Irresistible Homemade Soft Pretzels in Just 1 Hour

Name: Irresistible Homemade Soft Pretzels in Just 1 Hour
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: German
Ingredients: 1 1/2 cups warm water; 1 tbsp sugar; 2 tsp salt; 1 packet active dry yeast; 4 1/2 cups all-purpose flour; 2 tbsp unsalted butter, melted; 10 cups water; 2/3 cup baking soda; 1 egg yolk, beaten; Coarse salt for topping

Author: Sarah

Published: August 16, 2025

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I’ll never forget my first bite of a warm, salty soft pretzel at a summer fair years ago – that perfect chewy-yet-tender texture had me hooked instantly! When I discovered how surprisingly simple homemade soft pretzels are to make, it became my go-to recipe for game nights, holiday gatherings, and those “I need something comforting” days. The secret? Just a handful of pantry staples and about an hour of your time.

What I love most about these homemade soft pretzels is how versatile they are. Shape them into classic twists, bite-sized nuggets, or even pretzel dogs if you’re feeling fancy. That signature golden-brown crust comes from a quick boil in baking soda water (don’t worry, it’s easier than it sounds!) before baking. The aroma alone while they’re in the oven will have everyone gathering in the kitchen.

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Whether you’re craving that nostalgic fairground flavor or need an impressive yet easy party snack, these homemade soft pretzels deliver every time. Trust me, once you taste that first warm, salty bite fresh from your own oven, you’ll understand why this recipe has become my absolute favorite.

Why You’ll Love These Homemade Soft Pretzels

Let me tell you why these homemade soft pretzels have become my kitchen obsession:

They’re ridiculously easy – no fancy equipment needed, just your hands and basic ingredients you probably have right now
That perfect chew – the baking soda bath gives them that signature crust with a pillow-soft center that puts mall pretzels to shame

Endless flavor playground – go classic with coarse salt or get creative with cinnamon sugar, everything bagel seasoning, or even a cheese dip
Crowd-pleasing magic – nothing disappears faster at parties than a tray of these golden beauties fresh from the oven

Seriously, after one bite you’ll wonder why you ever bought pretzels instead of making them yourself!

Ingredients for Homemade Soft Pretzels

Here’s everything you’ll need to make magic happen – I promise it’s all simple stuff! The exact measurements matter though – pretzels are funny like that.

1 ½ cups warm water (110°F) – test it on your wrist like baby bottles!
1 tbsp granulated sugar – feeds the yeast so it gets nice and bubbly

2 tsp kosher salt – I prefer this over table salt for better flavor
1 packet (2 ¼ tsp) active dry yeast – check the expiration date!
4 ½ cups all-purpose flour (spooned & leveled) – no packing the measuring cup

2 tbsp unsalted butter, melted & cooled slightly – gives that rich taste
10 cups water + ⅔ cup baking soda – for our magic pretzel bath
1 egg yolk beaten with 1 tbsp water – makes them shiny & golden

Coarse sea salt – the bigger flakes give that perfect salty crunch

See? Nothing weird or fancy – just good old-fashioned baking ingredients coming together to create something extraordinary. Now let’s get mixing!

How to Make Homemade Soft Pretzels

Alright, let’s dive into the fun part! I’ll walk you through each step so your homemade soft pretzels turn out absolutely perfect. Don’t let the boiling step scare you – it’s easier than tying your shoes once you get the hang of it.

Preparing the Dough

First, wake up that yeast! Combine your warm water, sugar, and yeast in a big bowl and let it sit for about 5 minutes. You’ll know it’s ready when it gets all foamy like a little science experiment. Then stir in the melted butter and salt before gradually adding the flour. The dough should pull away from the sides of the bowl when it’s ready – a bit sticky but not too wet. Knead it on a floured surface for about 5 minutes until it’s smooth and elastic. Pop it back in the bowl, cover it with a towel, and let it rest for 10 minutes while you prep your workspace.

Shaping and Boiling the Pretzels

Here’s where the real magic happens! Divide your dough into 12 equal pieces (I like to weigh them for perfect twins). Roll each piece into an 18-inch rope – if it keeps shrinking back, just let it rest for a minute. Form your pretzel shape by making a U, then crossing the ends twice before pressing them down at the bottom. Now the fun part: bring that baking soda water to a gentle boil (careful, it bubbles up!). Use a slotted spoon to dip each pretzel for 30 seconds – this gives them that signature chewy crust. Let them drain on a rack for just a moment before transferring to your lined baking sheet.

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Baking the Homemade Soft Pretzels

Almost there! Brush each pretzel with that egg wash (this makes them golden and gorgeous) and sprinkle generously with coarse salt. Bake at 450°F on the middle rack for 12-15 minutes until they’re deeply golden brown. Your kitchen will smell like heaven! Let them cool just enough so you don’t burn your tongue, then dig in while they’re still warm. That first bite of crispy-on-the-outside, soft-on-the-inside perfection? Pure bliss.

Tips for Perfect Homemade Soft Pretzels

After making hundreds of homemade soft pretzels (yes, I’m obsessed!), here are my foolproof tips:

Dough should feel like your earlobe – that’s Grandma’s weird-but-accurate trick for perfect consistency. If it’s sticky, add flour 1 tbsp at a time.

Parchment paper is non-negotiable – trust me, scrubbing baked-on baking soda residue is no one’s idea of fun.
No eggs? No problem! Brush with melted butter or heavy cream for similar browning (just slightly less shine).
Work quickly during boiling – set up your station like an assembly line so pretzels don’t over-soak.

These little tricks make all the difference between “good” and “I-need-another-one-immediately” pretzels!

Ingredient Substitutions & Variations

One of my favorite things about homemade soft pretzels? You can tweak them endlessly! Here’s how to play with the recipe:

Flour swaps: Replace up to half the flour with whole wheat or bread flour for different textures

Vegan version: Use plant-based butter and skip the egg wash (aquafaba works great!)
Sweet variations: Try cinnamon sugar, honey butter, or even Nutella drizzle
Savory twists: Everything bagel seasoning, garlic parmesan, or asiago cheese tops my list

The possibilities are only limited by your imagination – and maybe your pantry contents!

Storing and Reheating Homemade Soft Pretzels

Here’s how to keep your homemade soft pretzels tasting fresh:

Store cooled pretzels in an airtight container at room temp for up to 3 days (if they last that long!)

Revive them by reheating at 350°F for 5 minutes – the oven brings back that crispy exterior
Freeze extras for up to 2 months – just thaw and reheat when pretzel cravings strike

Pro tip: The microwave makes them rubbery – stick to oven reheating for best results!

Nutrition Information

Here’s the scoop on your homemade soft pretzels (estimates per pretzel – exact numbers will vary based on your ingredients):

Calories: About 180
Carbs: 34g

Protein: 5g
Fat: 2.5g

Not bad for such a satisfying treat! Remember, these are averages – your toppings and exact measurements will change things slightly.

FAQs About Homemade Soft Pretzels

Let me answer the questions I get asked most about homemade soft pretzels:

Can I freeze the dough? Absolutely! After the first rise, portion and shape your pretzels, then freeze them raw on a tray before transferring to a bag. When ready, boil frozen pretzels for 45 seconds (instead of 30) before baking – no thawing needed!

Why boil before baking? That baking soda bath is the secret! It gives pretzels their signature chewy crust and distinctive flavor (it’s called the Maillard reaction if you want to sound fancy at parties).

How to make gluten-free? Swap in a 1:1 gluten-free flour blend and add 1 tsp xanthan gum. The texture will be slightly more delicate, but still delicious! Just handle the dough gently when shaping.

My dough isn’t rising – help! Check your yeast expiration date first. If that’s fine, your water might have been too hot (over 115°F kills yeast) or too cold (under 100°F won’t activate it). Aim for that sweet spot around 110°F!

Share Your Homemade Soft Pretzels

I’d love to see your pretzel creations! Snap a pic and tag me – nothing makes me happier than seeing your golden-brown twists fresh from the oven. Happy baking, friends!

For more delicious recipes and baking inspiration, be sure to check out our recipes section. You might also enjoy our apple crumb cake or our easy butter cookies.

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