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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.

Homemade Pretzels Recipe

Jana Rae
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
Course Bread
Cuisine American
Servings 12 pretzels
Calories 180 kcal

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

Instructions
 

for Dough

  • Mix the Dry Ingredients:
  • 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.
  • Incorporate the Wet Ingredients:
  • 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.
  • Knead the Dough:
  • 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.
  • 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.
  • First Rise:
  • 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

  • Prepare the Dough for Pretzels
  • Punch down the risen dough and divide it into 12 equal portions for standard pretzels or smaller portions for mini pretzels.
  • Shape the Pretzels
  • 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.")
  • Prepare the Baking Soda Bath
  • 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.
  • Boil the Pretzels
  • 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.
  • Add Toppings
  • Brush boiled pretzels with beaten egg for a glossy finish (optional) and sprinkle with coarse salt or other toppings.
  • Bake the Pretzels
  • 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.