These pretzels require a little time- but are so simple and rewarding!  We’ll start with making a yeast dough, allowing it to rise once.  After shaping it into pretzels, they’ll get boiled and baked- it’s that simple!  These are best served hot out of the oven- so plan accordingly.  I made these on a Saturday night while visiting my parents and they were a hit!

Homemade Soft Pretzels


-1 (1/4 oz) package active dry yeast (2 1/4 tsp.)

-1 1/2 cups warm water (about 110F)

-1 tablespoon sugar

– 4 1/2 cups all purpose flour

-2 tsp kosher salt

-1/2 stick unsalted butter (4 Tablespoons), melted

-Canola oil, as needed

-2 quarts water

-1/3 cup baking soda

-egg wash (1 large yolk beaten with 1 Tablespoon water)

-Pretzel salt or course salt for topping

Whisk together yeast, warm water and sugar.  Set aside for five minutes or until foamy.

Mix flour and kosher salt together in a large bowl.  I used a stand mixer with a dough hook.

Add the yeast mixture and melted butter, still mixing on a low speed until combined.  Increase the speed to medium and mix for another 4-5 minutes, or until the dough is smooth.

If the dough is still sticky, slowly add flour and continue mixing until incorporated.

Knead by hand for about one minute on an oiled surface.

Place in a bowl, cover, and let rise for one hour.

The dough will double in size. 

Punch it down!  Then fold in the sides to allow fresh air into the dough.

Oil a baking sheet and preheat the oven to 450F.

Pour 2 quarts of water into a large pot.  Bring to boil, remove from heat, and slowly add baking soda.  Be careful because the baking soda will cause the water to bubble up.  Put the pan back on the burner and return to a boil.

Divide the dough into eight equal pieces.  Roll each piece into a long narrow rope, about 2 feet long.

Make a “U” and cross ends to make a loop.  Fold into a pretzel shape.

I found it best to pinch the ends.

One at a time, drop the pretzels into the boiling baking soda water and cook for one minute.  Use a large spatula to transfer to a cooling rack to drain.

Place the pretzels onto the oiled baking sheet.

Prepare the egg wash and generously coat each pretzel.

Sprinkle with pretzel salt.  We used kosher salt, which tasted just as good, but it wasn’t visible like the typical coarse salt on pretzels.

Bake for 15 minutes or until golden brown.

Let cool for 2-3 minutes and serve warm.

These definitely were tasty enough on their own, but you can serve with any dips that make you happy.  Mustard, cheese, etc.