These absolutely divine Seasoned Pretzels are the ultimate homemade snack that will have everyone asking for your secret recipe! Crispy on the outside, chewy on the inside, and loaded with the most addictive seasoning blend, these pretzels are far superior to anything you can buy at the store. Whether you’re hosting a party, need an afternoon pick-me-up, or want to impress your guests with homemade goodness, this recipe delivers every single time.
The beauty of making pretzels at home is that you have complete control over the flavors and seasonings. I’ve perfected this recipe over years of baking, and I’m thrilled to share it with you today. The pretzel dough comes together beautifully with just a few simple ingredients, and the real magic happens when you add that spectacular seasoning mixture. You’ll want to make a double batch because these disappear faster than you can say “pretzel perfection!”
What makes these seasoned pretzels truly special is the combination of flavors—a perfect blend of savory, slightly sweet, and utterly craveable seasonings that coat every inch of these beautiful twists. The pretzel base is made with a traditional dough that gets that signature chewiness from a quick bath in a baking soda solution. Then comes the fun part: tossing them in the most incredible seasoning blend that will have your kitchen smelling absolutely amazing.
I love serving these with my Best Heavy Cream Alfredo Sauce Recipe for dipping, or simply enjoying them on their own as a snack. They’re also perfect alongside Best Chickpea Salad Recipe for a fun party spread. For more seasoning inspiration, check out this Serious Eats guide to soft pretzels.
This recipe is beginner-friendly, though it does require a bit of patience and attention to detail. The results are absolutely worth it, and once you master this technique, you’ll be making these regularly. Your friends and family will be so impressed, and honestly, they taste better than any bakery pretzel you’ve ever had. Trust me on this one!
For those looking to elevate their snack game even further, pair these with Best Garlic Shrimp Scampi Recipe for a sophisticated appetizer spread. You might also enjoy exploring Bon Appétit’s pretzel recipe for additional techniques and variations. The versatility of this seasoned pretzel recipe makes it perfect for any occasion, from casual game day snacking to elegant entertaining.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 2 1/4 teaspoons instant yeast (one packet)
- 4 tablespoons unsalted butter, melted
- 1 1/4 cups warm water (110°F)
- 10 cups water (for baking soda bath)
- 2/3 cup baking soda (for water bath)
- 2 tablespoons coarse sea salt
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon brown sugar
- 2 tablespoons melted butter (for coating pretzels after baking)
Instructions
- In a large bowl, combine the warm water, melted butter, and sugar. Stir gently to combine, ensuring the sugar dissolves completely.
- In a separate medium bowl, whisk together the flour, salt, and instant yeast until well combined and no lumps remain.
- Pour the dry ingredients into the wet ingredients and mix with a wooden spoon or your hands until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and no longer sticky. Add small amounts of flour only if absolutely necessary.
- Clean and lightly oil your mixing bowl, then place the kneaded dough inside, turning it to coat all sides with oil.
- Cover the bowl with a damp kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until the dough has doubled in size.
- Once risen, punch down the dough gently to release excess gas and transfer it to a lightly floured surface.
- Divide the dough into 12-16 equal pieces (depending on your desired pretzel size). Roll each piece into a long rope about 20-24 inches long.
- Shape each rope into a pretzel by forming a U-shape, crossing the ends over the top to create the classic pretzel shape. Press the ends gently into the bottom curve of the U.
- Place each shaped pretzel on a parchment-lined baking sheet, leaving about 2 inches between each pretzel.
- Cover the pretzels with a damp towel and let them rest for 15-20 minutes while you preheat your oven to 425°F.
- In a large pot, bring 10 cups of water to a boil and stir in the baking soda (be careful as it will foam up slightly). This creates the traditional pretzel bath that gives pretzels their signature chewy texture.
- Working in batches of 2-3 pretzels, carefully drop them into the boiling baking soda water for about 30 seconds per side, using a slotted spoon to gently flip them halfway through.
- Remove each pretzel from the bath with a slotted spoon and return it to the parchment-lined baking sheet.
- In a small bowl, combine the coarse sea salt, garlic powder, onion powder, paprika, dried oregano, black pepper, cayenne pepper (if using), Parmesan cheese, and brown sugar.
- While the pretzels are still slightly wet from the bath, brush each one with the melted butter (about 1/2 tablespoon per pretzel).
- Generously sprinkle the seasoning mixture over the buttered pretzels, pressing gently so the seasonings adhere well.
- Bake the seasoned pretzels in the preheated 425°F oven for 22-25 minutes, until they are deep golden brown.
- Remove from the oven and transfer to a cooling rack. Let them cool for at least 5-10 minutes before serving (they’ll continue to crisp up as they cool).
- Store any leftover pretzels in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months for later enjoyment.
Pro Tips
- The key to perfect homemade pretzels is using the baking soda bath—this step is absolutely crucial and cannot be skipped. It creates that distinctive pretzel texture that you simply cannot achieve any other way.
- Make sure your water is warm (around 110°F) but not hot when mixing with the yeast. Water that’s too hot will kill the yeast, and water that’s too cold won’t activate it properly.
- Don’t skip the resting period after shaping. This allows the dough to proof slightly, which gives you a better final texture and ensures the pretzels rise properly in the oven.
- The seasoning blend is highly customizable! Feel free to adjust the ratios based on your personal preferences. If you prefer a spicier version, increase the cayenne pepper. For a sweeter version, add more brown sugar and perhaps some cinnamon.
- You can make this recipe ahead by preparing the dough the day before and storing it in the refrigerator overnight. Just let it come to room temperature before shaping.
- If you don’t have instant yeast, you can use active dry yeast, though you may need to let it activate in the warm water for a few minutes before mixing with the flour.
- The baking soda bath is essential and very different from just brushing the pretzels with water. This creates the chewy interior and shiny exterior that makes pretzels so special.
- To ensure even browning, rotate your baking sheet halfway through the baking time if your oven has hot spots.
- These pretzels are best enjoyed the day they’re made, but they’ll stay fresh in an airtight container for several days. You can reheat them in a 350°F oven for about 5 minutes to restore their crispness.
- For a fun variation, try different seasoning combinations: ranch seasoning, everything bagel seasoning, Italian herb blend, or even a sweet cinnamon sugar version for dessert pretzels.