Home > Recipes by Category > Bread Recipes > Pretzels > 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.

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!
MY OTHER RECIPES 
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
Did you make this recipe?
My favorite recipe for classic soft pretzels. Perfect plain or dipped in your favorite mustard sauce!
Combine the water, sugar and salt in a mixing bowl and sprinkle the yeast on top. Allow to sit for 5 minutes, until the mixture begins to foam.
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.
Remove the dough from the mixer and place 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.
Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper and brush with the vegetable oil; set aside.
Combine the water and baking soda in a large, wide pot (a Dutch oven works perfect for this). Bring the mixture to a rolling boil.
In the meantime, turn the dough out onto a slightly oiled 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 and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined baking sheet.
Place the pretzels into the boiling water, 2 or 3 at a time (or however many will fit comfortably given the size of your pot – don’t crowd them), 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 and sprinkle with coarse salt.
Bake until dark golden brown in color, about 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
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!
I love homemade soft pretzels; do you have any advice – I have stripped the gears on my artisan kitchenaide three different times making soft pretzels, and the last time I made them by hand :( too much kneading my arm was so swore.
Hi Jade, Yikes! I feel your pain. It got to the point where my Artisan was smoking every time I kneaded bread dough. If you find that you’re kneading a lot of dough in your mixer, I definitely recommend upgrading to the Professional series. It’s been a dream for me. Until then, lots of elbow grease!
Hubby is a big fan of soft pretzels, so soft pretzels have been on my to-do list for quite a long time. I’m so making these soon! I’m a big AB fan and your pics are great so I’m sure these can’t go wrong. Mmmmm, I can almost smell them now. thanks for sharing!!
I LOVE soft pretzels too! Thanks for the recipe!
Totally swooning!
Michelle, since I made my first soft pretzel recipe last month during the holidays, i’ve been searching cookbooks and the internet for different varieties and I have always come back to Alton Brown’s. I’m glad you made it and shared these with us – I am a true believer in homemade pretzels now and can’t wait to try this version someday. :)
Soft pretzels are the best! My husband has been hinting that I need to make them again! :)
Okay, so I’ve never made soft pretzels but they are definitely on my list. So funny that you posted this today because over the weekend we found a soft pretzel shop while we were out and about and went on a total binge, and my little guy’s been wanting more. Thanks!
Love soft pretzels- can’t wait to try this recipe. I just got a pastry mat similar to the one you show above as well!
-m
Soft pretzels are totally on my bucket list!!!!!!!
I’m addicted to soft pretzels, too, but have never been brave enough to try to make them myself–I may just have to give them a whirl!
I love soft pretzels and yours look amazing! I have been hearing about Alton’s pretzel recipe a lot lately, and with your recipe, I plan on making pretzels this week!!! Thank you so much for sharing!!
I’ve been wanting to make soft pretzels for awhile now. I’ve made them in bite form, but I want to actually twist the pretzels :)
Its like you read my mind and posted this recipe for me! I was just daydreaming about having a big, warm soft pretzel just yesterday! I can’t wait to try these.
I loooooove pretzels. I hope a recipe for that mustard comes along soon:)
I did not read the recipe very well and all I saw was 10 cups of water. Was reading your intstructions and am thinking that 10 cups of water to 1 pkg of yeast. Finally looked at the recipe again and saw 1 1/2 cup of water.
Have never tasted one of these but they sound good.
Ok, I’m so making this. Very soon. Will post pics of my success (or failure, but I highly doubt it will be a failure). I haven’t had a true “failure” from your recipes yet!
Hi, thanks for this recipe! I love soft pretzels a lot and I would love to use your recipe.
But I have a question: 2/3 cups of baking soda seems like a whole lot to me (although I am not very familiar with baking soda, I’m from the Netherlands and we usually use baking powder as a leavening agent). So, is 2/3 cups / 200 grams correct?
Thanks in advance!
Oh sorry, I understand now, it’s not used as a leaving agent but for the water to boil the pretzels in. That explains a lot. :)
Baking soda is in baking powder. Baking soda rises at room temp, but baking powder does most of its rising with heat. Baking soda will have a slight bitter, unless the recipe has an acid in it (chocolate, yogurt, citrus, vinegar. etc.) where as baking powder has cream of tarter (acidic) to cut this.
Too funny….on my list of things to make THIS WEEK (and would have done it today but it was raining and I didnt want to make bread on a rainy day) was to make soft pretzels. I was going to use the Alton recipe & King Arthur and sort of roll them into one. Yours look so good I just want to grab one, and makes me want to make my pretzels finally!
I have a serious weakness for soft pretzels, but I’ve never attempted them at home. Perhaps this will be the year I try to make them! Do you have any recommendations for good mustard sauce recipes? :)
Hi Allison, I’ve never made my own mustard sauce; I believe the one we had with the pretzels in the photo was purchased at Ikea in their little grocery section near the exit ;-)
The only time I have pretzels are when I go to the mall and buy some from Auntie Anne’s. I particularly love it with Sugar and Cinnamon. Perhaps it’s time to make some myself. Thanks for sharing Michelle! Have a great week ahead! :)