Soft and Chewy Homemade Pretzels

These Soft and Chewy Homemade Pretzels are my go-to when I want a warm, golden-brown snack fresh out of the oven. They have a beautifully crisp exterior with a soft, tender interior that’s just the right amount of chewy. Whether I’m dipping them in mustard, cheese sauce, or just enjoying them warm with a sprinkle of sea salt, these pretzels are always a hit.

Why You’ll Love This Recipe

I love how satisfying and simple these pretzels are to make. The dough is easy to work with, and shaping the pretzels is a fun, hands-on step that makes the process feel homemade in the best way. The classic baking soda bath gives them their signature chewy crust and rich golden color. They’re perfect for game day, snacking, or even as a fun weekend baking project. Best of all, they taste way better than store-bought!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Warm water
• Active dry yeast
• Brown sugar
• Salt
• Unsalted butter, melted
• Baking soda (for the water bath)
• Coarse salt (for topping)
• Optional: egg wash (for extra shine)

directions

1. I start by dissolving the yeast and brown sugar in warm water, letting it sit for 5 minutes until foamy.

2. I mix in the salt and flour gradually until a dough forms, then knead it on a floured surface for about 5–7 minutes until smooth and elastic.

3. I place the dough in a greased bowl, cover it, and let it rise for about 1 hour or until doubled in size.

4. Once risen, I punch down the dough and divide it into equal pieces (usually 8).

5. I roll each piece into a long rope and twist into a traditional pretzel shape.

6. I bring water and baking soda to a boil, then briefly dip each pretzel in the solution for about 20–30 seconds.

7. I place the pretzels on a parchment-lined baking sheet, brush with egg wash or melted butter if desired, and sprinkle with coarse salt.

8. I bake them at 425°F (220°C) for 12–15 minutes until deep golden brown.

Servings and timing

This recipe makes 8 soft pretzels.

Prep time: 20 minutes
Rise time: 1 hour
Cook time: 15 minutes
Total time: 1 hour 35 minutes

Variations

• Cheese-stuffed pretzels: I wrap the dough around cubes of cheddar or mozzarella for a gooey surprise.

• Cinnamon sugar pretzels: I skip the salt and brush with butter after baking, then toss in cinnamon sugar.

• Mini pretzel bites: I cut the ropes into bite-sized pieces instead of twisting for a party-friendly version.

• Pretzel dogs: I wrap the dough around hot dogs or sausage links before boiling and baking.

• Whole wheat version: I substitute half the flour with whole wheat flour for a slightly nuttier flavor.

storage/reheating

I store cooled pretzels in an airtight container at room temperature for up to 2 days. To reheat, I warm them in a 300°F (150°C) oven for 5–7 minutes to restore the texture. They can also be frozen for up to 1 month—I reheat from frozen in the oven until heated through. I avoid the microwave if I want to keep that crisp crust.

FAQs

Why do I need a baking soda bath?

The baking soda bath gives pretzels their signature chewy crust and deep golden color. It’s a crucial step for getting that authentic pretzel flavor and texture.

Can I make the dough ahead of time?

Yes, I sometimes make the dough the day before and let it rise in the fridge overnight. I let it come to room temperature before shaping and baking.

What if I don’t have coarse salt?

I use flaky sea salt or kosher salt as a substitute. I avoid table salt, as it can be too fine and overpowering.

Can I use instant yeast?

Yes, I use the same amount of instant yeast and skip the blooming step—just mix it directly with the dry ingredients.

Can I freeze the unbaked pretzels?

Yes, I shape the pretzels and freeze them on a baking sheet. Once frozen, I transfer to a freezer bag. I boil and bake them straight from the freezer, adding a couple of minutes to the bake time.

Conclusion

These Soft and Chewy Homemade Pretzels are everything I love in a snack—warm, flavorful, and irresistibly satisfying. From the golden crust to the fluffy inside, each bite delivers comfort and crunch in equal measure. Whether I’m making them for a gathering or just for myself, they never last long once they hit the table.