Make sweet or savory homemade seasoned soft pretzels in under an hour with a simple yeast dough. This easy small batch recipe makes 6 soft baked pretzels that are chewy on the outside and soft on the inside. Finish the pretzels with pretzel salt, savory seasoning blend, or cinnamon sugar.
Table of contents
Seasoned Soft Pretzels
Pretzels are not just for the mall anymore! You know what I’m talking about … and if you don’t, I just aged myself! I love(d) the mall pretzels because they are soft and chewy, and the variety of flavors available. Good news – you can recreate those mall memories right at home with this easy pretzel recipe!
Everything To Love About These Pretzels
- Easy To Make – The pretzels start to finish take under an hour. Which makes these great for any snack, football party, or just because!
- Simple Ingredients – You only need a few ingredients to make the pretzels, and you may already have them in our pantry: flour, yeast, salt, and sugar.
- Simple Yeast Dough – This is one bread recipe where you shouldn’t be intimidated by the kneading and proofing process of the dough. However, if you have already mastered my easy kalamata olive bread and homemade seasoned bagels, these pretzels will be a breeze!
- Shaping The Dough Is Fun – Making the pretzel shape is easier than tying a bow, and once you have made one pretzel, you’ll be a whiz! But if you are uncertain, I’ve added a helpful link in the recipe.
Ingredient Notes
- All-Purpose Flour – I have only tested the soft pretzels with AP flour. You can try bread flour to make the pretzels extra chewy – like I do for my chewy chocolate chip cookies.
- Salt – The dough is seasoned with a little table salt. Not to be confused with the pretzel salt to top the pretzels.
- Butter – The butter will be melted to brush over the pretzels after they are baked. It imparts lots of flavor and also helps the seasonings to stick.
- Yeast – Active dry yeast or dry instant yeast will work. If using instant yeast, there is no need to bloom it in the water. Just mix it in with the flour.
- Brown Sugar – I like to use brown sugar for the pretzels because it imparts a richer flavor to the pretzels.
- Water – We use the water for the baking soda wash and to activate the yeast.
- Baking Soda – The baking soda is used to wash the pretzels before baking – to give them color and a chewy exterior.
- Pretzel Salt – If you use salt, I highly recommend pretzel salt because of the larger pieces. The little bag will last forever!
- Spices – Use the savory spice blend in the recipe, or get creative with your own mix!
- Dipping Sauce – Use the sweet honey sauce I have included in the recipe. Or, a cheese sauce, hot sauce, or mustard are other great options.
Seasoning And Topping Flavors For Pretzels
The seasoning options to top these soft pretzels are almost infinite. The buttery flavor of the homemade pretzel is delicious enough to stand alone. Or go classic, and top with large, chunky pretzel salt.
- Cheese – Broad category but need I say more?!
- Chili and Lime
- Cinnamon Sugar and Orange Zest
- Hazelnut Spread Drizzle (i.e. Nutella!) and Sliced Almonds
- Candied Ginger
- Garlic, Rosemary, and Thyme
- Cayenne, Chili Powder, Cumin, and Oregano
Helpful Tips
- Active or Instant yeast will work – I lean towards active yeast because I like to make sure it is going to work by blooming it in the water. The flip side is if the yeast does not get foamy, it could be old or the water could be too hot.
- If using instant yeast, you do not need to bloom it in water – Mix instant yeast in with the flour.
- You can make and knead the pretzel dough by hand or in the mixer – I prefer by hand because I like to feel the gratification of making the dough by hand.
- You can make these into soft pretzel bites too – If you want bite-sized pieces, cut them into 1-inch pieces once you have rolled out the dough strips.
- The baking soda wash gives the pretzels color and chew – This works much like boiling bagels in a baking soda bath. The baking soda wash assists with the sturdy chewy exterior of the homemade pretzel. Not to mention, it’s much easier!
Recipe FAQ
Can I add seasoning/spices to the dough itself before baking?
You can! Just make sure to use dried seasoning so it doesn’t impact the texture of the dough.
Is the baking soda wash necessary for the pretzels?
I suppose it isn’t, but if you want a chewy exterior on the pretzels, I recommend it.
Can I bake the pretzels longer to make them more crunchy/crispy?
I recommend only a couple of minutes longer. If they are baked too long, I imagine they will be too hard and chewy to be good – kind of like they are stale.
How do I store the pretzels?
The pretzels will be fine covered at room temperature. If you are not going to eat them all right away, do not butter or season the ones you are saving. You can reheat the pretzels for a few minutes in the oven at 200F degrees, then brush them with the butter and season.
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Recipe
Easy Homemade Seasoned Soft Pretzels
Make sweet or savory homemade seasoned soft pretzels in under an hour with a simple yeast dough. This easy small batch recipe makes 6 soft baked pretzels that are chewy on the outside and soft on the inside. Finish the pretzels with pretzel salt, savory seasoning blend, or cinnamon sugar.
EQUIPMENT
- Baking Sheet Unlined
INGREDIENTS
Pretzels
- 1 teaspoon active dry yeast
- 1 teaspoon brown sugar (or granulated white sugar)
- 3/4 cup water, warm
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 3 tablespoons unsalted butter, melted (for brushing the baked pretzels)
Baking Soda Wash
- 1/4 cup warm water
- 3/4 teaspoon baking soda
Savory Topping
- 2 tablespoons coarse salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
Sweet Dipping Sauce
- 1/4 cup honey
- 2 teaspoons lemon juice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
INSTRUCTIONS
Soft Pretzels
- Sprinkle the yeast and brown sugar on top of the warm water. Stir to mix and let sit for about 5 minutes until the yeast starts to get foamy.3/4 cup water, warm, 1 teaspoon active dry yeast, 1 teaspoon brown sugar
- In a medium mixing bowl, sift together the flour and salt. Pour the yeast water over the top of and mix with a wooden spoon until the dough starts to come together and pulls away from the sides of the bowl. The dough will be scrappy and should still feel moist to the touch.2 cups all-purpose flour, 3/4 teaspoon salt
- Pour the dough onto a very lightly floured surface. Gently press into a ball and knead for about 5 minutes. The dough doesn't need to be entirely smooth, just kneaded into a tight ball – you will know when you have kneaded enough when you poke the dough with your finger and it bounces back.
- Very lightly oil the bowl you used the mix the dough. Shape the dough into a ball and place in the bowl to proof. Cover with a dish towel, set in a warm place, and proof for 30 minutes, or until the dough has doubled in size.
- Preheat the oven to 425F degrees and adjust the oven rack to the middle position. While the dough is proofing, make the baking soda wash and pretzel toppings.
Baking Soda Wash
- In a small bowl, mix the baking soda and water. Set aside.1/4 cup warm water, 3/4 teaspoon baking soda
Savory Topping
- In a small bowl, add all of the savory seasonings and stir to combine. In another small bowl, add all of the sweet glaze/dipping sauce ingredients, and stir to combine.2 tablespoons coarse salt, 1 teaspoon smoked paprika, 1 teaspoon dried basil, 1/2 teaspoon garlic powder
Sweet Dipping Sauce
- In a small mixing bowl, add the honey, lemon juice, cinnamon, and cardamom. Mix until well combined.1/4 cup honey, 2 teaspoons lemon juice, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom
- Finish the pretzels – Pour the proofed dough onto your work surface no flour is needed to roll and shape the pretzels). Gently shape into a log and cut with a sharp knife, or bench scraper into 6 equal-sized pieces. Using the pads of your hands, roll the pieces into strips about 18" long.
- Place the dough strip into a U shape. Cross the tops once, then once more. Take the top ends and fold them down onto the bottom of the U. This is a good demo with pictures on how to shape pretzels.
- Place the shaped pretzels on the baking sheet and lightly brush with the baking soda wash. Note – If using pretzel salt or flaky sea salt for your topping, add after you brush the pretzels with the soda wash.
- Bake for 8 to 10 minutes, or until the tops are light golden brown. The pretzels are soft-baked. Bake for 1 to 2 minutes longer if you prefer a not-so-soft pretzel.
- Remove the pretzels from the oven and immediately brush each pretzel liberally with the melted butter. Then top with the toppings. The pretzels are great warm or at room temperature.3 tablespoons unsalted butter, melted
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RECIPE NOTES
- Serving Size – This is a small batch recipe that can be doubled.
- Texture – The pretzels are soft and chewy. Bake for 1 to 2 minutes longer if you prefer a not-so-soft pretzel.
- Active vs. Instant Yeast – If using active yeast, follow the recipe instructions. If using instant yeast: Mix the yeast with the flour along with the sugar. Then add the water as instructed.
- Toppings – Get creative with the toppings! Create your own savory blend, or keep it classic with pretzel salt, or cinnamon sugar.
- Dipping Sauce – Cheese sauce, hot sauce, or even mustard are other delicious options to dip these pretzels.
- Storing – The pretzels can be stored covered at room temperature. However, if storing longer than 1 day, I recommend storing the pretzels un-buttered and un-seasoned. They can then be reheated for a few minutes (warm to the touch) in a 350F oven. Brush with butter and season after heating. To experience the best flavor and texture, I highly recommend enjoying the pretzels the day they are baked.
NUTRITION ESTIMATES
Calories: 252kcal | Carbohydrates: 45g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 2758mg | Potassium: 79mg | Fiber: 2g | Sugar: 12g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!