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Homemade Soft Pretzels

Recipe by Evelyn Marcella Rivera

Soft and chewy homemade pretzels with a deep golden crust, made easy with a baking soda bath. Better than store-bought, ready in about an hour and a half, and endlessly shapeable into twists, bites, or rods.

  • Total Time1 hour 35 minutes
  • Yield12 pretzels 1x

Ingredients

Units Scale
  • 2 cups warm water (between 110° and 115°F)
  • 1 1/2 tablespoons light brown sugar
  • 1 packet active yeast
  • 1 1/2 teaspoons sea salt
  • 3 ounces unsalted butter (melted)
  • 5 1/4 cups all-purpose flour
  • 1 tablespoon oil (for greasing the bowl)
  • 3/4 cup baking soda (dissolved in 1 gallon of water)
  • 1 gallon water (for the bath)
  • 1 egg yolk (whisked with 1 tablespoon cold water)
  • coarse kosher or sea salt (for topping)

Instructions

  1. Preheat the oven to 450°F.
  2. In a stand mixer bowl, combine the warm water and brown sugar and sprinkle the yeast over the top. Whisk together and let sit 5 to 7 minutes, until a foamy raft forms on top.
  3. Fit the dough hook, turn the speed to low, and add the salt and melted butter.
  4. Add the flour 1 cup at a time until combined, then knead on low to medium speed for 5 minutes. The dough should feel soft but not sticky; add a little flour if needed.
  5. Oil a large bowl or container, add the dough, and turn to coat. Cover and let rest in a warm spot until doubled in size, about 1 hour.
  6. Before shaping, bring the baking soda and 1 gallon of water to a boil in a large pot.
  7. Take a small piece of dough and roll it into a 24-inch rope. Form a U shape, cross the ends over each other, and press the tips down onto the bottom curve to make a pretzel.
  8. Turn the bath down to a simmer and cook each pretzel 1 to 2 at a time for 30 seconds, then place on a parchment- or Silpat-lined baking sheet.
  9. Once all the pretzels are boiled, brush the tops with the egg wash and season heavily with coarse kosher or sea salt.
  10. Bake 12 to 15 minutes, until deep golden brown.

Notes

Water temperature matters: go slightly hotter (around 118°F) since a cold mixer bowl drops it a few degrees. Don’t skip the baking soda bath — it’s what gives pretzels their chewy crust and deep color. For a sweet version, skip the coarse salt and brush baked pretzels with melted butter, then dredge in cinnamon sugar. Make up to 1 day ahead. Store wrapped in plastic in the fridge up to 4 days. Reheat wrapped in foil at 350°F for 5-6 minutes, or in the microwave until hot.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Find it online: https://blesseddish.com/homemade-soft-pretzels/