These homemade soft pretzels are so easy to make at home! Step-by-step instructions include how to shape and tips for baking to get a perfect golden brown crust.

This popular recipe makes the very best homemade pretzels ever!

One reader, Cynthia, commented: Loved this recipe! It was so easy, and my pretzels turned out so soft and chewy I can’t wait to make them again! ⭐️⭐️⭐️⭐️⭐️

Stack of several homemade soft pretzels sprinkled with salt.

Why You’ll Love This Recipe

This homemade pretzel recipe has been a staple in our house for over 15 years. My kids have grown up making these pretzels with me – often rejecting the classic pretzel shape in favor of shaping their pretzel rope into their initials or some other random shape.

We love this recipe because:

  • It is very straightforward and easy. No long rising times or special ingredients.
  • The pretzels don’t require a fussy boiling water bath, like bagels. They get a simple dip in a warm water bath and that’s it!
  • The pretzels taste just as good as the mall pretzels! Seriously, they are so, so good.
  • You can make the pretzels in under two hours!
Water, flour and yeast in white Bosch universal mixer bowl with dough hook.
Soft ball of pretzel dough in white Bosch universal mixer bowl with dough hook.

How to Make Soft Pretzels at Home

It is so easy to make to-die for, buttery, chewy, soft pretzels at home! Follow these easy steps and the recipe below:

  1. Mix the dough in a stand mixer fitted with the dough hook (the dough can also be made and kneaded by hand).
  2. Let the dough rise.
  3. Split the dough into 8 equal pieces (or divide into more or less pieces for larger or smaller pretzels).
  4. Shape the pretzels (see the tutorial below).
  5. Dip in the baking soda/honey bath (this helps develop the golden color).
  6. Bake.
  7. Brush with butter.
  8. Devour (like, seriously, I dare you to eat just one).
Dipping unbaked formed pretzel dough into water bath.
Six home-baked soft pretzels on parchment-lined baking sheet and sprinkled with salt.

How to Shape Homemade Pretzels

You can make a lot of different shapes with this pretzel dough: pretzel bites, pretzel sticks, or just random figures (like my kids love to do).

However, for a classic pretzel shape, follow these directions and pictures ⬇️⬇️:

  1. Roll each piece of dough into a long, thin rope.
  2. Bring both ends up so the rope forms a horseshoe shape.
  3. Twist the two ends around each other twice.
  4. Bring the twisted ends over and down to connect with the bottom U-shape of the pretzel (the twist should be in the center of the pretzel).

The pretzels puff and rise quite a bit, so if you want to keep some of the cute gaps in the bow-shaped pretzel, roll that rope out longer and thinner than you think!

Piece of pretzel dough rolled into very long thin rope.
Piece of long thin pretzel dough formed into horseshoe shape.
Forming long thin rope of pretzel dough into a pretzel by twisting ends.
Shaped piece of dough into soft pretzel shape before baking.

A Few Additional Notes

➡️ I like to sprinkle the pretzels with salt before baking – and sometimes touch up with a bit more salt after the pretzels have been baked and buttered.

➡️ I use the coarse, kosher salt (Diamond Crystal brand) I keep on hand for cooking. It doesn’t stand out quite as much as other coarse salt brands or official pretzel salt, but it works just fine.

➡️ Don’t skip the buttering step! That’s what gives these pretzels their iconic and ethereal buttery taste and helps contribute to the phenomenal crust. In fact, use more melted butter than you think you should on each one. (If that isn’t a life motto, I don’t know what is.)

➡️ The cheese sauce on this pretzel twist recipe is perfect for these homemade pretzels!

Using pastry brush to brush melted butter on hot, baked soft pretzel.

In terms of recipes that have stood the test of time, this one comes out on top.

It has been a family favorite for decades, and I don’t see that changing. There are very few recipes my kids get as excited about than this one. It’s nostalgic…but most importantly, the pretzels are insanely delicious.

I, for one, have very little willpower when faced with a pan of these hot, buttery pretzels. They are divine!

Top down view of baked and buttered soft homemade pretzel sprinkled with coarse salt.
Two halves of soft pretzel torn apart and stacked on top of several homemade soft pretzels.
Top down view of baked and buttered soft homemade pretzel sprinkled with coarse salt.

Homemade Soft Pretzels

Yield: 8 pretzels
Prep Time: 1 hour 20 minutes
Cook Time: 9 minutes
Total Time: 1 hour 29 minutes
4.63 stars (72 ratings)
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Ingredients

Dough:

  • 2 ½ cups (355 g) all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 2 ¼ teaspoons instant yeast
  • 1 cup very warm water (105 to 110 degrees F)

Topping (See note):

  • 1 cup warm water
  • 1 tablespoon baking soda (see note)
  • 1 tablespoon honey
  • Coarse salt, optional, optional
  • 3 tablespoons (42 g) melted butter

Instructions 

  • In the bowl of a stand mixer fitted with the dough hook, add the the flour, salt, sugar and yeast. Mix to combine.
  • Add the water and mix on medium speed until combined, adding more flour a little at a time, as needed, until the dough forms a soft ball that clears the bottom and sides of the bowl. The dough should be soft but not overly sticky.
  • Knead for 4 to 5 minutes.
  • Cover the bowl and let the dough rise until doubled, about 45 to 60 minutes.
  • Preheat oven to 500°F. (The high temperature is important to achieve the golden brown crust on the pretzels.)
  • Line two half sheet pans with parchment and lightly brush with olive oil.
  • Transfer the dough to a lightly greased work surface and divide into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. This helps relax the gluten so the dough doesn't spring back when formed into pretzels.
  • While the dough is resting, add the water and baking soda to a microwave safe dish and heat for 30-45 seconds in the microwave. Stir to dissolve the baking soda. Stir in the honey.
  • Roll each piece of dough into a long, thin rope (about 20 inches in length). Twist each rope into pretzel shape (see pictures in the post for a visual, if needed).
  • Dip each pretzel in the water bath (this helps give the pretzels a nice, golden-brown color), and place them several inches apart on the prepared baking sheets.
  • Sprinkle the pretzels lightly with coarse salt or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
  • Bake the pretzels for 7 to 9 minutes until golden brown.
  • Remove the pretzels from the oven, and immediately brush liberally with melted butter. Serve warm or at room temperature.

Notes

Flour Amount: because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, it’s ok if you need to add a bit extra flour during the mixing/kneading step (alternately, if the dough is patchy and dry, drizzle in warm water a tablespoon at a time until the dough comes together in a soft ball).
Topping: over the years, I’ve altered the topping to help develop a golden crust on the pretzels while eliminating the strong baking soda taste. The original recipe called for 1/2 cup water + 2 tablespoons baking soda. I’ve adjusted to 1 cup water + 1 tablespoon baking soda + 1 tablespoon honey, which gives better results for color and flavor.
Author: Mel
Course: Bread
Cuisine: American
Method: Bake
Serving: 1 Pretzel, Calories: 193kcal, Carbohydrates: 32g, Protein: 5g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 11mg, Sodium: 1007mg, Fiber: 2g, Sugar: 1g

Recommended Products

Bosch Universal Stand Mixer
Cookie Sheet {Half Sheet Pan}
Liquid Measuring Cup

Recipe Source: adapted slightly from King Arthur Flour

Recipe originally published February 2010; updated October 2025 with new photos, recipe notes, etc.

Top down view of four soft, salted pretzels on a white plate.

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