How do I keep homemade soft pretzels soft after baking?

To keep your pretzels soft, store them in an airtight container or zip-top bag once completely cooled. For extra softness, wrap them individually in foil or plastic wrap. If they start to harden, a few seconds in the microwave or a warm oven will bring back their tender texture.

Can I make the dough ahead of time?

Yes! You can prepare the pretzel dough in advance and refrigerate it for up to 24 hours before shaping. Let it come to room temperature for about 30 minutes before continuing with the recipe. You can also freeze the shaped pretzels (before baking) and bake them straight from frozen — just add an extra 1–2 minutes to the baking time.

What’s the purpose of the baking soda bath?

The baking soda bath is essential for achieving that deep golden-brown crust and distinctive pretzel flavor. It creates a slightly alkaline environment, allowing the surface of the dough to brown quickly in the oven while also giving the pretzels their chewy texture. Don’t skip this step — it’s what separates pretzels from regular bread.

Homemade Soft Pretzels – Easy Recipe

Name: Homemade Soft Pretzels
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 2 1/4 tsp active dry yeast (1 standard packet): helps the dough rise and creates a fluffy texture; 1 cup warm water (105°-115°F): activates the yeast; 1 tbsp unsalted butter, melted: adds richness to the dough; 1 tsp sugar: feeds the yeast and balances flavor; 1 tsp salt: enhances flavor and strengthens dough; 3 cups all-purpose flour (plus up to 3/4 cup more if needed): forms the base of the dough; 2 cups water (for baking soda bath): helps achieve pretzel crust; 2 tbsp baking soda: creates the deep brown crust and chewy texture; 1 tbsp coarse salt: for topping and classic pretzel flavor; 6 tbsp salted butter, melted: brushed on top for a buttery finish

Description

These homemade soft pretzels are golden brown on the outside, buttery and chewy on the inside, and incredibly easy to make. Perfect for snacks, parties, or cozy weekends, they’re made with simple pantry ingredients and come together in just 35 minutes.

Ingredients

Scale

2 1/4 tsp active dry yeast (1 standard packet): helps the dough rise and creates a fluffy texture
1 cup warm water (105°-115°F): activates the yeast
1 tbsp unsalted butter, melted: adds richness to the dough
1 tsp sugar: feeds the yeast and balances flavor
1 tsp salt: enhances flavor and strengthens dough
3 cups all-purpose flour (plus up to 3/4 cup more if needed): forms the base of the dough
2 cups water (for baking soda bath): helps achieve pretzel crust
2 tbsp baking soda: creates the deep brown crust and chewy texture
1 tbsp coarse salt: for topping and classic pretzel flavor
6 tbsp salted butter, melted: brushed on top for a buttery finish

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Instructions

Preheat oven to 475°F and line a large baking sheet with parchment paper.
In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy.
Add melted butter and salt to the yeast mixture. Stir to combine.
Gradually add flour, 1 cup at a time, mixing until a soft, non-sticky dough forms. Add up to 3/4 cup more flour as needed.
Knead the dough on a floured surface for 5 minutes until smooth and elastic.
Form into a ball, place in a greased bowl, cover with a damp towel, and let rest for 15 minutes.
Meanwhile, mix 2 cups water with 2 tbsp baking soda in a shallow dish. Set aside to cool to lukewarm.
Divide the dough into 8 equal pieces. Roll each into a 19–20 inch rope and shape into pretzels.
Dip each pretzel into the baking soda bath for 2 minutes, ensuring it is fully coated.
Place pretzels on the prepared baking sheet. Sprinkle with coarse salt while still damp.
Bake for 8–9 minutes or until golden brown.
Immediately brush with melted salted butter and serve warm.

Notes

Don’t skip the baking soda bath — it’s key to authentic pretzel flavor and color.
Add flour gradually; the dough should be soft, not sticky.
Brush with butter right out of the oven for best flavor and softness.
Pretzels can be frozen after baking and reheated when needed.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pretzel
Calories: 263 kcal
Sugar: 1 g
Sodium: 670 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 20 mg