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pretzels on cutting board just out of the oven
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5 from 2 votes

Soft Pretzels

Course: Snack
Cuisine: American
Keyword: soft pretzel
Servings: 8
Calories: 226kcal


  • 2 1/4 tsp yeast active dry
  • 1 cup water warm
  • 1 Tbsp sugar granulated
  • 1 tsp salt
  • 3 cups flour all-purpose
  • 2 cups water
  • 4 Tbsp baking soda
  • 3 Tbsp butter unsalted, melted
  • 2 Tbsp sea salt


  • Preheat oven to 475 F.
  • Prepare baking sheet with cooking spray or line with parchment paper or Silpat liner and set aside.
  • In large mixing bowl of stand mixer, combing lukewarm water (not hot, this may kill the yeast), sugar, and yeast. Stir with mixer attachment. Wait until water becomes frothy.
  • Add in salt and 1 tablespoon of melted butter. Mix to combine.
  • Add flour, one cup at a time, and mix with dough hook. Once all flour is incorporated, continue stirring until dough is not sticky. If the dough is still sticky after a few minutes, add a 1/4 cup of flour at a time and stir. If the dough is too dry, add water a few tablespoons at a time.
  • Once the dough is firm, yet soft, to the touch and bounces back, it's time to knead the dough. Keep dough in mixer with dough hook attachment and stir for 5 minutes until the dough is completely smooth and somewhat elastic.
  • Remove dough from bowl and shape into round form. Place back in bowl and cover with a tea towel and set in warm place to rise for 15 minutes.
  • While dough is rising, place a medium-large sauce pan on oven with 2 cups of water. Add in baking soda and heat over medium temperature until the baking soda is dissolved. Do not let boil.
  • Once baking soda bath is ready, turn heat off and let rest until lukewarm.
  • After the 15 minute time has elapsed for the dough rising, take dough ball out and put on floured surface. Flatten the dough to form a flat circle.
  • Using a bench scraper, pizza cutter, or knife, cut dough into 8 pie shapes.
  • Roll each pie piece into a long, thin rope about 24 inches long (think, two rulers long). How the ends of the rop up and twist them, bringing the ends toward you and placing down to form a pretzel shape. Pinch the ends on the top of the pretzel. Place pretzels on baking sheet and move to stove.
  • Using a flat spatula, pick up each pretzel, one at a time, and place in the lukewarm baking soda bath. Depending on the size of your pan, you may fit two or more at a time in the bath. Let pretzel sit in water bath for 2 minutes. Remove pretzel with spatula, let water drip, and place back on baking sheet. Readjust pretzel shape if needed. Repeat until all 8 pretzels are done.
  • Sprinkle pretzels with coarse sea salt. Be generous as a lot of salt falls off the pretzels after they are baked.
  • Place baking sheet in oven and bake for 8-9 minutes or until golden brown.
  • Remove pretzels from oven and brush with melted butter.
  • Serve warm.


Calories: 226kcal | Carbohydrates: 39g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 3722mg | Potassium: 82mg | Fiber: 2g | Sugar: 2g | Vitamin A: 133IU | Calcium: 10mg | Iron: 2mg