Baking Great Bread at HomeChewy, Golden & Bakery-Worthy
IntermediateClassic SoftPretzels
by Henry Hunter Jr.
Soft, golden pretzels with a perfectly chewy crust and pillowy interior, baked fresh and brushed with butter.
Rise Time
1 hour
Bake Time
12-15 minutes
Yield
8 large soft pretzels
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter Jr.
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Bread Flavor
Homemade soft pretzels with a baking soda bath crust. Chewy, golden, and better than the mall.
Equipment Needed
Or large mixing bowl for hand mixing
For the baking soda bath
Ingredients
Pretzel Dough
Baking Soda Bath
Topping
Pro Tip
For even chewier pretzels, swap the all-purpose flour for . Same amount, no other changes. The higher protein content gives you that extra tug when you bite through the crust.
Day 1
Make the Dough
10 minutes active
This is a lean dough with just a touch of butter and brown sugar. It comes together fast and doesn't need much fuss.
Click each step to mark complete
Activate the Yeast
In the bowl of a stand mixer, combine warm water, , and brown sugar. Stir gently and let sit for 5 minutes until foamy.
Add Wet Ingredients
Pour in the melted butter and salt. Stir briefly.
Add Flour and
Add the flour all at once. Using the dough hook on low speed, mix until combined. Increase to medium speed and for 5-7 minutes until the dough is smooth, firm, and not sticky. The dough should be stiffer than typical bread dough. By hand: combine in a large bowl with a wooden spoon, then on a floured surface for 8-10 minutes.
Check the Dough
Press a finger into it. It should spring back quickly. Pretzel dough is drier and firmer than most bread doughs. That's normal and correct.
Precise Timers
Use these interactive timers to track your stages.
Yeast Bloom
Knead
Day 1
First Rise
1 hour
One rise is all you need. The will handle the rest of the magic.
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Shape and Oil
Lightly oil a large bowl. Place the dough inside, turning once to coat the surface.
Cover and Rise
Cover with plastic wrap or a damp towel. Let rise in a warm spot for 1 hour, or until the dough has roughly doubled.
⏱ Wait Time
About 1 hour
Precise Timers
Use these interactive timers to track your stages.
First Rise
Day 1
Shape the Pretzels
10 minutes
This is the fun part. If you can make a U shape and twist, you can shape a pretzel.
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Prep Your Surface
Lightly flour your work area. Preheat oven to 425°F (220°C).
Divide the Dough
Punch down the risen dough and turn it out onto the floured surface. Divide into 8 equal pieces (about 115g each). A scale helps here.
Roll Into Ropes
Roll each piece into a 20-24 inch rope, thinner at the ends and slightly thicker in the middle. If the dough resists, let it rest for 2-3 minutes, then try again.
Shape the Pretzel
Form the rope into a U shape. Cross the two ends over each other once (about 2 inches from the tips). Twist once more at the cross. Fold the twisted ends down and press them onto the bottom of the U. Gently press to seal.
Set Aside
Place shaped pretzels on a parchment-lined surface. They don't need a second rise.
Shaping
Shaping Options
Three ways to shape your pretzels depending on the occasion.
Classic Pretzel Twist
The iconic pretzel shape. Thinner at the ends, thicker in the middle.
RecommendedClick each step to mark complete
Roll Into Rope
Roll each piece into a 20-24 inch rope.
Form U Shape
Form the rope into a U shape.
Cross and Twist
Cross the two ends over each other once, twist once more.
Fold Down
Fold the twisted ends down and press them onto the bottom of the U.
Pretzel Bites
Perfect for game day, dipping into cheese sauce or mustard.
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Roll Ropes
Roll each piece into a 12-inch rope.
Cut Into Pieces
Use a pizza cutter to cut each rope into 1½-inch pieces.
Boil
Boil in the for 30 seconds per batch.
Bake
Bake at 425°F (220°C) for 10-12 minutes.
Pretzel Sticks
Simple straight sticks, no twisting required.
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Roll Ropes
Roll each piece into an 8-inch rope.
Keep Straight
No twisting. Boil and bake as directed.
Proof Test: Not applicable for pretzels. The firmer dough and create the texture. Judge readiness by color: deep golden brown, not pale.
Day 1
Baking Soda Bath
This is what makes a pretzel a pretzel. The bath gelatinizes the outside of the dough, giving you that chewy crust, that deep golden color, and that unmistakable pretzel flavor via the . Skip this step and you'll just have shaped bread.
Step by Step
Prepare the Bath
In a large pot or Dutch oven, bring 12 cups of water to a rolling boil. Carefully add the (it will fizz up briefly). Reduce heat to maintain a gentle boil.
Boil the Pretzels
Working one or two at a time, gently lower a pretzel into the boiling water using a slotted spoon or your hands. Boil for 30 seconds, flipping halfway if needed.
Transfer
Use a slotted spoon or spider strainer to lift the pretzel out. Let excess water drip off for a moment, then place on a parchment-lined baking sheet.
and Salt
If using , brush each boiled pretzel immediately. Sprinkle generously with coarse salt or .
(Optional)
Use a sharp knife or razor blade to cut a 3-4 inch slit across the thickest part of each pretzel. This helps steam escape and gives you that classic bakery look.
Boil Per Pretzel
Baking Methods
The classic approach for consistent results.
Equipment: Half sheet pan, parchment paper or silicone mat
Preheat
Preheat oven to 425°F (220°C).
Arrange
Place boiled, egg-washed, salted pretzels on parchment-lined sheet.
Bake
Bake 12-15 minutes until deep golden brown.
Butter
Brush with melted butter immediately.
Cool
Cool on wire rack 5 minutes, serve warm.
Nutrition Facts
Per 1 pretzel (about 120g) • servings per recipe
* Values are estimates based on standard ingredients
Storage
Room Temperature
Best eaten the day they're made. Will keep 1-2 days in an airtight container, but the crust softens.
Refrigerated
Do not refrigerate. The fridge ruins the texture. Freeze what you won't eat same-day.
Frozen
Up to 3 months. Freeze baked, cooled pretzels in an airtight bag. Reheat from frozen at 400°F (200°C) for 15-20 minutes. Alternatively, freeze after boiling but before baking. Bake from frozen at 425°F (220°C) for 15-20 minutes.
Refresh
350°F (175°C) oven for 5-8 minutes to re-crisp the crust. Microwave makes them rubbery.
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
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