Homemade Soft Pretzels

A recipe for classic soft pretzels.

Serves: 8 Save

Ingredients (12)

  • Dough:
  • 1 1/2 cup warm water
  • 1 tablespoon natural sugar
  • 2 tablespoon kosher salt, plus more for topping
  • 1 package active dry yeast
  • 22 ounce all purpose flour
  • 2 ounce unsalted butter, melted
  • Olive oil, for coating dough and workspace
  • Water Bath and Egg Wash:
  • 10 cup water
  • 2/3 cup baking soda
  • 1 egg yolk

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  1. In a measuring cup or bowl, combine water, sugar, salt and yeast. Stir, and allow mixture to rest until yeast is dissolved. Add to stand mixer.
  2. Add flour and melted butter. Stir using hook attachment about five minutes, until ingredients are well incorporated into a smooth dough that pulls easily away from sides of bowl.
  3. Remove dough, and coat mixing bowl with olive oil. Store dough in mixing bowl, covered and in a warm place, for 55 minutes.
  4. Coat work surface with more olive oil and roll dough into a loaf shape. Using a bench scraper or sharp kitchen knife, separate the dough into eight pieces to form individual pretzels.
  5. To create water bath, bring 10 cups of water and 2/3 cups of baking soda to a boil. Meanwhile, preheat oven to 450F.
  6. Using your hands, roll dough into long, rope-like pieces, then twist into pretzel shape.
  7. Place each pretzel into boiling water for 30 seconds, then transfer to parchment-lined baking sheet.
  8. Brush pretzels with beaten egg yolk and sprinkle with salt.
  9. Bake 12-14 minutes, until golden brown.