Easy Soft Pretzel

This Easy Soft Pretzel Recipe delivers all the chewy, golden goodness of classic pretzels right from your own oven. With simple steps and familiar ingredients, it's the perfect recipe for beginners and seasoned bakers alike.

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Prep Time 20

Cook Time 15

Rising Time 1

Total Time 1 35

Servings 8 pretzels

Ingredients

1 1/2 cups warm water about 110°F
2 1/4 teaspoons instant yeast 1 packet
1 tablespoon granulated sugar
4 cups all-purpose flour
1 teaspoon salt
2/3 cup baking soda for boiling water bath
1 large egg beaten (for egg wash)
Coarse sea salt for sprinkling

Instructions

In a large bowl, combine the warm water, yeast, and sugar. Stir and let sit for 5 minutes until foamy.
Add the flour and salt to the yeast mixture. Stir until a shaggy dough forms.
Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
Preheat the oven to 450°F (232°C). Line two baking sheets with parchment paper.
Bring 10 cups of water and the baking soda to a boil in a large pot.
Turn the dough out onto a floured surface and divide into 8 equal pieces.
Roll each piece into a 20–24 inch rope, then twist into a pretzel shape.
One at a time, carefully dip each pretzel into the boiling baking soda water for 20–30 seconds. Use a slotted spatula to remove and place on the prepared baking sheets.
Brush each pretzel with the beaten egg and sprinkle with coarse salt.
Bake for 12–15 minutes until deeply golden brown.
Cool slightly before serving warm with your favorite dip.

Notes

Make sure your water is not too hot to avoid killing the yeast.
Knead the dough until it becomes elastic to achieve a chewy texture.
Don’t skip the baking soda bath — it’s key to the pretzel’s signature color and chewiness.
For a sweeter version, skip the salt topping and brush with butter after baking, then sprinkle with cinnamon sugar.
Freeze extras and reheat in a 350°F oven for 8–10 minutes.