Classic Soft Homemade Pretzels: Easy Step-by-Step Recipe

Name: Classic Soft Homemade Pretzels
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Ingredients: For the Dough:; 1 cup warm milk; 1 packet instant yeast (7g); 3 tablespoons brown sugar; 2 tablespoons melted butter; 1 teaspoon salt; 2 1/4 cups all-purpose flour (plus extra for dusting); For the Boil & Topping:; 1/4 cup baking soda; 3 –4 cups warm water; 1 egg (beaten); Coarse salt (for sprinkling)

Jump to Recipe Print Recipe

Classic Soft Homemade Pretzels are a beloved treat that combine the irresistible chew of fresh-baked bread with a lightly crisp, golden exterior and a touch of coarse salt. Perfect for snack time, game-day gatherings, or as a cozy homemade indulgence, these pretzels bring the nostalgia of bakery-style bread into your kitchen. This recipe balances simplicity and technique: the dough is enriched with butter and brown sugar for subtle sweetness, lightly boiled in a baking soda solution to achieve that signature chewy crust, and brushed with an egg wash for a glossy, golden finish. With step-by-step instructions, even beginner bakers can create pretzels with a professional look, a soft interior, and that classic flavor everyone loves.

Why This Recipe Works

Balanced Dough: The combination of milk, butter, and sugar ensures a soft, tender crumb while yeast provides lift and texture.

Baking Soda Bath: Briefly boiling the shaped pretzels in a baking soda solution creates the chewy crust and golden color that defines classic pretzels.

Egg Wash: Brushing with a beaten egg gives the pretzels a shiny, bakery-quality finish.

Simple Ingredients, Big Impact: Pantry staples like flour, sugar, and yeast transform into a comforting and impressive snack.

Flavor Layering

Sweetness: Brown sugar adds subtle caramel notes.
Saltiness: Coarse salt sprinkled on top contrasts the soft, slightly sweet interior.
Richness: Butter in the dough enhances mouthfeel and flavor.
Umami: Optional dipping sauces like cheese or mustard bring additional depth.

Technique

Kneading: Develops gluten for a chewy texture.
Shaping: Rolling into ropes and twisting forms the classic pretzel silhouette.
Boiling: The brief baking soda bath sets the crust before baking.
Baking: High heat ensures golden, crisp exteriors while preserving a soft interior.

Cooking Logic

Soft pretzels rely on both chemical reactions (baking soda bath) and physical techniques (kneading and shaping).
Timing is crucial: rising dough allows yeast to aerate, boiling sets the exterior, and baking finalizes texture.
Each step—from dough preparation to baking—builds layers of flavor and texture, ensuring pretzels are soft, chewy, and visually appealing.

Recipe Info

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour 15 minutes

Yield: 6 pretzels

Category: Appetizer / Snack

Cuisine: American

Ingredients

For the Dough

1 cup warm milk
1 packet instant yeast (7 g)
3 tablespoons brown sugar
2 tablespoons melted butter
1 teaspoon salt
2¼ cups all-purpose flour, plus extra for dusting

For the Boil & Topping

¼ cup baking soda
3–4 cups warm water
1 egg, beaten
Coarse salt, for sprinkling

Ingredient Breakdown

Warm Milk
Milk enriches the dough, creating a softer crumb and slightly tender texture compared to water-based pretzels.

Instant Yeast
Instant yeast provides reliable rise and structure without requiring proofing, making this recipe approachable for home bakers.

Brown Sugar
Adds gentle sweetness and depth while feeding the yeast for proper fermentation.

Melted Butter
Butter enhances flavor and softness, contributing to the classic bakery-style chew.

Salt
Balances sweetness and strengthens the gluten structure of the dough.

All-Purpose Flour
Provides the ideal balance of protein for structure while keeping the pretzels tender.

Baking Soda
The alkaline bath is essential for pretzel flavor, color, and chew, creating the iconic crust.

Egg
Egg wash produces a glossy, golden-brown finish and helps toppings adhere.

Coarse Salt
Adds texture and contrast, highlighting the pretzel’s signature flavor.

Step-by-Step Instructions

1. Prepare the Dough

In a large mixing bowl, whisk together the warm milk, instant yeast, brown sugar, melted butter, and salt until fully combined. Gradually add the flour, mixing with a spoon or spatula until a soft, sticky dough forms.

Turn the dough out onto a lightly floured surface and knead gently for 10–15 turns, just until smooth and elastic. Avoid over-kneading, which can make the pretzels dense.

2. Let the Dough Rise

Place the dough back into the bowl and lightly coat with oil. Cover with a clean towel or plastic wrap and let rise in a warm area for 1 hour, or until doubled in size.

3. Shape the Pretzels

Punch down the risen dough to release air. Divide into 6–8 equal portions. Roll each portion into a rope about 20–22 inches long. Form a U-shape, twist the ends together, and fold them back onto the center to create the classic pretzel shape.

4. Baking Soda Bath

Preheat the oven to 450°F (230°C). In a wide bowl, dissolve the baking soda in warm water. Dip each pretzel into the solution for 5–10 seconds, then place on a parchment-lined baking sheet.

5. Egg Wash & Bake

Brush each pretzel generously with beaten egg and sprinkle with coarse salt. Bake for 10–12 minutes, until deep golden brown with a lightly crisp exterior.

6. Serve Warm

Remove pretzels from the oven and cool slightly. Serve warm with mustard, cheese sauce, or your favorite dip.

Texture & Flavor Profile

These classic soft pretzels have a tender, fluffy interior with a chewy bite and a lightly crisp, golden-brown crust. The baking soda bath gives the pretzels their signature pretzel flavor—slightly alkaline, savory, and deeply satisfying. The subtle sweetness from brown sugar balances the salt topping, creating the iconic sweet-and-salty contrast that makes soft pretzels so addictive.

Tips for Best Results

Use warm, not hot milk (about 105–110°F) to avoid killing the yeast.
Do not skip the baking soda bath—it’s essential for flavor and color.
Work quickly when shaping to keep the dough elastic.
Bake on the middle rack for even browning.
Serve warm for the best texture and flavor.

Variations

Cinnamon Sugar Pretzels: Skip the salt topping and brush baked pretzels with butter, then coat in cinnamon sugar.
Cheese-Stuffed Pretzels: Wrap dough around small cheese sticks before boiling.
Everything Bagel Pretzels: Sprinkle with everything seasoning instead of salt.
Whole Wheat Version: Replace up to 50% of the flour with whole wheat flour.

Serving Suggestions

Serve with warm cheese sauce, mustard, or honey mustard.
Pair with beer cheese soup or chili for a cozy meal.
Ideal for game days, parties, or movie nights.
Slice and use as pretzel sandwich buns.

Storage & Reheating

Room Temperature: Store in an airtight container for up to 1 day.
Refrigerator: Store for up to 3 days.
Freezer: Freeze baked pretzels for up to 2 months.
Reheating: Warm in a 350°F oven for 5–7 minutes or air fryer for 2–3 minutes. Avoid microwaving if possible.

Nutrition Overview (Per Pretzel)

Calories: ~250 kcal
Carbohydrates: ~45 g
Protein: ~8 g
Fat: ~4 g
Sugar: ~6 g
Sodium: ~520 mg

Frequently Asked Questions

Can I make the dough ahead of time?
Yes. Refrigerate the dough after rising for up to 24 hours. Let it come to room temperature before shaping.

Why are my pretzels pale?
They likely weren’t dipped long enough in the baking soda bath or baked at too low a temperature.

Can I use active dry yeast instead of instant?
Yes. Proof it first in warm milk with sugar for 5 minutes before mixing.

What’s the difference between baking soda and lye?
Lye creates a deeper crust but baking soda is safer and more accessible for home baking.

Classic soft homemade pretzels are a timeless comfort food that combines simple ingredients with thoughtful technique. Whether enjoyed plain, dipped, or customized with sweet or savory toppings, they’re endlessly versatile and always satisfying. Once you master this recipe, you’ll never look at store-bought pretzels the same way again.