Soft Pretzels made with yeast, honey, bread flour, and a quick baking soda bath. Chewy, fluffy, and dangerously snackable.

this recipe

Okay, real talk. You ever walk into a mall and get ambushed by the smell of fresh pretzels? You know the smell I’m talking about. It’s like cinnamon, butter, and pure happiness wrapped in one. Every single time, without fail, I’d “just walk by” and somehow end up with a soft pretzel in hand. It’s like a reflex.

But here’s where my life took a turn—those random pretzel stops weren’t cutting it anymore. I needed to recreate that mall magic in my own kitchen. Was I being dramatic? Probably. But once I figured out how to make soft pretzels at home, it became my new personality for a while. I’ve lost count of how many batches I’ve made “just to test something.” Spoiler: they were all delicious.

Why You’ll Love This Soft Pretzels Recipe?

Look, I get it. Pretzels feel like a thing you buy, not make. But hear me out—once you make your first batch, you’ll be hooked. It’s ridiculously satisfying. You get to knead dough, twist ropes like you’re five again, and by the end, you have these warm, golden pretzels that are all yours. No mall line required.

And honestly? They’re easier than you think. There’s a bit of waiting around for the dough to rise, but that just gives you time to scroll TikTok or binge an episode. The actual hands-on part is fun. Plus, you get to decide how salty (or cheesy, or cinnamon-sugary) they turn out. Win.

Ingredient Notes:

I’m not gonna lecture you, but let me just explain why you need these simple ingredients.

• Instant Yeast: The unsung hero that gets your dough puffed up and ready to twist.

• Honey: Adds a subtle sweetness that balances all the salt. Could you swap it for sugar? Sure. But honey gives it a little something extra.

• Salt: In the dough, on the pretzels, everywhere. Salt is non-negotiable.

• Bread Flour: Gives you that chew. All-purpose works, but bread flour? Chef’s kiss.

• Warm Water (110°F-ish): Not scalding, not cold. Just enough to wake up the yeast.

• Baking Soda: This is what turns your dough into a pretzel. Skipping it means you’re making bread sticks.

• Coarse Salt / Seeds: The fun part. Sprinkle whatever you’re feeling on top.

How To Make Soft Pretzels?

Alright, let’s get into it. I promise it’s not scary.

Step 1: Dough-Making Therapy
Throw yeast, honey, salt, flour, and warm water into your stand mixer. Dough hook on. Let it do its thing for 5-7 minutes until the dough looks smooth and feels stiff. Yes, it’s supposed to feel like that. I panicked the first time too. It’s fine.

Step 2: Let the Dough Chill (And You Too)
Oil a bowl, plop the dough in, cover with plastic wrap, and let it rise. About an hour or so. I like to pretend I’m being productive during this time but let’s be honest, it’s a snack-and-scroll situation.

Step 3: Punch It (Best Part, Don’t Skip)
Punching dough? Extremely satisfying. After that, cover it back up and give it another 30-40 minutes to rise again. Think of it as dough meditation.

Step 4: Baking Soda Science Time
Preheat the oven to 450°F. Boil 6 cups of water in a skillet, add baking soda, and get ready for your kitchen to briefly smell… interesting. It’s worth it, I swear.

Step 5: Pretzel Shaping Olympics
Divide the dough into 12 pieces. Roll each into long ropes (about 20 inches). Twist into a pretzel shape—don’t stress if they look like funky blobs. Blobs taste good too.

Step 6: The Soda Bath (Trust the Process)
Gently dip the pretzels, top-side down, into the boiling baking soda water for 30 seconds. Flip ‘em and give another 30 seconds. They’ll look a little puffier and smell pretzel-y. This is when it gets real.

Step 7: Bake & Resist Eating Them All Immediately
Place them on a lined baking sheet, sprinkle with coarse salt (or go wild with seeds), and bake for 12-16 minutes. Flip the pan halfway through so they bake evenly. Try, just try, to let them cool on a rack. Or not. I don’t judge.

Storage Options:

Soft pretzels are obviously best fresh, but if you somehow have leftovers (how?), keep them in an airtight container for up to 2 days. Reheat in a 300°F oven to bring them back to life. You can also freeze them. Wrap them tight, and when a snack attack hits, pop ‘em straight into the oven. No thawing needed.

Variations and Substitutions:

Once you’ve nailed the classic soft pretzels, you know you’re gonna wanna experiment. Here are a few of my favorite ways to mess with them:

• Cheddar Explosion: Sprinkle shredded cheddar before baking for a cheesy crust.

• Cinnamon-Sugar Vibes: Brush with melted butter post-bake and coat with cinnamon sugar.

• Everything Bagel Style: That seasoning was made for pretzels too.

• Maple Syrup Swap: Out of honey? Use maple syrup and never look back.

• Pretzel Bites: Skip the twists and just make little bite-sized nuggets. Less work, more dipping.

What to Serve with Soft Pretzels?

Soft pretzels + dip = happiness. Here’s what I love:

• Yellow Mustard: The classic. Always reliable.

• Beer Cheese Dip: Because why wouldn’t you?

• Creamy Spinach Dip: Fancy-feeling, but easy.

• Chocolate Dip: Sweet pretzels deserve this.

• Soup Dunking: Tomato or beer cheese soup. Don’t overthink it.

Frequently Asked Questions:

Do I really need the baking soda bath?
Yep. No baking soda bath = no pretzel flavor. It’s not a suggestion, it’s essential. But don’t worry—it’s easy.

Can I make the dough ahead of time?
Absolutely. You can let it rise, then stash it in the fridge overnight. Just let it come back to room temp when you’re ready to bake.

Can I freeze baked pretzels?
For sure. Freeze them once cooled, and bake straight from frozen at 300°F to bring them back to their soft, chewy glory.

So, what do you think? Are you ready to dive into the world of homemade Soft Pretzels, or are you still skeptical? I dare you to try it. Twist up a batch, and let’s chat about which one you ate straight off the baking sheet first.

Keep the Flavor Coming – Try These:

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Soft Pretzels

Homemade Soft Pretzels crafted with bread flour, yeast, honey, and a classic baking soda bath for a perfectly chewy texture and golden-brown crust.

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Servings

Ingredients

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• 1 teaspoon instant yeast
• 1/4 cup honey
• 1 teaspoon salt
• 3 cups bread flour
• 1 cup warm water 110°F
• 3 tablespoons baking soda
• 2 tablespoons coarse salt poppy seeds, or sesame seeds (for topping)

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Instructions

 

Prepare the Dough

1. In the bowl of a stand mixer fitted with a dough hook attachment, combine the instant yeast, honey, salt, bread flour, and warm water. Mix on low speed until a smooth, elastic dough ball forms, approximately 5 to 7 minutes. The dough will be firm and slightly stiff.

First Dough Rise

1. Transfer the dough to a large, lightly oiled bowl, turning the dough once to coat the surface. Cover with plastic wrap and allow it to rise at room temperature until it doubles in size, approximately 1 to 1½ hours.

Second Dough Rise

1. After the first rise, gently punch down the dough to release air bubbles. Cover once more and let it rise again until nearly doubled, about 30 to 40 minutes.

Preheat Oven and Prepare Baking Soda Bath

1. Adjust an oven rack to the middle position and preheat the oven to 450°F (232°C). In a 12-inch skillet, bring 6 cups of water to a boil over high heat. Add the baking soda, cover, and maintain a low simmer.

Shape the Pretzels

1. Divide the dough into 12 equal portions, approximately 2 ounces each. Roll each portion into a 20-inch rope, approximately ½ inch in diameter. Shape each rope into a traditional pretzel by crossing the ends over to form an oval, twisting the ends, and pressing them down at the base of the loop to secure the shape.

Boil the Pretzels

1. Using a slotted spoon, gently lower each pretzel into the simmering baking soda water, top-side down. Boil for 30 seconds, carefully flip, and boil for an additional 30 seconds. Process 3 to 4 pretzels at a time to avoid overcrowding. Remove from the water, drain well, and place on a foil-lined baking sheet that has been lightly greased with cooking spray.

Bake the Pretzels

1. Sprinkle the boiled pretzels with coarse salt or desired toppings. Arrange all 12 pretzels on a single baking sheet, as they will not expand significantly during baking. Bake for 12 to 16 minutes, rotating the baking sheet halfway through, until the pretzels are deeply golden brown. Transfer the baked pretzels to a wire rack to cool slightly before serving.

Notes

To prepare gluten-free soft pretzels, substitute the bread flour with a high-quality, gluten-free bread flour blend that contains xanthan gum or a similar binding agent. Ensure all other ingredients, including the baking soda and toppings, are certified gluten-free to prevent cross-contamination. While the dough texture will be slightly more delicate, the baking soda bath and shaping steps remain the same.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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