Name: Salted Soft Pretzels Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 4 grams active dry yeast; 300 grams water (300 ml); 6 grams salt (1 teaspoon); 20 grams brown sugar (1 tablespoon); 450 grams all-purpose white flour; 15 grams butter, melted (1 tablespoon); 1 egg, beaten (for egg wash); ¼ cup salt flakes (for sprinkling); 10 cups water; ½ cup baking soda; ¼ cup brown sugar

Jump to Recipe·5 from 91 reviews

If you’ve ever craved that perfect soft, chewy pretzel from the bakery but wanted to make it fresh at home, I’ve got just the thing for you. This Salted Soft Pretzels Recipe is absolutely fan-freaking-tastic—trust me, once you go homemade, you might never want store-bought again. It’s got that beautiful golden crust, a fluffy interior, and the perfect sprinkle of salt that always leaves my family asking for more. I can’t wait to walk you through how easy and rewarding this recipe is!

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Why You’ll Love This Recipe

Simple Ingredients: This recipe uses everyday pantry staples that you probably already have on hand.
Perfectly Chewy Texture: The water bath with baking soda gives these pretzels that iconic chewy crust and deep color you expect from pretzel shops.
Customizable and Fun: You can shape them however you like and add your favorite toppings, making snack time totally your own.
Impressively Easy: Even as a beginner, you’ll find this Salted Soft Pretzels Recipe straightforward and super rewarding. Give it a go!

Salted Soft Pretzels Recipe - Recipe Step

Ingredients You’ll Need

This recipe is all about balance—simple things like yeast and flour come together with a touch of sweetness and a dash of salt, giving these pretzels their classic flavor. A few little tricks, like the water bath with baking soda and brown sugar, get these pretzels to that perfect chew and color. Grab fresh yeast if you can, and don’t skip the butter; it adds a subtle richness you’ll notice.

Salted Soft Pretzels Recipe - Ingredients

Active dry yeast: Ensures your dough rises just right—fresh yeast is key for that light texture.
Water: Lukewarm water helps activate the yeast—watch the temperature so it’s not too hot or cold.
Salt: Both in the dough and sprinkled on top to highlight flavor perfectly.
Brown sugar: Adds a mild sweetness and helps with browning during baking and the water bath.
All-purpose flour: The foundation for chewy, soft pretzel dough that’s easy to handle.
Butter (melted): Adds richness and tenderness to each bite.
Egg (beaten): Brushed on top for a glossy finish and to help salt stick.
Salt flakes: For that signature salty crunch on the outside.
Baking soda: In the water bath for that distinct pretzel crust and color.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Salted Soft Pretzels Recipe because it’s so versatile. Whether you want savory, sweet, or even spicy pretzels, there’s a way to make them your own. Here are a few of my favorite twists to keep things fun and fresh!

Cheese stuffed: I stuff little cheese cubes inside the dough before shaping—gooey melty goodness in every bite that my family goes crazy for.
Cinnamon sugar: Swap the coarse salt flakes for cinnamon sugar for a sweet treat that’s perfect with morning coffee.
Whole wheat flour: For a nuttier flavor and a healthier spin, half whole wheat flour works beautifully here without losing softness.
Garlic herb topping: Brush with garlic butter and sprinkle fresh herbs before baking for an extra savory kick.

How to Make Salted Soft Pretzels Recipe

Step 1: Activate the Yeast and Mix the Dough

Start by combining your active dry yeast, warm water, salt, and brown sugar in a large mixing bowl. You’ll want to stir gently to dissolve everything evenly. Then, let it rest for about 5 minutes until you see that lovely foamy bubble activity on the surface—that’s yeast magic starting! When I first tried this recipe, waiting for that foam was a game changer; no foam often means inactive yeast, so don’t rush this step.

Step 2: Add Flour, Butter, and Knead

Next, add in your flour and melted butter. Stir it with a silicone spatula until it comes together as a shaggy dough. Make sure to scrape the bowl edges so no flour is left behind. Then transfer the dough to a clean surface and knead it for 5 to 7 minutes. You’ll know you’re done when the dough feels smooth and elastic—this part is so satisfying! Once kneaded, pop it back into the bowl, lightly brush the dough ball with oil so it doesn’t dry out, cover with cling wrap, and let it rest at room temperature for about an hour until it doubles in size. This rise makes the pretzels soft and airy inside.

Step 3: Shape Your Pretzels

Once your dough has risen, it’s go-time! Preheat your oven to 400°F (200°C). Using a bench scraper, divide the dough into about 12 even pieces. Roll each chunk into a ball, then roll each ball into a long rope about 20 inches long. Bring the ends together to form a circle, give those ends a couple of twists, and fold them down to make the classic pretzel shape. It takes a minute to get the hang of it, but don’t worry—you’ll get faster after a few! Cover the shaped pretzels with cling wrap while you prepare the water bath.

Step 4: Prepare the Water Bath and Boil

This step separates an average pretzel from an incredible one. Bring 10 cups of water, ½ cup baking soda, and ¼ cup brown sugar to a boil in a big pot. Then carefully add 3 or 4 pretzels at a time, making sure they can float freely. Boil each side for 30 seconds to 1 minute—just enough to develop that unique chewy crust and golden color. You’ll notice if you boil them longer before baking, they turn out chewier and browner, so adjust to your preference. Use a slotted spoon to transfer pretzels to parchment-lined baking sheets and let them dry for 5 minutes before the final touches.

Step 5: Egg Wash and Salt

Brush each pretzel generously with beaten egg—that glossy finish is what gives pretzels that coveted golden color. Then don’t be shy with the salt flakes! This salt-layer is what makes every bite satisfyingly crunchy and salty. It also sticks beautifully thanks to the egg wash.

Step 6: Bake to Perfection

Pop your pretzel-laden baking sheets in the preheated oven and bake for about 15 minutes until they’re golden brown and puffed up nicely. Once out, transfer them immediately to a wire rack to cool—they’re best enjoyed warm but not too hot! When I first baked these, the aroma alone convinced everyone to grab one before dinner.

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Pro Tips for Making Salted Soft Pretzels Recipe

Check your yeast freshness: If your yeast doesn’t foam after 5 minutes, it might be expired—fresh yeast means better rise and texture.
Don’t skip the baking soda bath: This alkaline soak is critical for that authentic pretzel chew and deep golden crust.
Shape pretzels on parchment paper: This makes transferring them much easier and keeps their shape intact.
Avoid overbaking: Pretzels can dry out if left too long, so watch for that perfect golden color to pull them out at just the right time.

How to Serve Salted Soft Pretzels Recipe

Garnishes

I personally love finishing these pretzels with a sprinkle of coarse salt, but sometimes I swap it out with everything bagel seasoning or even a little grated parmesan for a cheesy twist. Fresh herbs like rosemary or thyme can also add a lovely rustic flavor if you brush them with herb-infused butter right after baking.

Side Dishes

These salted soft pretzels naturally pair beautifully with simple mustard dips—spicy brown mustard is my forever go-to. Creamy cheese sauce or even a warm beer cheese dip can elevate the snack to party-level deliciousness. For a meal, they’re fantastic alongside a bowl of hearty chili or a fresh garden salad for contrast.

Creative Ways to Present

For special occasions, I’ve shaped pretzels into little hearts or braids and tied them with colorful ribbons for a brunch get-together. You can also serve mini pretzels on a board loaded with dips and sliced meats for a gorgeous snack platter everyone will rave about.

Make Ahead and Storage

Storing Leftovers

I like keeping leftover pretzels in an airtight container or a ziploc bag at room temperature, and they stay fairly fresh for up to 3 days. I usually reheat them before eating because the crust softens a bit after a day or two. It’s honestly hard to resist just eating them fresh, though!

Freezing

If you want to prep in advance, freezing works wonderfully. I wrap each pretzel individually in plastic wrap, then place them in a freezer-safe bag for up to 3 months. When you want them, just thaw in the fridge or at room temperature before reheating.

Reheating

My favorite way to bring pretzels back to life is popping them in the toaster oven or air fryer at 300°F for about 5-10 minutes. It crisps the crust right back up and warms the inside without drying them out. If in a hurry, a quick toast setting on a regular toaster works too. Avoid microwaving if you want to keep the texture.

FAQs

Can I use instant yeast instead of active dry yeast in this Salted Soft Pretzels Recipe?

Absolutely! Instant yeast can be used in place of active dry yeast, and you can skip the initial proofing step. Just mix the instant yeast directly with the dry ingredients and adjust water slightly if needed. The rise times might be a bit quicker, so keep an eye on the dough.
Why do you boil pretzels in a baking soda bath?

The baking soda water bath creates an alkaline environment that changes the dough’s surface, producing that signature deep brown color, glossy finish, and chewy crust once baked. It’s the secret that sets pretzels apart from regular bread rolls.
Can I make pretzels without baking soda?

You can skip the baking soda bath, but your pretzels won’t develop the traditional chewy crust or deep brown color. Instead, they’ll be softer and paler, more like bread rolls. I suggest finding baking soda for best results—it really transforms the pretzel.
How can I make my pretzels softer or chewier?

If you like them softer, boil them for less time in the baking soda bath. For a chewier crust, boil a little longer. Also, be careful not to overbake in the oven—just golden brown is perfect. Adding a little melted butter after baking can also boost softness.
Do I need to use salt flakes, or can I use regular table salt?

I recommend salt flakes for the best texture and burst of saltiness. Regular table salt tends to dissolve quickly and won’t give that satisfying crunch on the pretzel’s surface. If you don’t have flakes, sprinkle sparingly with kosher salt as a close second.

Final Thoughts

This Salted Soft Pretzels Recipe holds a special place in my kitchen—it’s simple, comforting, and a little bit magical every single time. I love seeing the excitement on my family’s faces when these warm pretzels come out of the oven, salty and golden. Whether you’re baking for a crowd or just craving a cozy snack, give this recipe a try—you’ll be amazed how easy it is to create something so delicious right in your own home. Trust me, once you make these, pretzels from the store won’t even be a second thought.