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A wooden tray filled with soft pretzels and a small white dish of cheese sauce.

Soft Pretzels

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 20 mins
  • Rising Time: 1 hour
  • Cook Time: 14 mins
  • Total Time: 1 hour 34 mins
  • Yield: 12
  • Category: snacks


Super soft pretzels with a salty crust that are easy to make and better than the ones you’ll buy at the mall or a ballpark.



  • 1 (1/4 ounce) package active dry yeast (2 and 1/4 teaspoons)
  • 1 tablespoon granulated sugar
  • 1 cup warm water (110°F)
  • 1 tablespoon unsalted butter, melted & slightly cooled
  • 2 and 1/2 cups bread flour or all-purpose flour
  • 1 teaspoon kosher salt

Other Ingredients:

  • 7 cups water
  • 1/3 cup baking soda
  • 1 large egg
  • 1 teaspoon water
  • coarse sea salt, for sprinkling


  1. In a large bowl, add the yeast and sugar. Gently pour the warm water over it and let proof until foamy, about 5 minutes.
  2. Whisk in the melted butter and then stir in the flour and salt until well combined. Using well-floured hands, form dough into a moist ball. Place in a lightly greased bowl and cover with a damp cloth. Let dough rise in a warm place until doubled in size, about 1 hour.
  3. Bring 7 cups water and 1/3 cup baking soda to a slight boil in a large pot. Reduce heat to medium low.
  4. Preheat oven to 425°F. Cover one baking sheet with parchment paper. Set a wire rack over another baking sheet.
  5. Once dough has doubled in size, divide into 12 equal portions, about 1/4 cup each. Place portions of dough back into the greased bowl and cover with the damp cloth while you work with one portion at a time.
  6. Roll and stretch a portion of dough into a 22-inch rope with your hands, working from the center to the ends. Twist the rope into a pretzel shape.
  7. Gently dip the pretzel into the hot baking soda solution, for about 30 seconds, and then transfer to the wire rack. Repeat process with 5 more portions of dough, as you’ll just want to bake 6 at a time.
  8. Transfer pretzels to the parchment-lined baking sheet. Whisk together the egg and 1 teaspoon water. Brush the egg wash all over the tops and sides of each pretzel and immediately sprinkle generously with coarse salt.
  9. Place the baking sheet on the middle rack of the oven and bake the pretzels until golden, 12-14 minutes, rotating the baking sheet halfway through baking time.
  10. While the first batch of pretzels are baking, prepare the other 6 pretzels so they’re ready to go in the oven when the first batch comes out.
  11. Serve with mustard or cheese sauce. Enjoy!