dip for homemade soft pretzels?

Classic cheese dip and spicy mustard are top choices. For sweet variations, try chocolate sauce , caramel drizzle , or cream cheese frosting — perfect for cinnamon sugar pretzels!

Easy Homemade Soft Pretzels Recipe Guide

Description

These easy homemade soft pretzels are warm, golden brown, and irresistibly chewy. Perfect for snacks, parties, or family nights, they come together quickly with simple pantry ingredients and deliver that classic pretzel flavor and texture. From the baking soda bath to the soft interior, this foolproof recipe guarantees bakery-quality results in your own kitchen.

Ingredients

Scale

1 ½ cups (360ml) warm water (approx. 100°F/38°C)
2 ¼ tsp (1 packet) instant or active dry yeast
1 tsp salt
1 Tbsp brown sugar or granulated sugar
1 Tbsp (14g) unsalted butter, melted and cooled
3 ¾–4 cups (469–500g) all-purpose flour
½ cup (120g) baking soda
9 cups (2.13L) water
Coarse sea salt, for topping

Instructions

In a large bowl, mix yeast into warm water and let sit for 1 minute until foamy.
Add salt, sugar, and melted butter; stir to combine.
Gradually add 3 cups of flour. Mix until the dough is thick, then add more flour until it is no longer sticky.
Knead the dough by hand or with a mixer for 5 minutes until smooth and elastic.
Cover and let the dough rest for 10 minutes.
Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper.
Cut dough into 12 pieces. Roll each into a 20-inch rope and shape into pretzels.
Bring water and baking soda to a boil in a large pot. Boil each pretzel for 20–30 seconds.
Place pretzels on baking sheets, sprinkle with coarse salt.
Bake for 12–15 minutes or until golden brown. Serve warm.

Notes

You can prepare the dough a day ahead and refrigerate it overnight.
For a sweet twist, skip the salt and add a cinnamon sugar coating after baking.
Freeze baked pretzels for up to 3 months; reheat in the oven at 350°F (177°C).

Prep Time: PT25M
Cook Time: PT15M
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pretzel
Calories: 180
Sugar: 1g
Sodium: 710mg
Fat: 3.5g
Saturated Fat: 2g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1.5g
Protein: 5g
Cholesterol: 8mg

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