There’s nothing quite like homemade seasoned pretzels fresh from your own kitchen! These soft, chewy, perfectly salted pretzels are easier to make than you’d think, and they’re absolutely addictive. With a beautiful mahogany crust and that signature pretzel texture, this recipe delivers restaurant-quality results at home.
The magic happens when you boil the pretzels in a baking soda bath before baking—this creates that iconic chewy exterior and helps the toppings stick perfectly. Whether you’re a seasoning minimalist who loves classic coarse salt or you want to get creative with fun flavor combinations, this recipe is your blank canvas.
I’ve been making these for years, and I’ve perfected every step to ensure your pretzels turn out absolutely gorgeous and delicious every single time. The dough is soft and forgiving, the boiling step is foolproof, and the baking is straightforward. Plus, your kitchen will smell absolutely heavenly!
These pretzels are perfect for game day snacking, party appetizers, or just because you deserve a treat. Serve them warm with your favorite dipping sauces—mustard, cheese sauce, or even a creamy alfredo would be divine. They’re also wonderful alongside a hearty pasta dinner or as part of a charcuterie board with crispy bacon and pickled vegetables.
For external inspiration and technique guides, check out Serious Eats’ pretzel guide, Bon Appétit’s soft pretzel recipe, and New York Times’ pretzel technique. You can also explore creative seasoning ideas from Serious Eats and Bon Appétit’s pretzel variations.
The beauty of this recipe is that once you master the basic technique, you can customize the toppings endlessly. Try everything bagel seasoning, cinnamon sugar, everything but the bagel, jalapeño cheddar, ranch seasoning, or even a simple everything seasoning. The possibilities are truly endless, and your family will love the results!
Ingredients
- 1 1/2 cups warm water (110°F)
- 2 1/4 teaspoons instant yeast (one packet)
- 2 tablespoons granulated sugar
- 4 1/2 cups all-purpose flour
- 1 1/2 teaspoons fine sea salt
- 2 tablespoons unsalted butter, melted
- 1/4 cup baking soda
- 2 quarts water for boiling
- 1 egg, beaten (for egg wash)
- Coarse sea salt for topping (2-3 tablespoons)
- Optional: garlic powder, everything bagel seasoning, or your favorite seasoning blend
Instructions
- Combine warm water, yeast, and sugar in a large mixing bowl. Let sit for 5 minutes until foamy—this activates the yeast and ensures your pretzels will rise beautifully.
- Add flour and fine sea salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then switch to your hands and knead in the bowl for 2-3 minutes.
- Transfer dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky. If it’s too wet, add a tablespoon of flour at a time.
- Form dough into a ball and place in a lightly oiled bowl. Cover with a damp towel and let rise in a warm place for 45 minutes to 1 hour until doubled in size.
- Preheat your oven to 400°F and line two baking sheets with parchment paper.
- Punch down the risen dough and divide it into 8 equal pieces. Rolling each piece into a smooth ball helps them shape more evenly.
- Roll each ball of dough into a long rope about 24 inches long, working gently to avoid tearing. Don’t worry if they’re not perfectly even—slight variations add to their rustic charm.
- To form pretzel shapes: Take one rope and create a loop at the top, then cross the two ends over each other and fold them back up into the loop, creating the classic pretzel twist. Place on prepared baking sheet.
- Repeat shaping with remaining dough ropes, spacing pretzels about 2 inches apart on the baking sheets.
- In a large pot, bring 2 quarts of water to a boil. Add baking soda—it will bubble and foam, which is exactly what you want. This creates the alkaline environment that gives pretzels their distinctive chewy texture and mahogany color.
- Working in batches of 2-3 pretzels, carefully place them in the boiling baking soda water. They’ll sink initially, then float to the surface after about 30 seconds.
- Boil each pretzel for exactly 30 seconds on the first side, then carefully flip and boil for another 30 seconds on the second side using a slotted spoon. The timing is crucial—this creates that perfect chewy texture.
- Remove boiled pretzels with a slotted spoon and place them back on the prepared baking sheets.
- Brush each warm pretzel generously with beaten egg wash, making sure to coat all surfaces evenly. This creates that beautiful golden-brown exterior.
- Immediately sprinkle coarse sea salt over the egg-washed pretzels while they’re still wet. The salt will stick beautifully. Add any additional seasonings you’d like at this point.
- Bake for 12-16 minutes until pretzels are deep golden brown and the salt is lightly toasted. They should look gorgeous and smell absolutely incredible.
- Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature with your favorite dipping sauce.
- Store cooled pretzels in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Reheat in a 350°F oven for 5-7 minutes to restore that fresh-baked texture.
Pro Tips
- The baking soda bath is non-negotiable if you want authentic pretzels—this is what creates that signature chewy texture and mahogany color. Don’t skip this step!
- Make sure your water is truly warm (110°F) when activating the yeast. Too hot and you’ll kill the yeast; too cold and it won’t activate properly.
- The dough should be soft and slightly tacky but not sticky. If it’s too dry, add water one tablespoon at a time. If too wet, add flour one tablespoon at a time.
- When rolling the ropes, work gently and steadily. If the dough springs back, let it rest for 2-3 minutes and try again.
- Don’t rush the boiling step. Exactly 30 seconds per side is the sweet spot. Too short and you won’t get the chewy texture; too long and the pretzels become dense.
- The egg wash is essential for getting that beautiful golden-brown color and helping the salt stick to the pretzels.
- Coarse sea salt is traditional and works best. Regular table salt will work but won’t give you the same rustic, appealing appearance.
- Try these amazing topping combinations: everything bagel seasoning, cinnamon sugar with a drizzle of melted white chocolate, jalapeño cheddar, ranch seasoning, garlic and herb, or even a combination of sesame seeds and nigella seeds.
- These pretzels are best served warm, ideally within an hour of baking, but they’re still delicious at room temperature throughout the day.
- Serve with mustard, warm cheese sauce, ranch dip, or a creamy sauce like alfredo.
- Make-ahead tip: You can prepare the dough through the first rise, then shape and refrigerate the pretzels overnight. Boil and bake them directly from the refrigerator, adding 1-2 minutes to the baking time.
- If your pretzels aren’t browning enough, brush with melted butter after removing from the oven for extra color and shine.
- These pretzels freeze beautifully. Cool completely, wrap individually in plastic wrap, then place in freezer bags. Freeze for up to 2 months. Thaw at room temperature or reheat directly in a 350°F oven.