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Soft, chewy, and full of salt, these Homemade Soft Pretzels are delicious and the perfect appetizer or snack recipe that you will not be able to resist.
Ok, whenever I go out to ball games or anywhere that serves soft pretzels I get one. Pretzels are the best treat. I have always been obsessed with them and I go crazy for them.
We started going to fewer and fewer games and I really missed my favorite brands so obviously the only thing to do was make them at home!
These Homemade Soft Pretzels will compete with any of your favorite pretzel places! Homemade is always the best experience. Brushed with butter and topped with coarse salt these are utterly delicious.
So now being at home more often this has become one of our staple recipes for game days and gatherings. People cannot get enough of these especially served with our Beer Cheese Dip!
I’m telling you, adults and kids of all ages love these! They’re the perfect tool to get everyone together.
All my husband’s friends ask if I’m going to be making these when I come over and you really don’t have to talk me into making these pretzel twists, they are just too delicious to not make!
If you love pretzels as much as we do around here, but you’re more keen on the large soft ones then you absolutely have to give this recipe a try.
Some of my other favorite appetizer recipes we have on our site include: BBQ Crock Pot Chicken Wings, Pulled Pork Sliders and Bacon Bombs!
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE PRETZELS:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- DO I HAVE TO GIVE THESE A BAKING SODA BATH?
- WHAT IF I DON’T HAVE PRETZEL SALT?
- WHAT DO YOU SERVE WITH PRETZELS?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Homemade Soft Pretzels
WHY THIS RECIPE WORKS:
- It has easy-to-find ingredients!
- You can double the recipe to serve a larger crowd.
- You can serve with any of your favorite dipping sauces.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Warm beer, or water
- Active dry yeast
- All-purpose flour
- Granulated sugar
- Kosher salt
- Water
- Baking soda
- Unsalted butter
- Pretzel salt
HOW TO MAKE PRETZELS:
- Preheat the oven to 450°F, even though we are resting the dough, go ahead and heat the oven so it is hot and ready when we go to bake.
- In the body of a stand mixer or in a large mixing bowl add the warm beer or warm water, sprinkle the yeast on top, and stir it a few times with a spoon. Let it sit for 5 minutes until it starts to bubble and become foamy. If the mixture does not bubble or become foamy, your yeast is bad, and you need to try again with fresh yeast.
- Add the flour, sugar, and salt to the bowl. If using a stand mixer, using the hook attachment and stir the mixture on slow, once a dough starts to form, scrape down the sides and turn the speed on medium-high and start to knead the dough for 2 minutes. The dough will clean the sides of the bowl but the bottom may still stick which is okay. If the sides do not clean, add 1 tablespoon more of flour at a time until it does. Same if not using a stand mixer, stir the ingredients with a spoon until a dough starts to form. Knead the dough with your hands in the bowl for 5 minutes until a smooth dough forms, the dough may be a little sticky and that’s okay.
- Lightly use nonstick spray on a medium-sized bowl with cooking spray and add the dough to the bowl and roll it around so it’s coated in the oil.
- Cover with plastic wrap and let it rest for 20 minutes.
- In a large shallow bowl, whisk together the water and baking soda until the baking soda has dissolved, if it all doesn’t dissolve that is okay, set aside.
- Cover two large sheet trays with parchment paper set aside.
- Place the dough on a clean work surface and divide it into 6 sections. You may need to very, very lightly flour your work surface if the dough starts to stick, but roll out one section at a time into a long rope about 30 inches long.
- Make a U shape with the bottom of the U facing you. Criss-cross the rope twice and fold it over itself to make a pretzel shape, secure the ends of the pretzels by pressing the ends into the bottom of the U shape so it sticks together.
- Very gently place the pretzel into the baking soda water, it will not completely keep its shape, don’t worry.
- Place the pretzel onto the lined baking sheet and maneuver the pretzel into whatever shape you want.
- Repeat with the remaining dough, place the unbaked pretzels about 2 inches apart on the sheet tray.
- Bake for 8-10 minutes until dark golden brown. Immediately brush with the butter and then sprinkle with pretzel salt.
- Let cool slightly and serve with a dipping sauce of your choice.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO GIVE THESE A BAKING SODA BATH?
Essentially this can be skipped but it truly is what gives these Soft Pretzels their classic pretzel flavor and appearance.
It really doesn’t take long and is minimal effort to do this step, so if you really want that authentic taste I highly suggest that you do it.
WHAT IF I DON’T HAVE PRETZEL SALT?
Pretzel salt can be located at your local grocery stores and also on Amazon, is a great ingredient to have on hand but we do know that some people cannot locate it.
You can use regular larger coarse sea salt for this recipe.
The Pretzel salt is just larger and saltier than your average salt.
WHAT DO YOU SERVE WITH PRETZELS?
We like to eat them with some sort of dipping sauce, we do have our Beer Cheese Dip linked above but other ideas include honey mustard, pub cheese, spicy mustard, regular mustard, marinara, and more.
Essentially you can dip this in whatever you like, dips, sauces you name it!
As long as you like the flavor together I say go for it!
ANY ADDITIONS?
Is there anything better than warm pretzels? That chewy texture is something I crave.
What a great tasting snack!
- Cheddar Cheese: Sprinkle shredded cheddar cheese on top of the pretzel dough before baking for a cheesy twist on your soft pretzel recipe.
- Garlic Butter: Brush with garlic butter instead of plain melted butter for extra flavor, perfect for dipping into buttermilk ranch.
- Everything Bagel Seasoning: Sprinkle everything bagel seasoning on top of the pretzels before baking for a fun variation.
- Cinnamon Sugar: Mix melted butter with cinnamon and sugar for a sweet version of pretzel bites.
- Jalapeños: Add sliced jalapeños to the dough for a zesty buffalo kick.
- Herbs: Mix in dried herbs like rosemary or thyme into the dough for a fragrant touch, creating a whole new level of flavor.
- Parmesan Cheese: Top with grated Parmesan cheese before baking for a savory flavor, enhancing the salty goodness.
- Sun-Dried Tomatoes: Incorporate finely chopped sun-dried tomatoes into the dough for a unique twist.
- Olives: Add chopped olives to the dough for a Mediterranean twist that pairs well with veggie dips.
- Chocolate: Throw in some milk chocolate chips for a sweet treat.
- Sesame Seeds: Sprinkle sesame seeds on top for added crunch and flavor, making for a great presentation and tasting amazing.
ANY SUBSTITUTIONS?
I’m imagining a french onion version. Or maybe honey wheat.
The possibilities are endless with these chewy, crispy treats.
- Warm Beer: Use warm milk instead of beer for a slightly different flavor and texture in your simple dough.
- All-Purpose Flour: Substitute with whole wheat flour or a mix of all-purpose and whole wheat flour for a healthier version.
- Granulated Sugar: Use brown sugar or honey for a different sweetness profile, enhancing the overall taste.
- Kosher Salt: Substitute with sea salt or Himalayan pink salt for a different taste and added minerals.
- Unsalted Butter: Use olive oil or a dairy-free butter substitute for a different flavor and to accommodate a medically restrictive diet.
- Active Dry Yeast: Replace with instant yeast, but reduce the dough rise time accordingly to get the best results.
HOW TO STORE:
These can be stored in an airtight container or bag at room temperature where they should keep for up to 3-4 days.
These can also be frozen, to do that let your pretzels cool completely, and then place in a freezer bag. They should keep for up to 3 months.
Let defrost at room temperature and then you can either reheat in the oven or microwave.
DANA’S TIPS AND TRICKS:
- You can use any of your favorite beers in this or sub with water.
- You will want your beer/water warmed between 100-110 degrees F.
- Make sure you use active dry yeast for these.
- If you cannot find pretzel salt, use regular coarse sea salt for these.
- Serve with your favorite dipping sauce.
- The baking soda bath can be skipped but I highly recommend it for the true pretzel flavor.
Want that delicious ball game favorite?
Need a snack for movie marathons?
Then you have to make a batch of my Pretzels, you won’t be disappointed.
If you like this recipe, you might also like:
If you’ve tried these PRETZELS, let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Homemade Soft Pretzels
Ingredients
- 12 ounces warm beer or warm water (100-110°F)
- 2 & 1/4 teaspoons active dry yeast
- 4 & ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 3 cups hot tap water
- ½ cup baking soda
- 4 tablespoons unsalted butter very soft
- 1 tablespoon pretzel salt or to taste
Instructions
- Preheat the oven to 450°F, even though we are resting the dough, go ahead and heat the oven so it is hot and ready when we go to bake.
- In the body of a stand mixer or in a large mixing bowl add the warm beer or warm water, sprinkle the yeast on top, and stir it a few times with a spoon. Let it sit for 5 minutes until it starts to bubble and become foamy. If the mixture does not bubble or become foamy, your yeast is bad, and you need to try again with fresh yeast.12 ounces warm beer, 2 & 1/4 teaspoons active dry yeast
- Add the flour, sugar, and salt to the bowl. If using a stand mixer, using the hook attachment and stir the mixture on slow, once a dough starts to form, scrape down the sides and turn the speed on medium-high and start to knead the dough for 2 minutes. The dough will clean the sides of the bowl but the bottom may still stick which is okay. If the sides do not clean, add 1 tablespoon more of flour at a time until it does. Same if not using a stand mixer, stir the ingredients with a spoon until a dough starts to form. Knead the dough with your hands in the bowl for 5 minutes until a smooth dough forms, the dough may be a little sticky and that’s okay.4 & ½ cups all-purpose flour, 3 tablespoons granulated sugar, 1 teaspoon kosher salt
- Lightly use nonstick spray on a medium-sized bowl with cooking spray and add the dough to the bowl and roll it around so it’s coated in the oil.
- Cover with plastic wrap and let it rest for 20 minutes.
- In a large shallow bowl, whisk together the water and baking soda until the baking soda has dissolved, if it all doesn’t dissolve that is okay, set aside.3 cups hot tap water, ½ cup baking soda
- Cover two large sheet trays with parchment paper set aside.
- Place the dough on a clean work surface and divide it into 6 sections. You may need to very, very lightly flour your work surface if the dough starts to stick, but roll out one section at a time into a long rope about 30 inches long.
- Make a U shape with the bottom of the U facing you. Criss-cross the rope twice and fold it over itself to make a pretzel shape, secure the ends of the pretzels by pressing the ends into the bottom of the U shape so it sticks together.
- Very gently place the pretzel into the baking soda water, it will not completely keep its shape, don’t worry.
- Place the pretzel onto the lined baking sheet and maneuver the pretzel into whatever shape you want.
- Repeat with the remaining dough, place the unbaked pretzels about 2 inches apart on the sheet tray.
- Bake for 8-10 minutes until dark golden brown. Immediately brush with the butter and then sprinkle with pretzel salt.4 tablespoons unsalted butter, 1 tablespoon pretzel salt
- Let cool slightly and serve with a dipping sauce of your choice.
Notes
- You can use any of your favorite beers in this or sub with water.
- You will want your beer/water warmed between 100-110 degrees F.
- Make sure you use active dry yeast for these.
- If you cannot find pretzel salt, use regular coarse sea salt for these.
- Serve with your favorite dipping sauce.
- The baking soda bath can be skipped but I highly recommend it for the true pretzel flavor.
Nutrition
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Hi Dana, my comment is on the use of hot tap water. Not all hot water taps are the same. Depending on the type of piping in one’s abode, the piping, if older, may be calsified. Sometimes it’s so bad that the water comes out of the faucet looking very rusty. Many years ago, likely before you were born, there was/is a company that advertised their hot choclate mix using hot tap water. My spouse worked there in their research library. She discovered the calsification issue and the claim was soon dropped. If the home has copper, or Plex water lines then the use of hot tap water would be okay – I think.
I’m going to try this today, but I’m going to try and make pretzel dogs in a air fryer.