Homemade Soft Pretzels

Homemade soft pretzels are so much better than the store bought ones. These buttery twists are chewy on the outside and soft on the inside, topped with savoury salt and dunked in your favoutite dip.

Info and tips for homemade soft pretzels

In order to make pretzels, you need to have some understanding of bread making. First, it’s very important to let the yeast activate in warm water and sugar for about five to ten minutes or until it gets bubbly and foamy. This means your yeast is active and will make your dough rise. When rising the dough, keep the bowl in a warm spot as this will help it rise. Placing the dough in the oven with the light on or on a warm window sill usually does the job.

The baking soda bath will help the pretzels develop that golden brown colour, creates a tangy flavour, and also give them the distinctive chewy on the outside, soft on the inside texture. I only leave them in the boiling water for about 15-30 seconds before removing onto a parchment lined baking sheet.

I love savory pretzels, but you can also make them sweet with some cinnamon sugar sprinkled on top. You can get creative with toppings, some other ideas are garlic parmesan, jalapeno cheddar, or chocolate!

I dipped my pretzels in my Easy Pretzel Cheese dip recipe!

Equipment

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I used my Kitchen Aid Mixer for this recipe. I just recently bought this sage green one and am loving it! It makes baking so much easier and fun.

I use these Stainless Steel Sheet Pans to bake the pretzels.

I use this Spider Strainer Ladle to remove the pretzels from the baking soda bath.

I love my Bench Scraper and use it all the time for cooking and baking.

Ingredients for homemade soft pretzels

• 2 and a 1/4 tsp active dry yeast
• 2 tbsp brown sugar
• 1 and a 1/2 cups warm water
• 4 and a 1/2 cups flour
• 1/4 cup olive oil
• 2 tsp salt
• 6 cups water (for boiling)
• 2 tbsp baking soda
• 1 egg
• coarse salt (for topping)
• everything but the bagel seasoning (for topping)

Instructions

1. Start by combining the warm water, yeast, and sugar in the bowl of your stand mixer. Whisk well and then let sit for 5-10 minutes or until foamy and bubbly.
2. Next add the flour, olive oil, and salt to the same bowl. Put the kneading attachment on and knead for about five minutes on low or until the dough comes together into a ball. The dough should spring back when you push it with your finger. (You can also knead by hand if you don’t have a stand mixer).
3. Take the dough out of the bowl and add a drizzle of olive oil. Place the dough back in the bowl and cover with a damp cloth. Then put dough in a warm place to rise for an hour or until doubled in size.
4. After dough has risen punch it down. Section the dough into 12 even pieces with a bench scraper or a sharp knife on a floured surface.
5. Roll each piece into a rope (about 18-24 inches) and fold into a pretzel shape. I find it easiest to watch my video below on how to do this!
6. Preheat oven to 450.
7. Meanwhile start boiling a pot with the water and baking soda in it. Once boiling, dip each pretzel in it for 15-30 seconds before removing onto a parchment lined baking sheet.
8. Immediately brush each pretzel with egg wash and top with salt and everything but the bagel seasoning.
9. Bake pretzels in the oven for 10-11 minutes or until golden brown.
10. Remove onto a wire rack to finish cooling.
11. Serve with your favourite dip (I did cheese) and enjoy!

See below for a video tutorial!

Try out my Best Snickerdoodle Thumbprint Cookies for more Christmas recipes or my Leek and Potato Soup to pair with your pretzels!

Print Recipe

Homemade Soft Pretzels

(472 votes, average: 3.64 out of 5)

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Appetizer – German

By Kenna's Cooks – Serves: 12

Prep Time: 1 hour and 30 minutes – Cooking Time: 15 minutes – Total Time: 1 hour 45 minutes

Homemade soft pretzels are so much better than the store bought ones. These buttery twists are chewy on the outside and soft on the inside, topped with savoury salt and dunked in your favoutite dip.

Ingredients

• 2 and a 1/4 tsp active dry yeast
• 2 tbsp brown sugar
• 1 and a 1/2 cups warm water
• 4 and a 1/2 cups flour
• 1/4 cup olive oil
• 2 tsp salt
• 6 cups water
• 2 tbsp baking soda
• 1 egg
• coarse salt (for topping)
• everything but the bagel seasoning (for topping)

Instructions

1

Start by combining the warm water, yeast, and sugar in the bowl of your stand mixer. Whisk well and then let sit for 5-10 minutes or until foamy and bubbly.

2

Next add the flour, olive oil, and salt to the same bowl. Put the kneading attachment on and knead for about five minutes on low or until the dough comes together into a ball. The dough should spring back when you push it with your finger. (You can also knead by hand if you don't have a stand mixer).

3

Take the dough out of the bowl and add a drizzle of olive oil. Place the dough back in the bowl and cover with a damp cloth. Then put dough in a warm place to rise for an hour or until doubled in size.

4

After dough has risen punch it down. Section the dough into 12 even pieces with a bench scraper or a sharp knife on a floured surface.

5

Roll each piece into a rope (about 18-24 inches) and fold into a pretzel shape. I find it easiest to watch my video below on how to do this!

6

Preheat oven to 450.

7

Meanwhile start boiling a pot with the water and baking soda in it. Once boiling, dip each pretzel in it for 15-30 seconds before removing onto a parchment lined baking sheet.

8

Immediately brush each pretzel with egg wash and top with salt and everything but the bagel seasoning.

9

Bake pretzels in the oven for 10-11 minutes or until golden brown.

10

Remove onto a wire rack to finish cooling.

11

Serve with your favourite dip (I did cheese) and enjoy!

Notes

You can get creative with toppings, some other ideas are garlic parmesan, jalapeno cheddar, or chocolate! Store in an airtight container for a few days, can be frozen up to 12 months.