{"id":45569,"date":"2017-04-24T00:00:23","date_gmt":"2017-04-24T04:00:23","guid":{"rendered":"https:\/\/sallysbakingaddiction.com\/?p=45569"},"modified":"2025-06-19T15:01:06","modified_gmt":"2025-06-19T19:01:06","slug":"easy-homemade-soft-pretzels","status":"publish","type":"post","link":"https:\/\/sallysbakingaddiction.com\/easy-homemade-soft-pretzels\/","title":{"rendered":"Easy Homemade Soft Pretzels"},"content":{"rendered":"\n

This is one of the easiest ways to prepare homemade soft pretzels<\/strong> and the results are extra delicious. The soft pretzel dough only needs to rest for 10 minutes before shaping. The quick baking soda boil gives the pretzels their traditional flavor. Make sure you watch the video for how to shape pretzels!<\/em><\/p>\n\n\n\n

\"homemade<\/figure>\n\n\n\n

Homemade soft pretzels are nothing new around here because this recipe has been a reader favorite for years. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my cookbook, Sally’s Baking 101<\/em><\/a> (which has become a New York Times Best Seller!).<\/p>\n\n\n\n

The dough requires just 6 ingredients and there\u2019s hardly any rise time, so not only are these easy, they’re pretty quick too. In fact, I remember feeling pleasantly surprised at the ease and speed the first time I made them\u2014it took us only 30 minutes to make 1 batch! <\/p>\n\n\n\n

Over the years, I’ve added a smidge of melted butter to the dough for improved flavor. Furthermore, we’ve introduced the baking soda bath. While it sounds strange, this step is what gives pretzels that iconic flavor, chewy texture, helps deepen their golden color in the oven, and locks in the super soft interior. If you get the water boiling ahead of time, it really only adds 5 minutes to the entire process.<\/p>\n\n\n\n

We’ve also made them soft pretzel bites<\/a>, soft pretzel knots<\/a> (with various toppings), jalape\u00f1o cheddar pretzels<\/a>, and soft pretzel rolls<\/a> from this simple dough. There’s no wrong way to shape a pretzel, but let’s stick with the classic today. I promise you’ll no longer feel intimidated working with yeast, shaping pretzels, or the baking soda bath. <\/p>\n\n\n\n

\"soft<\/figure>\n\n\n\n

Even if you have zero skill in the kitchen, you can make these homemade soft pretzels.<\/p>\n\n\n\n

Step-by-Step Photos<\/h2>\n\n\n\n

Let’s chat about the dough. You need the simplest, most basic ingredients possible and I bet each one is in your kitchen right now. Warm water, 1 packet of yeast, brown or regular granulated sugar, melted butter, salt, and flour.<\/p>\n\n\n\n

\"ingredients<\/figure>\n\n\n\n
\"2<\/figure>\n\n\n\n
\"ball<\/figure>\n\n\n\n

Mix the yeast and sugar in the warm water, let it sit for a minute, then whisk in the butter and salt, then add the flour. You can use a stand mixer fitted with a dough hook attachment a big bowl and wooden spoon. Work with what you have in the kitchen. And if you need extra help with kneading, see my full How to Knead Dough<\/a> video tutorial.<\/p>\n\n\n\n

You don’t have to wait to let this dough rise for an extended period of time. Just 10 to 30 minutes does the trick. Don’t have a lot of time on your hands? This recipe is for you. If, however, you want to extend the rise time, you certainly could. Doughs that leave time for bulk fermentation (when the dough rises before shaping), typically have a more enhanced, developed flavor. In fact, some pretzel recipes require an overnight rise in the refrigerator. If you have the time for that, do it! However, I find a brief rise suitable for today’s pretzels, especially if I’m making them with younger bakers.<\/p>\n\n\n\n

How to Shape Homemade Soft Pretzels<\/h2>\n\n\n\n

Now it’s time to shape.<\/p>\n\n\n\n

\"piece<\/figure>\n\n\n\n
\"soft<\/figure>\n\n\n\n
\"soft<\/figure>\n\n\n\n

Roll about 1\/3 cup (75g) of dough into a long 20- to 22-inch rope.<\/p>\n\n\n\n

Twist the ends and bring the ends down. That’s a pretzel!<\/p>\n\n\n\n

\"2<\/figure>\n\n\n\n
\"soft<\/figure>\n\n\n\n

Now drop the pretzels into the boiling water + baking soda. Let them boil for 20\u201330 seconds each, then place onto a baking sheet. This pretzel dough makes 12 regular-size soft pretzels, so I use 2 baking sheets. 6 on each.<\/p>\n\n\n\n

Sprinkle with coarse salt and bake in a hot oven. That’s it, you’re done.<\/p>\n\n\n\n

\"soft<\/figure>\n\n\n\n
\"soft<\/figure>\n\n\n\n

Make-Ahead Tip<\/h2>\n\n\n\n

If you are making pretzels in advance, do not top them with coarse salt before baking. The salt draws the moisture out of the pretzels, and once you\u2019ve placed the baked and cooled pretzels in an airtight container or bag, it doesn\u2019t take long before you\u2019ll notice water droplets forming inside and the pretzels become soggy and wrinkled. Yuck!<\/p>\n\n\n\n

If you won\u2019t be serving the pretzels the same day you bake them, omit the salt-topping step. Bake as directed, then allow to cool completely before placing them in an airtight container, and store at room temperature. When you are ready to serve them, place the pretzels on a baking sheet and brush them lightly with water, then sprinkle with coarse salt. Bake them in a 350\u00b0F (177\u00b0C) oven for 5\u201310 minutes, or until warmed through.<\/p>\n\n\n\n

Same goes for freezing homemade soft pretzels: wait to top with salt until you\u2019re ready to serve them. Cool the unsalted baked pretzels completely, then freeze in an airtight freezer-safe container or zip-top bag for up to 3 months. To reheat, brush frozen pretzels (no need to thaw) with water and sprinkle with coarse salt, then bake at 350\u00b0F (177\u00b0C) for 20 minutes or until warmed through.<\/p>\n\n\n\n

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\"hand<\/figure>\n\n\n\n
\"homemade<\/figure>\n<\/figure>\n\n\n\n

And if you want to kick your soft pretzel status into major high gear, add some spicy nacho cheese sauce<\/a>.<\/p>\n\n\n\n\n\n\n<\/symbol>\n<\/defs>\n<\/svg>\nPrint<\/a><\/span>

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src=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2017\/04\/easy-homemade-soft-pretzels-265x265.jpg\" class=\"attachment-thumbnail size-thumbnail wp-image-45823\" alt=\"soft pretzels\" data-pin-nopin=\"nopin\" data-pin-description=\"Easy homemade soft pretzels made start to finish in less than 45 minutes! Recipe on sallysbakingaddiction.com\" data-pin-url=\"https:\/\/sallysbakingaddiction.com\/easy-homemade-soft-pretzels\/?tp_image_id=45823\" srcset=\"https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2017\/04\/easy-homemade-soft-pretzels-265x265.jpg 265w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2017\/04\/easy-homemade-soft-pretzels-600x600.jpg 600w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2017\/04\/easy-homemade-soft-pretzels-300x300.jpg 300w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2017\/04\/easy-homemade-soft-pretzels-150x150.jpg 150w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2017\/04\/easy-homemade-soft-pretzels-400x400.jpg 400w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2017\/04\/easy-homemade-soft-pretzels-345x345.jpg 345w, https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2017\/04\/easy-homemade-soft-pretzels-225x225.jpg 225w\" sizes=\"auto, (max-width: 265px) 100vw, 265px\" \/>\t\t<\/div>\n\t\t<div class=\"tasty-recipes-header-content clearfix\">\n\t\t<h2 class=\"tasty-recipes-title\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Easy Homemade Soft Pretzels<\/h2>\n\t\t\t\t\t<div class=\"tasty-recipes-rating\">\n\t\t\t\t<div class=\"tasty-recipes-rating-outer\">\n\t\t\t\t\t<div class=\"tasty-recipes-rating-inner\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"tasty-recipes-rating-stars\"><svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\"\tdata-tr-default-rating=\"4.9\"\t>\t\t<span class=\"tasty-recipes-rating\" data-tr-checked=\"1\">\t\t<i 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data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\"><span class=\"average\">4.9<\/span> from <span class=\"count\">794<\/span> reviews<\/span><\/span>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"tasty-recipes-details\">\n\t\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor:<\/span> <a data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\" href=\"https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/\">Sally<\/a><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use xlink:href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tPrep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">25 minutes<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use xlink:href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">15 minutes<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use xlink:href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">40 minutes<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use xlink:href=\"#tasty-recipes-icon-cutlery\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\">12 pretzels<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"category\"><span class=\"tasty-recipes-label\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use xlink:href=\"#tasty-recipes-icon-folder\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCategory:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">Snacks<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"method\"><span class=\"tasty-recipes-label\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use xlink:href=\"#tasty-recipes-icon-squares\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tMethod:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-method\">Baking<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"cuisine\"><span class=\"tasty-recipes-label\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use xlink:href=\"#tasty-recipes-icon-flag\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCuisine:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">American<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/sallysbakingaddiction.com\/easy-homemade-soft-pretzels\/print\/66433\/\" target=\"_blank\" data-tasty-recipes-customization=\"\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t<\/div>\n\n\t\n<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\t<hr style=\"border-color: #BEB9B7 !important; background-color: #BEB9B7 !important;\" data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p><em>This is one of the easiest ways to prepare homemade soft pretzels for beginners, and the results are extra delicious! The dough is a family recipe and only needs to rest for 10 to 30 minutes before shaping. The quick baking soda boil gives the pretzels their traditional flavor, and I do not recommend skipping it. <\/em><em>This recipe is also in my New York Times best-selling cookbook, <\/em><a href=\"https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/\">Sally’s Baking 101<\/a>.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr style=\"border-color: #BEB9B7 !important; background-color: #BEB9B7 !important;\" data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><\/div>\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-ingredients-body\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69767fe5124b2\" id=\"ingredient_checkbox_69767fe5124b2\" aria-label=\"2\u00a0and 1\/4 teaspoons (7g)\u00a0instant\u00a0or\u00a0active dry yeast\u00a0(1\u00a0standard packet)\"><label for=\"ingredient_checkbox_69767fe5124b2\"><\/label><\/span><span data-amount=\"2\"><span data-amount=\"2\">2<\/span><\/span>\u00a0and 1\/4 teaspoons (<span data-amount=\"7\" data-unit=\"g\">7g<\/span>)\u00a0<strong>instant\u00a0<\/strong>or\u00a0<strong>active dry yeast<\/strong>\u00a0<em>(<span data-amount=\"1\">1<\/span>\u00a0standard packet)<\/em><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69767fe5124c0\" id=\"ingredient_checkbox_69767fe5124c0\" aria-label=\"1 Tablespoon brown sugar or granulated sugar\"><label for=\"ingredient_checkbox_69767fe5124c0\"><\/label><\/span><span data-amount=\"1\" data-unit=\"tablespoon\">1 Tablespoon<\/span> <strong>brown sugar <\/strong>or <strong>granulated sugar<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69767fe5124ca\" id=\"ingredient_checkbox_69767fe5124ca\" aria-label=\"1\u00a0and 1\/2 cups (360ml)\u00a0warm water (around 100\u00b0F\/38\u00b0C)\"><label for=\"ingredient_checkbox_69767fe5124ca\"><\/label><\/span><span data-amount=\"1\"><span data-amount=\"1\">1<\/span><\/span>\u00a0and 1\/2 cups (360ml)\u00a0<strong>warm water<\/strong> (around 100\u00b0F\/38\u00b0C)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69767fe5124d6\" id=\"ingredient_checkbox_69767fe5124d6\" aria-label=\"1 Tablespoon (14g) unsalted butter, melted and slightly cooled\"><label for=\"ingredient_checkbox_69767fe5124d6\"><\/label><\/span><span data-amount=\"1\" data-unit=\"tablespoon\">1 Tablespoon<\/span> (<span data-amount=\"14\" data-unit=\"g\">14g<\/span>) <strong>unsalted butter<\/strong>, melted and slightly cooled<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69767fe5124de\" id=\"ingredient_checkbox_69767fe5124de\" aria-label=\"1 teaspoon salt\"><label for=\"ingredient_checkbox_69767fe5124de\"><\/label><\/span><span data-amount=\"1\" data-unit=\"teaspoon\">1 teaspoon<\/span> <strong>salt<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69767fe5124eb\" id=\"ingredient_checkbox_69767fe5124eb\" aria-label=\"3 and 3\/4\u20134 cups (469\u2013500g) all-purpose flour (spooned & leveled), plus more as needed\"><label for=\"ingredient_checkbox_69767fe5124eb\"><\/label><\/span><span data-amount=\"3\">3<\/span> and 3\/4\u20134 cups (469\u2013<span data-amount=\"500\" data-unit=\"g\">500g<\/span>) <strong>all-purpose flour<\/strong> (<a href=\"https:\/\/sallysbakingaddiction.com\/how-to-measure-baking-ingredients\/\" rel=\"\">spooned & leveled<\/a>), plus more as needed<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69767fe512504\" id=\"ingredient_checkbox_69767fe512504\" aria-label=\"coarse salt, for topping\"><label for=\"ingredient_checkbox_69767fe512504\"><\/label><\/span><strong>coarse salt<\/strong>, for topping<\/li>\n<\/ul>\n<h4>Baking Soda Bath (See Recipe Note)<\/h4>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69767fe51250d\" id=\"ingredient_checkbox_69767fe51250d\" aria-label=\"1\/2 cup (120g) baking soda\"><label for=\"ingredient_checkbox_69767fe51250d\"><\/label><\/span><span data-amount=\"0.5\" data-unit=\"cup\">1\/2 cup<\/span> (<span data-amount=\"120\" data-unit=\"g\">120g<\/span>) <strong>baking soda<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69767fe512515\" id=\"ingredient_checkbox_69767fe512515\" aria-label=\"9 cups (2.13L) water\"><label for=\"ingredient_checkbox_69767fe512515\"><\/label><\/span><span data-amount=\"9\" data-unit=\"cup\">9 cups<\/span> (2.13L) <strong>water<\/strong><\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS--><\/p>\n\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_69767fe512a95_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_69767fe512a95_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tPrevent your screen from going dark\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr style=\"border-color: #BEB9B7 !important; background-color: #BEB9B7 !important;\" data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-instructions\">\n\t\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t\t<h3 style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-instructions-body\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ol>\n<li id=\"instruction-step-1\">Whisk the yeast and sugar into warm water. Cover and allow to sit for 1 minute.<\/li>\n<li id=\"instruction-step-2\">Whisk in the melted butter and salt. Add 3 cups (375g) of flour. Mix with a wooden spoon (or dough hook attachment if using a stand mixer) until combined. Add 3\/4 cup (94g) more flour until the dough is slightly tacky and pulls away from the sides of the bowl. If it is still sticky, add up to 1\/4 cup more (31g) flour, 1 Tablespoon at a time, as needed. Poke the dough with your finger\u2014if it bounces back, it is ready to knead.<\/li>\n<li id=\"instruction-step-3\"><strong>Knead the dough:\u00a0<\/strong><span style=\"font-weight: 400\">Keep the dough in the mixer and beat for an additional 3 to 5 full minutes, or knead by hand on a lightly floured surface for 3 to 5 minutes. (If you\u2019re new to bread-baking, my <a href=\"https:\/\/sallysbakingaddiction.com\/how-to-knead-dough\/\">How to Knead Dough<\/a> video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface\/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger\u2014if it slowly bounces back, your dough is ready to rise. You can also do a \u201cwindowpane test\u201d to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it\u2019s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.<\/span><\/li>\n<li id=\"instruction-step-4\">Shape the kneaded dough into a ball. Cover lightly with a towel and allow to rest for 10 to 30 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 8.)<\/li>\n<li id=\"instruction-step-5\">Preheat oven to 400\u00b0F (204\u00b0C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.<\/li>\n<li id=\"instruction-step-6\">With a sharp knife or pizza cutter, cut dough into 75g sections, which is about 1\/3 cup of dough each.<\/li>\n<li id=\"instruction-step-7\">Roll the dough into a 20\u201322-inch rope. Form a circle with the dough by bringing the 2 ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.<\/li>\n<li id=\"instruction-step-8\">Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1\u20132 pretzels into the boiling water for 20\u201330 seconds. Any longer than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Repeat with remaining pretzels. If desired, cover the boiled, unbaked pretzels with lightly oiled plastic wrap and refrigerate for up to 24 hours before baking (step 9).\u00a0<\/li>\n<li id=\"instruction-step-9\">Sprinkle the tops of the pretzels with coarse salt. Bake for 12\u201315 minutes or until dark golden brown.<\/li>\n<li id=\"instruction-step-10\">Remove from the oven and, if desired, serve warm with <a href=\"https:\/\/sallysbakingaddiction.com\/spicy-nacho-cheese-sauce\/\">spicy nacho cheese sauce<\/a>.<\/li>\n<li id=\"instruction-step-11\">Cover and store leftover pretzels at room temperature for up to 3 days. See Make Ahead & Freezing Instructions in recipe Notes below for more storage info. To reheat, microwave for a few seconds, or bake at 350\u00b0F (177\u00b0C) for 5 minutes.<\/li>\n<\/ol>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipe-video-embed\" id=\"tasty-recipe-video-embed-66433\">\n\t\t\t<div class=\"adthrive-video-player in-post\" data-video-id=\"iDWWCP5S\"><\/div>\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t<div class=\"tasty-recipes-notes\">\n\t\t\t<h3 style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n\t\t\t<div class=\"tasty-recipes-notes-body\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ol>\n<li><strong>Make Ahead & Freezing Instructions: <\/strong>If planning to freeze fully baked pretzels, do not top them with coarse salt before baking. Cool completely, then freeze in an airtight freezer-safe container or zip-top bag for up to 3 months. To reheat, brush frozen pretzels (no need to thaw) with water and sprinkle with coarse salt, then bake at 350\u00b0F (177\u00b0C) for 20 minutes or until warmed through, or microwave frozen pretzels until warm. The prepared pretzel dough can be covered and refrigerated for up to one day or frozen in an airtight container for 2\u20133 months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time, about 1 hour, for the pretzels to puff up at room temperature before continuing with the baking soda bath and baking. You can also freeze the boiled, unbaked pretzels and here’s how: after boiling the pretzels in step 8, place them on a lightly greased parchment paper- or silicone baking mat-lined baking sheet. Freeze the pretzels for about 1 hour, then transfer them to an airtight freezer-safe container or zip-top bag (squeeze out as much air as possible from the bag before sealing) and freeze for up to 3 months. To bake, brush frozen pretzels (no need to thaw) with water and sprinkle with coarse salt, then bake at 400\u00b0F (204\u00b0C) for 15\u201320 minutes or\u00a0until dark golden brown.<\/li>\n<li><strong>Special Tools<\/strong> (affiliate links): <a href=\"https:\/\/amzn.to\/3OMbx3g\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Electric Stand Mixer<\/a> or <a href=\"https:\/\/amzn.to\/3mPQvWq\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Glass Mixing Bowl<\/a> | <a href=\"https:\/\/amzn.to\/3mvebNN\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Wooden Spoon<\/a> | <a href=\"https:\/\/amzn.to\/3xzOrXO\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Baking Sheets<\/a> | <a href=\"https:\/\/amzn.to\/3kOnpUm\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Silicone Baking Mats<\/a> or <a href=\"https:\/\/amzn.to\/3uO6APL\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Parchment Paper<\/a> | <a href=\"https:\/\/amzn.to\/3H7BW81\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Pizza Cutter<\/a> | Large Pot (such as a <a href=\"https:\/\/amzn.to\/3Shtonn\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Dutch oven<\/a>)<\/li>\n<li><strong>Baking Soda Bath (Step 8):<\/strong> The baking soda bath is <strong>strongly recommended<\/strong> because it helps create that chewy texture and distinctive pretzel flavor. If skipping, brush the shaped and unbaked pretzels with a mixture of 1 beaten egg + 1 Tablespoon of dairy or nondairy milk. This is known as an egg wash. Sprinkle the brushed pretzels with salt. The egg wash will help the salt stick. If you don’t have an egg, simply brush with 2 Tablespoons of dairy or nondairy milk.<\/li>\n<li><strong>Cinnamon Sugar Pretzels:<\/strong> Skip the coarse salt topping (and skip the egg wash, see note above, if you aren’t doing the baking soda bath step). Bake as directed in step 9. Meanwhile, melt 4 Tablespoons (56g) of unsalted or salted butter. Brush the baked and warm pretzels with melted butter, then dip the tops into a mix of cinnamon and sugar. I usually use 3\/4 cup (150g) of granulated sugar and 1 and 1\/2 teaspoons cinnamon. Cinnamon-sugar pretzels taste best the day they’re made because the melted butter topping causes them to become soggy after a few hours.<\/li>\n<li>Reference my <a href=\"https:\/\/sallysbakingaddiction.com\/baking-with-yeast\/\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/sallysbakingaddiction.com\/baking-with-yeast\/&source=gmail&ust=1572401296998000&usg=AFQjCNHQx5TEc0HdQtQssU4miBjLL28hmA\">Baking with Yeast Guide<\/a> for answers to common yeast FAQs.<\/li>\n<\/ol>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\n<\/div>\n\n<\/div>","protected":false},"excerpt":{"rendered":"<p>This is one of the easiest ways to prepare homemade soft pretzels and the results are extra delicious. The soft pretzel dough only needs to rest for 10 minutes before shaping. The quick baking soda boil gives the pretzels their traditional flavor. Make sure you watch the video for how to shape pretzels! Homemade soft […]<\/p>\n","protected":false},"author":1,"featured_media":149604,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"limit_modified_date":"1","last_modified_date":"2025-06-19T15:01:06","footnotes":""},"categories":[483,727,155,719,851,343,720,726,151],"tags":[615,168,616,642,161],"class_list":{"2":"type-post"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Easy Homemade Soft Pretzels - Sally's Baking<\/title>\n<meta name=\"description\" content=\"How to make easy homemade soft pretzels in less than 45 minutes. 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