I make soft, chewy-on-the-inside and crispy-on-the-outside pretzels with simple pantry ingredients and a classic baking soda bath for that unmistakable pretzel flavor.

Why You’ll Love This Recipe

I love how easy this recipe is—yet it yields such tender, golden pretzels that I might believe I spent hours on them. The baking soda bath gives them that chewy exterior and distinctive pretzel taste, and they turn out beautifully every time. Plus, working with the dough is almost therapeutic, and kids usually love helping shape the pretzels.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ¼ tablespoons sugar
1 ½ teaspoons kosher salt
1 package instant yeast
4 ½ cups all-purpose flour
1 ½ cups warm water (about 110 °F)
¼ cup salted butter, melted
8 cups water
½ cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

directions

In the bowl of a stand mixer or a large mixing bowl, I whisk together the sugar, kosher salt, instant yeast, and flour.
I stir in the warm water and melted butter.
If I’m using a stand mixer, I mix with the dough hook on low until combined, then medium until the dough is smooth and pulls away from the bowl (about 5 minutes). If mixing by hand, I knead it until smooth.
I transfer the dough to a lightly oiled bowl, cover it, and let it rise in a warm place until doubled in size—about 50 to 55 minutes.
I preheat the oven to 450 °F and line two baking sheets with parchment paper or silicone mats, then coat them with cooking spray.
I boil 8 cups of water and the baking soda in a large pot.
I turn the dough out onto a lightly oiled surface and divide it into 12 equal pieces. I roll each piece into a 16 to 18-inch rope.
I form each rope into a U-shape, cross the ends, and press them onto the bottom to create the classic pretzel shape. Then I place them on the prepared baking sheets.
I boil each pretzel, one at a time, for 30 seconds, then transfer them back to the baking sheet.
I brush each pretzel with the egg wash and sprinkle generously with pretzel salt.
I bake the pretzels for about 12 to 14 minutes, until they’re golden brown and puffy.
I let them cool on a rack for about 5 minutes before serving.

Servings and timing

Prep time: 15 minutes
Cook time: 14 minutes
Total time: 1 hour 29 minutes
Yields: 12 pretzels

Variations

I sometimes adapt the recipe by changing up the dips—like spicy mustard or blue cheese. I’ve even tried a cinnamon sugar version by skipping the salt topping and brushing the baked pretzels with butter and cinnamon sugar. For smaller portions, I shape the dough into bite-sized pieces and bake them as pretzel nuggets.

storage/reheating

To store the pretzels, I keep them in an airtight container at room temperature for up to 2 days. If I want to keep them longer, I freeze them in a sealed bag. To reheat, I pop them in a 350 °F oven for 2 to 3 minutes, which brings back the warmth and slight crisp on the outside.

FAQs

What’s a baking soda bath—and why is it important?

I use the baking soda bath because it gives the pretzels their deep golden color and that chewy, flavorful crust that makes them taste like real pretzels.

Can I use active dry yeast instead of instant yeast?

Yes, I can use active dry yeast—I just proof it in the warm water with the sugar first and let it sit until it gets foamy before mixing it in with the flour and other ingredients.

How can I get the salt to stick?

The egg wash is key here. I brush it on just before baking, and it helps the salt adhere while also giving the pretzels a shiny, golden finish.

Does the recipe work without a stand mixer?

Absolutely. I’ve made it by hand plenty of times. It just takes a little extra kneading to get the dough smooth and elastic, but it works just as well.

Can I make the dough ahead of time?

Yes, I can make the dough ahead and store it in the fridge overnight. I just let it come back to room temperature before shaping and baking.

Conclusion

This homemade soft pretzel recipe never fails to impress. I love the golden crust, the chewy texture, and the freedom to shape or top them however I like. Whether I’m baking for game day, a party, or just a cozy snack, these pretzels are always worth the effort.