STEP BY STEP PHOTOS
Follow the visual cues—smooth, folded dough, glossy pretzels before baking, and that golden finish. Every twist matters. No squishy shortcuts.
How to Shape Homemade Soft Pretzels
Roll each dough ball into a 20″ rope. Form a U-shape on your counter. Cross the ends twice, loop them down and press onto the base. You’re building tension, not a sloppy knot. That shape is structure and vibe.
Make-Ahead Tip
After shaping, cover the tray and refrigerate overnight. Skip the soda bath before baking, then brace yourself for next-day glossy, chewy pretzels with minimal effort. Breakfast, snacking, dinner flex—done.
Recipe Card
- Recipe name: Easy Homemade Soft Pretzels
- Summary: Tangy‐browned, chewy soft pretzels with that classic soda bath gloss—five ingredients and baker’s attitude.
- Prep time: 20 minutes active
- Cook time: 12 minutes
- Additional time: 1-hour rise + optional overnight chiller
- Total time: ~1 hr 35 min (plus chill)
- Servings: 8 pretzels
- Diet: Vegetarian
- Method: Yeast dough → shape → soda bath → bake
Ingredients
- 4 cups (480g) all-purpose flour
- 1¾ tsp instant yeast
- 1 tsp salt
- 1½ cups (360g) warm water (105–110°F)
- 2 Tbsp unsalted butter, melted
- ½ cup baking soda (for soda bath)
- Optional toppings: coarse salt, sesame seeds, everything seasoning
Instructions
- Make the dough
In a bowl, stir flour, yeast, and salt. Pour in warm water and melted butter. Mix until a shaggy dough forms. Knead 5 minutes by hand (or 3 in a mixer) until smooth and elastic. - First rise
Cover and let rest in a warm spot for 1 hour—dough should pop up noticeably, not double. - Shape pretzels
Divide dough into 8 equal pieces. Roll each into a 20″ rope, shape into pretzels (see above), and place on parchment-lined tray. - Boil in baking soda bath
Preheat oven to 425 °F. Bring 8 cups water and ½ cup baking soda to a gentle boil. Boil each pretzel 30 seconds per side. Tongs and patience matter—this step delivers chew and sheen. - Bake
Transfer back to the tray, sprinkle toppings, and bake 10–12 minutes until deep golden brown. - Cool & devour
Let cool 5 minutes. Tear, dunk, savor.
Notes
- Soda bath is non-negotiable: That glossy, chewy crust? It only comes from here.
- Shaping matters: Symmetry = even bake. Imperfect twist = charred thin spots.
- Butter in dough: Adds richness and chew. Don’t skip it.
- Chill option: After shaping, refrigerate overnight. Skip boiling before bake—it’s legit.
- Storage and reheating: Store in a bag for 2 days. Reheat at 350 °F for 4–5 minutes to reclaim chew. Freeze cooked pretzels; reheat same as above.
- Topping time: Sprinkle right after boiling so salt and seeds stick.
Final Pull-Apart
These pretzels aren’t just snacks—they’re events. They crack on the crust, they pull chewy, they shine in that soda bath finish. You didn’t buy them. You made them. And that bite? That’s kitchen confidence baked into every twist.
So roll thick. Twist tight. Boil boldly. Bake golden. And when you bite into your handiwork, pause—this is why you bake.
Want more kitchen swagger? Email me at [email protected], tell me what your readers crave next, and I’ll deliver the next recipe with the same unapologetic energy.