Perfect Homemade Soft Pretzel Recipe in 90 Minutes

This tested homemade soft pretzel recipe delivers 12 bakery-quality soft pretzels in 90 minutes using 8 pantry staples. You'll get chewy centers, crisp golden crusts, and that signature pretzel flavor with no special equipment required. Perfect for beginners with our step-by-step shaping guide and troubleshooting tips.

Why This Recipe Works When Others Fail

Most homemade pretzel recipes skip the critical baking soda bath step or use incorrect ratios, resulting in pale, tough pretzels. Our method fixes three common pitfalls:

• Optimal alkalinity: 1/4 cup baking soda in simmering water creates the perfect Maillard reaction for deep browning
• Controlled yeast activation: Warm (not hot) water prevents killing yeast while ensuring proper rise
• Resting technique: 10-minute dough rest before shaping prevents shrinkage

Ingredients & Essential Tools

Yields 12 pretzels | Prep: 15 min | Rise: 45 min | Bake: 12 min

Ingredient	Measurement	Key Purpose
All-purpose flour	3½ cups (440g)	Creates chewy texture without bread flour
Active dry yeast	2¼ tsp (7g packet)	Guaranteed rise even in cool kitchens
Baking soda	¼ cup (60g)	Essential for authentic flavor and browning
Coarse sea salt	For topping	Sticks better than fine salt during baking

Must-have tools: Stand mixer (optional but helpful), pastry brush, slotted spoon, parchment paper

Step-by-Step Instructions

Making the Dough (10 Minutes)

1. Dissolve 2¼ tsp yeast and 1 tbsp sugar in 1 cup warm water (105-110°F). Wait 5 minutes until foamy.
2. Mix 2 cups flour, 1 tsp salt, and melted butter into yeast mixture. Add remaining flour ½ cup at a time.
3. Knead 5 minutes until smooth. Pro tip: Under-kneading causes dense pretzels; dough should pass windowpane test.

Shaping Like a Pro (15 Minutes)

Divide dough into 12 equal pieces. Roll each into 20-inch ropes using these techniques:

• Beginner method: Roll ropes on counter with palms (not fingers) for even thickness
• Authentic twist: Form U-shape, cross ends twice, fold down to bottom of U
• Critical step: Rest shaped pretzels 10 minutes before baking soda bath to prevent shrinkage

Baking Soda Bath & Baking (12 Minutes)

1. Simmer 6 cups water with ¼ cup baking soda (wear gloves - it bubbles vigorously!)
2. Dip each pretzel 20 seconds per side. Place on parchment-lined baking sheet.
3. Brush with egg wash, sprinkle coarse salt. Bake at 425°F for 12-14 minutes until deep golden brown.

Why this works: The baking soda bath (not lye) safely replicates traditional pretzel chemistry. Simmering activates alkalinity without dangerous fumes.

Troubleshooting Common Issues

Problem	Real Cause	Solution
Pretzels too pale	Baking soda not fully dissolved	Simmer soda 2 minutes before dipping
Dough won't rise	Water too hot killed yeast	Use thermometer; max 110°F water
Tough texture	Over-kneaded or under-rested	Knead max 5 min; rest 10 min before shaping

3 Delicious Variations

• Cheese-Stuffed: Wrap ½ oz cheddar cube in dough before shaping. Dip in baking soda bath as usual.
• Cinnamon Sugar: After baking, brush with melted butter and roll in ½ cup sugar + 2 tsp cinnamon.
• Everything Bagel: Top with sesame seeds, poppy seeds, dried garlic, and onion flakes before baking.

Serving & Storage Tips

Serve warm with yellow mustard or cheese sauce. For best texture:

• Reheating: 30 seconds in air fryer at 350°F restores crispness
• Freezing: Freeze unbaked pretzels on sheet pan, then transfer to bags. Dip frozen in baking soda bath before baking (add 2 min bake time)
• Freshness: Best eaten same day. Stale pretzels revive in toaster oven

Frequently Asked Questions

Can I make these without a stand mixer?

Absolutely. Knead by hand for 8-10 minutes until smooth and elastic. The dough should feel like your earlobe when properly developed.

Why use baking soda instead of lye?

Food-grade lye creates authentic flavor but requires safety gear and neutralization. Our baking soda method (simmered, not cold) achieves 90% of the flavor safely for home kitchens.

Can I substitute active dry yeast for instant?

Yes, use the same amount. Instant yeast works faster, but our recipe accounts for standard active dry yeast rise times. No adjustments needed.

Why did my pretzels deflate after baking soda bath?

This happens when dough hasn't rested enough before dipping. Always rest shaped pretzels 10 minutes - this relaxes gluten and prevents collapse during the bath.