Why You’ll Love Easiest Soft Pretzels Recipe

Easy for beginners: Although you’re working with yeast, the recipe is straightforward and beginner‑friendly.
Mall‑pretzel taste at home: The final result rivals what you’d get from a snack stand, thanks to the baking soda bath.
Customizable flavors: Whether you crave salty and savory or sweet and cinnamon‑sugar coated, this recipe has you covered.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pretzel Dough

3 tbsp salted butter, melted
1½ cups warm milk (100 °F to 110 °F)
3¼ tsp instant (or rapid‑rise) yeast
¼ cup light brown sugar, packed
1½ tsp salt
3¾ cups all‑purpose flour, plus more for dusting

For the Baking Soda Bath

½ cup baking soda
9 cups water

For Topping & Baking

1 large egg (for egg wash)
pretzel salt (or coarse sea salt)

For Finishing (optional flavor toppings)

melted butter
cinnamon sugar
garlic‑parmesan seasoning

Directions

Make the Dough: In a large mixing bowl, melt the butter. Warm the milk (to ~100‑110 °F) and add it along with yeast, brown sugar and salt. Whisk together, then stir in the flour until you have a shaggy dough.
Knead & Rise: Turn the dough onto a floured countertop and knead for 4‑5 minutes until smooth and elastic (it should spring back when you poke it). Shape into a ball, place it in a lightly greased bowl, cover with a towel, and let it rise in a warm spot until doubled in size (about 1 hour, though timing can vary).
Pre‑Bake Prep: Preheat your oven to 450 °F. Line baking sheets with parchment or silicone mats. Beat the egg (for egg wash) in a small bowl. In a large pot, bring the water and baking soda to a boil.
Shape the Pretzels: Once dough has risen, turn it out (no need for extra flour this time), gently press into an oval about 9 inches across, then slice into 12 pieces. Roll each piece into a rope about 18‑22 inches long. Shape each rope into a classic pretzel by forming a U, crossing the ends over twice, and pressing them down to meet the bottom of the U.
Baking Soda Bath: Working 2‑3 pretzels at a time, drop them into the boiling baking‑soda bath for about 20‑30 seconds. Remove with a slotted spoon, letting excess liquid drain, then transfer to your prepared baking sheets (about 4 pretzels per sheet).
Egg Wash & Bake: Brush each pretzel with the beaten egg, then sprinkle with pretzel or sea salt if using the classic version. Bake for 10‑12 minutes until deep golden brown (an instant‑read thermometer inserted into a large pretzel should read around 200‑210 °F).
Finish & Serve: For the classic salty pretzel: brush with melted butter right after baking and serve with cheese dip. For the sweet version: brush with melted butter and coat in cinnamon sugar. For the garlic‑parmesan version: brush with butter then dip in or sprinkle a mix of garlic powder, Italian seasoning and grated Parmesan; serve with marinara sauce. These are best enjoyed fresh and hot.

Servings and timing

Makes about 8 pretzels (the recipe card indicates 12 pieces but lists 8 servings).
Prep time: ~30 minutes
Cook time: ~12 minutes
Total time: ~42 minutes

Variations

Classic Salty: Brush with egg wash, sprinkle coarse salt, bake, then finish with melted butter and serve with cheese dip.
Cinnamon Sugar: After baking, brush with melted butter and coat in cinnamon sugar; serve with chocolate sauce or cream‑cheese dip.
Garlic Parmesan: Skip the salt pre‑bake; after bake brush with butter, then dip in garlic‑parmesan‑Italian seasoning mix; serve with marinara sauce.
Cheddar Jalapeño: After egg wash, press jalapeño slices and a little shredded cheddar on top, then bake.
Pizza Pretzels: After egg wash, press pepperoni slices and shredded mozzarella or cheddar on top, then bake.
Plain: If you prefer, skip salt or toppings altogether and enjoy plain pretzels.

Storage/Reheating

Best eaten fresh, hot from the oven — the texture and flavor are optimal on the first day.
To store: Let pretzels cool to room temperature, then place in an airtight container for up to 1 day.
To reheat: Preheat oven to about 350‑375 °F, place pretzels on a baking sheet, and warm for a few minutes until heated through and slightly crisped on the exterior. Note: Texture will degrade after day one, so reheating helps but will not be exactly like fresh.

FAQs

What type of yeast should I use?

Use instant (or rapid‑rise) yeast rather than active dry yeast for this recipe.

Can I double or halve this recipe?

Yes, you can. If you double the recipe, divide the dough into manageable batches, and consider staging some of the shaped pieces (covered in the fridge) so they don’t over‑rise.

Can I make the dough ahead of time?

Yes — you can mix and knead the dough, shape the pretzels, then refrigerate the shaped pretzels (covered well) for up to 24 hours. Do the baking soda bath and final bake when you’re ready.

How do I know when the pretzels are done baking?

They should be a deep golden brown and when you insert an instant‑read thermometer into the center of a large pretzel, it should read around 200‑210 °F.

Can I make these dairy‑free?

Yes — substitute your preferred dairy‑free milk and butter in place of regular milk and salted butter.

Can I make these gluten‑free?

The original recipe has not been tested with gluten‑free flour, so results may vary.

Why do the pretzels need a baking soda bath?

The boiling baking‑soda bath gives the pretzel its distinctive taste and deep golden crust, similar to traditional pretzels.

What’s the best way to shape the pretzels?

Roll each dough piece into an 18‑22 inch rope, form a U shape, cross the ends over twice, then bring the crossed ends down to meet the bottom of the U.

What toppings or dips go well with them?

Savory versions pair well with cheese dip or marinara; sweet versions go nicely with chocolate sauce or a cream‑cheese‑based dip. You can also use melted butter plus your favorite coating (like cinnamon sugar or garlic‑parmesan).

How important is the dough rise time?

Very important — the key is that the dough doubles in size during the rise. The actual time may vary depending on the warmth of your kitchen.

Conclusion

If you’ve ever thought that homemade pretzels were too complicated, this recipe proves otherwise. With a simple dough, a quick boil in a baking soda bath, and the option of three delicious flavor variations, you can bring the fresh‑baked pretzel experience into your kitchen. Whether you’re craving a cozy salty snack, a sweet treat, or a savory garlic twist, you’ll find a style that hits the mark. Enjoy the process, get creative with toppings, and don’t wait—these are best fresh out of the oven.

Why You’ll Love Easiest Soft Pretzels Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

What type of yeast should I use?

Can I double or halve this recipe?

Can I make the dough ahead of time?

How do I know when the pretzels are done baking?

Can I make these dairy‑free?

Can I make these gluten‑free?

Why do the pretzels need a baking soda bath?

What’s the best way to shape the pretzels?

What toppings or dips go well with them?

How important is the dough rise time?

Conclusion

Easiest Soft Pretzels

Ingredients

Instructions

Notes

Nutrition