Recipe

Comforting Soft Pretzel Recipe

Warm, chewy soft pretzels with that classic glossy crust, a cozy sprinkle of salt, and a quick baking soda bath that makes them taste like the real deal.

By Matt Campbell

•

4.9

A tray of freshly baked soft pretzels with a glossy golden-brown crust and flaky salt on top, sitting on a wooden table

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Some days you want a dinner. Other days you want something warm, carby, and handheld that makes the kitchen smell like a mall pretzel stand in the best possible way. These soft pretzels are that kind of comfort: chewy centers, crisp edges, and a buttery finish that basically demands you tear one open while it is still steaming.

The best part is they are way more doable than they sound. We use accessible pantry ingredients, a quick rise, and a simple baking soda bath that gives you that signature pretzel flavor and shine. No special lye, no drama, just solid, cozy results.

Hands twisting pretzel dough into a classic pretzel shape on a lightly floured countertop

Why It Works

Chewy and tender: Bread flour plus a brief knead gives you that satisfying pull without turning tough.
Real pretzel flavor: A quick baking soda bath changes the surface so it bakes up deep golden and tastes legit.
Beginner friendly shaping: You do not need perfection. Slightly lopsided pretzels still disappear fast.
Flexible finish: Go classic salted, cinnamon-sugar, or everything bagel style depending on the vibe.

Pairs Well With

Storage Tips

Keep Them Soft

Room temp: Store cooled pretzels in an airtight container or zip-top bag for up to 2 days. Add a paper towel in the container if your kitchen is humid.
Fridge: Not my first choice since it can dry them out, but it works for up to 4 days. Reheat to bring them back to life.
Freezer: Freeze fully cooled pretzels in a freezer bag for up to 2 months. Thaw at room temp, then reheat.

Best Reheat Methods

Oven: 350°F for 6 to 10 minutes. For extra softness, lightly mist with water first.
Air fryer: 325°F for 3 to 5 minutes.
Microwave: 10 to 20 seconds, but the crust will soften. Still tasty, just less crisp.

Common Questions

Do I have to do the baking soda bath?

Yes, if you want classic pretzel vibes. It is what gives you that deep color, slight snap on the outside, and the signature pretzel flavor. If you skip it, you basically made bread twists, which is still good, just different.

Can I use all-purpose flour instead of bread flour?

Yep. Bread flour gives a slightly chewier bite, but all-purpose works fine. If using all-purpose, hold back a couple tablespoons of flour and add only if the dough is sticky.

Why did my pretzels taste bland?

Usually it is one of three things: not enough salt in the dough, not enough salt on top, or the bath was too weak. Measure the baking soda and keep the water at a gentle simmer so the bath does its job.

Can I make the dough ahead?

Yes. After the first rise, cover and refrigerate the dough for up to 24 hours. Let it sit at room temp for 30 to 45 minutes before shaping if it is stiff.

What is the best salt for topping?

Pretzel salt is the classic, but flaky sea salt is a great easy-to-find option. Avoid iodized table salt on top since it can taste harsh.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Stand mixer with dough hook (optional) or a sturdy spoon and your hands
Bench scraper or knife for portioning
Large, deep pot or wide saucepan for the baking soda bath
Slotted spoon or spider strainer
Baking sheets
Parchment paper (recommended) or silicone baking mats
Neutral oil or nonstick spray (for greasing parchment, if using)
Pastry brush for egg wash

I started making soft pretzels as a “snow day project” kind of thing, the type of recipe you pick because you want the house to smell like something cozy. The first batch looked like abstract art, but the second I brushed on butter and hit them with salt, nobody cared about the shape. Now it is my go-to when I want a low-stakes kitchen win that feels special, especially with a warm dip on the side and a little permission to eat one straight off the tray.

Comforting Soft Pretzel Recipe

(4.9 Reviews)

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 1 hour 30 minutes

Servings 8 pretzels

Ingredients

For the Pretzel Dough

1 1/2 cups warm water (110°F to 115°F)
2 1/4 teaspoons active dry yeast (1 packet)
1 tablespoon brown sugar or granulated sugar
4 cups bread flour (plus more as needed)
1 1/2 teaspoons kosher salt
2 tablespoons unsalted butter, melted (for the dough)

For the Baking Soda Bath

10 cups water
2/3 cup baking soda

For Finishing

1 large egg, beaten with 1 tablespoon water (egg wash)
Pretzel salt, flaky sea salt, or kosher salt, to taste
2 to 3 tablespoons unsalted butter, melted (for brushing after baking)

Optional Toppings

Everything bagel seasoning
Cinnamon sugar (mix 1/3 cup sugar with 1 teaspoon cinnamon)
Sesame seeds or poppy seeds

Instructions

Bloom the yeast. In a large bowl, whisk the warm water, yeast, and brown sugar. Let sit for 5 minutes until foamy. If it does not foam, your yeast may be old or the water may have been too hot or too cool.
Mix the dough. Add the flour, kosher salt, and melted butter. Stir until a shaggy dough forms, then knead 6 to 8 minutes by hand (or 5 to 6 minutes in a stand mixer) until smooth and slightly tacky. If it is sticky, add flour 1 tablespoon at a time.
First rise. Lightly oil the bowl, place the dough back in, cover, and let rise 45 to 60 minutes until doubled in size.
Prep the oven and pans. Preheat to 450°F. Line 2 baking sheets with parchment paper and lightly grease the parchment (nonstick spray or a thin swipe of neutral oil), or use silicone baking mats. This helps prevent sticking after the baking soda bath.
Shape. Turn dough out onto a clean surface and divide into 8 pieces. Roll each piece into a 22 to 24 inch rope. Make a U shape, twist the ends together twice, then fold down onto the bottom of the U to form a pretzel. Repeat with the rest.
Make the baking soda bath. Bring 10 cups of water to a gentle simmer in a deep pot. Carefully add the baking soda slowly. It will foam up fast and aggressively at first, so go slow to avoid a boil-over.
Bathe the pretzels. Working 1 or 2 at a time, lower pretzels into the bath for 20 to 30 seconds. Flip once if needed. Lift out with a slotted spoon, let drip, then place on the prepared baking sheet.
Egg wash and salt. Brush each pretzel with egg wash, then sprinkle with pretzel salt or flaky sea salt. This is the moment to be generous.
Bake. Bake 12 to 15 minutes, rotating pans halfway through, until deep golden brown.
Butter finish. While still warm, brush with melted butter. Serve warm with mustard, beer cheese, or just your own happiness.

For cinnamon sugar: Skip the salt. Brush baked pretzels with butter, then toss or sprinkle with cinnamon sugar while warm.

Nutrition information is estimated.

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