These soft pretzels are soft and chewy on the inside, but wonderfully crispy and salty on the outside. Plus, the recipe comes together with basic ingredients you probably already have on hand!
How to Make Pretzels
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
What Are Pretzels Made Of?
These are the simple, pantry staple ingredients you’ll need to make this soft pretzel recipe:
- Water: You’ll need 5 ¼ cups of water, divided.
- Yeast: The recipe starts with four teaspoons of active dry yeast dissolved in water with sugar.
- Sugar: Dissolve a teaspoon of white sugar with the yeast and use ½ cup white sugar for the dough.
- Flour: All-purpose flour gives the pretzel dough structure.
- Salt: You’ll need salt for the dough and to sprinkle on top of the pretzels.
- Oil: Coat a bowl with vegetable oil before you let the dough rise.
- Baking soda: Baking soda acts as a leavener, which means it helps the dough rise.
Cook’s Note
You can substitute two tablespoons of garlic salt or cinnamon-sugar for the kosher salt if you wish.
How to Make Soft Pretzels
Here’s a brief overview of what you can expect when you make homemade soft pretzels:
- Activate the yeast with sugar and water.
- Make the dough and knead it into a ball.
- Place the dough ball in an oil bowl, turning the ball to coat.
- Cover and let rise.
- Turn the dough out, divide into equal pieces, roll into ropes, and shape into pretzels.
- Dip each pretzel in a mixture of hot water and salt.
- Sprinkle with salt and bake until brown.
How to Shape Pretzels
You’re probably familiar with the distinctive pretzel “knot,” but you might not know how to make the shape yourself. Here’s how:
- Roll the dough into long ropes (about 15-18 inches each).
- Twist the ends of the dough together.
- Fold the dough in the opposite direction, over the bottom curve.
Check out the step-by-step video at the top of the page for more details.
How to Serve Pretzels
Serve these soft pretzels with yellow or Dijon mustard (bonus points if you make your own mustard from scratch) or a homemade beer cheese dip.
How to Store Soft Pretzels
Store your leftover soft pretzels in an airtight container for up to two days. Reheat in the oven, not the microwave, for the best results.
Allrecipes Community Tips and Praise
“Unbelievable,” raves one Allrecipes community member. “These taste nearly identical to a classic mall pretzel. I couldn't shut up about how delicious they are.”
“So good,” according to Caitlyn Witt. “Dense and chewy. I brushed on the baking soda mixture instead of dipping. I also brushed on melted butter and baked for another minute.”
“Yummy,” says Vanessa Schroeder. “Way better than the frozen ones at the store. I’ve also tried putting some melted butter on after cooking with some Parmesan cheese and garlic and they are amazing. Going to try cinnamon next for the kids.”
Editorial contributions by Corey Williams
Ingredients
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1 ¼ cups warm water (110 degrees F/45 degrees C), or more as needed
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4 teaspoons active dry yeast
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1 teaspoon white sugar
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5 cups all-purpose flour
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½ cup white sugar
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1 ½ teaspoons salt
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1 tablespoon vegetable oil, or more as needed
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½ cup baking soda
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4 cups hot water
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¼ cup kosher salt, for topping
Directions
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Pour 1 ¼ cups warm water into a medium bowl. Dissolve yeast and 1 teaspoon sugar in warm water; let stand until creamy, about 10 minutes.
![Yeast and sugar dissolving in warm water until it becomes creamy.]()
Dotdash Meredith Food Studios
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Mix flour, ½ cup sugar, and salt together in a large bowl. Make a well in the center; add yeast mixture and oil. Mix well and form into a dough. If mixture is dry, add one or two more tablespoons of water.
![Flour, sugar and salt added to a bowl and mixed with the yeast mixture and oil until a dough forms.]()
Dotdash Meredith Food Studios
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Knead dough until smooth, about 7 minutes. Lightly oil a large bowl, place dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
![Dough kneaded until smooth and placed in an oiled bowl to double in size.]()
Dotdash Meredith Food Studios
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Preheat the oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.
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Pour 4 cups hot water into a large bowl. Stir in baking soda until dissolved; set aside.
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Turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape.
![Dough pieces rolled into ropes and twisted into a pretzel shape.]()
Dotdash Meredith Food Studios
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Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place on the prepared baking sheets. Sprinkle with kosher salt.
![Each shaped pretzel dipped into a baking soda and hot water solution.]()
Dotdash Meredith Food Studios
![Each pretzel placed on a baking sheet and sprinkled with kosher salt.]()
Dotdash Meredith Food Studios
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Bake in preheated oven until browned, about 8 minutes.
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Enjoy!
![looking down at a black platter full of buttery soft pretzels with salt]()
DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts (per serving)
| 237 | Calories |
| 2g | Fat |
| 49g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 237 | |
| % Daily Value * | |
| Total Fat 2g | 2% |
| Saturated Fat 0g | 2% |
| Sodium 4681mg | 204% |
| Total Carbohydrate 49g | 18% |
| Dietary Fiber 2g | 6% |
| Total Sugars 9g | |
| Protein 6g | 12% |
| Calcium 12mg | 1% |
| Iron 3mg | 14% |
| Potassium 84mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
