Soft Pretzels with Salt

Soft Pretzels with Salt are a classic snack beloved around the world for their chewy, golden exterior and soft, fluffy interior. Perfect for snacking, serving at parties, or enjoying fresh from the oven, these pretzels combine the comforting flavors of homemade dough with a touch of coarse salt for that signature taste. Making pretzels from scratch is easier than it seems, and the result is far superior to store-bought versions—warm, fresh, and utterly irresistible.

This recipe captures the essence of traditional soft pretzels: slightly sweet, chewy, and with that unmistakable golden crust. Boiling the dough in a baking soda bath before baking gives it that characteristic pretzel texture and flavor. Whether served plain, with mustard, or dipped in cheese sauce, these soft pretzels are a guaranteed crowd-pleaser.

Why I Love This Recipe

I love this recipe because it’s both fun to make and delicious to eat. The process of rolling and shaping the pretzels is satisfying, and the aroma while baking is incredible. Plus, nothing beats the taste of fresh homemade pretzels straight out of the oven with a sprinkle of coarse salt.

Why This Is a Must-Try Dish

This dish is a must-try because it’s a classic comfort food that’s perfect for all occasions. Soft pretzels are versatile, easy to share, and can be paired with dips like cheese sauce, mustard, or chocolate. Homemade pretzels taste so much better than store-bought and are sure to impress family and friends.

Recipe Overview

• Course: Snack / Appetizer
• Cuisine: American / German-inspired
• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Rising Time: 1 hour
• Total Time: 1 hour 35 minutes
• Servings: 8 pretzels
• Calories: Approximately 250 calories per pretzel

Ingredients

For the Dough:

• 1 ½ cups warm water (110°F / 45°C)
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tablespoon granulated sugar
• 4 cups all-purpose flour
• 2 teaspoons salt
• 2 tablespoons unsalted butter, melted

For the Boiling Bath:

• 10 cups water
• 2/3 cup baking soda

For Topping:

• 1 egg, beaten (for egg wash)
• Coarse salt, for sprinkling

Cooking Directions

Prepare Dough
Combine yeast, warm water, and sugar. Add flour, salt, and melted butter to form a soft dough. Let rise for 1 hour.

Shape Pretzels
Divide dough into 8 pieces, roll each into a rope, and shape into pretzels.

Boil Pretzels
Boil water and baking soda in a large pot. Drop pretzels in, 30 seconds per side.

Bake
Place boiled pretzels on a parchment-lined baking sheet, brush with egg wash, sprinkle with coarse salt, and bake at 450°F (230°C) for 12–15 minutes until golden brown.

Step-by-Step Preparation Method

Step 1: In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
Step 2: Add flour, salt, and melted butter to the yeast mixture. Mix until a soft dough forms. Knead on a floured surface for 5–7 minutes until smooth and elastic.
Step 3: Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Step 4: Preheat oven to 450°F (230°C) and line baking sheets with parchment paper.
Step 5: Punch down the dough and divide into 8 equal pieces. Roll each piece into a 20-inch rope and shape into a pretzel.
Step 6: In a large pot, bring 10 cups of water and baking soda to a boil. Carefully drop pretzels in, 30 seconds per side, using a slotted spoon. Remove and drain on a paper towel.
Step 7: Place pretzels on prepared baking sheets. Brush with beaten egg and sprinkle with coarse salt.
Step 8: Bake for 12–15 minutes, or until golden brown. Remove from oven and cool slightly before serving.

How to Serve

Serve Soft Pretzels warm with mustard, cheese sauce, or chocolate dip. They make a perfect snack for game days, parties, or a cozy homemade treat.

Recipe Tips

• Use warm water to activate yeast properly.
• Don’t skip the baking soda bath—it gives pretzels their signature chewy crust.
• Brush with egg wash for a shiny, golden finish.
• Sprinkle coarse salt just before baking to prevent burning.
• Serve immediately for the best texture, or reheat briefly before serving.

Variations

Cheese-Stuffed Pretzels
Add a strip of cheddar or mozzarella inside the dough rope before shaping.

Garlic Butter Pretzels
Brush with melted garlic butter after baking for a flavorful twist.

Cinnamon Sugar Pretzels
Skip the salt, brush with butter, and sprinkle cinnamon sugar after baking for a sweet version.

Everything Bagel Pretzels
Sprinkle with everything bagel seasoning instead of salt for a savory variation.

Freezing and Storage

Freezing
Unbaked shaped pretzels can be frozen on a baking sheet, then transferred to a freezer bag for up to 2 months. Bake directly from frozen, adding 2–3 minutes to baking time.

Storage
Store baked pretzels in an airtight container at room temperature for up to 2 days. Reheat in the oven for 5 minutes to restore softness.

Special Equipment Needed

• Large mixing bowl
• Wooden spoon or stand mixer with dough hook
• Baking sheets
• Parchment paper
• Large pot for boiling
• Slotted spoon
• Pastry brush for egg wash

Conclusion

Soft Pretzels with Salt are a timeless, irresistible snack that brings the flavors of homemade baking right to your kitchen. Chewy, golden, and sprinkled with coarse salt, these pretzels are perfect for snacking, dipping, or serving at gatherings. With a simple baking soda bath and basic pantry ingredients, you can create a crowd-pleasing treat that’s fresh, delicious, and sure to impress. Making pretzels from scratch is rewarding, fun, and results in a snack that everyone will love.

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Soft Pretzels with Salt

Author: Anna Williams Cuisine: American Courses: Appetizer & Snacks

Difficulty: Beginner Prep Time 20 mins Cook Time 75 mins Total Time 1 hr 35 mins

Servings: 8 Calories: 250 calories per pretzel

Description

Soft Pretzels with Salt are a classic snack beloved around the world for their chewy, golden exterior and soft, fluffy interior. Perfect for snacking, serving at parties, or enjoying fresh from the oven, these pretzels combine the comforting flavors of homemade dough with a touch of coarse salt for that signature taste. Making pretzels from scratch is easier than it seems, and the result is far superior to store-bought versions—warm, fresh, and utterly irresistible.

Ingredients

Scale

1/2x 1x 2x 3x

For the Dough:

• 1 ½ cups warm water (110°F / 45°C)
• 1 packet active dry yeast (2 ¼ tsp)
• 1 tablespoon granulated sugar
• 4 cups all-purpose flour
• 2 teaspoons salt
• 2 tablespoons unsalted butter, melted

For the Boiling Bath:

• 10 cups water
• ²⁄₃ cup baking soda

For Topping:

• 1 egg, beaten (for egg wash)
• Coarse salt, for sprinkling

Instructions

1. In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
2. Add flour, salt, and melted butter to the yeast mixture. Mix until a soft dough forms. Knead on a floured surface for 5–7 minutes until smooth and elastic.
3. Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4. Preheat oven to 450°F (230°C) and line baking sheets with parchment paper.
5. Punch down the dough and divide into 8 equal pieces. Roll each piece into a 20-inch rope and shape into a pretzel.
6. In a large pot, bring 10 cups of water and baking soda to a boil. Carefully drop pretzels in, 30 seconds per side, using a slotted spoon. Remove and drain on a paper towel.
7. Place pretzels on prepared baking sheets. Brush with beaten egg and sprinkle with coarse salt.
8. Bake for 12–15 minutes, or until golden brown. Remove from oven and cool slightly before serving.

Keywords: Soft Pretzels with Salt Recipe