INTRODUCTION
Easy Homemade Soft Pretzels are warm, chewy, and simple to make at home. This recipe gives you a classic soft pretzel with a golden crust and soft inside. It is easy to follow and works well for busy days. You can make them as a healthier version by using part whole wheat flour or less butter. They are a lighter option than store-bought sweets and are great for meal prep or snacks all week. If you want to pair dinner with a simple main, these pretzels go well with a rich sauce or a simple homemade butter chicken for a balanced meal.
WHY YOU WILL LOVE THIS RECIPE
You will love these pretzels because they are quick and warm, and they feel like a treat without extra fuss. The dough comes together fast, so this is a good recipe when you want fresh bread in under an hour. This recipe can be a lighter option when you swap some ingredients, and it works well for meal prep since you can make a batch and freeze extras. The basic dough is simple, and you can make high protein or whole grain swaps to add fiber and protein for a more balanced snack. For people watching calories or trying to cook at home more, this is an easy, healthier version of a classic bakery snack.
HOW TO MAKE Easy Homemade Soft Pretzels
This is a clear step-by-step plan to make soft pretzels that turn golden brown and shine with butter. Follow the recipe below exactly for best results, or use the variations section to make it higher protein or lower carb. The dough is mixed, rises a short time, is shaped, gets a quick soda bath, then baked. You will have soft pretzels with a nice chew and crisp top in about 30–40 minutes.
EQUIPMENT NEEDED
- Large mixer with dough hook (or a mixing bowl and strong hands)
- Large mixing bowl
- Measuring cups and spoons
- Silicone mats or parchment paper
- Two baking sheet pans
- Large 5–6 quart pot for boiling
- Slotted spatula or large slotted spoon
- Pastry brush
- Kitchen scale (optional, but helpful for even pieces)
Ingredients You’ll Need :
1 cup very warm water, 2-1/4 tsp yeast, 1 Tbsp sugar ((I like brown, but either works)), 1 Tbsp melted butter, 1 tsp salt, 2-1/2 to 2-3/4 cups AP flour, 8 cups water, 1/2 cup baking soda, 1 egg whisked together with 1 Tbsp water, Everything bagel seasoning or coarse sea salt, 3 Tbsp melted butter
STEP-BY-STEP INSTRUCTIONS :
For the dough, in your large mixer bowl combine the water, yeast and sugar and let the yeast activate, (3-5 minutes.), Add the melted butter, salt and 2 cups of the flour., Using your dough hook, mix the dough on low speed for about 2 minutes, then start adding the remaining 1/2 to 3/4 cup of flour by spoonful’s until the dough pulls away from the edges of the mixer and is soft but not overly sticky to the touch. (You don’t have to use all of it.), Let the mixer continue to knead for 2-3 minutes, then cover and let rise in a warm place for 10-15 minutes., Preheat the oven to 400 degrees. Line two sheet pans with silicone mats or parchment paper – if you use parchment paper be sure to spray with a little non-stick spray., In a large 5-6 qt pasta pot, bring the 8 cups of water to a boil., While the water is coming to a boil dump out the dough on to your surface, form in to a ball, and divide in to 8 equal parts, (cut dough in half, then half again, then half again.), Roll each piece of dough in to a rope, about 24 inches long., Make a “U” shape with the rope, cross the ends over twice, then pull down and press in to the bottom of the U to make a pretzel shape. (See pics below if it helps.), Repeat with all pieces., Add 1/2 cup baking soda to the boiling water. (It will foam up, then settle down.), One at a time, lower each pretzel to the boiling water using a large, slotted spatula and let it boil just 30 seconds in the water, gently pushing it under the water as it boils. Remove from the boiling water bath using the spatula, letting any additional water drip off and place back on the sheet pan, 4 on each pan., Brush the top of the pretzels with the egg wash, then *sprinkle with everything bagel seasoning or coarse sea salt., Bake at 400 for 12-15 minutes or until golden brown., Remove from the oven, use a brush to dab each pretzel with the melted butter immediately then transfer to a cooling rack for a minimum of 5 minutes., Serve with dipping sauce if desired!
HOW TO SERVE Easy Homemade Soft Pretzels
Serve warm for best flavor. Cut one pretzel in half and enjoy with a small bowl of Greek yogurt mustard dip or a low-sugar marinara. A good healthy side is a green salad or raw veggie sticks for fiber and crunch. For a higher protein meal, serve one pretzel with a cup of cottage cheese or grilled chicken slices. Keep portion control in mind: one pretzel is a satisfying serving for a snack. If you are watching calories or trying to be good for weight loss, limit toppings and serve with a protein-rich side to stay full longer. Pretzels also work as a fun side for soups or stews.
STORAGE & FREEZING : Easy Homemade Soft Pretzels
Store cooled pretzels in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze baked pretzels in a freezer bag for up to 2 months. To reheat, thaw in the fridge or at room temp, then warm in a 350°F oven for 5–8 minutes. You can also freeze shaped but unbaked pretzels on a tray, then transfer to a bag; bake from frozen but add a few minutes to baking. These options make this recipe great for meal prep and quick snacks.
SERVING SUGGESTIONS
- Healthy dip: plain Greek yogurt mixed with Dijon mustard, lemon, and spices for a high protein dip.
- Balanced plate: one pretzel, a simple green salad, and a lean protein such as grilled chicken or turkey slices. For an easy weeknight idea try pairing with a creamy pasta main like creamy cajun chicken pasta for a filling meal.
- Kid-friendly: cut pretzels into sticks and serve with hummus or a bean dip for added fiber and plant protein.
- Lighter option: skip the melted butter after baking and use coarse sea salt only.
VARIATIONS
- Healthier version: Replace half of the all-purpose flour with whole wheat flour to add fiber and a nutty flavor. Use 1–2 tsp less butter on top to lower calories. This makes the pretzels more heart healthy and a bit higher in fiber.
- High-protein version: Add 1/4 cup vital wheat gluten to the flour mix to boost protein in the dough, or use a Greek yogurt dough variation (replace part of the water and flour with plain Greek yogurt and baking powder to create a quick, higher protein dough). Pair with a high protein dip like cottage cheese mixed with herbs for a true high protein meal.
- Low-carb version: For a low carb option, try an almond flour-based pretzel recipe that uses psyllium husk and egg white to mimic texture. These won’t be identical to classic pretzels but give a low carb, diabetic-friendly choice.
- Air fryer version: Preheat your air fryer to 375°F. After boiling and egg wash, place one or two pretzels in the air fryer basket (do not crowd). Cook 6–8 minutes, checking for golden color. This yields a crisp exterior and is a fast, smaller batch method that saves oven space.
- Oven-baked twist: To make them lighter, brush with a thin film of oil instead of butter after baking and use whole grain flour for added fiber and a slow energy release.
FAQs
Q: Are these pretzels healthy?
A: Classic pretzels are a carbohydrate-rich treat. You can make a healthier version by using part whole wheat flour, reducing butter, and pairing a pretzel with a protein-rich dip. That makes the snack more balanced and better for weight loss plans when used in portion control.
Q: Can I make these diabetic-friendly or low sugar?
A: Yes. This recipe has very little added sugar (only 1 Tbsp). To make it more diabetic-friendly, use whole grain flour, control portion sizes, and eat with protein or fiber-rich sides to slow glucose rise.
Q: How long can I store them in the freezer?
A: Baked pretzels freeze well for up to 2 months in a sealed bag. Freeze them on a tray first so they do not stick, then transfer to a bag. Reheat in the oven at 350°F for 5–8 minutes.
Q: How can I increase protein?
A: Add vital wheat gluten or use Greek yogurt in part of the dough. Serve with high protein dips like cottage cheese, Greek yogurt mustard dip, or lean meats to turn a snack into a high protein meal.
Q: Can I skip the baking soda bath?
A: The baking soda bath gives pretzels their signature color and chew. Skipping it will change the crust and color, so it is best to follow the step for classic results.
Q: Are these good for meal prep?
A: Yes. They freeze and reheat well, and you can shape or par-bake pretzels ahead. This makes them great for meal prep and busy weeks.
MAKE-AHEAD TIPS FOR Easy Homemade Soft Pretzels
- Dough ahead: You can mix and knead dough the night before and keep it covered in the fridge. Let it come to room temperature and rise briefly before shaping. This is great for busy mornings.
- Freeze shaped pretzels: Shape and freeze raw pretzels on a tray. Once frozen, put them in a bag. Boil and bake from frozen, adding a few extra minutes to bake time.
- Par-bake and freeze: Bake for half the time, cool, then freeze. Finish baking when ready to serve for nearly fresh pretzels in minutes.
- Portion control: Freeze single pretzels in individual bags so you can take one out and reheat for a quick snack. This works for weight loss plans and for meal prep prep that keeps portions consistent.
Enjoy these Easy Homemade Soft Pretzels as a treat you can make at home and adapt to your needs. They are simple, tasty, and flexible to make a lighter option, a high protein meal, or even a low carb twist. For a sweet round finish after your meal, try our best homemade chocolate chip cookies for a classic homemade dessert pairing.
Easy Homemade Soft Pretzels
Ingredients
Method
- In a large mixing bowl, combine the very warm water, yeast, and sugar. Let the yeast activate for 3-5 minutes.
- Add the melted butter, salt, and 2 cups of the flour to the bowl. Mix on low speed with a dough hook for about 2 minutes.
- Gradually add the remaining flour by spoonfuls until the dough pulls away from the edges and is soft.
- Knead for 2-3 minutes, then cover and let it rise in a warm area for 10-15 minutes.
- Preheat the oven to 400°F (200°C) and line two baking sheets with silicone mats or parchment paper.
- In a large pot, bring 8 cups of water to a boil.
- Once the dough has risen, turn it out onto a floured surface, divide into 8 equal parts, and shape each piece into a 24-inch rope.
- Form each rope into a pretzel shape by making a 'U', crossing the ends, and pressing them into the bottom of the 'U'.
- Boil pretzels, one at a time, in the baking soda water for 30 seconds each, then return to the baking sheet.
- Brush with the egg wash and sprinkle with seasoning or salt.
- Bake in the preheated oven for 12-15 minutes until golden brown.
- Remove from oven and brush with melted butter. Let cool on a rack for at least 5 minutes.