Homemade Soft Pretzels
These soft pretzels are perfectly chewy on the outside, fluffy on the inside, and loaded with buttery, salty goodness. They’re fun to make and even more fun to eat!
Servings: 12 pretzels
Calories: 200kcal
Ingredients
For the dough
- 4 cups flour
- 1 tablespoon instant dried yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 tablespoons butter softened
- 1 ¼ cups milk preferably at room temperature
Brine
- 1 quart water
- ½ cup baking soda
- 1 tablespoon salt
To finish
- coarse sea salt or sesame seeds, poppy seeds, cheese... for topping
- 2 tablespoons melted butter fro brushing, optional
Instructions
Make the dough:
- Mix dough: Place flour, yeast, sugar and salt in the bowl of your stand mixer fitted with the dough hook and combine well. Add butter, then start the mixer on low and slowly pour in the milk as the mixer works. Let the dough knead on low speed for 5 minutes, or until it forms a smooth dough.
- First proof: Shape into a tight ball, place back in the bowl and cover with a clean tea towel. Let sit at room temperature until doubled in size (about 40mins - 1 hour).
Shape the pretzels:
- Divide dough: Once dough is ready, punch it down and divide it into 12 equal pieces.
- Shape: Roll each piece into a roughly 20inch long strand that's slightly thicker in the middle. Twirl the ends together 3x, then fold down to shape a pretzel (see post or video for visualization).
- Second proof: Shape all pretzels and place on 2 lined baking sheets. Cover with tea towels and proof for another 20 minutes, or until slightly puffed up.
"Brine" and bake:
- Prep: Preheat oven to 350°F.
- Make "brine": Combine 1 quart of water, baking soda and salt in a high-sided pot. Bring to a boil, then take off the heat.
- Dip pretzels: Using a slotted spoon, dip each pretzel into the solution for 15-20 seconds, making sure it's fully submerged. Drain well on the spoon, then place back on the lined baking sheets. (See notes for tips)
- Bake: Sprinkle the "brined" pretzels with sea salt, sesame, poppy seeds... Whatever you enjoy, then bake for 20 minutes in the preheated oven until deeply golden brown (do not remove from oven too soon, they get a deep color thanks to the brine!).
Finish:
- Brush for shininess (optional to make them shiny): IMMEDIATELY after taking the pretzels out of the oven, brush them with melted butter.
- Cool: Transfer the pretzels to a wire rack to cool completely.
Video
Notes
Ingredient notes
- Flour: All-purpose works great, but bread flour gives a chewier texture.
- Butter: Soften before using to ensure it blends evenly into the dough.
- Yeast: Instant yeast rises faster, but active dry works with a longer proof time.
- Milk: Use room temperature milk to help the dough rise properly.
- Baking soda: Essential for that classic pretzel flavor and chewy crust—don’t skip it!
- Knead thoroughly: Knead for at least 5 minutes until the dough is smooth for the perfect texture.
- Proof patiently: Let the dough rise until doubled in size—this is key for soft, fluffy pretzels. If your kitchen is chilly, place the dough in a warm spot like your oven with the light on, but don’t go over 100°F or you’ll kill the yeast.
- Don’t skip the second proof: After shaping, proof pretzels for 20 minutes to help them hold their shape. Overproofing can cause them to deflate in the oven and turn out tough instead of fluffy.
- Brine carefully: Dip each pretzel in the baking soda solution for 15–20 seconds - any longer and they’ll get tough. Submerge them fully face-down, flip gently, and let them drain for a few seconds before adding to the lined baking sheet to keep their shape intact.
- Brush for shine: Brush with water or milk right out of the oven for that glossy finish.
- Room temperature: Wrap in a clean tea towel and store for up to 2 days.
- Freeze: Cool completely, then freeze in bags for up to 4 months. Reheat at 350°F for 10 minutes.
- Make-ahead: Shape pretzels, freeze before brining, then thaw, brine, and bake when ready.
Nutrition
Serving: 1soft pretzel | Calories: 200kcal | Carbohydrates: 34g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 2192mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 165IU | Calcium: 40mg | Iron: 2mg