Pretzels are a fantastic, well-loved appetizer or snack that is perfect for feeding a group of friends or just enjoying yourself! They are easy to make and are just as delicious as an authentic German pretzel! Plus, they will be ready to eat in under an hour.
Homemade Pretzels Recipe
These easy homemade pretzels are a real treat that your whole family will love! The dough only spends 10 minutes resting before you're ready to twist them!
You can make them sweet or savory with no extra effort! Choose to double to batch and serve them at a party, or just make them for your family at home!
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🥘 Pretzels Ingredients
These ingredients are super common items! Of course, you can skip the baking soda bath, but it is strongly recommended because it gives the pretzels their iconic flavor!
Pretzels
- Water - 1½ cups of lukewarm water that is between 100-110°F (38-43°C).
- Active Dry Yeast - 2¼ teaspoons of active or instant dry yeast. This is the equivalence of 1 packet.
- Salt - 1 teaspoon of salt.
- Brown Sugar - 1 tablespoon of brown sugar (or, you could use granulated white sugar).
- Butter - 1 tablespoon of unsalted butter that has been melted and slightly cooled.
- Flour - 3¾ cups of all-purpose flour that has been spooned and leveled. You will also need a little extra to flour your hands and work area.
- Coarse Salt - A pinch of coarse salt for sprinkling on your pretzels.
Baking Soda Bath (*See Note)
- Baking Soda - ½ cup of baking soda.
- Water - 9 cups of water.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Pretzels
Don't let the long list of steps fool you, these pretzels are not difficult to prepare! Make sure you have a mixing bowl, pot, and a baking sheet!
This recipe will make you 12 soft pretzels, but you can always double the batch if you need to!
Make The Dough
- Bake your baking soda. For the best flavor possible, spread your ½ cup of baking soda over a baking sheet that has been lined with parchment paper and bake for 30 minutes - 1 hour at 350°F (175°C). Afterward, set the baking soda aside to be used in the baking soda bath later (Optional step - *see note).
- Activate the yeast. To get started, whisk the 2¼ teaspoons of yeast into a bowl containing 1½ cups of warm water. Then, allow the mixture to sit for 1 full minute.
- Make the dough. Next, whisk in the 1 teaspoon of salt, 1 tablespoon of brown sugar, and 1 tablespoon of melted butter. In 1 cup increments, slowly add in 3 cups of flour while mixing with a wooden spoon (or a dough-hook attachment on a stand mixer) until you have a thick dough.
- Add flour. Add in the remaining ¾ cup of flour until your dough is no longer sticky. If it is still sticky, you can continue to add flour (up to ½ cup more) if needed. You'll know the dough is ready when you can poke it with your finger and it bounces back!
- Rest the dough. Transfer the pretzel dough onto your floured work surface. Gently knead the dough for 3 minutes before shaping it into a ball. Lightly cover the dough ball with a towel and allow it to rest for 10 minutes (*see note).
Form The Pretzels
- Prepare the baking sheet. Meanwhile, preheat your oven to 400°F (205°C). Prepare your 2 baking sheets by lining them with parchment paper (or silicone baking mats). Then lightly spray them with non-stick cooking spray.
- Cut the dough. After your dough is done resting, use a sharp knife to cut the dough into ⅓-cup portions.
- Twist the pretzels. Using one of the ⅓-cup dough sections, roll it into a rope that is about 20-22 inches in length. Bring the two ends of the rope together to form a circle and then twist the ends together. Grab the twisted ends and pull them back down to the opposite end of the circle, pressing them down, to form a classic pretzel shape. Repeat with the remaining dough portions.
Baking Soda Bath
- Boil the water. In a large pot, add the 9 cups of water and ½ cup of baking soda. Stir to combine and then bring the mixture to a boil.
- Add pretzels. Once boiling, drop one or two of your formed pretzels into the pot for 20-30 seconds (*see note).
- Remove the pretzels. Use a slotted spoon to scoop the pretzels out of the water, allowing any excess water to drip off. Transfer the pretzels onto the prepared baking sheet. Then, sprinkle them with coarse salt. Repeat the process with your remaining pretzels.
Bake
- Bake. Place the baking sheet into the preheated oven and bake the pretzels at 350°F (175°C) for 12-15 minutes, or until they have turned a nice golden-brown color
- Serve. Once baked, remove the pan from the oven and serve while warm.
Serve these delicious soft pretzels with a big bowl of cheese dip! You can also use other dips such as mustard or homemade ranch! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Baking the baking soda in the oven raises the pH level of the baking soda and really makes them better and more like a real, authentic German pretzel.
- I strongly recommend using a baking soda bath as it helps to give a wonderfully chewy texture and their classic pretzel flavor!
- If you don't use a baking soda bath, you can simply brush your pretzels with an egg wash before sprinkling on the salt and baking.
- To save time, I like to go ahead and prepare my baking soda bath while the dough is resting!
- Do not let your pretzels sit in the baking soda bath for any longer than 30 seconds, as it can cause them to have an odd, metallic taste.
- You can salt these pretzels or, if you want a sweet twist, leave out the salt and brush the pretzels with melted butter when they come out of the oven. Then coat them with cinnamon sugar!
🥡 Storing & Reheating
If you would like to make these in advance, after taking the pretzels out of the baking soda bath you can cover them and store them in the fridge for up to 1 day before baking.
Cover your leftover pretzels and store them at room temperature for up to 3 days.
Additionally, you can freeze the unbaked, formed pretzel dough for up to 3 months in an airtight container. Allow the dough to thaw in the fridge overnight before baking.
Reheating Pretzels
If you would like to warm up your pretzels, you can pop them in the microwave for a few seconds or heat them in the oven at 350°F (175°C) for 5 minutes.
You do not have to let your cooked and frozen pretzels defrost. Simply bake them in a preheated oven and bake at 350°F (175°C) for 20 minutes.
❓ Recipe FAQs
Well, no you don't have to. However, the resulting pretzels won't have the same consistency as what you expect from a pretzel. Boiling them causes them to instantly puff up, creating the nice and chewy inside and hard exterior once baked.
A baking soda bath is what gives pretzels their unique flavor that we all know and love! It is not a step that should be skipped.
Believe it or not, the ratio used in your baking soda bath actually does matter! For best results, use a ratio of ½ cup of baking soda to 9 cups of water.
🥨 More Tasty Snacks
- Air Fryer Frozen Mac & Cheese Bites - These quick and easy bites have a crisp outside and a deliciously cheesy center!
- Stovetop Popcorn - Making popcorn on the stove is so much fun to do, and even more fun to eat!
- Cheddar Swiss Cheese Fondue - This rich and creamy fondue is so addicting that you'll want to dip everything in it!
- Lil Smokies Pigs In A Blanket - These classic pigs in a blanket are perfect for breakfast, a snack, or an appetizer!
- Rotel Dip - You'll love this cheesy dip so much that you'll be using it for everything!
- Charcuterie Board - This sophisticated snack board can be customized in so many different ways!
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📖 Recipe Card
Pretzels
Ingredients
Pretzels
- 1½ cups water (lukewarm, between 100-110°F/38-43°C)
- 2¼ teaspoon active dry yeast (or instant dry yeast, 1 packet)
- 1 teaspoon salt
- 1 tablespoon brown sugar (or granulated white sugar)
- 1 tablespoon unsalted butter (melted and slightly cooled)
- 3¾ cups all-purpose flour (spooned and leveled, plus more for work surface)
- 1 pinch coarse salt (for sprinkling on the pretzels)
Baking Soda Bath (*See Note)
- ½ cup baking soda
- 9 cups water
(Note: 2x or 3x only changes the ingredient list)
Instructions
Make The Dough
- For the best flavor possible, spread your ½ cup of baking soda over a baking sheet that has been lined with parchment paper and bake for 30 minutes - 1 hour at 350°F (175°C). Afterward, set the baking soda aside to be used in the baking soda bath later (Optional step - *see note).
- To get started, whisk the yeast into a bowl containing warm water. Then, allow the mixture to sit for 1 full minute.
- Next, whisk in the salt, brown sugar, and melted butter. In 1 cup increments, slowly add in 3 cups of flour while mixing with a wooden spoon (or a dough-hook attachment on a stand mixer) until you have a thick dough.
- Add in the remaining ¾ cup of flour until your dough is no longer sticky. If it is still sticky, you can continue to add flour (up to ½ cup more) if needed. You'll know the dough is ready when you can poke it with your finger and it bounces back!
- Transfer the pretzel dough onto your floured work surface. Gently knead the dough for 3 minutes before shaping it into a ball. Lightly cover the dough ball with a towel and allow it to rest for 10 minutes (*see note).
Form The Pretzels
- Meanwhile, preheat your oven to 400°F (205°C). Prepare your 2 baking sheets by lining them with parchment paper (or silicone baking mats). Then lightly spray them with non-stick cooking spray.
- After your dough is done resting, use a sharp knife to cut the dough into ⅓-cup portions.
- Using one of the ⅓-cup dough sections, roll it into a rope that is about 20-22 inches in length. Bring the two ends of the rope together to form a circle and then twist the ends together. Grab the twisted ends and pull them back down to the opposite end of the circle, pressing them down, to form a classic pretzel shape. Repeat with the remaining dough portions.
Baking Soda Bath
- In a large pot, add the water and ½ cup of baking soda. Stir to combine and then bring the mixture to a boil.
- Once boiling, drop one or two of your formed pretzels into the pot for 20-30 seconds (*see note).
- Use a slotted spoon to scoop the pretzels out of the water, allowing any excess water to drip off. Transfer the pretzels onto the prepared baking sheet. Then, sprinkle them with coarse salt. Repeat the process with your remaining pretzels.
Bake
- Place the baking sheet into the preheated oven and bake the pretzels at 350°F (175°C) for 12-15 minutes, or until they have turned a nice golden-brown color.
- Once baked, remove the pan from the oven and serve while warm.
Notes
- Baking the baking soda in the oven raises the pH level of the baking soda and really makes them better and more like a real, authentic German pretzel.
- I strongly recommend using a baking soda bath as it helps to give a wonderfully chewy texture and their classic pretzel flavor!
- If you don't use a baking soda bath, you can simply brush your pretzels with an egg wash before sprinkling on the salt and baking.
- To save time, I like to go ahead and prepare my baking soda bath while the dough is resting!
- Do not let your pretzels sit in the baking soda bath for any longer than 30 seconds, as it can cause them to have an odd, metallic taste.
- You can salt these pretzels or, if you want a sweet twist, leave out the salt and brush the pretzels with melted butter when they come out of the oven. Then coat them with cinnamon sugar!
- If you would like to make these in advance, after taking the pretzels out of the baking soda bath you can cover them and store them in the fridge for up to 1 day before baking.
- To store: Cover your pretzels and store them at room temperature for up to 3 days.
- To reheat from room temperature: If you would like to warm up your pretzels, you can pop them in the microwave for a few seconds or heat them in the oven at 350°F (175°C) for 5 minutes.
- To freeze: Let your cooked pretzels cool completely before placing them into a freezer-safe storage bag. They can be frozen for up to 3 months.
- To reheat from frozen: You do not have to let your cooked and frozen pretzels defrost. Simply bake them in a preheated oven and bake at 350°F (175°C) for 20 minutes.
- To freeze unbaked dough: You can freeze the unbaked, formed pretzel dough for up to 3 months in an airtight container. Allow the dough to thaw in the fridge overnight before baking.
CHRISTINA M. HANBIDGE says
I did the 30 seconds water bath and baked for 13- 15 minute. What could I do next time?
Angela @ BakeItWithLove.com says
What were your results? What are you looking to improve in the next batch? Let me know and I'll help. 🙂
Pilar Román says
Me encantó la receta , gracias .
Muy bien explicada.
"I loved the recipe, thank you.
Very well explained."
Angela @ BakeItWithLove.com says
¡muchas gracias!