Hello, homemaker!
After my homemade bagel recipe became such a hit in our home, I started wondering what else I could make with the same dough.
We loved how the bagels turned out—soft and chewy on the inside with that slightly firm, chewy crust. They were delicious all by themselves, but we especially loved them with cream cheese and jams.
So naturally, I thought: Why not turn this dough into pretzels?
And that is exactly what I did.
The funny thing is that homemade bagels and homemade pretzels aren't all that different. I kept almost the exact same dough recipe I use for my bagels. The biggest change is how I shape them, a little extra sugar, and the salt I added on top.
The result is a beautiful, chewy homemade pretzel with a soft center and that classic deep golden pretzel crust.
And just like that, I had another homemade project to add to my list!
These Homemade Soft Pretzels are Project #79 in my 100 Homemade Projects in 1 Year Series.
I've really been enjoying learning how to make more everyday foods and household staples at home. Some projects are things I try once just to learn how they're made, while others surprise me and become recipes we make again and again.
I have a feeling these pretzels will be one of those.
If you've been wanting to learn how to make pretzels at home, or you're trying to rely a little less on store-bought foods with long ingredient lists, welcome. This recipe is for you.
Why Make Pretzels at Home?
Pretzels were one of those foods that always seemed like something you had to buy.
But once I learned how to make bagels, homemade pretzels suddenly didn't seem intimidating at all.
They're really just bread dough with extra salt on top.
Making them myself also means I know exactly what's going into them. There's no long list of preservatives or ingredients I wouldn't normally keep in my kitchen—just flour, yeast, water, salt, a little sugar or honey, and baking soda for the pretzel bath.
And making and twisting the dough into that familiar pretzel shape makes it a fun, little baking project to do with kids!
They don't have to look perfect, either.
Mine aren't all identical, and that's part of making them at home.
The Secret to That Pretzel Crust
I loved how my homemade bagels turned out, so I used a similar method for these pretzels: giving the dough a quick baking soda bath before baking.
This simple step helps create that chewy texture and the darker, shinier crust that makes a pretzel look and taste like a pretzel instead of just shaped bread.
Traditional pretzels are often made using a lye solution, but for my homemade version, I keep things simple with baking soda. It’s inexpensive, easy to use, and something I already keep in my pantry.
Homemade Soft Pretzel Ingredients
This recipe makes about 8 large soft pretzels.
For the Dough
- 300 ml (1 ¼ cups) warm water
- 7 grams yeast, about 2 ¼ teaspoons- You can use instant or active dry yeast.
- 2 tablespoons sugar or honey
- 10 grams salt, about 1 ¾ teaspoons
- 500 grams bread flour, about 4 cups, plus a little extra for kneading - For the most accurate results, I recommend measuring the flour by weight rather than using cups. This is one of those recipes where having a digital kitchen scale really comes in handy.
For the Baking Soda Bath
- 8 cups water
- 1 tablespoon baking soda
For Topping
- Coarse salt, as needed - For best results, use pretzel salt.
- Melted butter, optional
Bread Flour or All-Purpose Flour?
I prefer using bread flour for this recipe because its higher protein content helps give the pretzels that wonderfully chewy texture. It’s also the same flour I use for my homemade bagels.
I actually don’t buy bread flour anymore. Instead, I make my own using all-purpose flour and vital wheat gluten. It’s a simple pantry swap that works really well for recipes like this. You can check out my homemade bread flour recipe here if you’d like to make your own, too.
But if you only have all-purpose flour, don’t let that stop you from making these pretzels. You can substitute it 1:1 for the bread flour. Your pretzels may turn out a little softer and slightly less chewy, but they’ll still be delicious.
What Kind of Yeast Can I Use?
You can use active dry yeast or instant yeast.
If you're using active dry yeast, I like to combine it with the warm water and sugar or honey first and let it sit for about 5 to 10 minutes.
You should start seeing some foam on top.
If you're using instant yeast, you can mix it directly into the flour.
Just make sure your water is warm—not hot. Water that's too hot can damage the yeast.
How to Make Homemade Soft Pretzels
Step 1: Mix the Dough
Add the warm water, yeast, and sugar or honey to a large bowl.
Let it sit for about 5 to 10 minutes if you're using active dry yeast.
Add the flour and salt.
Mix until everything starts coming together into a shaggy dough.
Once it becomes difficult to mix with a spoon, turn the dough out onto a lightly floured surface.
Step 2: Knead the Dough
Knead the dough for about 8 to 10 minutes.
You're looking for dough that becomes smooth, elastic, and slightly springy.
One of my favorite ways to check bread dough is with the windowpane test.
Pinch off a small piece of dough and slowly stretch it between your fingers.
If you can stretch it thin enough that light can pass through without the dough immediately tearing, you've developed enough gluten.
If it tears quickly, knead for another minute or two and test it again.
This is the same technique I use when making my homemade bagels.
Step 3: Let the Dough Rise
Shape the dough into a ball and place it into a lightly greased bowl.
Cover and let it rise in a warm place for about 1 to 1 ½ hours, or until roughly doubled in size.
Rising time can vary depending on how warm your kitchen is, so I pay more attention to the dough than the clock.
Step 4: Divide the Dough
Once the dough has doubled, gently press it down to release some of the air.
Divide it into 8 approximately equal pieces.
If you want evenly sized pretzels, you can weigh your dough and divide the total weight by eight.
But for everyday homemade pretzels, I usually don't worry too much about making every single one identical.
Step 5: Shape the Pretzels
Take one piece of dough and roll it into a long rope, about 20 to 24 inches long.
Make a U shape.
Cross the two ends over one another, twist them once, and then bring the ends down toward the bottom of the U.
Press the ends gently onto the dough so they stay in place.
And there's your pretzel!
Repeat with the remaining pieces of dough.
Don't worry if your first few pretzels look a little funny. Once they're baked and golden brown, they'll still look beautiful—and they will taste just as good.
Let the shaped pretzels rest for about 10 to 15 minutes while you prepare the water bath and preheat your oven.
Step 6: Prepare the Baking Soda Bath
Preheat your oven to 425°F (220°C).
Bring about 8 cups of water to a gentle boil in a large pot.
Carefully add 1 tablespoon of baking soda.
Add the pretzels to the water one or two at a time, depending on the size of your pot.
Let each pretzel sit in the baking soda bath for about 20 to 30 seconds.
Remove it using a slotted spoon and allow the excess water to drip off.
Place the pretzel onto a parchment-lined baking sheet.
Repeat with all of the pretzels.
Step 7: Add the Salt
While the pretzels are still damp from the baking soda bath, sprinkle them with coarse salt.
You can add as much or as little as your family likes.
If you're planning to make sweet pretzels, you can leave the salt off and add your sweet topping after baking instead.
Step 8: Bake
Bake the pretzels at 425°F (220°C) for about 14 to 18 minutes, or until they are beautifully golden brown.
Keep an eye on them toward the end because ovens can vary.
I like my pretzels with plenty of color on the outside. That deep golden crust is one of the best parts.
Step 9: Brush With Butter
This part is optional, but if you want that soft, buttery pretzel-shop finish, brush the warm pretzels with a little melted butter as soon as they come out of the oven.
Then comes the hardest part:
Trying not to eat one immediately.
What Do Homemade Pretzels Taste Like?
These pretzels have the same soft, chewy texture I love about my homemade bagels, but they do turn out a little different.
Because the risen dough is rolled into long ropes before shaping, I find the pretzels are a little denser and less airy than my bagels. Still, they have that same satisfying chewiness with a soft center.
They’re especially good warm from the oven with nothing more than a little salt on top.
But you can also serve them with:
- Mustard
- Cheese dip
- Cream cheese
- Garlic and herb cream cheese
- Honey mustard
- Homemade jam
For something sweet, skip the coarse salt, brush the baked pretzel with melted butter, and sprinkle it with cinnamon sugar.
Turn Them Into Pretzel Bites
You don't have to make traditional pretzel shapes.
For an even easier version, turn this recipe into homemade pretzel bites.
Instead of forming the dough into pretzels, roll each piece into a rope and cut the rope into small pieces.
Dip the pieces in the baking soda bath just as you would the full-sized pretzels, drain them, add salt, and bake until golden.
Pretzel bites would be especially fun for snacks, parties, or dipping.
Tips for Making Homemade Pretzels
Don't add too much flour.
Your dough should be soft and workable. Adding too much flour while kneading can make your pretzels heavy and dry.
Add only enough to keep the dough manageable.
Give the dough enough time to knead.
That chewy texture comes partly from developing the gluten in the dough.
This is where the windowpane test really helps.
Keep the baking soda bath short.
The pretzels only need about 30 seconds for each side in the water.
You aren't trying to cook them completely. You're simply giving the outside of the dough the treatment it needs before baking.
Don't worry about perfect shapes.
Homemade food doesn't need to look like it came out of a factory.
Some of my pretzels end up fatter, thinner, or more twisted than others.
They're still homemade pretzels.
Eat them warm.
These are especially good fresh from the oven when the crust is still slightly crisp and the middle is warm and soft.
How to Store Homemade Pretzels
Like most homemade breads without preservatives, these are at their best when they're fresh.
Once completely cooled, keep the pretzels in an airtight container at room temperature for about 2 days.
You can warm them briefly before eating to soften them again.
You can also freeze the baked pretzels.
Let them cool completely, place them in a freezer-safe container or bag, and freeze for up to about 2 months.
Then thaw and reheat whenever you want a homemade pretzel without starting another batch of dough.
Will I Make These Again?
Absolutely! Since we already loved my homemade bagels, turning the same basic dough into pretzels was an easy win.
These pretzels are soft, chewy, and made with simple ingredients I already keep at home. I also love knowing that I can skip the store-bought version whenever I want and make a fresh batch myself.
Project #79: Homemade Soft Pretzels—complete!
