Homemade soft pretzels are salted on the outside and soft on the inside.

I’ve shared my best tips below to make sure these come out perfect every time!
An easy from-scratch dough is folded into pretzels, boiled, and brushed with an egg wash before being baked.
Oven Baked Soft Pretzels in a wooden bowl with salt

The Perfect Homemade Recipe

You likely have soft pretzel ingredients at home in your pantry already.

This easy recipe walks you through the steps to creating better-than-bought pretzels right from your very own oven! Warm with a golden exterior, a soft chewy interior and the texture you know and love from your favorite pretzel stand.

The great thing about making pretzels at home is that you know exactly what goes into them and they can be topped with anything you’d like (from sesame seeds to cinnamon and sugar).

Oven Baked Soft Pretzels ingredients

Ingredients

FLOUR This recipe uses all-purpose flour for the perfect consistency.

YEAST  1 packet of active dry yeast is equal to 2 1/4 teaspoons. Mix the yeast with a bit of sugar & water and let is sit until foamy (5-10 min). Once foamy, it can be combined with the flour.

It is important to check the expiry date on your yeast, if it’s out of date your dough will not rise properly.

BAKING SODA/WATER BATH Before baking, the prepared pretzels will be dipped in boiling water with baking soda in it. This gives the color and texture to the exterior of the pretzel.

EGG WASH An egg wash is brushed over the pretzels before baking. It is optional but helps the toppings to stick and makes the pretzels pretty and shiny!

How to Make Soft Pretzels

This recipe is made from yeast bread dough that is curved into pretzel shapes, boiled then baked. A quick overview of the steps needed:

    • PREPARE DOUGH This is a typical yeast dough and can be made in a stand mixer. After the dough has risen, divide into 8 equal parts.

Preparing dough for soft pretzels

    • SHAPE DOUGH Roll into ropes and shape into pretzels (how to fold pretzels below).
    • BOIL Gently lower into boiling water for several seconds.
    • BAKE Remove, drain and brush with egg wash, and sprinkle with topping. Bake until toasty brown.

Soft baked pretzels can be customized into different shapes and sizes. It’s fun to turn into initials for the kids. Or, simpler shapes, like pretzel sticks.

Dough for Oven Baked Soft Pretzels on a cutting board

How to Fold a Pretzel

  1. Roll each piece into a 24-inch rope.
  2. Form the dough into a “U” shape.
  3. Cross the two ends over each other.
  4. Fold the ends down to the bottom of the U shape to form a pretzel.

What Does the Boiling Do?

Once the pretzel is formed, it is lowered into boiling and baking soda for a few seconds. This changes the pH of the outside and gives it that beautiful brown color.

This also gives the flavor we love in pretzels and starts the crust formation which finishes in the oven.

Raw Oven Baked Soft Pretzels on a baking sheet

How Important is Egg Wash?

Egg wash helps all those tasty toppings adhere to the curved surface of the pretzels. In addition, the egg and water wash will give pretzels a golden brown sheen and satisfying crunch.

For a softer crust, use the whole egg. A wash made from egg white only and water will produce a harder, crisper exterior.

Variations/Toppers

Oven Baked Soft Pretzels on a baking sheet garnished with salt

The Best Dippers for Soft Pretzels

Even soft pretzels are on the dry side, so an array of dips will always be welcome. Tangy mustard is always popular. Here are some other options that make the best soft pretzel dips.

Did you make these homemade soft pretzels?  Be sure to leave a rating and a comment below!

Oven Baked Soft Pretzels in a wooden bowl with salt
4.82 from 43 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Oven Baked Soft Pretzels

Deliciously soft, slightly chewy pretzels with a perfect exterior.
Pin Review Print
Prep Time 1 hour 5 minutes
Cook Time 20 minutes
Total Time 1 hour 25 minutes
Servings 8 pretzels
Author Holly Nilsson

Ingredients  

Dough

  • 1 ½ cup warm water
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 ½ teaspoons active dry yeast (1 pkg)
  • 4 cups all-purpose flour
  • 2 oz butter melted

Water Bath

  • 10 cups water
  • ⅔ cup baking soda

Topping

  • 1 large egg yolk beaten with 1 tablespoon water
  • kosher salt

Instructions 

  • Combine water, sugar, salt, and yeast in a stand mixer. Let sit 5-10 minutes or until foamy.
  • Add 2 cups flour and the butter to the yeast mixture. With a dough hook, mix on low. Continue adding flour a bit at a time until combined.
  • Knead in the mixer with the hook until the dough is smooth, about 5 minutes (or knead on the counter by hand about 10 minutes).
  • Remove the dough, place in an oiled bowl and cover. Set in a warm place and allow to rise 60 minutes or until the dough has doubled.
  • Preheat the oven to 450°F and line baking pans with parchment paper. Bring water and baking soda to a boil.
  • Divide dough into 8 pieces and roll each piece into a 24" rope. Form the dough into a "U" shape. Cross the two ends over each other and fold down to the bottom of the U to form a pretzel shape. Repeat with remaining pretzels.
  • Gently place pretzels on a large spatula and lower into the boiling water. Let boil 10-15 seconds. Gently lift out of the water, let excess drip off and place on prepared pan allowing at least 2" between pretzels.
  • Brush each pretzel with egg wash and sprinkle with salt.
  • Bake 12-14 minutes or until golden.

Notes

Yeast Use Active Dry Yeast. Check the expiry date on your yeast, if it's out of date your dough will not rise properly.
To Make without a Stand Mixer I use a stand mixer to knead the dough. If you don't have a stand mixer, you can knead on the counter for about 10 minutes.
To Boil the Pretzels place each on a large spatula and gently lower into the boiling water. Use a large slotted spoon to gently remove them from the water.
To Form into Pretzel Bites Divide dough into 4 pieces and roll into a 24" rope. Cut rope into 2" pieces. Boil as directed and bake for 9-11 minutes or until golden.
Egg Wash For a softer crust, use the whole egg. A wash made from egg white only and water will produce a harder, crisper exterior.
Topping Variations Try sesame seeds, everything bagel seasoning, cinnamon sugar or cheddar cheese & thinly sliced jalapenos.
4.82 from 43 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 304 | Carbohydrates: 51g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 654mg | Potassium: 103mg | Fiber: 3g | Sugar: 2g | Vitamin A: 210IU | Calcium: 25mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Snack
Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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Oven Baked Soft Pretzels in a bowl with a title
Oven Baked Soft Pretzels in a wooden bowl with writing
Oven Baked Soft Pretzels in a bowl, raw Oven Baked Soft Pretzels on a baking sheet

 

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Anxious to try these pretzels. How would you store these? I don’t want to ruin them after making them.

    Reply

    1. Hi Shery, they disappear quickly in my house but I usually store them in an airtight container or zippered bag once they have cooled.

      Reply

  5. Oh my goodness! These turned out so amazing. I definitely needed the pictures to help with how to fold them but they turned out so good.5 stars

    Reply

  7. Easy to make, especially with kids! Delicious even without the egg wash (no egg due to allergy)! Thanks for a great recipe to make!5 stars

    Reply

  8. Not good at all look just like picture but had funny taste and my wife didn’t like either through all away did not eat a full one dark brown color when done but doughey in spots

    Reply

  11. This looks AMAZING!!! I’m going to try it this weekend! Can’t wait!!! Thx for the recepie :)

    Reply

  12. Can you use the “dough” cycle of a bread machine to make these? I am going to try it and see if it works tonight.. They look delicious and I love pretzels.. Thank you for the recipe!

    Reply

  14. Omg these are so good!!! I was running low on flour so I used 1 cup bread flour and 1 cup whole wheat flour mixed in with the other 2 cups, I will be making these again, thanks for sharing such an awesome recipe!!5 stars

    Reply

  15. Just Thank You!!
    I tried them today. Mine just doesnt get that brown like yours. But it isnt necessary^^
    They taste like a pretzel anyway =D and my family loved them..
    I realy have to bake them again.

    This recipe will definitely come on the top of my favorite list ;-D5 stars

    Reply

  16. I tried these over the weekend that they were exact. I did not use a mixer, I used my hands and it worked out perfectly. The only thing I altered was the preparation of the yeast, I added all of the above that was noted as well as 2 tbsp of flour from the required 4 cups and the yeast came out nice and fluffy. Excellent recipe!

    Reply

  19. Is there an alternative method to using a stand mixer? I do not own one but would love to make these pretzels!

    Reply