There’s something magical about biting into a warm, golden-brown pretzel with its soft, chewy interior and perfectly salted crust. These homemade soft pretzels are surprisingly simple to make, requiring no kneading or special equipment, yet they deliver bakery-quality results every time.
In just 45 minutes, you can enjoy the irresistible aroma of freshly baked pretzels filling your kitchen, ready to be dipped in mustard or enjoyed on their own.
The secret lies in the dough’s tender texture and the satisfying contrast of the crisp, glossy exterior. With a hint of sweetness and a touch of salt, these pretzels are a crowd-pleaser for any occasion. Whether you’re hosting a gathering or treating yourself, this recipe is a quick, foolproof way to bring a little joy to your day.
Ingredients for Homemade Soft Pretzels
- 3 cups (420g / 15oz) strong flour or bread flour
- 1 ½ tsp salt
- ¼ tsp active dried yeast
- 1 tbsp sugar
- 10 ½ ounces water
- For poaching:
- 6 cups (1.5 litres) water
- 6 tsp (2 level tablespoons) baking soda
- For finishing:
- Egg wash (1 egg beaten with 1 tbsp water)
- Sea salt, for sprinkling
- Melted butter, for brushing
Step-by-Step Instructions
- Prepare the dough: In a large bowl, add the flour. Place the yeast on one side of the bowl and the salt and sugar on the other side. (Avoid placing salt directly on the yeast, as it can deactivate it.) Add the water and mix until a dough forms. No kneading is required!
- Let the dough rise: Wrap the bowl tightly with plastic wrap and cover it with a towel. Place it in a dry, room-temperature spot and let it rest for 12 to 18 hours (18 hours is ideal for best results). The dough will become bubbly and slightly boozy-smelling.
- Shape the pretzels: Turn the dough onto a floured surface and divide it into 9 equal balls. Let them rest for 2 minutes. Roll each piece into a long rope, about 24 inches (60 cm), by gently banging and stretching the dough. Twist the ends and press them onto the opposite sides to form a pretzel shape.
- Poach the pretzels: Bring the water and baking soda to a boil. Poach each pretzel for 30 seconds, then transfer them to a baking tray. This step creates the signature pretzel texture and flavor.
- Bake: Brush the pretzels with egg wash and sprinkle with sea salt. Bake at 450°F (225°C) for 15 minutes, or until golden brown.
- Serve: Brush the warm pretzels with melted butter and serve immediately. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
Take your homemade soft pretzels to the next level with delicious dips and toppings! Classic mustard (Dijon or honey mustard) is a must, but you can also try cheese sauce made with cheddar and a splash of milk. For a sweet twist, drizzle with melted chocolate or dip in caramel sauce. Sprinkle with cinnamon sugar for a dessert-inspired treat!
Serve It Right: Presentation Tips
Serve your pretzels warm for the best texture and flavor. Arrange them on a wooden board or platter with small bowls of dipping sauces for a fun, shareable snack. Pair with a cold beer or a refreshing lemonade for the ultimate pretzel experience. Pro tip: Brush with melted butter right before serving for extra shine and richness!
Keep It Fresh: Storage and Reheating
Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, wrap them in foil and warm in a 350°F (175°C) oven for 5-10 minutes. For a quick fix, microwave for 10-15 seconds, but be cautious—they can dry out. Freezing tip: Freeze unbaked pretzels after shaping, then boil and bake straight from the freezer for fresh pretzels anytime!
Mix It Up: Recipe Variations
Get creative with your pretzels! Add garlic powder or everything bagel seasoning to the dough for a savory twist. For a cheesy version, mix in shredded cheddar or top with Parmesan before baking. Sweet lovers can swap the sea salt for sprinkles or crushed nuts after brushing with egg wash. The possibilities are endless!
Time-Saving Hacks
Short on time? Skip the overnight rise and let the dough rest for just 2-3 hours in a warm spot—it won’t be as flavorful, but it’ll still work! Use a stand mixer with a dough hook to combine ingredients quickly if you’re in a rush. Pre-shape the dough into balls the night before to save time the next day. Remember: Patience pays off for the best results!
Homemade Soft Pretzels (No Knead, No Machine Recipe)
Ingredients
Dough Ingredients
- 3 cups strong flour/ bread flour 420g/ 15oz
- 1 ½ tsp salt
- ¼ tsp yeast I used active dried yeast
- 1 tbsp sugar
- 10 ½ ounces water
Poaching Ingredients
- 6 cups water 1 1/2 litre
- 6 tsp baking soda 2 level tablespoons
Finishing Ingredients
- egg wash
- salt
- melted butter to brush pretzels
Instructions
- In a large bowl add in the flour.
- Put yeast on one side of the bowl and salt and sugar on the side of the bowl.
- If you add the salt on top of the yeast it will deactivate that yeast and your dough will not rise.
- Add in water and mix to form a dough. That’s it, your dough is done!
- Wrap the bowl tight with film wrap and lay a bowl over it. Put it in a dry place at room temp and leave overnight. A minimum of 12 hours, but up to 18 hours and let time do its magic. I do 18 hours 🙂
- The next day your dough will smell boozy and bubbling. It is pretty incredible.
- Turn out onto a floured surface and divide into 9 balls and let it and relax for 2 minutes
- To shape: take each piece of dough and begin rolling them on the counter. Bang the dough on the counter like I do in the video and they will just naturally get longer and longer. Keep going until you reach 24 inches (60 cm). Twist the ends of the dough and press onto the the opposite sides of the pretzel.
- Put straight into boiling water with baking soda and poach for JUST 30 seconds, then place on a baking tray. This boiling step is the secret to firm skin and adds that definite pretzel flavor.
- Brush with egg wash and sprinkle with sea salt
- Bake 450oF (225oC) for 15 minutes, or until golden brown.
- Serve immediately and enjoy!!!!
