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Three homemade soft pretzels on a plate next to a bowl of mustard.
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5 from 1 vote

Homemade Soft Pretzels

I love these homemade soft pretzels! They are way cheaper and taste better than the ones you get at the store or theme park. Topped with salt and dipped in mustard or a cheese sauce, oh so yummy!
Prep Time30 mins
Cook Time10 mins
Rising time1 hr
Total Time1 hr 40 mins
Course: Appetizer, Snack
Cuisine: American, German
Keyword: bread, dough, savory, soft, yeast
Servings: 6 people
Calories: 224kcal
Author: Matt Taylor


  • Whisk
  • Wooden spoon
  • Baking sheet pan
  • Dough Cutter/Knife
  • Silicone Mat (Optional)
  • tongs or spider strainer


  • 2 1/4 tsp of active dry yeast 1 packet (7g)
  • 3/4 cup of water 177ml
  • 2 1/2 cups of all-purpose flour 300g
  • 2 tbsp to 1/4 cup of sugar for less sweet, use 2 Tbsp (30g to 60g)
  • 1 tsp. of salt 5g
  • 2 tsp of olive oil 10ml

Water Bath

  • 1/2 Cup of baking soda 90g
  • 4 Cups of Hot Water 1 liter

Egg Wash and Topping (Optional)

  • 1 egg optional for egg wash
  • 1 tbsp milk optional for egg wash (15ml)
  • Kosher Salt


  • Heat the water until really warm, about 105 to 115 F (40 to 44 C) and add it to a large bowl. Add a pinch of the sugar and then the yeast. Give it a good mix and let sit for 5 to 10 minutes until foamy.
  • Next, add in the oil and the rest of the sugar. Whisk to combine.
  • In a separate bowl whisk together the flour and the salt. Then add the flour a little at a time, whisking it in at first then switching to a wooden spoon when it becomes too thick. Once the dough comes together and is tacky, knead it on a floured surface for 8 to 10 minutes, add more of the flour as necessary. You may not need it all, however.
    Alternatively, you can use a stand mixer with a dough hook.
  • Shape the dough into a ball. Spray a large bowl with cooking spray or drizzle a bit of oil in it. Then place the dough in the bowl and roll it around the bowl so it gets coated in oil. Cover with a damp towel or plastic wrap and allow it to rise for about an hour until at least doubled in size.
  • Once the dough has risen, preheat the oven to 450 F/232 C. With the rack in the middle position.
    Remove the dough from the bowl and divide it into 6 equal pieces. Roll out each piece into a long snake or rope, about 20 inches long or so. Pull each end toward you making an upside-down U. Curl each end and attach it to the top of the U, with one overlapping the other. Or twist the ends together once before attaching them for a different look.
  • Heat up about 4 cups of water until it is really hot, then add in the baking soda. Dip each pretzel in the baking soda water for 15 to 20 seconds then place on a sheet pan lined with a silicone mat or parchment paper, or greased with cooking spray. Otherwise, the pretzels tend to stick to the pan.
    A different method would be to bring the water to a full boil, add the baking soda, and boil the pretzel dough for 25 to 30 seconds, and then place them on the baking sheet. You can use either way. Use a spider trainer or slotted spoon or something to put them in and take them out of the boiling water.
  • Mix together the egg and the milk to create an egg wash, then baste the tops of the pretzels. Sprinkle on the kosher salt.
    Bake the pretzels on the middle rack for 7 to 10 minutes until nice and golden brown. Once out of the are done baking, remove them from the oven and allow them to cool completely. If you like, baste them with melted butter right when they come out of the oven.
  • Serve them with mustard, or a cheese sauce, or eat them plain. Enjoy!