Homemade Soft Pretzels

How To Bake Soft Pretzels

One last thing to do before popping these in the oven–

Create the Perfect Crust

Brush the boiled pretzel with beaten egg yolk and water mixture to help give the pretzel the golden brown color. Sprinkle generously with salt.

Some of the salt not stick and will fall off which is why I find it better to over salt.

My Little Chefs love to help with the brushing and the salting. I always remind them to hold their hand up high very far away from the pretzel so that the salt is spread out all over and not concentrated in one area. Sometimes that advice is followed and other times it isn’t!


When all the formed pretzels are boiled, egg washed and salted, bake for about 12 minutes in a 450 degree oven.

Starting at 10 minutes watch the pretzels. Depending on your oven the soft pretzels may cook slower or faster.

This easy homemade buttery soft pretzels recipe is loved by many! We have made it easy to understand how to make these with step by step instructions.They taste just like the mall but made at home for a great snack. fivelittlechefs.com

Once they are finished we like to brush them with melted butter for an extra delicious buttery taste.

Let them cool for a few minutes if you can and then dig in!

My family LOVES  making and eating these soft pretzels. I hope your family will enjoy these SOFT PRETZELS just as much as we do!

Be sure to share this recipe with your friends and family.

This easy homemade buttery soft pretzels recipe is loved by many! We have made it easy to understand how to make these with step by step instructions.They taste just like the mall but made at home for a great snack. fivelittlechefs.com


Homemade Soft Pretzels
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
This easy homemade buttery soft pretzels recipe is loved by many! We have made it easy to understand how to make these with step by step instructions.They taste just like the mall but made at home for a great snack. fivelittlechefs.com
  • 1½ cups warm (110 to 115 degrees F) water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast (2½ teaspoons)
  • 4½ cups all-purpose flour, approximately
  • 4 Tablespoons unsalted butter, melted
  • Vegetable oil, for pan
  • 10 cups water
  • ⅔ cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt
  1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.
  2. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined.
  3. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
  4. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
  5. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with silpat or parchement paper which is lightly brushed with the vegetable oil. Set aside.
  6. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
  7. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
  8. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Rotate the pan at 7 minutes to ensure even baking. Transfer to a cooling rack for at least 5 minutes before serving.
This easy homemade buttery soft pretzel recipe is loved by many! We have made it easy to understand how to make these with step by step instructions.They taste just like the mall but made at home for a great snack. fivelittlechefs.com


I am a mom to Five Little Chefs who love to cook and create anything with their hands. Watching over 10 additional hands keeps me busy but is so much fun! We laugh and cry everyday, but then want to do it again the next day. That is how we know we are enjoying life!

41 Replies to "Homemade Soft Pretzels"

  • comment-avatar
    Brittany July 9, 2013 (1:08 pm)

    I am in the middle of baking these pretzels! Can’t wait! I saw that the flour is 22oz approx 4 1/2 cups. I’m a little confused because 22oz is equal to 2 1/2 cups. I’m going to double check the amount!
    Thanks for the recipe!

  • comment-avatar
    Jennifer Aldridge July 30, 2013 (11:13 am)

    Oh wow, this is dangerous. I should not know how to make these at home….very tempting.

  • comment-avatar
    cj October 24, 2013 (8:06 pm)

    This recipe is so good! Wondering..can I make the dough the night before and put in fridge to “retard” it and then boil and bake them the next night?

  • comment-avatar
    Spicy Catholic October 30, 2013 (8:50 pm)

    We made these today! Just perfect. Made pretzel bites for the little ones, too, a huge hit. Bringing them for our school snack in a couple of weeks. Thanks for the recipe, so super glad I found your pin& site!

  • comment-avatar
    AThornton November 13, 2013 (5:07 pm)

    Just made these with my 5 yr old and we love them! I had to substitute a little whole wheat flour (because I was short the white flour) but they turned out great! Waiting to surprise our 9 and 11 yr old when they get home from school! Thanks for the great recipe!

  • comment-avatar
    Cindy January 19, 2014 (1:11 pm)

    These are awesome….I am so glad I found your site and recipe. I did a trail run today,next time my
    9year old nephew and I will make them.

  • comment-avatar
    Sharon J. Gilman January 23, 2014 (8:29 pm)

    I just made these tonight and they came out delicious! A word to the wise: parchment paper is not supposed to go in the oven lol! For some reason I put the wax paper on the baking sheet before I put the pretzels in the oven. It wasn’t until the smoke alarm went off before I double checked your directions and transferred them onto another baking sheet!

    • comment-avatar
      Kimberly FiveLittleChefs January 24, 2014 (11:07 am)

      Parchment paper can go in the oven, wax paper will cause a problem. At least you have a story to tell and will laugh each time you make these! That is memorable. We are always laughing and remembering (for the better and worse) our mistakes!

  • comment-avatar
    audrey January 26, 2014 (8:35 am)

    If I only have a hand mixer will that work?

    • comment-avatar
      Kimberly FiveLittleChefs January 28, 2014 (9:24 pm)

      Up to a certain point I think it would work then you will probably need to finish it off by hand.

      • comment-avatar
        Heather February 13, 2014 (12:55 pm)

        I just mixed the whole thing by hand with a wooden spoon. when you can’t stir anymore, you will need to dump it all out and knead by hand, but this is how I make all of my breads and they turn out great! These are in the oven right now! 🙂

  • comment-avatar
    Pa February 19, 2014 (6:02 pm)

    I had trouble getting the dough to roll out very long and thin. The longest I could get the snake was about 18″ so my pretzels were pretty thick with nearly no holes. As my husband said, ‘who cares they taste great’ but wondering if you have any advice. The dough seemed pretty dry too.

    • comment-avatar
      Kimberly FiveLittleChefs February 20, 2014 (9:48 pm)

      It sounds like you needed to add just a bit of water. I don’t measure, I just splash a little water over the dough and knead, knead, knead. If it is still dry I add more. (Add flour if it is ever too wet.) This will also help with getting the dough to roll out a little better. Depending on the weather the recipe will produce a perfect dough or I may need to add just a splash of water. The dough should feel soft and easy to knead.

  • comment-avatar
    Ruth Corthell March 27, 2014 (8:39 am)

    Okay, you guys are going to hate me, but I substituted the salt with sugar and cinnamon…..yummmy!!!

  • comment-avatar
    Heather Smith {Woods of Bell Trees} May 28, 2014 (10:45 pm)

    I really, really, really want some of these more than words can explain! I am on a low carb diet and these are looking like the most delicious thing ever! Mmmmm

  • comment-avatar
    Brailey June 13, 2014 (3:11 pm)

    These just came out of the oven!! Had a blast making them with my sons, 1 & 4 yrs! And my hubby is going to die when he gets home!! He LOVES these things! We will probably have to make more tomorrow!! 🙂 This is definitely going to be deadly in our house! So glad I found this!! Been lookin for a good pretzel recipe, and these are amazing!!!!!

  • comment-avatar
    Cami June 17, 2014 (1:41 pm)

    When I made these they came out okay, but the taste of the baking soda was overpowering! What could I do to lessen that?

  • comment-avatar
    Pam June 28, 2014 (5:56 pm)

    Anybody know if you can freeze them after you boil them and then bake later? THESE REALLY ARE FABULOUS!

    • comment-avatar
      colleen December 2, 2015 (11:05 am)

      I go through all the steps, including the boiling, then I freeze them, and when my kids want one, we microwave for 45 seconds

  • comment-avatar
    Shannon June 30, 2014 (8:55 am)

    Just to note……..your directions under the pictures state to bake at 350 but the recipe below states 450. First batch I baked at 350 and had to cook longer the second batch I baked at 450 and it cooked in the time stated. They were absolutely delicious though!

  • comment-avatar
    Caitlin July 7, 2014 (2:16 pm)

    I was wondering…about how many does this recipe yield?

  • comment-avatar
    Leslie January 24, 2015 (1:10 pm)

    Just made the dough for these with my 2yr old son, he loves helping me in the kitchen! In the rising process right now, but I can’t wait to try them!

  • comment-avatar
    Lori February 18, 2015 (2:41 pm)

    I made these today and they are great! The dough is perfect…rolls easily and doesn’t stick. Will definitely be making these again.

  • comment-avatar
    Marie March 4, 2015 (8:31 am)

    Quick question before I attempt these with my son – your first set of instructions says to bake at 350, and your detailed instructions says to bake at 450. Which is it? Thanks!

    • comment-avatar
      Kimberly March 4, 2015 (8:52 am)

      It is 450. I just fixed it. Thanks for letting me know. Enjoy making these with your son!

      • comment-avatar
        Marie March 5, 2015 (12:53 pm)

        Waiting for the dough to rise at this moment – thanks!! ☺️

  • comment-avatar
    Kim~madeinaday April 16, 2015 (9:27 am)

    These pretzels look great! I’m a beer & pretzel kind of girl and We need a great tried but true recipe! Stopping by to let you know I am featuring them in my P3 Party Post tomorrow! So look for some social media love from me. Thanks so much for pinning them to the board! Pinned to my own recipe board too!

    • comment-avatar
      Kimberly April 16, 2015 (10:26 pm)

      Thanks for the feature. We make this recipe over and over again!

  • comment-avatar
    Kerryann September 16, 2015 (1:58 pm)

    In teaspoons, how much would 2 ounces of butter be?

    • comment-avatar
      Kimberly September 18, 2015 (9:40 pm)

      1 oz = 6 teaspoons so I would say 2 oz = 12 teaspoons

  • comment-avatar
    sharon September 27, 2015 (10:56 am)

    Hi! Looks like a great recipe and I would really like to try it.
    could you please tell me how many grams or ounces a package of dry yeast would be? (I’m living in Europe)

    Thank you very much ,

    • comment-avatar
      Kimberly September 27, 2015 (6:06 pm)

      1 packet of yeast is 7 grams – according to google because I didn’t know either 🙂

  • comment-avatar
    sharon October 13, 2015 (8:43 am)

    Thank you so much !;)

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