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homemade pretzels with mustard

Homemade Soft Pretzel Recipe

These delicious homemade soft pretzels are so easy to make at home that you’ll never buy them at the store again.
Course Appetizer, Snack
Cuisine American, german
Prep Time 15 minutes
Cook Time 20 minutes
Resting TIme 1 hour
Servings 12 pretzels
Calories 266kcal


  • 2 cups of warm water between 110° and 115°
  • 1 ½ tablespoons light brown sugar
  • 1 packet active yeast
  • 1 ½ teaspoons sea salt
  • 3 ounces melted unsalted butter
  • 5 ¼ cups all-purpose flour
  • 1 tablespoon oil
  • ¾ cup baking soda and 1 gallon of water
  • 1 egg yolk whisked with 1 tablespoon cold water
  • coarse kosher or sea salt for topping


  • Preheat the oven to 450°.
  • In a standing mixer bowl, add in the water, brown sugar, and sprinkle on the yeast, whisk together and let it sit for 5 to 7 minutes or until it forms a foamy raft on top.
  • Add the hook attachment and turn the speed to low and pour in the salt and butter.
  • Add in the flour 1 cup at a time until combined and knead the dough on low to medium speed for 5 minutes.
  • Add oil into a large bowl or container and place in the dough. Cover with a towel or lid and rest until it doubles in size, about an hour
  • Before it is time to form the dough, bring the baking soda and 1 gallon of water to a boil in a large pot.
  • To form the dough, take a small piece and roll it out until it is a 24” long rope. Form the dough into a U shape and holding each end cross over each other and pull down to make a pretzel with the ends slightly over the other part of the dough.
  • Turn down the boiling water to a simmer and cook each pretzel dough 1 to 2 at a time for 30 seconds each and then place back on a cookie sheet tray lined with parchment paper or with a Silpat.
  • Once all of the pretzels have been cooked in the baking soda solution, brush the tops with the egg wash and season heavily with coarse kosher or sea salt.
  • Bake in the oven for 12 to 15 minutes or until golden brown.



Chef Notes:
• How to Reheat: Place on a tray and wrap in foil and bake in the oven at 350° for 5-6 minutes or until hot. Likewise, you can also heat in the microwave until hot.
• Make-Ahead: You can make pretzels up to 1 day ahead of time and reheat before serving.
• How to Store: Keep wrapped in plastic in the refrigerator for up to 4 days.
• Feel free to make the pretzels as thick or as thin as you’d like and also consider making pretzel bites or rods.
• When adding the water to the stand mixer I usually like to go a little hotter like 118° because the bowl is usually a little chilly and drops the temperature of it by a few degrees making it perfect for the yeast.
• You may need more flour when kneading the dough in the stand mixer. The goal is that the dough is very soft but not sticky.
• A Silpat is a non-stock baking sheet made of a blend of silicone and fiberglass. They are super versatile, can handle high heat and last a long time.


Calories: 266kcal | Carbohydrates: 43g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 343mg | Potassium: 59mg | Fiber: 1g | Sugar: 2g | Vitamin A: 177IU | Calcium: 11mg | Iron: 3mg