soft homemade pretzels
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5 from 1 vote

Soft Homemade Pretzels

The best, crunchiest on the outside and perfectly soft on the inside, Soft Homemade Pretzels, never another store bought.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Side Dish, Snack
Cuisine: American
Servings: 16 pretzels
Calories: 140kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 1 1/2 cups warm water 368 grams
  • 1 package dry yeast 7 grams
  • 1/2 teaspoon sugar 4 grams
  • 4 1/2 cups flour 540 grams
  • 1 teaspoon salt 5.6 grams
  • 1 egg beaten
  • Coarse salt


  • In a large bowl add the warm water, sprinkle the yeast and sugar over the water, stir until dissolved, let sit for 3-5 minutes. Add flour and salt and stir to combine. Empty flour mixture onto a flat surface and knead until smooth and elastic (if really sticky add a little extra flour, although I didn't need to) for approximately 10 minutes.
  • In a lightly greased large bowl add the dough and turn to grease all over. Cover with a large towel (I used a folded up tablecloth) and let rise 1-2 hours or until doubled in bulk.
  • Punch dough down and knead a couple of times. Divide into 15-16 portions and form into pretzels, buns, sticks whatever you like.
  • Pre-heat oven to 450° (230° celsius)
  • In a large pot add 12 cups water, bring to a boil and then add 1/2 cup baking soda (use a big enough pot because once you add the baking soda it will bubble up, so be aware).
  • Add the pretzels one at a time for 30 seconds, remove with a slotted spoon and place on a lightly greased parchment paper lined cookie sheet, place approximately 2 inches apart.
  • Brush each pretzel with beaten egg and sprinkle with coarse salt. Bake for approximately 12-15 minutes, or until golden brown. Remove from baking sheets and let cool on a wire rack. Enjoy!


Calories: 140kcal