Homemade Soft Pretzels
These Homemade Soft Pretzels are soft, chewy and easy to make. You can top them with coarse sea salt or cinnamon sugar. The dough only requires one short rise time before shaping and being baked in the oven. There’s nothing that beats hand rolled soft pretzels fresh out of the oven.
One of my absolute favorite memories from childhood is going to the mall and getting a warm pretzel from Auntie Anne’s. My choice of pretzel was always the cinnamon sugar. But, I mean, you can’t go wrong with a classic salty pretzel, and trust me, I had plenty of their classic pretzels too, because they were my mom’s favorite.
I decided to make my own homemade soft pretzels, because if you know me you know I love to bake, and what’s more fun than twisting soft pretzel dough into a pretzel shape? Truly one of the most satisfying things! These are such a fun family activity too. I had my three little boys help me make some pretzels the other day and they had so much fun.
Once you have the basic pretzel dough down, you can make these pretzels with so many different toppings. Of course, you can go classic with the pretzel salt, or you can do a sweet version with the cinnamon sugar. Now that fall is right around the corner, I’m thinking a pumpkin spice cinnamon sugar would be delicious! Perhaps paired with a maple icing to dunk them in!? YUM! Okay, maybe I should just make a recipe for those! What other toppings would you add to soft pretzels?
Here is what you will love about these homemade soft pretzels
- Easy to make! These homemade soft pretzels only require one 30 minute rise before shaping and baking.
- Perfect for game day – there’s nothing that beats hand rolled, fresh out of the oven soft pretzels on game day. These make the perfect snack to enjoy while you watch your favorite football teams play on Sundays.
- You can transform these soft pretzels into a pumpkin spice soft pretzel for a delicious fall treat. Just add some pumpkin pie spice to the cinnamon sugar mixture.
Instant versus Active Dry Yeast
This recipe uses instant yeast, which means it does not need an activation time. You can simply mix the yeast directly in with the other ingredients. You want to still make sure that the liquid (in this case the water), is warmed to around 110F. This warm temperature will promote the activity of the yeast, and allow it to actively work to rise the dough.
You may use active dry yeast in a 1:1 replacement if you have it on hand. If you do so, make sure you add the yeast, warm water (warmed to between 108-112F), and honey or granulated sugar. Allow the mixture to sit for 5-10 minutes, or until the surface is frothy and you can smell the yeast smell. This indicates that the yeast is active and ready to work or rise the dough.
If you use active dry yeast and the yeast does not seem to activate, your water may have been too warm (I typically aim for a temperature between 108-112F. Anything above 120 can stunt or kill the yeast. The yeast may also be old or expired.
Here are a few other homemade soft pretzel recipes you may enjoy
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Homemade Soft Pretzels
- Total Time: 1 hour 45 minutes
- Yield: 8 1x
Description
These Homemade Soft Pretzels are soft, chewy and easy to make. You can top them with coarse sea salt or cinnamon sugar. The dough only requires one short rise time before shaping and being baked in the oven. There’s nothing that beats hand rolled soft pretzels fresh out of the oven.
Ingredients
Dough
- 2 1/4 teaspoons instant yeast
- 1 1/4 cups water, warmed to 110F (295 grams)
- 1 tablespoon honey
- 3 1/2 cups bread flour (466)
- 3 tablespoons unsalted butter, softened
- 1 teaspoon salt
Baking Soda Bath
- 9 cups water
- 1/4 cup baking soda
Egg Wash
- 1 egg, beaten
Salty Topping
- Pretzel Salt
Cinnamon Sugar Topping
- 2 tablespoons unsalted butter
- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
1. In the bowl of a stand mixer fitted with the dough hook attachment, add instant yeast, warm water and honey. Allow the mixture to sit for 2-3 minutes, while you measure and gather the remaining ingredients. While this step is not necessary with instant yeast, I like to let the yeast sit for a couple minutes just to ensure the yeast is active before adding the remaining ingredients. The surface should be frothy in appearance, and you should be able to smell a yeast smell.
Add in the bread flour, softened butter and salt.
Knead the mixture on medium-low speed for 5 minutes.
Transfer the dough to a greased bowl. Spray the top of the dough with nonstick spray or drizzle with olive oil.
Cover the bowl with plastic wrap.
2. First rise. Allow the mixture to rise in a warm place for 1 hour.
3. Divide and roll the dough. Punch dough down and divide into 8 roughly equal pieces. If you want to be more accurate, measure each piece out to be right around 100 grams.
Roll each piece of dough into a ball and allow to rest for 5 minutes.
Working with one piece of dough at a time, and keeping the other pieces covered with plastic wrap, roll into a long rope, measuring 36 inches, keeping the center of the rope slightly thicker. This will create a thicker belly or bottom of the pretzel.
4. Shape into a pretzel. Take the two end pieces and shape into a “U”. Again, take the two ends and cross 3 times, so you will have 3 twists near the top of the pretzel. You want 2 to 3 inches of tail remaining past the twist so that you can secure the ends of the pretzel.
Fold the tips down onto the pretzel. You can put the ends more along the sides, or more along the bottom of the pretzel, depending on how you want your pretzel to look. Press the ends down onto the pretzel to secure the ends.
Cut a parchment paper square that is big enough to fit the size of the pretzel. Spray lightly with nonstick spray. Place the pretzel onto the parchment paper and cover with plastic wrap.
Repeat with remaining dough.
5. Second rise. Allow the pretzels to rise for 20 minutes in a warm place.
6. Freeze the pretzels. Place the pretzels in the freezer for 15 minutes. This will firm up the dough enough so that when it goes into the warm baking soda bath, the pretzels hold their shape.
7. Make the baking soda bath. When the pretzels are almost done freezing, make the baking soda bath. In a large pot, add water. Bring water to a boil.
Reduce heat to medium-high and add baking soda. Be careful, as the mixture will bubble.
8. Preheat oven to 450F.
9. Dip the pretzels in the baking soda bath (this is what gives pretzels the chewy, characteristic texture). Line a baking sheet with parchment paper.
Grabbing two corners of parchment paper, carefully place one pretzel at a time in the boiling water. Remove the parchment paper with tongs. You may need to press the parchment paper down off the pretzel into the water if it is sticking slightly, then pull out of water.
Boil pretzels for 10 seconds, then flip and boil another 10 seconds. Remove from the water using a slotted spatula or spider strainer.
If you are having trouble flipping the pretzels, I have had success with using my strainer to gently press the pretzel into the water to get the top of the pretzel into the baking soda bath.
Place pretzel onto parchment paper lined baking sheet.
Repeat with remaining pretzels.
10. Brush the pretzels with a beaten egg. This helps to achieve a beautiful golden brown color.
Sprinkle with coarse sea salt if you plan to add salt to the pretzels.
If you plan to do cinnamon sugar topping, you will do this after the pretzels bake. Using a sharp knife, or bread lame, cut a slit in the bottom, thicker belly of the pretzel. This creates a controlled area for the dough to expand as it bakes.
11. Bake in 450F oven for 10-12 minutes, or until golden brown in color.
12. If you plan to coat the pretzels in cinnamon sugar, you will do this after baking. In a small bowl, melt butter. In a shallow bowl, add sugar and cinnamon. Stir to combine.
Brush pretzels with melted butter, then dip into the cinnamon sugar mixture.
13. Serve and enjoy!
- Prep Time: 15
- Rise Time: 80
- Cook Time: 10
- Category: Bread
- Method: Oven
- Cuisine: American
