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Homemade Soft Pretzels

Soft, buttery and salty and baked to golden perfection these Homemade Soft Pretzels are a fun and tasty appetizer recipe that no one can resist!
Prep Time15 mins
Cook Time10 mins
Rest:20 mins
Total Time45 mins
Course: Appetizer, Snack
Cuisine: American
Servings: 6 large pretzels
Calories: 456kcal


  • 12 oz warm beer or warm water (100-110°F)
  • 1 packet active dry yeast 2 & 1/4 teaspoons
  • 4 1/2 cups all-purpose flour
  • 3 Tbs granulated sugar
  • 1 tsp kosher salt
  • 3 cups hot tap water
  • 1/2 cup baking soda
  • 4 Tbs unsalted butter very soft
  • 1 Tbs pretzel salt or to taste


  • Preheat the oven to 450°F, even though we are resting the dough, go ahead and heat the oven so it is hot and ready when we go to bake. In the body of a stand mixer or in a large bowl add the warm beer or water, sprinkle the yeast on top, and stir it a few times with a spoon. Let it sit for 5 minutes until it starts to bubble and become foamy. If the mixture does not bubble or become foamy, your yeast is bad, and you need to try again with fresh yeast.
  • Add the flour, sugar, and salt to the bowl. If using a stand mixer, using the hook attachment, stir the mixture on slow, once a dough starts to form, scrape down the sides and turn the speed on medium-high and start to knead the dough for 2 minutes. The dough will clean the sides of the bowl but the bottom may still stick which is okay. If the sides do not clean, add 1 tablespoon more of flour at a time until it does. Same if not using a stand mixer, stir the ingredients with a spoon until a dough starts to form. Knead the dough with your hands in the bowl for 5 minutes until a smooth dough forms, the dough may be a little sticky and that’s okay.
  • Lightly spray a medium-sized bowl with cooking spray and add the dough to the bowl and roll it around so it’s coated in the oil. Cover with plastic wrap and let it rest for 20 minutes.
  • In a large shallow bowl, whisk together the water and baking soda until the baking soda has dissolved, if it all doesn’t dissolve that is okay, set aside. Cover two large sheet trays with parchment paper set aside.
  • Place the dough on a clean work surface.
  • Divide it into 6 sections. You may need to very very lightly flour your work surface if the dough starts to stick.
  • Roll out one section at a time into a long rope about 30 inches long. Make a U shape with the bottom of the U facing you. Criss-cross the rope twice and fold it over itself to make a pretzel shape, secure the ends of the pretzels by pressing the ends into the bottom of the U shape so it sticks together.
  • Very gently place the pretzel into the baking soda water, it will not completely keep its shape, don’t worry.
  • Place the pretzel onto the lined baking sheet and maneuver the pretzel into whatever shape you want. Repeat with the remaining dough, place the pretzels about 2 inches apart on the sheet tray.
  • Bake for 8-10 minutes until dark golden brown. Immediately brush with the butter and then sprinkle with pretzel salt. Let cool slightly and serve with a dipping sauce of your choice.


  1. We like to use beer for this recipe, any kind can be used. It really gives that authentic pretzel taste, but warm water can be used as well.
  2. You can double this recipe if you want to serve more people or have some on hand for later.
  3. Serve with your favorite dipping sauce or plain.
  4. Pretzel salt is best for these but you can also use coarse sea salt.
  5. You can make other types of pretzels from this dough, see some ideas above.
  6. These can be frozen, see my tips above.


Calories: 456kcal | Carbohydrates: 80g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 4298mg | Potassium: 120mg | Fiber: 3g | Sugar: 6g | Vitamin A: 233IU | Calcium: 23mg | Iron: 4mg