The best homemade soft pretzel recipe! Learn how to make soft pretzels that are irresistibly buttery, salty and slightly sweet. Chewy on the outside and soft on the inside, they are better than mall pretzels and they’re easy to make with only 8 ingredients.
Combine yeast, water, and brown sugar in the bowl of a standing mixer fitted with the dough hook. (or in a large bowl, mix by hand with a wooden spoon). Let mixture rest for 5-10 minutes (until foamy).
One the yeast is proofed, add the melted butter and milk to the yeast and stir to combine.
Add flour and sea salt and stir until a ball is formed (either by hand or with the dough hook).
The dough should form a slightly tacky, but firm ball.
Lightly grease a large bowl, place the dough in the bowl, and cover with a damp towel to rise for 30 -60 minutes until doubled in size.
Once dough is doubled:
Form the Soft Pretzels
Preheat oven to 400 degrees F, grease two large baking sheets.
Divide dough into 8 equal pieces (weigh it, divide the total by 8).
Roll each piece of dough into a 25-30” rope.
Lay the rope into a “U” shape. Then cross the ends over each other once, then twist them once at the place where they meet (see the photos in the recipe post).
Then hold the portion of the pretzel dough that has been twisted and fold it down to the bottom of the “U” shape. Press the ends firmly but gently into the bottom of the pretzel.
Repeat with remaining dough.
Prepare the Baking Soda Bath
Once you’ve formed half the pretzels, bring 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.
Boil pretzels one at a time in the soda bath for 30 seconds. Use a slotted spoon to remove it from the bath and place it on the prepared baking sheet.
Immediately sprinkle with coarse sea salt.
Repeat with remaining pretzels.
Bake, Cool & Serve
Bake pretzels at 400 degrees F for 12-15 minutes until dark brown.
Remove from oven, immediately brush each pretzel with melted butter.
Transfer to a wire rack to cool slightly, then serve warm.
Video
Notes
How to Prepare in AdvanceYou can make the dough and store it in the refrigerator overnight or in the freezer for up to 1 month.When you're ready to make the pretzels, remove the dough from the fridge or freezer to let it come to room temperature and rise. Then continue on with the recipe including the baking soda bath, baking, etc.Ingredient Substitutions
Dark brown sugar. Light brown sugar can be used instead of dark with great results.
Whole Milk. 2% milk, half and half or heavy cream can all be used in place of whole milk, if necessary.
All-purpose flour. Bread flour is a great substitution, and the only one I recommend in this soft pretzel recipe.
Salted butter. Unsalted works well, and you don't really need to alter the amount of salt if you choose to use it.