Soft Pretzels
Golden-brown, chewy twisted pretzels with a glossy, dark crust and that unmistakable soft interior. A genuine taste of the ballpark or the Munich beer garden — right out of your own oven. Brush with melted butter and sprinkle with coarse salt for the classic finish.
For 4 servings
- mix · ~7 min
Activate the yeast.
In a small bowl, stir warm water, sugar, and active dry yeast. Let the mixture sit until foamy and fragrant, about 5 to 7 minutes.
TIPWater hotter than 120°F will kill the yeast — aim for warm bathwater temperature. - knead · ~8 min
Make the pretzel dough.
In a large bowl, combine flour and salt. Pour in the yeast mixture and stir until a shaggy dough forms. Turn out onto a floured surface and knead until smooth and elastic, about 8 minutes. The dough should be slightly tacky but not sticky.
TIPAvoid adding too much flour during kneading — a slightly tacky dough yields a softer pretzel. - rest · ~10 min
Rest the dough 10 minutes.
Place the kneaded dough back in the bowl, cover with a damp kitchen towel, and let it rest for 10 minutes. This relaxes the gluten and makes shaping the pretzels much easier.
- prep · ~10 min
Shape the pretzels.
Preheat the oven to 450°F. Line two baking sheets with parchment paper. Divide the rested dough into 8 equal pieces. Roll each piece into a rope about 24 inches long. Twist into a classic pretzel shape: form a U, cross the ends over each other, then press them onto the bottom of the U.
TIPKeep unused dough pieces covered so they don't dry out while you shape. - boil · ~10 min
Prepare and use the alkaline bath.
Bring 8 cups of water to a rolling boil in a large stockpot. Slowly add the baking soda — it will bubble up violently. Stir to dissolve. Gently lower each shaped pretzel into the bath, boiling for 30 seconds per side. Lift out with a slotted spatula and place back on the parchment-lined sheets.
TIPDon't crowd the pot. Boil 1 or 2 pretzels at a time to maintain the water temperature and prevent sticking. - bake · ~15 min
Bake until deep golden brown.
While the pretzels are still damp from the bath, immediately sprinkle generously with coarse sea salt. Bake in the preheated oven for 12 to 15 minutes, rotating sheets halfway through, until the crust is glossy and deep golden brown.
TIPFor a darker, chewier crust like a true Bavarian pretzel, bake them a minute or two longer until they are almost a mahogany color. - garnish · ~5 min
Brush with melted butter and serve warm.
Remove from the oven and immediately brush each pretzel with melted butter. Transfer to a wire rack to cool for 5 minutes. Serve warm, ideally with mustard or a cheese sauce for dipping.
TIPPretzels are at their absolute best within an hour of baking — the crust softens on standing.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Weigh your flour for accuracy; too much flour makes pretzels dense.
- 2Boil the shaped pretzels for exactly 30 seconds per side to set the chewy crust.
- 3Use a slotted spatula to lift pretzels from the alkaline bath to avoid splashing.
- 4Sprinkle salt immediately after boiling while the dough is still damp so it sticks.
- 5Brush with melted butter while pretzels are hot for a glossy, flavorful finish.
- 6Rotate baking sheets halfway through for even browning and a uniform crust.
Adapt it for your goals.
Everything bagel pretzel
Skip the coarse salt and sprinkle with everything bagel seasoning (sesame, poppy, garlic, onion, salt) after boiling for a savory twist.
cinnamon sugar pretzelCinnamon sugar pretzel
Omit the salt; after brushing with butter, toss warm pretzels in a mix of 2 tbsp sugar and 1 tsp cinnamon for a sweet dessert version.
whole wheat pretzelWhole wheat pretzel
Replace 1 cup of all-purpose flour with whole wheat flour for added fiber and a nuttier flavor; add 1 extra tablespoon of water if dough feels dry.
gluten free pretzelGluten-free pretzel
Substitute a 1:1 gluten-free flour blend plus 1 tsp xanthan gum; handle dough gently and reduce boiling time to 20 seconds per side.
Why this is on our healthy list.
Moderate Protein Source
Each pretzel provides about 4g of protein from the all-purpose flour, supporting muscle repair and satiety.
Low in Added Sugar
With only 1 tablespoon of sugar in the entire batch, these pretzels are a lower-sugar choice compared to many baked goods.
Customizable Sodium
You control the salt level by adjusting the coarse salt topping, making it easy to reduce sodium without sacrificing flavor.
Frequently asked questions
Boiling in an alkaline bath (baking soda water) gelatinizes the starch on the surface, creating the chewy crust and glossy brown color unique to pretzels.
