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Fun and easy to make homemade soft pretzels with a classic salted chewy crust to enjoy as knots or buns. Perfect for dipping in hot melted cheese, slathering with mustard, or making a pretzel bun sandwich.
I’m not sure if it’s the chewy, golden crust, the soft, pillowy center, or that addictive salty finish, but these pretzel knots are truly something special. They’re surprisingly easy to make and honestly better than anything you’ll find at a mall pretzel stand. This is one of those beginner bread recipes you’ll come back to again and again.
Enjoy them warm on their own or use them make to make a bun for a pretzel burger. For more of a rounded roll like shape, check out my recipe for pretzel rolls.
So easy to follow and an out-of-this-world result! Simple ingredients too. What we didn’t scarf down with a beer we turned into egg sandwiches the next morning – highly recommend. They were gone in 24 hours! Thank you for this recipe!
Key Ingredients & Test Notes
- Yeast: My preferred yeast for this recipe is active dry yeast that is activated with a bit of warm water and granulated sugar.
- Warm Water: Must be between 105℉ (40℃) and 115℉ (46℃). This helps the yeast activate and binds the flour and other ingredients into a shapeable pretzel dough.
- All Purpose Flour: I prefer all purpose flour with 11-11.7% protein, which is less than Bread Flour at 12-13% protein for a softer pretzel dough texture.
- Test Note: You can definitely swap in some Bread Flour for an extra chewy texture.
- Melted Butter: The addition of fat, aka butter, makes this an enriched dough with a more tender and flavorful bread texture.
- Coarse Salt: It’s not a pretzel without pretzel salt! Add as much as you like to the egg washed dough before the final bake.
How to Make Homemade Soft Pretzels
Shaping and Boiling the Pretzels
There are several methods to making homemade pretzels. Most commonly prepared by rolling the dough out to a long strand and forming into the traditional pretzel shape. The method used for this recipe creates a nice enclosed ‘knot’ that can be enjoyed for dipping or sliced for a sandwich.
Once your dough has risen, you will divide it into 8 equal pieces. Roll each piece into a smooth ball, then into a 10-12 inch rope. The ‘knot’ technique is similar to tying a basic show knot without the final bow. Simply making an over and under knot then connect the two ends back under the pretzel.
After a short rest, each pretzel is then boiled in a baking soda bath. This step ensures the pretzels will have that signature tasty, slightly chewy, and shiny crust.
Preparing Pretzel Knots for Baking
The next step in your homemade pretzel adventure involves a light coating of egg wash, a generous sprinkling of coarse sea salt, and about 20 minutes of baking in a hot oven. Golden brown pretzels, covered in salt, warm from the oven can’t be beat!
Serving and Dipping Homemade Pretzels
The possibilities are really endless when it comes to enjoying a soft pretzel knot.
- Plain Pretzel Knots: Serve and enjoy warm with a chewy salty crust.
- Mustard Dipped Pretzels: Yellow, dijon, spicy, or full seed mustard varieties all add a great bitter contrast to the warm salty bread.
- Hot Cheese Dipped Pretzels: Yes, bread dipped in melted cheese is the ultimate treat. Extra sharp cheddar cheese dip is top on the list!
- Soft Pretzel Sandwich: Just slice a pretzel knot and fill it with your favorite meats and cheeses. Breakfast sandwich with bacon and egg, chicken salad, or even a burger comes to mind.
Jenn’s Tips
- Baking bread is an exact science, so it’s best to weigh your flour with a kitchen scale
- Cover the bowl filled with dough using a kitchen towel or with plastic wrap.
- Use a neutral oil, like sunflower for coating your bowl and work surface.
- Put just enough oil on your surface to keep it from being dry. You will want it to maintain a little grip for rolling the dough into balls before shaping.
- Use a large slotted spoon or spatula to carefully transport the dough knots into the hot baking soda bath.
- While baking, if you notice the knots are browning more on one side, rotate the pans in the oven halfway through baking time.
Leftovers & Storage
Room Temp: Pretzels are considered a crusty bread and are best stored in an airtight brown paper bag for 2-3 days, at room temperature. Make sure pretzels are completely cooled before placing in the paper bag.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Thick Homemade Soft Pretzels
Recipe Video
Ingredients
Pretzel Dough
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 375 grams (1 ½ cups) warm water, 110℉
- 595 grams (4 ¾ cups) all purpose flour, 11.7% protein
- 2 teaspoons kosher salt
- 57 grams (¼ cup) unsalted butter, melted, warm not hot
Baking Soda Bath
- 2500 grams (10 cups) (2500 ml) water
- 235 grams (⅔ cup) baking soda
Egg Wash
- 1 egg yolk
- tablespoon water
Topping
- course salt
- *olive oil for surfaces*
Instructions
Make Pretzel Dough
- Combine sugar, yeast, and warm water into bowl of stand mixer. Gently stir. Let sit about 5 minutes until frothy.2 ¼ teaspoons active dry yeast, 1 tablespoon granulated sugar, 375 grams warm water
- Meanwhile hand whisk together sifted flour and salt in a large bowl.595 grams all purpose flour, 2 teaspoons kosher salt
- Using dough attachment on mixer, start at a low speed. Add warm butter and then slowly spoon in flour mixture.57 grams unsalted butter
- Mix on medium speed until dough forms, letting go of the sides of bowl, wrapping around dough hook, but still attached to the bottom center of bowl.
- Once combined turn up to medium high for 3-5 minutes to knead the dough.
Rest the Dough
- Transfer dough to a lightly oiled large bowl. Cover bowl with kitchen towel and let sit for an hour in a warm location. Make sure dough has doubled in size.
- Meanwhile cover two pans with parchment paper and lightly brush with olive oil.
Shape and Boil
- In a large pot bring water and baking soda to a boil.2500 grams (2500 ml) water, 235 grams baking soda
- Lightly rub oil onto a working surface and cut dough into 8 pieces. Make sure to weigh each piece to be accurate.
- Roll each piece into a 10-12 inch rope. Take rope and loop into a single knot. One end going through the center and the other end under and around to connect the pieces.
- Gently place each knot into the boiling water for 30 seconds using a spatula. Transfer to baking sheets.
Egg Wash, Salt, and Bake
- Make egg wash by beating egg with the water in a small bowl with a fork.1 egg yolk , tablespoon water
- Brush knots gently with egg wash, using a soft pastry brush over top of pretzels. Sprinkle generously with coarse salt.course salt
- Bake at 450℉ (230 ℃) for 18-20 minutes or until golden brown.
- Remove pan from the oven and transfer pretzels to wire rack to cool completely.
Notes
- Ingredients Used:
- All Purpose Flour: King Arthur AP Flour 11.7% protein
- Oven: This recipe was written for a conventional oven (top and bottom heat). For convection fan ovens, reduce the temperature by 25 degrees and begin checking for doneness 75% of the way through baking.
- Storage: Place cooled pretzels in an airtight brown paper bag for 2-3 days, at room temperature. Make sure pretzels are completely cooled before placing in the paper bag.
Weigh your flour: The measurement I use: 1 cup of flour equals 125 grams. This amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.
Can this recipe be doubled? I’ve made it before and they are great but I need more than 8 to give out to people.
Did anybody else have the problem of them coming out completely burnt at 20 minutes!? The inside was perfect but they were SO dark. I checked the oven temp and it was spot on. So I’m so confused. 😩 should I lower the temp or bake for less time..?
Simply Delicious! Great recipe and easy to follow. I do have one question. What is the best way to reheat them?
Made these on Sunday and WOW what a GREAT recipe!! So easy to follow and they came out perfectly!! Thank you!
I’m so glad you liked them!! Thanks for the feedback!
Great recipe! I regularly make pretzels and wanted to try making a bun version. The regular recipe I use for pretzels uses bread flour and canola oil instead of butter, so these were softer and fluffier than a ballpark style pretzel. These are perfect for sandwiches. I’ll definitely be making these again.
Hi Amanda!! I’m so happy to hear! Thanks for trying the recipe:)
Can I keep the dough overnight in the fridge after it has risen,?
I tried this recipe yesterday and made a home run. It was effortless to make and had delicious results. Add grilled sausages and a mustard cheese sauce with a cold beer? Perfect lunch. I’m definitely going to be trying out more recipes from your site.
I’m guessing it wouldn’t be a problem to make it into the classic pretzel shape?
This recipe is spectacular! Follow it to the letter and you will not be disappointed! The first time I made the pretzel knots and they were gone in 24 hours (we had every intention of just tasting one and I would take the rest to my office-all pre Covid of course. No chance, they were too delicious and “pretzely.” The second time I made them as burger buns for a virtual burger challenge with foodie friends, and I won the challenge, because of the bun!!! Some of the buns were too big for burgers (my fault, I made six when I could have made eight or ten from the batch), but they were happily repurposed in to mini loaves of pretzel bread for charcuterie boards!!! The best part of this recipe is that it is so easy to follow and is a little over three hours start to finish. A lifetime keeper for sure! Thanks @twocupsflour !
Would love to make this recipe, but don’t have a stand mixer… Am I still able to make it using a hand mixer?
Hi! The attachments on a hand mixer wont work the same as the dough hook attachment on the stand mixer. You can mix the initial ingredients with a spoon, and then knead the dough by hand for about 8 minutes.
Great recipe – easy to follow and came out great. I made them with my 8 year old son, he loved it!
Yay!! So glad you could make them together!
So easy to follow and an out-of-this-world result! Simple ingredients too. What we didn’t scarf down with a beer we turned into egg sandwiches the next morning – highly recommend. They were gone in 24 hours! Thank you for this recipe!
Ahh that just makes me so happy to hear that you loved them! Thanks for trying the recipe 🙂
Really loved the soft pretzels, yummy yum thanks alot.
I’m so glad you did!!
I made this recipes many times and I can’t believe how delicious these pretzels are. I’ve never made soft pretzels before and I’m glad I started with your recipe and now I’m in love. Thank you so much for sharing your recipe with us
I love hearing that!! so glad you liked them!
An amazing recipe; it’s easy to follow, easy to make and the texture after you bake it? Like bitting into a cloud.
My mom and I, instead of adding sesame seeds, we went on and added everything-bagel seasoning, we both knew what we wanted with theese knotted pretzels; a sandwich.
❤❤❤ thank you so much for this recipe. Looking forward to make more
Sorry, I meant coarse salt, not sesame seeds* 😀
Thanks Megan!! So glad you liked them!
This recipe was so easy to follow and I feel so happy that I was able to make my first “bread”! My family was very impressed and the pretzels were so delicious. I was originally drawn in by the beautiful photography, but after making these and having such easy steps to follow, I will definitely make them again! Thank you!
I’m so glad you liked them!!!
These were the best pretzels! Recipe was easy to follow. They turned out perfect! My family loved them.