Homemade Soft Pretzels

homemade soft pretzels


  • 1 1/4 cups warm water
  • 1 package active dry yeast
  • 2 1/4 cups all purpose flour
  • 1/2 cup bread flour
  • 1/4 cup packed brown sugar
  • 2 tsp honey
  • 5 TBS canola oil
  • 2 tsp salt
  • 1/8 cup baking soda
  • 6 quarts water
  • pretzel or other coarse salt for sprinkling


  • In the bowl of a stand mixer, sprinkle the yeast over the water and allow it to soften
  • Add the flours, brown sugar, honey, 1 TBS of the oil, and salt. Mix until the dough comes away from the sides of the bowl.
  • Knead just until the dough becomes smooth, about 4 minutes. This should be much softer than regular bread dough.
  • Place the dough into a clean, oiled bowl and let rise until doubled in size. From 30 to 60 minutes depending on conditions. It took my dough an hour as it was a little chilly in my house. Alternatively allow dough to rise overnight in the refrigerator.
  • You do not need to actively punch down the dough, just cut it into three equal pieces. I do this by weighing the dough and then cutting and measuring to make each piece equal.
  • Cut each third into as many equal pieces as you would like pretzels. I made mini pretzels and cut 12 from each third.
  • To shape: roll dough into a log, then make a horseshoe shape, overlap the ends and flip once, then bring them down to form the pretzel shape. (I am sorry I do not have video of this but the husband was away when I made these and I could not do both by myself.)
  • Place the formed pretzels on a parchment lined baking sheet to rise – about 2″ apart
  • Let rise until doubled in size, about 30 minutes.
  • Preheat oven to 450
  • Bring a 6 quart pot of water just to a boil but not boiling and add the baking soda.
  • Carefully drop in the pretzels, turn them and return them to the baking sheets.
  • When you have a filled two baking sheets with boiled pretzels put them in the preheated oven and bake for 3 to 4 minutes and then rotate the pans and bake for another 3 to 4 minutes.
  • The pretzels should be a nice golden brown. If not bake for another minute or two.
  • Allow to cool on the baking sheet and then remove to a cooling rack.


These are best eaten same day. If not, freeze them. They defrost quickly and taste better than if you try to hold them over.