snackbakingpretzels
Soft Pretzels
Homemade soft pretzels made from a forgiving yeasted dough, boiled in baking soda water, then baked until golden brown, with optional toppings like coarse salt or cinnamon sugar.
From YouTube · Aug 20, 2026
Homemade soft pretzels made from a forgiving yeasted dough, boiled in baking soda water, then baked until golden brown, with optional toppings like coarse salt or cinnamon sugar.
30 min
Prep time
20 min
Cook time
1 hr 20 min
Total time
8 pretzels
Yield
Ingredients
10 ingredients- 1½ cups warm water ((105-110°F) (360mL))
- 1 (.25-ounce/7g) packet instant yeast ((2¼ teaspoons))
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 2 tablespoons unsalted butter (melted and slightly cooled)
- 4 to 4¼ cups all-purpose flour (divided (480-510g))
- ⅔ cup baking soda (250g)
- 10 cups water ((2.4 liters))
- Egg wash (1 large egg beaten with 1 teaspoon water) (optional)
- Coarse or flaky sea salt (for sprinkling)
Method
14 steps- Combine the warm water, sugar and yeast in a large bowl or the bowl of your stand mixer. Mix together, then add 1 cup (120g) of the flour, the melted butter and salt. (The yeast doesn’t need to bloom first since we are using instant.)
- Mix together with a wooden spoon or spatula. Then add another 1 cup (120g) of flour and mix until it is well incorporated.
- Attach the dough hook to your stand mixer, and turn on to medium-low speed. Add the remaining 2 cups (240g) of flour, about a cup at a time, while mixing.
- Mix for about 10 minutes or until the dough feels elastic and is tacky when lightly tapped with your clean finger (it shouldn’t stick to your finder). If your dough is still quite loose or sticky, you can mix in up to ¼ cup (60g) of the remaining flour, a tablespoon at a time as needed. Mix for an additional 2-3 minutes or until the dough has the right texture. (See my tips section below on how to do the windowpane test if you are unsure whether your dough is ready.)
- Turn the dough onto a floured counter and knead a few more minutes until it's smooth and bouncy. (Poke it with your finger and it should bounce back.) Transfer the dough to a large, lightly oiled bowl, turn it to coat, then cover with plastic and place in a warm place to rise for 30-40 minutes or until roughly doubled in size.
- Shape the Pretzels:
- Once risen, fill a large pot (5- to 7-quarts) with the 10 cups of water and set it over medium-high heat to come to a boil. Preheat the oven to 450°F.
- Meanwhile, shape the pretzels. Scrape the dough out onto a lightly floured counter, and divide it into 8 pieces. Working with one piece at a time, roll and stretch each piece with your hands to make a 22- to 24-inch-long rope.
- Form a U shape with the dough, then cross the two ends over each other and twist them together once at the top, leaving about an inch and a half free at the very tips. Fold the twisted portion down towards the base of the U and press the loose ends to either side of the center, forming a pretzel shape. Repeat for the remaining ropes.
- Boil and Bake the Pretzels:
- Line two baking sheets with parchment paper or silicone mats.
- Once the water is boiling, carefully add the baking soda a few spoonfuls at a time (it will foam up a bit at first, which is why you need a large pot.) Add 1-2 pretzels at a time, and boil them for 30 seconds, then remove with a slotted spoon, and place on your lined baking sheet.
- If you’d like a browner finish, brush the boiled pretzels lightly with the egg wash. Sprinkle each with coarse salt.
- Bake for about 12 minutes or until golden brown. Let the pretzel cool on the pan for a few minutes before serving warm.
Recipe notes
Equipment
- large mixing bowl
- stand mixer with dough hook (optional)
- wooden spoon or spatula
- slotted spoon
- baking sheet
- parchment paper or silicone baking mat
Storage
Pretzels can be stored at room temperature for 3-4 days or frozen for up to 3 months.
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