Soft Pretzels | Easy Homemade Soft & Fluffy Pretzel Recipe

Soft Pretzels | Easy Homemade Soft & Fluffy Pretzel Recipe

These homemade Soft Pretzels are golden on the outside, soft and fluffy inside, and finished with a light sprinkle of salt. They are perfect as a snack, party food, or warm homemade treat served with cheese sauce, mustard, or your favourite dip.

Prep Time: 25 minutes
Rising Time: 1 hour
Cook Time: 15 minutes
Total Time: Approximately 1 hour 40 minutes
Servings: 8 pretzels

Ingredients

For the Dough

  • 500 g all-purpose flour or bread flour

  • 7 g instant yeast

  • 1 tablespoon granulated sugar

  • 1 teaspoon salt

  • 300 ml lukewarm water

  • 40 g unsalted butter, melted

For the Baking Soda Bath

  • 2 litres water

  • 80 g baking soda

For Finishing

  • 1 egg, beaten with 1 tablespoon water

  • Coarse salt or pretzel salt

  • Melted butter, optional

Instructions

Prepare the Dough

  1. Combine the dry ingredients.
    Add the flour, instant yeast, sugar, and salt to a large mixing bowl.

  2. Add the water and butter.
    Pour in the lukewarm water and melted butter.

  3. Mix the dough.
    Stir until the ingredients come together and form a rough dough.

  4. Knead the dough.
    Transfer the dough to a clean work surface and knead for approximately 8–10 minutes.

  5. Check the texture.
    The dough should become smooth, soft, and elastic. Add only a small amount of extra flour if it is extremely sticky.

First Rise

  1. Shape the dough into a smooth ball.

  2. Place it in a lightly greased bowl.

  3. Cover with plastic wrap or a clean kitchen towel.

  4. Leave it in a warm place for approximately 45–60 minutes, or until doubled in size.

Divide and Shape the Pretzels

  1. Gently press the risen dough to release excess air.

  2. Divide the dough into 8 equal pieces.

  3. Roll each piece into a long rope approximately 50–60 cm long.

  4. Shape the rope into a U shape.

  5. Cross the two ends over each other twice.

  6. Fold the ends down toward the bottom of the U.

  7. Press the ends lightly onto the dough to create the traditional pretzel shape.

  8. Repeat with the remaining dough pieces.

Prepare the Baking Soda Bath

  1. Preheat the oven to 220°C.

  2. Line a large baking tray with baking paper.

  3. Bring 2 litres of water to a gentle boil in a wide saucepan.

  4. Carefully add the baking soda. The water may foam briefly.

  5. Reduce the heat slightly so the water remains at a gentle simmer.

Boil the Pretzels

  1. Place one or two pretzels into the baking soda bath.

  2. Cook for approximately 20–30 seconds.

  3. Carefully remove them with a slotted spoon.

  4. Allow excess water to drain.

  5. Place the pretzels on the prepared baking tray.

  6. Repeat with the remaining pretzels.

Finish and Bake

  1. Brush with egg wash.
    Brush each pretzel lightly with the beaten egg and water mixture.

  2. Add salt.
    Sprinkle coarse salt or pretzel salt over the top.

  3. Bake.
    Bake for approximately 12–15 minutes, or until the pretzels are deep golden brown.

  4. Brush with butter.
    For extra softness and flavour, brush the hot pretzels lightly with melted butter immediately after baking.

  5. Cool slightly.
    Allow them to rest for approximately 5–10 minutes before serving.

Serving Suggestions

Serve warm with:

  • Cheese sauce

  • Mustard

  • Honey mustard

  • Garlic butter

  • Cream cheese

  • Chocolate sauce

  • Cinnamon sugar

  • Caramel sauce

For a sweet version, skip the coarse salt and brush the warm pretzels with melted butter before coating them in cinnamon sugar.

Cheese Pretzel Variation

After the baking soda bath, brush the pretzels with egg wash and sprinkle with grated cheddar or mozzarella cheese.

Bake as directed until golden and the cheese is melted.

Cinnamon Sugar Pretzel Variation

After baking:

  1. Brush the warm pretzels with melted butter.

  2. Mix 100 g sugar with 1–2 teaspoons ground cinnamon.

  3. Coat the pretzels generously in the cinnamon sugar mixture.

Kift’s Tips

  • Use lukewarm water, not hot water, to protect the yeast.

  • Knead the dough until smooth and elastic for a soft, fluffy texture.

  • Allow the dough to rise until doubled in size.

  • Roll the dough ropes evenly so the pretzels bake uniformly.

  • Do not leave the pretzels in the baking soda bath for too long.

  • The baking soda bath gives pretzels their distinctive chewy crust and deep golden colour.

  • Use a slotted spoon to drain excess water before placing them on the tray.

  • Add the salt immediately after brushing with egg wash so it sticks.

  • Bake until deeply golden for the best flavour.

  • Brush with melted butter after baking for softer pretzels.

  • Serve warm for the best texture.

Storage Instructions

Store cooled Soft Pretzels in an airtight container at room temperature for up to 2 days.

Reheat them in the oven or air fryer at 160°C for 4–6 minutes.

They can also be microwaved for approximately 10–15 seconds, although the crust will be softer.

Soft Pretzels can be frozen for up to 1 month.

Allow them to cool completely, wrap individually, and place them in a freezer-safe container.

Thaw at room temperature and reheat before serving.

Watch the Recipe Video

See how Kift makes these soft and fluffy Homemade Soft Pretzels step by step:

YouTube:https://youtu.be/GcJiQXshkbc

Cook With Kift — Bringing delicious homemade flavours to your kitchen.

Back to blog