Soft pretzels are chewy, golden-brown baked breads with a slightly crisp crust and a soft interior—famous for their distinctive twisted shape and salty topping. They’re especially popular in Germany and the U.S.
🥨 Classic Soft Pretzel Recipe
Ingredients (Makes 8 pretzels)
- 1 ½ cups warm water (110°F / 43°C)
- 2 ¼ tsp active dry yeast (1 packet)
- 1 tbsp sugar
- 4 cups all-purpose flour
- 1 tsp salt
- 2/3 cup baking soda (for boiling)
- 1 large egg (beaten, for egg wash)
- Coarse salt (for topping)
- 2 tbsp melted butter (optional)
Instructions
1️⃣ Activate Yeast
Mix warm water, yeast, and sugar. Let sit 5–10 minutes until foamy.
2️⃣ Make Dough
Add flour and salt. Knead 5–7 minutes until smooth and elastic.
Cover and let rise 1 hour, or until doubled in size.
3️⃣ Shape Pretzels
Divide dough into 8 pieces. Roll each into a 20–24 inch rope.
Form into the classic pretzel twist.
4️⃣ Baking Soda Bath
Bring 8 cups of water + baking soda to a boil.
Boil each pretzel for 20–30 seconds. This step gives them their chewy crust.
5️⃣ Bake
Place on lined baking sheet. Brush with egg wash and sprinkle with coarse salt.
Bake at 425°F (220°C) for 12–15 minutes until deep golden brown.
6️⃣ Finish
Brush with melted butter if desired. Serve warm.
🧀 Popular Variations
- Cheese-stuffed (cheddar or mozzarella inside)
- Cinnamon sugar (skip salt, brush with butter + cinnamon sugar)
- Pretzel bites (cut into chunks before boiling)
- Beer cheese dip (great for game day!)
If you’d like, I can also give you:
- A sourdough version
- A mall-style “Auntie Anne’s” copycat
- A quick 30-minute version
- Or a beer-based pretzel recipe 🍺
