Enjoy mall-style soft pretzels at home in under an hour with this recipe! These flavored pretzels are made with an easy yeast dough (no boiling required!), and the small batch of 6 can be doubled. Choose your favorite sweet or savory topping, or try all 3 for a tasty variety, and don’t forget the honey-lemon dipping sauce – which is especially delicious with the savory pretzels!
One reader, Batul, commented: “This is legit the best recipe for beginners to try if they want to get started with breadmaking. Thank you so much for sharing this recipe! It worked out perfectly just as you said it would <3” ★★★★★
Another reader, Melissa, commented: “These were amazing. So simple and tasty. My daughter enjoyed making these with me.” ★★★★★
Picture it: There you are, a teenager, with your group of friends, on your way to The Limited. But first, you must stop by the pretzel shop to get a super-soft flavored pretzel wrapped in wax paper. Now, I probably just aged myself, but those soft pretzels were/are the best. And I don’t think The Limited exists anymore, but I digress.
With this recipe, you don’t have to go to the mall to get a soft pretzel. You can make chewy-on- the-outside, soft-on-the-inside pretzels right at home, and in less than 1 hour – plus you get a bonus dipping sauce!
Inspired by an online pretzel-making class I took during the pandemic in 2021, I love the simple no-boil method which yields the same soft and chewy pretzels we love. I have since updated the recipe with helpful step-by-step photos, bake time adjustments, and tips from my test batches.
A Few Things I Have Learned About Homemade Pretzels
- As my readers have noted, if you’re new to baking with yeast, this is a great recipe to start with. Along with my easy homemade pizza dough recipe, the dough doesn’t require a lot of fuss. Then after you master these pretzels, you’ll want to master my homemade seasoned bagels recipe next!
- Pretzels are like a blank canvas – you can get creative with your toppings and add seasoning directly to the dough. Just make sure it is dried seasoning so the texture of the dough isn’t altered.
- It’s easy to make the pretzels into pretzel bites! Instead of shaping into knots, simply cut the dough into 2-inch pieces. Two variations – 1 recipe!
- You don’t have to boil the pretzels in baking soda + water with this shortcut method. Brushing the baking soda wash on the pretzels before baking still yields the golden trademark pretzel exterior.
Notes On A Few Ingredients
- Yeast – Either active yeast (the kind in this recipe that you have to bloom in water), or instant yeast (the kind you can just add with the dry ingredients) will work.
- Brown Sugar – You may come across old-school recipes that use barley malt syrup to give the pretzels flavor and brown exterior. But because the syrup is limited in its use (and I don’t want you to spend unnecessarily!), brown sugar will work just as well. It gives the pretzels a depth of flavor and is likely already in your pantry!
- Baking Soda – To achieve the iconic brown and chewy exterior, baking soda and water brushed on the pretzels work perfectly! And I reiterate brushed on the pretzels – no need for a huge boiling pot of water!
- Seasonings – Discover your own favorite mix of spices and seasonings! Like poultry seasoning and herbs with salt for Thanksgiving, or cayenne and cumin for a spicy Mexican blend. And the same goes for the dipping sauces. I think I want to try a Nutella dipping sauce next!
Step-By-Step Photos
See the recipe card for directions on using instant yeast or active yeast. These photos illustrate instant yeast.
Whisk together flour, sugar, yeast, and salt in a medium mixing bowl.
Tip! If using instant yeast, it is best to add the salt and yeast on opposite sides of the bowl. Salt may inhibit the yeast if it directly touches it.
Add the water to the dry ingredients. Stir the dough until it starts to come together and pull away from the sides of the bowl.
Pour the dough onto a lightly floured work and form into a ball. Knead for about 5 minutes.
Tip! How I knead my dough: I roll the dough ball with the palm of my hand; fold it over onto itself; and roll it again. Repeat these steps for 5 minutes.
The dough doesn’t need to be velvety smooth. You can tell you have kneaded it enough when you poke your finger into the dough …
… and the indentation you just made with fills back in.
Tip! You can use your stand mixer with dough hook attachment to mix and knead the dough. It will still take about 3 to 5 minutes.
Oil the bowl you used to mix the dough. Drop the dough ball into the bowl and cover with plastic wrap, then a dish towel.
Let the dough rest in a warm place in your kitchen and proof to double in size for 30 minutes. Preheat the oven while the dough is proofing.
Tip! Warm places in your kitchen might be next to your refrigerator or oven, or by a sunny window.
Pour the dough onto an un-floured work surface. Cut the dough into 6 wedges.
Use the palm of your hands to roll each wedge into an 18″ rope. Shape the rope into a ‘U’.
Twist the tops of the ‘U’ together twice.
Fold the twist top down over the bottom of the ‘U’
Tip! If the points of the pretzels aren’t sticking to the bottom of the ‘U’, gently press them into the dough. It’s not necessary – just more for aesthetics.
Place the shaped pretzels on a baking sheet. Brush each liberally with baking soda and water wash.
Bake the pretzels for 13 minutes, or until golden. When the pretzels come out of the oven, brush them with melted butter, then top with your toppings of choice!
Tip! If you use pretzel salt, add it to the pretzels before baking. And yes, even brush those pretzels with the melted butter!
FAQ
The pretzels will be fine covered at room temperature for 1 day. 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 350F degrees, then brush them with the butter and season.
Did you have a favorite topping for your pretzels, or make your own mix? I’d love to hear about it in the comments below!
Small Batch Soft Flavored Pretzels (3 Toppings!)
EQUIPMENT
- Baking Sheet Unlined
INGREDIENTS
Soft Pretzels
- ¾ cup water, warm
- 1 teaspoon active dry yeast
- 1 teaspoon brown sugar (or granulated sugar)
- 2 cups all-purpose flour
- ¾ teaspoon salt
- 2 tablespoons unsalted butter, melted (for brushing the baked pretzels)
- 2 to 3 tablespoons pretzel salt (topping option #1)
Baking Soda Wash
- ¼ cup warm water
- 1 teaspoon baking soda
Savory Topping (enough for 6 pretzels)
- 2 tablespoons coarse salt
- 1 teaspoon paprika
- 1 teaspoon dried basil, oregano, or italian seasoning
- ¼ teaspoon garlic powder
Sweet Topping (enough for 6 pretzels)
- 2 tablespoons granulated sugar
- 1 ½ teaspoons ground cinnamon
Sweet Dipping Sauce
- ¼ cup honey
- 2 teaspoons lemon juice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
INSTRUCTIONS
Soft Pretzels
- Add the warm water to a liquid measuring cup, and sprinkle the yeast and brown sugar on top. Stir to mix and let sit for about 5 minutes until the yeast starts to get foamy. See recipe Notes below for using instant yeast.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 and mix with a wooden spoon until the dough starts coming 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 (I love my rolling mat – it sticks to the countertop and has measurements on it!) 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 to mix the dough. Shape the dough into a ball and place it in the bowl to proof. Cover with plastic wrap, then a dish towel, and 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.
- In a small bowl, mix the baking soda and water for the baking soda wash. Set aside.1/4 cup warm water, 1 teaspoon baking soda
Savory Topping
- In a small bowl, add all of the savory seasonings and stir to combine. Note – If making a variety of flavored pretzels, cut these ingredients in half.2 tablespoons coarse salt, 1 teaspoon paprika, 1 teaspoon dried basil, oregano, or italian seasoning, 1/4 teaspoon garlic powder
Sweet Topping
- In a small bowl, mix the cinnamon and sugar. Note – If making a variety of flavored pretzels, cut these ingredients in half.2 tablespoons granulated sugar, 1 ½ teaspoons ground cinnamon
- Finish the pretzels – Pour the proofed dough onto your work surface (no flour is needed). Use a bench scraper or knife to cut the dough into 6 equal wedges. Use the pads of your hand to roll each wedge into a rope about 18" long.
- Place the shaped pretzels on the baking sheet and brush with the baking soda wash. Note – If using pretzel salt for your topping, add after you brush the pretzels with the soda wash.2 to 3 tablespoons pretzel salt
- Bake for 13 minutes, or until the tops are light golden brown. The pretzels are soft-baked.
- Remove the pretzels from the oven and immediately brush each pretzel liberally with the melted butter – even the ones you topped with pretzel salt! Then top with the toppings. The pretzels are great warm or at room temperature.2 tablespoons unsalted butter, melted
- The pretzels can be stored and covered at room temperature for 1 day. See the recipe Notes for additional storage tips. I strongly recommend enjoying the pretzels the day they are baked.
Sweet Dipping Sauce
- In a small mixing bowl, mix the honey, lemon juice, cinnamon, and cardamom.1/4 cup honey, 2 teaspoons lemon juice, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom
RECIPE NOTES
- Serving Size – This is a small batch recipe that can be doubled.
- Texture – The pretzels are soft and chewy. I don’t recommend over-baking as they will get too chewy.
- 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 – The ingredient quantities yield enough for 6 pretzels. If you want to make a variety of seasoned pretzels, cut the quantities of each topping in half.
- Storing – Seasoned pretzels can be covered and stored at room temperature for 1 day. If you intend to store longer than 1 day, I recommend waiting to butter and season the pretzels – they will get soggy. When ready to serve, reheat for a few minutes in a 350F degree oven until they are warm to the touch. Then brush with the butter and season. To experience the best flavor and texture, I highly recommend enjoying the pretzels the day they are baked.
NUTRITION ESTIMATES
about the author ...
With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers! I’ve tested, written, and photographed the hundreds of small batch dessert recipes on my website. From traditional to gluten free desserts for two, I have the recipe for you!