Last Updated on February 11, 2023 by Kimberly Stroh

Whenever I enjoy Homemade Soft Pretzels, it instantly takes me back to a great memory. Everyone enjoys pretzels at the ball game, theme parks or the movie theater – but now you can make homemade pretzels at home too! This is an easy recipe that will guarantee a golden outside with kosher salt and a soft inside. You can’t go wrong with this recipe and nobody can eat just one (you’ll definitely want more).

When I first made these, from a vintage cookbook, I couldn’t believe how amazing they looked out of the oven. I tweaked the recipe ever-so-slightly to make it my own and perfect it. The texture and appearance can’t be beat. Good luck trying not eat one fresh out of the oven – they’re so good while warm.

I knew that I struck kitchen gold when my Husband chuckled while eating his first pretzel, then asked for more. Now, it’s a regular recipe in our home. Once you get the hang of making them, it gets easier and easier too.

Related: Homemade Molasses Oatmeal Bread Recipe

The Best Homemade Soft Pretzels Recipe Ever

If you’re not a bread maker, these pretzels are a good place to start. Yes, they require working with yeast, but you don’t have to be too scared. Just follow along, one step at a time.

For best results to rise your dough, you really need a warm spot. In the winter, my bread dough rises near a house vent where the warm HVAC air comes through. In the summer, I’ve been known to put it out on the deck.

What To Serve With Homemade Soft Pretzels

Think about all of the amazing things that go pretzels – it’s such a wonderful and versatile baked good. I would serve them as an appetizer for a game day or cocktail hour with craft beer. Serve the pretzels with your favorite dips too: cheese, melted butter or mustard.

Related: 5-Minute Nacho Cheese Sauce Recipe by Budget Bytes

Homemade Soft Pretzels Recipe Variations

The traditional way to make your pretzels is to add kosher salt on top. This really adds that nice salty finish everybody enjoys. However, you can do other variations of this recipe too with different toppings:

• Parmesan
• Garlic
• Cinnamon Sugar
• Everything But The Bagel Seasoning

Just add these topping choices instead of the kosher salt before baking. You can can even mix up the same batch, so some are salted and others are a different seasoning.

Can You Freeze Homemade Soft Pretzels?

All leftover pretzels should be placed in an air-tight container. I use the gallon size freezer bags once the pretzels are entirely cooled. That will keep them fresh for longer. You can freeze homemade soft pretzels, in the airtight container, for up to 3 months. Reheat them in the oven, at 350º, for 30 minutes. 

What To Buy From The Store:

• Sugar
• Kosher Salt
• Dry Active Yeast
• All-Purpose Flour
• Vegetable Oil
• Baking Soda
• Egg

How To Make This Homemade Soft Pretzels Recipe

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.

Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil.

Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper or silicone baking mats and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.