Soft Pretzels

Soft Pretzels

I am a bona fide soft pretzel addict. Whether I’m at the mall, at a sporting event, or at a restaurant that’s offering Oktoberfest specials, there’s at least a 90% chance that I’m going to get a soft pretzel.

There’s something so satisfying about that distinctive chewy exterior paired with the warm, soft inside of a pretzel that makes them irresistible. It’s a snack food that transcends seasons – whether you’re enjoying a baseball game on a warm summer evening, partaking in Oktoberfest festivities during the fall, catching a hockey game in the dead of winter, or strolling the mall any time of year, soft pretzels are where it’s at.

Making Soft Pretzels

This is my third iteration of a soft pretzel recipe… my first attempt was nearly SIX years ago(!)… then I moved on to another recipe a few months later, and then finally settled on this fabulous version some two years ago, and it’s the only one I’ve been making since. I’ve found that this recipe produces the softest, chewiest, most “traditional” tasting soft pretzels that I’ve made to date. My deepest apologies for taking this long to get it up on the site!

You don’t have to be an expert at baking with yeast to turn out some fantastic soft pretzels. Before long, you’ll be twisting and shaping dough like a pro. So, if one of your New Year’s resolutions is to work with yeast, this recipe is a fabulous place to start, as it’s basic, easy and incredibly forgiving. Once you have this basic recipe down, you can use it to make all sorts of adaptations: mini pretzels, cinnamon-sugar pretzels, cheddar pretzels, or even pretzel dogs!

Soft Pretzels

One year ago: Chicken Noodle Soup and Oatmeal Carmelita Bars
Two years ago: Oatmeal Muffins with Dates, Cranberries and Pecans
Three years ago: Rugelach
Five years ago: Quintuple Chocolate Brownies

Soft Pretzels

Servings 8 pretzels
Prep 30 minutes
Cook 15 minutes
Resting time 1 hour
Total 1 hour 45 minutes
Course:Bread, Snack
Author: Michelle
My favorite recipe for classic soft pretzels. Perfect plain or dipped in your favorite mustard sauce!


For the Pretzel Dough

  • cups
    warm water
  • 1
    light brown sugar
  • 2
    kosher salt
  • teaspoons
    active dry or instant yeast
    (1 packet)
  • cups
    all-purpose flour
  • 4
    unsalted butter

For the Baking Soda Water Bath

  • 10
  • 2/3
    baking soda

For the Egg Wash

  • 1
    egg yolk
  • 1

For Topping

  • Coarse salt
    (for sprinkling)


Make the Pretzel Dough

  1. Combine the water, sugar, and salt in a mixing bowl until the sugar and salt have dissolved, then sprinkle the yeast on top. Allow to sit for 5 minutes, until the mixture begins to foam.

  2. Add the flour and butter. Use the dough hook attachment to mix on low speed until all of the ingredients are combined. Increase the mixer speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, about 4 to 5 minutes. (Alternately, you can mix the dough with a wooden spoon until it comes together, then need by hand for 5 to 10 minutes, until the dough is smooth and just slightly tacky.)

  3. Place the dough in a clean, oiled bowl. Cover with plastic wrap and place in a warm spot until the dough has doubled in size, about 45 minutes to 1 hour.

  4. Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats; set aside.

  5. Combine the water and baking soda in a large, wide pot (a Dutch oven works perfectly for this). Bring the mixture to a boil.

  6. In the meantime, turn the dough out onto a clean work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other twice and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the prepared baking sheets.

  7. Gently lower the pretzels into the boiling water, 2 at a time, for 30 seconds. Remove them from the water using a large, flat spatula. Place the boiled pretzels back on the baking sheet, brush the top of each pretzel with the egg wash or melted butter (see notes) and sprinkle with coarse salt.

  8. Bake until dark golden brown, about 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving. Soft pretzels are best eaten fresh, but leftovers can be stored in an airtight container for up to 3 days.

Recipe Notes:

  • Both instant and active dry yeasts can be used in this recipe; I still like to let the yeast sit with the water, sugar, and salt even if using instant.
  • The dough can be made using a mixer or by hand, I have done both successfully.
  • This recipe makes eight large pretzels; if you want slightly smaller pretzels, you can easily divide the dough into 12 portions instead. Check for doneness a couple of minutes early.
  • The egg wash on the pretzels gives them a little shine and I find it softens the exterior a bit. For a more traditional taste, omit the egg wash and just use salt when the pretzels come out of the water bath. For more of an Auntie Anne's buttery flavor, brush the pretzels with melted butter when they come out of the water bath and again when they come out of the oven.
  • These pretzels can be frozen after baked and cooled; wrap well in plastic wrap and place in a resealable freezer bag. To reheat, place in a 350-degree oven or toaster oven for about 15 minutes, or heated through. Alternately, you can also microwave from frozen until heated through.
  • I have used this recipe to make pretzel bites, as well (directions here, along with a spicy dipping sauce).
Nutritional values are based on one serving


Calories: 330kcal
Fat: 7g
Saturated fat: 3g
Cholesterol: 39mg
Sodium: 3343mg
Potassium: 107mg
Carbohydrates: 56g
Fiber: 2g
Sugar: 1g
Protein: 9g
Vitamin A: 4.1%
Calcium: 2.6%
Iron: 18.9%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from Alton Brown)