Homemade Soft Pretzels

Warm water: This helps activate the yeast and starts the dough rising process.

Active dry yeast: A key ingredient that makes the dough rise and become soft.

Granulated sugar: Feeds the yeast and adds a touch of sweetness.

All-purpose flour: The main ingredient that forms the dough.

Salt: Adds flavor to the dough.

Baking soda: Used in the boiling water to create the pretzel’s chewy crust.

Egg: Brushed on top to give the pretzels a shiny, golden finish.

One of the coolest steps in making Homemade Soft Pretzels is boiling the shaped dough in a baking soda bath before baking. This might sound strange, but it’s what gives pretzels their shiny, chewy crust and that classic pretzel flavor. Here’s how to do it without any stress:

1. Fill a large pot with about 10 cups of water and add ¼ cup of baking soda. Bring it to a rolling boil on the stove.
2. Carefully drop one pretzel at a time into the boiling water. Let it cook for about 30 seconds. You’ll see it puff up a little—that’s a good sign!
3. Use a slotted spoon or spatula to lift the pretzel out and place it on your parchment-lined baking sheet.

Boiling the dough in this way helps the outside set quickly, so when you bake the pretzels, they get that perfect golden-brown color and a slightly crispy crust while staying soft inside. Without this step, your pretzels might look pale and taste more like regular bread.

When I first tried this, I was nervous about dropping the dough into boiling water, worried it would fall apart. But as long as your dough is kneaded well and shaped firmly, it holds up just fine. Also, don’t crowd the pot—boil one pretzel at a time or two if your pot is big enough. It’s a bit of extra work, but totally worth it for that authentic pretzel texture.

If you want a shortcut, you can prepare the baking soda bath ahead of time and keep it warm on low heat while you shape your pretzels. That way, you won’t have to wait for the water to boil each time. Just be careful not to let it cool down too much!

This boiling step might seem tricky at first, but once you get the hang of it, it’s a fun part of making soft pretzels that taste like they came from a bakery.

• 1.5 cups 110°f warm water - Substitute with 1.5 cups warm milk: Warm milk can help activate the yeast and add a richer flavor to the pretzels.

• 1 packet or 2 ¼ teaspoons active dry yeast - Substitute with 2 ¼ teaspoons instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water first.

• 1 tablespoon granulated sugar - Substitute with 1 tablespoon honey: Honey can provide a slightly different flavor and also helps activate the yeast.

• 4 cups all-purpose flour - Substitute with 4 cups bread flour: Bread flour has a higher protein content which can result in a chewier texture.

• 2 teaspoons salt - Substitute with 2 teaspoons sea salt: Sea salt can provide a slightly different flavor profile.

• ¼ cup for boiling baking soda - Substitute with ¼ cup food-grade lye: Lye is traditionally used in pretzel making and can give a more authentic taste and texture, but it must be handled with care.

• 1 large beaten, for egg wash egg - Substitute with 1 tablespoon milk mixed with 1 tablespoon water: This mixture can provide a similar shine and color to the pretzels.

• Allow the pretzels to cool completely on a wire rack before storing. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the pretzels in an airtight container or a resealable plastic bag. They will stay fresh at room temperature for up to 2 days.

• If you prefer to keep them longer, wrap each pretzel individually in plastic wrap. Then, place them in a resealable freezer bag or an airtight container. This method helps maintain their softness and flavor.

• When ready to enjoy, reheat the pretzels in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will restore their original texture and warmth.

• For a quicker option, you can also microwave the pretzels on a microwave-safe plate for about 20-30 seconds. Be cautious not to overheat, as this can make them chewy.

• If you plan to freeze the pretzels before baking, shape them and then place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a resealable freezer bag. When ready to bake, boil and bake as directed, adding a few extra minutes to the baking time.

• For added flavor, you can brush the reheated pretzels with melted butter and sprinkle with additional coarse sea salt or your favorite seasoning.

• Oven Method: Preheat your oven to 350°F (175°C). Place the pretzels on a baking sheet lined with parchment paper. Lightly spritz them with water to help retain moisture. Bake for 5-7 minutes until they are warm and slightly crispy on the outside. This method ensures the pretzels regain their delightful texture.

• Microwave Method: Wrap each pretzel in a damp paper towel to keep them from drying out. Microwave on high for about 20-30 seconds. This method is quick and convenient, but be cautious as it may make the pretzels a bit chewy.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the pretzels directly on the rack or on a small baking sheet. Heat for 5-7 minutes until they are warmed through and slightly crisp. This method is great for achieving a balance between a soft interior and a slightly crispy exterior.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the pan. Place the pretzels in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until they are warmed through and have a slight crisp. This method adds a lovely buttery flavor to the pretzels.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pretzels in the air fryer basket in a single layer. Heat for 3-4 minutes until they are warm and slightly crispy. This method is efficient and gives the pretzels a nice texture.

• Oven: Used to bake the pretzels at 450°F (230°C) until they are golden brown.

• Baking sheet: Lined with parchment paper to prevent the pretzels from sticking and to ensure even baking.

• Parchment paper: Placed on the baking sheet to provide a non-stick surface for the pretzels.

• Large bowl: Used to mix the warm water, yeast, and sugar, and later to combine the flour and salt to form the dough.

• Whisk: Helps to mix the warm water, yeast, and sugar thoroughly.

• Floured surface: A clean, flat area dusted with flour to prevent the dough from sticking while kneading.

• Knife or dough cutter: Used to divide the dough into 8 equal pieces.

• Large pot: Used to boil water and baking soda for the pretzel bath.

• Slotted spoon: Helps to remove the pretzels from the boiling water without carrying excess water.

• Pastry brush: Used to brush the beaten egg onto the pretzels before baking.

• Measuring cups and spoons: Essential for accurately measuring ingredients like water, yeast, sugar, flour, salt, and baking soda.

• Cooling rack: Allows the pretzels to cool evenly after baking.

Prepare ingredients in advance: Measure and set aside all ingredients before starting to streamline the process.

Use a stand mixer: Mix the dough using a stand mixer with a dough hook to save time and effort.

Preheat while prepping: Preheat the oven while you shape the pretzels to save time.

Boil in batches: Boil multiple pretzels at once to speed up the boiling step.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup and quick transfer.