Homemade Soft Pretzels 🥨✨ Buttery, Chewy, and Golden-Brown With a Perfect Salty Snap

These pretzels are everything you want: a rich, bready chew, crisp golden edges, and that signature hit of salt. Boiled in baking soda water for the classic crust and brushed with butter for irresistible sheen.

Perfect with mustard, beer cheese, or just as-is, warm from the oven.

Ingredients (Makes 8 large pretzels)

For the dough

• 1½ cups warm water (about 110°F / 45°C)
• 2¼ tsp (1 packet) active dry yeast
• 1 tbsp brown sugar
• 1 tsp salt
• 1 tbsp melted butter (optional, for softness)
• 4 cups all-purpose flour (plus extra for kneading)

For the baking soda bath

• 10 cups water
• ⅔ cup baking soda

For topping & finishing

• Coarse salt (pretzel salt or flaky sea salt)
• 2 tbsp melted butter (for brushing)

Instructions

Step 1: Make the dough

• In a large bowl or stand mixer, combine warm water, yeast, and brown sugar. Let sit 5–10 minutes until foamy.
• Stir in salt, melted butter (if using), and flour. Mix until a shaggy dough forms.
• Knead for 6–8 minutes by hand or with a dough hook until smooth and elastic.
• Cover and let rise in a warm spot for 1 hour, or until doubled.

Step 2: Shape the pretzels

• Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper.
• Punch down dough and divide into 8 equal pieces. Roll each into a rope ~20–24 inches long.
• Shape into a pretzel: make a U, cross the ends, twist, and press down onto the bottom.
• Place on prepared sheets and cover with a towel while you prepare the bath.

Step 3: Prepare the baking soda bath

• In a large pot, bring 10 cups water and baking soda to a boil.
• One at a time, gently lower pretzels into the water for 20–30 seconds. Use a slotted spatula to remove and place back on the baking sheet.

Step 4: Bake

• Sprinkle each pretzel with coarse salt.
• Bake for 12–15 minutes until deep golden brown. Rotate pans if needed for even browning.

Step 5: Brush and serve

• As soon as they come out of the oven, brush warm pretzels with melted butter. Serve warm!

Flavor Variations

• Add everything bagel seasoning or garlic powder on top
• Make sweet versions with cinnamon sugar (brush with butter, then dip)
• Add cheese before baking or serve with warm beer cheese dip
• Use sesame or poppy seeds for bakery-style finish
• Serve with mustard, whipped honey butter, or spicy queso

Pro Tips

• Don’t skip the baking soda bath — it gives that signature chewy crust
• The longer the dough rests, the more flavor develops
• Use bread flour for a slightly chewier result (but all-purpose works great)
• Pretzels are best fresh, but can be frozen and reheated

Final Thoughts

Homemade Soft Pretzels are golden, chewy, and endlessly comforting — the kind of snack that brings bakery-level vibes right to your kitchen. Whether you like them salty, sweet, or dipped in something cheesy, they’re hard to beat fresh from the oven.

Twist it. Boil it. Salt and shine. 🥨✨

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