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Homemade Soft Pretzels

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  • Prep 1 hr 20 min
  • Total 2 hr 0 min
  • Servings 8
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Those big, warm, soft pretzels you can get at the big game... only at home!
by: Girl vs Dough
Updated Oct 21, 2014
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  • 1 1/2 cups warm water
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 1/4 teaspoons active dry yeast
  • 4 1/2 cups unbleached all-purpose flour
  • 4 tablespoons butter, melted
  • Vegetable oil for the pan
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk + 1 tbsp water (egg wash)
  • Kosher, toppings pretzel or sea salt, parmesan cheese, etc.


  • 1
    In the bowl of a stand mixer, combine water, salt, sugar and yeast. Allow to sit for 5 minutes or until slightly foamy.
  • 2
    Add in melted butter and flour and, using the dough hook, knead for about 4-5 minutes or until the dough is cohesive and has pulled away completely from the edges of the bowl.
  • 3
    Place dough in a lightly greased bowl, cover and let rise until doubled in bulk, about 1 hour.
  • 4
    When the dough is nearly doubled, bring to a boil the 10 cups water and baking soda.
  • 5
    Preheat the oven to 450°F and line two baking sheets with lightly oiled parchment paper.
  • 6
    In a small bowl, beat together egg yolk and water for the egg wash.
  • 7
    When dough is risen, remove from the bowl and divide into 8 equal pieces. Roll out each piece into a 2-foot long rope and twist into a pretzel shape, pinching the edges to keep them from coming apart.
  • 8
    Using a turner, place one pretzel at a time into the baking soda bath and boil for 30 seconds. Remove from the bath and place on parchment paper.
  • 9
    Brush each pretzel with the egg wash and sprinkle with salt or topping of your choice.
  • 10
    Once all pretzels have been boiled, bake for about 12-14 minutes or until a deep brown.
  • 11
    Remove from oven and allow to cool for 5 minutes before eating.

Nutrition Information

No nutrition information available for this recipe
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