There’s something magical about biting into a warm, golden-brown homemade soft pretzel, its crust slightly crisp and the inside irresistibly chewy. These pretzels are a labor of love, with just over an hour of rising time and 14 minutes of baking to achieve that perfect balance of textures. The aroma of freshly baked dough, kissed with a hint of salt, will fill your kitchen and instantly transport you to a cozy bakery.
With a prep time of one hour, this recipe is surprisingly approachable, rewarding you with pretzels that are far superior to store-bought. The subtle sweetness of the dough pairs beautifully with the savory salt topping, creating a flavor combination that’s both comforting and crave-worthy. Whether you’re sharing them with friends or enjoying them solo, these pretzels are sure to become a favorite.
What You’ll Need for Homemade Soft Pretzels?
- For the pretzel dough:
- 2 tablespoons maple syrup (or substitute honey)
- 1 pkg. (¼ ounce) active dry yeast (2¼ teaspoons)
- 1½ cups warm water (110°F, or warm to the touch)
- 4½ cups all-purpose flour (plus extra for kneading)
- 2 teaspoons sea salt
- ¼ cup extra-virgin olive oil or canola oil (plus extra for brushing)
- Coarse sea salt, for sprinkling
- For the poaching water:
- 6 cups water
- 2 tablespoons baking soda
How to Make Homemade Soft Pretzels
- Prepare the dough: In a small bowl, combine the maple syrup, yeast, and warm water. Let it proof for 5 minutes or until foamy.
- Mix the dough: In a mixer with a dough hook, add the flour, salt, olive oil, and yeast mixture. Mix on medium-low speed for 5–6 minutes until the dough forms around the hook. If too dry, add 1 tablespoon of water.
- Knead and rise: Transfer the dough to a floured surface and knead into a ball. If sticky, add a little more flour. Brush a bowl with ½ teaspoon of oil, place the dough inside, cover with plastic wrap, and let it rise in a warm spot for 60–90 minutes, or until almost doubled in size.
- Preheat and prep: Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Shape the pretzels: Turn the dough onto a clean surface and divide into 8 equal pieces. Roll each piece into an 18-inch rope. Form a U shape, cross the ends twice, and fold the twist into the center to create a pretzel shape. Place on the baking sheet.
- Prepare the poaching water: In a large pot, combine 6 cups of water and baking soda. Bring to a boil. Boil each pretzel for 30 seconds, then remove with a slotted spoon and place back on the baking sheet.
- Season and bake: While the pretzels are still wet, sprinkle with coarse salt. Use a sharp knife to cut a 4-inch slit along the bottom of each pretzel. Bake for 14 minutes or until golden brown.
Perfect Pairings: Sauce and Topping Ideas
Elevate your homemade soft pretzels with delicious dips and toppings! Try classic cheese sauce (mix 1 cup shredded cheddar with ½ cup milk and 1 tbsp butter, melted), tangy mustard, or sweet cinnamon sugar (toss warm pretzels in a mix of ¼ cup sugar and 1 tsp cinnamon). For a savory twist, sprinkle with everything bagel seasoning or drizzle with garlic butter.
How to Store and Reheat for Freshness
Store pretzels in an airtight container at room temperature for up to 2 days. To reheat, wrap them in foil and warm in a 350°F oven for 5-7 minutes, or microwave for 10-15 seconds. For longer storage, freeze pretzels in a zip-top bag for up to 1 month—thaw and reheat as needed!
Time-Saving Tips for Busy Bakers
Short on time? Use a stand mixer with a dough hook to speed up kneading. To reduce rising time, place the dough in a lightly warmed oven (turn it off after preheating) for 30-40 minutes. You can also prep the dough the night before and let it rise in the fridge overnight—just bring it to room temperature before shaping.
Fun Variations to Mix It Up
Get creative with your pretzels! Swap maple syrup for honey or brown sugar in the dough. Add herbs like rosemary or thyme for a savory twist, or mix in cheddar cheese for cheesy pretzels. For a sweet treat, skip the salt and dip pretzels in melted chocolate or caramel after baking.
Essential Equipment for Pretzel Success
Make sure you have the right tools: a stand mixer with a dough hook makes kneading easier, while a slotted spoon is perfect for poaching. Use a parchment-lined baking sheet to prevent sticking, and keep a sharp knife handy for slitting the pretzels before baking. A large pot is key for the poaching step!
Homemade Soft Pretzels
Ingredients
For the pretzel dough
- 2 tablespoons maple syrup
- 1 pkg. (¼ ounce) active dry yeast 2¼ teaspoons
- 1½ cups warm water
- 4½ cups all-purpose flour
- 2 teaspoons sea salt
- ¼ cup extra-virgin olive oil or canola oil more for brushing
- Coarse sea salt for sprinkling
For the poaching water
- 6 cups water
- 2 tablespoons baking soda
Instructions
- Prepare the pretzel dough: In a small bowl, combine the maple syrup, yeast, and water and proof for 5 minutes or until foamy.
- In the bowl of a mixer fitted with a dough hook attachment, place the flour, salt, olive oil, and the yeast mixture. Mix on medium-low speed for 5 to 6 minutes, until the dough is well-formed around the hook. If the dough is very dry after 3 minutes, add 1 tablespoon of water.
- Transfer the dough to a clean lightly floured work surface and gently knead to form into a ball. If the dough is too sticky, add a little more flour. Brush a large bowl with ½ teaspoon of olive oil and place the dough inside. Cover with plastic wrap and set aside in a warm spot for 60 to 90 minutes, until the dough is almost doubled in size.
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Turn the dough out onto a clean (not floured) work surface and divide it into 8 equal pieces. Roll one piece of dough into an 18-inch rope. Grab the ends of the dough rope to make a U shape. Cross one of the ends of the rope over the other, leaving a wide loop of dough below them. Then, wrap the dough ends around each other again to create the pretzel’s twist. Fold the twist towards you, into the center of the dough loop, to make a pretzel shape. (See step-by-step photos above). Place it onto the baking sheet and repeat with the remaining dough.
- Prepare the poaching water: In a large pot, combine the 6 cups of water and the baking soda and bring to a boil. Drop pretzels, one at a time, into the pot. Boil for 30 seconds, then lift out using a slotted spoon and place onto the baking sheet. While the dough is still wet, sprinkle with coarse salt. Use a sharp knife to cut a 4-inch slit along the bottom of each pretzel.
- Bake for 14 minutes or until golden brown.