Easy Homemade Soft Pretzels

This recipe for Easy Homemade Soft Pretzels can be made with sweet or savory toppings.  This is a small batch recipe for 6 perfect pretzels made with an easy yeast dough, that are chewy on the outside and soft on the inside.  Easy Homemade Soft Pretzels are an easy snack to satisfy your sweet and salty tooth!

Seasoned Pretzels

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Homemade Soft Pretzels

Pretzels are just for the mall anymore!  Though – the one thing I loved about mall pretzels was the variety of flavors you can get.  Aside from the fact that they are perfectly soft and chewy.  The good news here – you can re-create those mall memories right at home with these Easy Homemade Soft Pretzels.  

And more good news – they are very easy to make and you can have your very own batch in under an hour.  This is another recipe I had help with from CourseHorse.  Let’s just say I was very delighted with the outcome and enlightened with how easy it is to make pretzels.  

Cinnamon and Sugar Soft Pretzels

Are Homemade Pretzels Easy To Make

Yes!  This Homemade Pretzel recipe couldn’t be easier to make.  

  1. 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.  
  2. Easy Yeast Dough – This is one bread recipe where you shouldn’t be intimidated about the kneading and proofing process of the yeast dough.  It only takes a few minutes to knead the dough until it is smooth, and the dough doesn’t take hours to proof and rise.  
  3. 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.  
Chewy Savory Pretzels

Seasoning And Topping Flavors For Homemade Pretzels

Much like my Homemade Bagels, the seasoning options to top these pretzels are almost infinite.  The soft and buttery flavor of the pretzel is delicious enough to stand on its own.  Though, it is also a perfect canvas to add flavors on top – both sweet and savory.  Some other seasoning toppings I have on my list to try:

  • 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
A Variety of Pretzel Twists

Tips For Making Homemade Soft Pretzels

  • Active or Instant yeast will work – I lean towards active yeast because I like to make sure the yeast is going to work – and letting it get foamy in the water reassures me of that.  The flip side of that is if the yeast does not get foamy, it could be old or the water could be too hot and killed it.
  • You can make and knead the dough by hand or in the mixer – I prefer by hand because I like to feel the gratification of making the dough by hand.  
  • All-purpose flour works just fine – even though this is a chewy bread, we are not using bread flour.  To be honest – I have not tested the recipe with bread flour, therefore, I don’t want to speculate how it would turn out.  
  • You can make these into pretzel bites too – if you want bite-sized pieces, cut 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 pretzel.  Not to mention the wash is much easier than boiling in a bath!

More Homemade Bread Recipes

Chewy Savory Pretzels
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Easy Homemade Soft Pretzels

Easy Homemade Soft Pretzels that can be made sweet or savory!  This is a small batch recipe for 6 perfect pretzels that are chewy on the outside and soft on the inside.  These pretzels are an easy snack to satisfy your sweet and salty tooth!
Prep10 mins
Cook8 mins
Proof30 mins
Total48 mins
Servings: 6 Pretzels
Author: Erin | Butter and Bliss

Equipment

  • 1 – Baking Sheet Unlined

Ingredients

Pretzels

  • 3/4 cup water, warm
  • 1 teaspoon active dry yeast
  • 1 teaspoon brown sugar - or granulated white sugar
  • 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

  • Preheat oven to 425F degrees and adjust the oven rack to the middle position.
  • 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.
  • 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.
  • 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.
  • While the dough is proofing, make the baking soda wash and pretzel toppings (if using). In a small bowl, mix the baking soda and water. Set aside.
  • 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.
  • 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.
  • Shaping the pretzel – 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. Here 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 – 10 minutes, or until the tops are light golden brown.
  • Remove 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.

Notes

Other Topping Options
Course: Snack
Cuisine: American
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