Soft, chewy, and golden brown, these Easy Homemade Pretzels are a fun and delicious snack that you can make with just a few simple ingredients. Whether you enjoy them plain, salted, or with a sweet twist, these pretzels are perfect for dipping, sharing, or enjoying fresh out of the oven!
Why You’ll Love This Recipe
- Simple ingredients – Made with pantry staples.
- Soft and chewy texture – Just like classic soft pretzels from a bakery.
- Fun to make – Great for kids and beginner bakers.
- Customizable – Make them sweet, salty, or stuffed with cheese!
- Perfect for dipping – Pair with mustard, cheese sauce, or cinnamon sugar.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough:
- All-purpose flour
- Warm water
- Instant or active dry yeast
- Granulated sugar
- Salt
- Butter (melted)
For the Baking Soda Bath:
- Water
- Baking soda
For Topping:
- Coarse salt
- Butter (melted, for brushing)
Directions
- Prepare the Dough: In a bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until foamy. Add flour, salt, and melted butter, then knead until smooth. Cover and let rise for 1 hour.
- Preheat the Oven: Set to 425°F (220°C). Line a baking sheet with parchment paper.
- Shape the Pretzels: Divide the dough into pieces, roll into long ropes, and twist into pretzel shapes.
- Baking Soda Bath: Boil water in a pot, add baking soda, then dip each pretzel in the solution for 20 seconds. Remove and place on a baking sheet.
- Bake: Brush with melted butter, sprinkle with coarse salt, and bake for 12-15 minutes until golden brown.
- Serve & Enjoy: Serve warm with your favorite dips!
Servings and Timing
- Servings: 8 pretzels
- Prep Time: 15 minutes
- Rise Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
Variations
- Cinnamon Sugar: Brush with butter and coat in cinnamon sugar after baking.
- Cheese-Stuffed: Wrap dough around cheese before baking.
- Garlic Butter: Brush with garlic butter instead of salt.
- Pretzel Bites: Cut dough into small pieces instead of twisting into pretzels.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 2 days.
- Reheating: Warm in the oven at 300°F (150°C) for 5 minutes.
- Freezing: Freeze unbaked pretzels for up to 2 months. Bake from frozen, adding a few extra minutes.
FAQs
Can I use whole wheat flour?
Yes! Use half whole wheat, half all-purpose for a healthier version.
Do I have to do the baking soda bath?
Yes, it helps create the chewy texture and golden brown color.
Can I make these gluten-free?
Try using a gluten-free flour blend, but results may vary.
How do I get a deeper brown color?
Increase baking soda in the water bath or brush with an egg wash before baking.
Can I make pretzel sticks instead?
Yes! Shape into sticks and bake as directed.
What dips go well with pretzels?
Cheese sauce, mustard, ranch, or Nutella for a sweet version.
Can I make the dough ahead of time?
Yes, refrigerate the dough overnight and shape/bake the next day.
Why are my pretzels dry?
Avoid overbaking and brush with butter after baking for extra moisture.
Can I add toppings like seeds or cheese?
Absolutely! Add sesame seeds, everything bagel seasoning, or shredded cheese before baking.
What’s the best way to knead the dough?
Use a stand mixer with a dough hook or knead by hand for about 5 minutes.
Conclusion
These Easy Homemade Pretzels are a simple and delicious way to enjoy a classic snack at home. Whether you love them salty, sweet, or cheesy, they’re perfect for any occasion. Give them a try and enjoy fresh, warm pretzels made from scratch!
Easy Homemade Pretzels
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: ~1 hour 30 minutes
- Yield: 8 pretzels 1x
- Category: Snack
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Description
These soft and chewy homemade pretzels are made with just a few simple ingredients and are perfect for snacks, game days, or parties. They’re boiled in a baking soda bath for that classic pretzel texture and flavor, then baked to golden brown perfection!
Ingredients
For the Pretzel Dough:
- 1 1/2 cups warm water (110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 3 3/4 to 4 cups all-purpose flour
- 2 tablespoons unsalted butter, melted
For the Baking Soda Bath:
- 10 cups water
- 1/3 cup baking soda
For Topping:
- 1 egg yolk + 1 tablespoon water (for egg wash)
- Coarse salt (for classic pretzels)
- Melted butter (optional, for extra flavor)
Instructions
Step 1: Make the Pretzel Dough
- In a large bowl, mix warm water, yeast, and sugar. Let sit for 5 minutes, until foamy.
- Stir in salt, melted butter, and flour (1 cup at a time), mixing until a dough forms.
- Knead on a floured surface for 5-7 minutes, until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour, until doubled in size.
Step 2: Shape the Pretzels
- Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Punch down the dough and divide into 8 equal pieces.
- Roll each piece into a 24-inch rope, then form into a classic pretzel shape.
Step 3: Baking Soda Bath
- In a large pot, bring 10 cups of water to a boil. Stir in baking soda.
- Drop each pretzel into the water for 20-30 seconds, then remove with a slotted spoon and place on the baking sheet.
Step 4: Bake the Pretzels
- Brush each pretzel with egg wash and sprinkle with coarse salt.
- Bake for 12-15 minutes, until golden brown.
- (Optional) Brush with melted butter after baking for extra flavor!
Notes
- For Cinnamon Sugar Pretzels: Skip the salt and brush with butter, then sprinkle with a cinnamon-sugar mixture after baking.
- For Cheese-Stuffed Pretzels: Roll dough around small cubes of cheddar before shaping.
- Make Ahead: Store baked pretzels in an airtight container for up to 3 days or freeze for up to 2 months.
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