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Golden homemade pretzels with a glossy finish, sprinkled with coarse salt and sesame seeds, arranged on a rustic wooden board with a small bowl of mustard in the background.
Jana Rae

Homemade Pretzels Recipe

Make soft, chewy homemade pretzels with this easy recipe. Includes step-by-step dough instructions!
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Prep Time 30 minutes
Cook Time 12 minutes
Rest Time 20 minutes
Total Time 1 hour 2 minutes
Servings: 12 pretzels
Course: Bread
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 packet 2 1/4 tsp rapid instant yeast
  • 2 1/2 cups lukewarm water 100–110°F
  • 1/3 cup granulated sugar
  • 1 1/4 teaspoons salt
  • 1/4 cup vegetable oil or melted butter
  • 6 1/2 cup all-purpose flour

Method
 

for Dough
  1. Mix the Dry Ingredients:
  2. In a large mixing bowl, combine 6 cups of flour, sugar, salt, and instant yeast. Whisk to evenly distribute the yeast and other dry ingredients.
  3. Incorporate the Wet Ingredients:
  4. Add 2 1/2 cups of lukewarm water and oil (or melted butter) to the dry ingredients. Mix with a spoon, dough whisk, or the paddle attachment of a stand mixer until a shaggy dough forms.
  5. Knead the Dough:
  6. If kneading by hand, turn the dough out onto a floured surface and knead for 8–10 minutes, adding additional flour 1 tablespoon at a time if necessary, until the dough is smooth and elastic.
  7. If using a stand mixer with a dough hook, knead on medium speed for 6–8 minutes until the dough pulls away from the sides of the bowl and feels smooth.
  8. First Rise:
  9. Rapid yeast allows for a shorter rise time. Place the dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for 30–45 minutes, or until doubled in size.
for Pretzels
  1. Prepare the Dough for Pretzels
  2. Punch down the risen dough and divide it into 12 equal portions for standard pretzels or smaller portions for mini pretzels.
  3. Shape the Pretzels
  4. Roll each piece into a rope about 20–24 inches long and shape it into a classic pretzel. (Form a "U," cross the ends, and press them onto the base of the "U.")
  5. Prepare the Baking Soda Bath
  6. In a large pot, bring 8 cups of water to a boil. Stir in 1/3 cup baking soda and reduce the heat to a simmer.
  7. Boil the Pretzels
  8. Carefully drop 1–2 pretzels at a time into the baking soda bath. Boil for 30 seconds on each side. Remove with a slotted spoon and place on a parchment-lined baking sheet.
  9. Add Toppings
  10. Brush boiled pretzels with beaten egg for a glossy finish (optional) and sprinkle with coarse salt or other toppings.
  11. Bake the Pretzels
  12. Preheat the oven to 425°F (220°C). Bake for 10–12 minutes, or until golden brown.

Notes

Recipe Notes

  1. Baking Soda Bath:
    • The baking soda bath is essential for giving pretzels their signature chewy texture and deep golden color. Don’t skip this step!
  2. Shaping Tips:
    • If shaping classic pretzels is too tricky, roll the dough into shorter ropes and make pretzel sticks or bites instead.
  3. Uniform Sizes:
    • Try to keep the pretzels a similar size for even baking.
  4. Creative Toppings:
    • Customize your pretzels with toppings like sesame seeds, poppy seeds, shredded cheese, or even cinnamon sugar.
  5. Storing Pretzels:
    • Store leftover pretzels in an airtight container for up to 2 days. Reheat them in the oven for a few minutes to regain their softness and warmth.
  6. Freezing Instructions:
    • Freeze boiled (but unbaked) pretzels on a baking sheet until solid, then transfer them to a freezer bag. When ready to bake, thaw, add toppings, and bake as directed.
  7. Serving Ideas:
    • Serve your pretzels warm with dips like mustard, cheese sauce, or even chocolate for a sweet variation.
  8. Kneading Dough:
    • If kneading by hand, aim for 8–10 minutes of kneading for a smooth and elastic dough. A stand mixer reduces the kneading time to 6–8 minutes.
  9. Use Fresh Yeast:
    • Always ensure your yeast is fresh and active for the best dough rise.
  10. Soft Pretzel Option:
    • For extra-soft pretzels, brush them with melted butter as soon as they come out of the oven.