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big soft pretzel on a white plate

Easy Homemade Pretzels

This homemade soft pretzel recipe yields chewy golden brown pretzels with a soft interior perfect for dipping into all the sweet, salty, savory, and cheesy dips!
Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Rising time 1 hour
Total Time 1 hour 30 minutes
Servings 8 pretzels
Calories 331kcal


For the Dough:

  • 1 cup warm water
  • 1 tablespoon sugar
  • 2 ¼ teaspoon yeast one packet
  • 4 tablespoon butter melted
  • 2 teaspoon salt
  • 4 ½ cups flour

For Cooking:

  • 10 cups water
  • ½ cup baking soda
  • 1 large egg
  • 1 teaspoon cold water
  • 1-2 tablespoon coarse salt


  • Add warm water and sugar the bowl of a stand mixer and stir until sugar is dissolved.
  • Sprinkle the yeast over the top and let it sit for 5 minutes. The yeast will begin to foam.
  • Attach the dough hook to the stand mixer.
  • Add in the melted butter, salt and 2 ½ cups of the flour.
  • Blend for 3 minutes on low speed until the flour is thoroughly combined.
  • Gradually add more flour until the dough begins to pull away from the sides of the bowl and becoming less sticky. (The exact amount of flour needed may vary depending on how much moisture is in your flour or in your home. I used 4½ cups but up to 5 cups may be necessary)
  • Increase the speed of the mixer to medium and knead for 5 minutes. If you don't have a stand mixer, use a large bowl and mixing spoons then when adding flour, turn the dough out onto a lightly floured surface and knead it by hand until smooth.
  • Place the dough in a lightly greased bowl, cover loosely with a kitchen towel, and let rise for an hour until doubled in size.

To Make the Pretzels

  • Preheat oven to 425° F.
  • Line two baking sheets with parchment paper.
  • Divide the dough into 8 equal pieces.
  • Roll each piece into a long rope shape that is approximately about 20-22 inches long.
  • Next, create a U shape with the dough
  • With the dough on a floured surface, pick up each end with each hand and and crisscross them and turn the ends down toward the bottom of the U to create a basic pretzel shape.
  • Take the ends and crisscross them again to create the swirl in the middle.
  • Gently press the ends into place to secure the pretzel shape.
  • Repeat with the rest of the dough
  • Place approx. 10 cups of water and ½ cup baking soda in a large pot and bring it to a boil.
  • Place the lined baking sheets next to the stove.
  • Working in batches, gently place one pretzel into the boiling water and cook for about 30 seconds.
  • Then gently lift the pretzel out of the water with a slotted spatula and place it on the baking sheet.
  • Repeat with the remainder of the pretzels arranging them about 2 inches apart on the baking sheets.
  • In a separate small bowl, whisk together the egg and 1 teaspoon water.
  • Brush the pretzels evenly with the egg mixture with a thin layer.
  • Sprinkle with coarse salt if desired.
  • Bake for 15 minutes or until pretzels are golden brown.


Sprinkle with a cinnamon sugar mixture (½ teaspoon cinnamon and 2 teaspoons of sugar) instead of salt if desired.
To freeze: Cool completely then wrap each pretzel individually in plastic wrap and aluminum foil and place them in a zip closure freezer bag. To thaw, sprinkle the pretzel lightly with water and sprinkle with salt. Wrap in a damp paper towel and microwave for about 30 seconds


Serving: 1pretzel | Calories: 331kcal | Carbohydrates: 57g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 3581mg | Potassium: 117mg | Fiber: 3g | Sugar: 2g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 3mg