Super Easy Homemade Soft Pretzels
These soft, buttery pretzels are incredibly simple to whip up, no boiling needed, and only require a quick one-hour rise. They’re a guaranteed crowd favorite — soft, flavorful, and absolutely irresistible fresh from the oven!
Hey friends, I’m really excited to share this recipe with you. My family has been loving these pretzels, and lately neighborhood kids keep stopping by the kitchen to grab one before school starts again. They’re that good!
PS: If you’re also craving something similar, try my Homemade Soft Pretzel Rolls — just as tasty but even easier!
Super Easy Homemade Soft Pretzels, Step by Step
First, you’ll want to gather your simple ingredients: flour, yeast, sugar, salt, water, and oil.
Whisk together your dry ingredients so everything is evenly mixed.
Then add your water and oil to bring it all together.
Mix the ingredients until you get a rough, shaggy dough.
Knead the dough briefly until it starts to come together and feels lightly tacky but not sticky — usually about one minute.
If you’re in a hurry or prefer less mess, you can mix and knead everything in a stand mixer in just 2 to 3 minutes. I often reach for my mixer now—it’s fast and keeps things tidy.
Next, pop the dough into a bowl and cover it. Let it rise somewhere warm for about an hour.
Don’t worry if it doesn’t double in size exactly—that’s normal with this dough.
When the hour is up, turn the dough out onto your work surface.
Divide the dough into 12 even pieces. Feel free to dust your surface with flour to keep things from sticking:
If you like to be precise, each piece should weigh about 75 grams — that’s roughly the perfect size for a soft pretzel.
Roll each portion into a 12-inch long rope. This first roll helps relax the dough’s gluten and makes the next step much easier.
Once all 12 pieces are rolled once, give each one a second roll to stretch them out to about 22 to 24 inches long. This extra length is key for shaping those classic pretzels.
How to Shape Pretzels
Step 1:
Step 2:
Step 3:
I like to move the pretzels onto a sheet pan lightly coated with oil as I shape them, so they don’t stick later.
Now for an easy shortcut to get that signature soft pretzel crust: dissolve 1/2 cup of baking soda into 4 cups of hot water. You can just use hot tap water or quickly boil some.
One at a time, dip each pretzel into the baking soda water, then place it on a parchment-lined baking sheet.
Don’t forget to sprinkle the tops with coarse salt to add that perfect flavor and little crunch.
Bake your pretzels in a 425ºF oven for about 10 to 12 minutes until they’re gorgeously golden brown.
Right after they come out of the oven, brush them generously with melted butter to keep them soft and add that mouthwatering richness.
Then transfer your beautiful pretzels to a cooling rack right away so they don’t get soggy on the bottom.
Serve these warm for the best, softest experience. Your whole family will thank you!
Storage Tips
If you have leftovers, store your pretzels in an airtight container at room temperature for up to two days. To refresh, just warm them in the oven for a few minutes to bring back that soft, warm texture.
Make-Ahead Tips
You can prepare the dough a day ahead! After mixing and kneading, cover it tightly and refrigerate overnight. When you’re ready to bake, let the dough come to room temperature and rise briefly before shaping and baking.
Variations
- Try sprinkling different toppings like everything bagel seasoning, cinnamon sugar, or even shredded cheese before baking.
- For a sweet version, brush with cinnamon butter after baking instead of regular butter.
- Add garlic powder to your dough for a savory garlic-flavored pretzel.
Serving Suggestions
- Serve with classic yellow mustard, honey mustard, or a creamy cheese dip for a fun snack.
- Pair warm pretzels with a bowl of chili or your favorite soup for a comforting meal.
- Cut into chunks and serve with fondue for a fun appetizer.
Recipe FAQs
- Do I really need to dip pretzels in baking soda water? Yes! This step gives pretzels their trademark chewy crust and deep color. Skipping it will result in softer, less authentic pretzels.
- Can I freeze these pretzels? Absolutely! Freeze baked, cooled pretzels in a sealed bag for up to a month. Reheat in the oven or toaster oven to enjoy.
- What if I don’t have a stand mixer? No problem! Kneading by hand only takes a few minutes and gives you a nice, tactile connection with your dough.
- How can I make them vegan? Replace the butter brushing with a plant-based butter or oil. The dough here is naturally dairy-free.
Soft, buttery homemade pretzels that are easy to make with a quick rise and no boiling, resulting in crowd-pleasing, flavorful pretzels.
- Total Time: 1 hour 27 minutes
- Yield: 12 pretzels 1x
Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1 1/2 cups warm water
- 2 tablespoons vegetable oil (or neutral oil)
- 1/2 cup baking soda
- 4 cups hot water
- Coarse salt for sprinkling
- Melted butter for brushing
Instructions
- In a large mixing bowl, whisk together flour, yeast, sugar, and salt until evenly combined.
- Add warm water and vegetable oil to the dry ingredients.
- Mix until a rough, shaggy dough forms.
- Knead the dough by hand on a floured surface for about 1 minute until it comes together and feels lightly tacky but not sticky. Alternatively, use a stand mixer with a dough hook to mix and knead for 2 to 3 minutes.
- Place the dough in a lightly oiled bowl and cover with a cloth or plastic wrap.
- Allow the dough to rise in a warm place for about 1 hour; it may not double in size exactly, and that’s normal.
- Turn out the dough onto a lightly floured surface and divide it into 12 equal pieces, about 75 grams each.
- Roll each piece into a 12-inch rope to relax the gluten.
- Roll the ropes again to stretch them to 22 to 24 inches long.
- Shape each rope into a classic pretzel shape by making a U shape, crossing the ends twice, and folding them down to the bottom of the U, pressing to seal.
- Lightly oil a sheet pan and place shaped pretzels on it to prevent sticking.
- In a large bowl, dissolve 1/2 cup baking soda in 4 cups hot water.
- One at a time, dip each pretzel into the baking soda water briefly, then place it on a parchment-lined baking sheet.
- Sprinkle coarse salt generously over the tops of the pretzels.
- Bake in a preheated oven at 425°F (220°C) for 10 to 12 minutes until golden brown.
- Remove pretzels from the oven and brush generously with melted butter.
- Transfer pretzels to a cooling rack immediately to prevent sogginess on the bottom.
- Serve warm for best texture and flavor.
Notes
Dough can be mixed and kneaded in a stand mixer to save time and reduce mess., Pretzels store best in an airtight container at room temperature for up to two days., To refresh stored pretzels, warm them briefly in the oven., For make-ahead, prepare dough the day before, refrigerate overnight, then bring to room temperature and allow to rise before shaping., Variations include toppings like everything bagel seasoning, cinnamon sugar, shredded cheese, or adding garlic powder to the dough., For a sweet version, brush pretzels with cinnamon butter instead of regular butter after baking., Serve with mustard, cheese dip, chili, soup, or fondue., Dipping in baking soda water is essential for authentic pretzel crust and color., Pretzels can be frozen baked for up to one month and reheated to enjoy., Vegan option: use plant-based butter or oil for brushing after baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: Approx. 180-220 calories per pretzel
- Fat: 3.5 g per pretzel
- Carbohydrates: 36 g per pretzel
- Protein: 5 g per pretzel
