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Homemade Soft Pretzels

Jessie M
Chewy on the outside and soft on the inside. These homemade soft pretzels make a delicious salty treat.
Prep Time 20 mins
Cook Time 13 mins
Rising Time 1 hr 20 mins
Servings 8 pretzels


  • 1 & 1/4 C warm water
  • 2 & 1/4 tsp active dry yeast
  • 1 tsp white sugar
  • 3 tbsp butter melted and cooled to room temperature
  • 3 & 1/2 C all purpose flour spooned and levelled
  • 2 tsp salt
  • 1/2 tsp olive/vegetable oil to grease the bowl

For Boiling the Pretzels

  • 1/2 C baking soda
  • 6 C water
  • course sea salt for sprinkling on pretzels


Making the Pretzel Dough

  • In a small measuring cup add warm water, yeast, and sugar. Gently stir and set aside for 10 minutes. This will activate the yeast and you will see and you will see a foam form on top.
  • In the bowl of your stand mixer, add in the flour and the salt, mix together. After yeast has activated add the yeast mixture into the flour and the melted butter.
  • Using your dough hook mix on a low speed until dough is formed. You want to dough to form one cohesive ball that is not sticky and manageable to touch, and no flour/dough sticking to the sides or bottom. If dough is too wet add a tablespoon of flour at a time until dough is no longer wet. If dough is too dry add small amounts of water. Once dough is formed continue kneading for another 7 minutes.
  • Remove dough from bowl and add about 1/2 tbsp of oil (olive/vegetable) to grease the bowl. Once greased add dough back in the bowl. Flip dough over a few times to grease to top of the ball. Cover with plastic wrap and a kitchen towel and place somewhere warm to rise. Let rise for an hour or until dough has doubled in size.

Shaping the Pretzel

  • Once dough has doubled in size gently punch it down, remove from bowl and place on a lightly floured work surface.
  • Knead the dough by hand for about a minute. Then divide dough into 8 equal sized portions.
  • Roll each dough piece into a 18 inch rope. Sizes of the rope can vary you can do thinner or thicker depending on how you like your pretzels.
  • Make a U-shape with the rope, then cross the ends over each other twice and press them onto the bottom of the U in order to form the shape of a pretzel.
  • Place formed pretzels on a baking sheet with parchment paper. Cover with plastic wrap and a kitchen towel and let rise for 20 minutes.

Boiling the Pretzels

  • Preheat oven to 425F.
  • In a large pot bring water and baking soda to a boil. You want to use a large pot because the baking soda water makes lots of bubbles.
  • Once boiled, lower in the pretzels two at a time (you don't want to over crowd them). Boil for 30 seconds then flip the pretzels and boil the other side for 30 seconds. Using a slotted spoon remove them and place on the parchment paper. Once removed immediately shake on the course sea salt (the water helps it stick). Continue this step with all the pretzels.
  • Bake for 12-14 minutes or until the pretzels are a deep golden brown colour. Transfer to a wire rack to cool.
  • Enjoy!


Pretzels are best served fresh.
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