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Soft, chewy homemade pretzels with a golden, crunchy crust, made from pantry staples. Features yeast activation, dough kneading & rising, classic pretzel shaping, baking soda bath for crust, egg wash, and optional buttery finish. Produces 8 pretzels with versatile sweet or savory flavors.

  • Total Time: 1 hour 27-30 minutes
  • Yield: 8 pretzels 1x

Ingredients

Scale
  • 1 1/2 cups warm water (around 1106F)
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • 2/3 cup baking soda
  • 1 large egg, beaten (for the egg wash)
  • Coarse salt, for sprinkling on top
  • 2 tablespoons melted butter (optional, for brushing after baking)

Instructions

  1. Activate the yeast by mixing warm water (about 1106F), sugar, and yeast in a large bowl. Let sit for 5 minutes until foamy.
  2. Stir in salt, then gradually add flour, mixing to form a soft dough.
  3. Turn dough onto a lightly floured surface and knead 5-7 minutes until smooth and slightly stretchy, adding small amounts of flour if sticky.
  4. Place dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for about 1 hour until doubled in size.
  5. Preheat oven to 4506F and line baking sheet(s) with parchment paper.
  6. Divide dough into 8 equal portions. Roll each into an 18-20 inch rope, shape into classic pretzel form by making a U, crossing ends over, and pressing ends to base.
  7. Boil a large pot of water and stir in baking soda. Dip pretzels in boiling baking soda water bath for 20-30 seconds each, then transfer to baking sheet.
  8. Brush each pretzel with beaten egg and sprinkle with coarse salt.
  9. Bake pretzels 12-15 minutes until deep golden brown.
  10. (Optional) Brush warm pretzels with melted butter after baking for extra flavor and softness.
  11. Serve warm.

Notes

Keep water around 1106F to activate yeast without killing it., Baking soda bath is essential for chewy crust and brown color., Add flour sparingly when kneading to avoid dense pretzels., If dough snaps back when shaping, let rest 5-10 minutes before retrying., Use oven thermometer to ensure accurate oven temperature for perfect pretzels., Cover pretzels loosely with a clean towel after baking for extra soft crust.

  • Author: Laura
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 12-15 minutes
  • Category: Snack
  • Cuisine: American

Nutrition

  • Serving Size: 1 pretzel
  • Calories: Approximately 250 calories per pretzel
  • Fat: 2 g per serving
  • Carbohydrates: 50 g per serving
  • Protein: 6 g per serving