Last Updated: January 16, 2026
Quick Answer: How to Make Soft Pretzels
Making soft pretzels at home is easier than you think! Mix a simple dough with flour, yeast, butter, and water. Let it rise for 1 hour, shape into pretzels, dip in a baking soda bath for 10-15 seconds, then bake at 450°F for 10-12 minutes. Total time: 90 minutes. The baking soda bath is what gives pretzels their signature chewy texture and golden-brown color.
As a dad, I've put in plenty of time at my kids' hockey games. Without fail, after every game, both my sons love to indulge in the rink food court's pretzels. They are not good, so we came up with our own recipe. To the uninitiated, making pretzels seems complicated, but it's actually a pretty easy way to learn the basics of bread-making. With a simple dough that comes together in minutes, the rest of the process is similar to making homemade bagels: shape, submerge, bake, snack.
In the case of super soft pretzels, rather than boiling them, they are poached in a solution of water and baking soda. Though it might sound strange, the alkaline water makes the dough slightly gummy; once baked, it helps to ensure a chewy interior with an outer "crust" browned to perfection. Very similar to our Bagel recipe.
This recipe includes instructions for how to make classic soft pretzels, but you can also use the dough to make soft pretzel buns, which are perfect for sandwiches or burgers. In either case, remember to give your Baking Steel a good 45 minute preheat. And make these for after the game.
Soft Pretzel Recipe
Makes 6 medium pretzels, or 12 pretzel buns
Recipe from Baking With Steel
Ingredients:
500 grams (4 cups) all purpose flour
12 g (1 tablespoon) cane sugar
10 grams (2 teaspoons) fine sea salt
2 g (1/2 teaspoon) active dry yeast
350 g (12 ounces) warm water (105 degrees F)
57 g (5 tablespoons) unsalted butter, melted
For the poaching mixture:
8 cups water
1/4 cup baking soda
To top:
Pretzel salt
Melted butter, for serving (optional)
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and yeast.
- With the mixer running on low, slowly add the warm water; mix briefly to incorporate.
- Add the melted butter, and mix on medium speed for about 4 minutes. The dough will form a loose ball and pull away from the sides of the bowl.
- Transfer the dough to an oiled bowl, cover with a clean, damp kitchen towel or plastic wrap, and let rise at room temperature for up to an hour. The dough will expand to a little more than double its original size.
- Meanwhile, position a rack in the middle position of your oven and place the Baking Steel on top. Preheat oven to 450 degrees F for 45-60 minutes.
- Turn the risen dough onto a floured work surface. Portion the dough into 6 equal portions (about 145g each) for pretzels, or 12 equal portions (about 70g each) for buns. Shape each portion into a pretzel (see note below), or form them into balls to make pretzel buns.
- Prepare the poaching mixture. Bring the water and baking soda to a boil; once the baking soda is dissolved, turn off the heat.
- Using your hands, drop your pretzels into the poaching solution and let sit for about 10-15 seconds; flip with tongs, and repeat on the second side. Be careful: the mixture is hot, and can stain your clothes. Remove the pretzels with a slotted spoon so that the excess liquid can drain off, and place them onto a sheet of parchment paper. Coat generously with pretzel salt. Either place your parchment onto a sheet tray and place on your Baking Steel, or use a pizza peel to launch the parchment directly onto your Steel.
- Bake for 10-12 minutes, rotating halfway through baking, or until golden brown (whether you've shaped them into pretzels or rolls, they will bake for the same amount of time). Remove from the Steel and transfer to a wire rack to cool. If you want, brush the pretzels with melted butter when you take them out for added flavor!
- Store well wrapped leftovers for up to 3 days, or freeze for up to 1 month.
How to Shape Pretzels
It may look like origami folding, but shaping pretzels couldn't be simpler. Here's how to do it in four easy steps.
- Roll out the dough into a long, slender log. About 14 inches is a good length for this recipe.
- Gather the dough into a horseshoe shape, with the ends of the "U" pointed up.
- Overlap the ends, leaving approximately 2-inch "tails," so it kind of looks like a ribbon symbol for a moment. You can coil once or twice more if desired.
- Flip the overlapping ends down, so that they will meet the bottom of the rounded part. You'll see the familiar pretzel shape take hold. If the circles are too tight, use your fingers to widen the holes for a more pleasing pretzel shape.
What Is Pretzel Salt?
Pretzel Salt is a coarse, large-grained salt that doesn't melt quickly. Because it's "sturdier" than typical coarse salt or even flaky sea salt, it's the perfect choice for finishing salt on bagels, bread sticks, or pretzels. If it is not available in your grocery store, use the coarsest salt you can find.
Tips for Perfect Homemade Pretzels
Don't skip the baking soda bath. This is what gives pretzels their distinctive chewy texture and deep golden-brown color. The alkaline solution changes the pH of the dough's surface, creating that signature pretzel crust.
Use a kitchen scale. Weighing your ingredients (especially flour) ensures consistent results every time. Too much flour makes tough pretzels; too little makes them flat.
Don't over-proof the dough. One hour is plenty. Over-proofed dough will be too soft to shape and may deflate in the baking soda bath.
Work quickly with the baking soda bath. The dough only needs 10-15 seconds per side. Any longer and the pretzels can become too alkaline and develop an off flavor.
FAQ: Homemade Soft Pretzels
Do you have to boil pretzels before baking?
You don't boil pretzels—you poach them in a baking soda bath for just 10-15 seconds per side. This brief dip in alkaline water is what gives pretzels their chewy texture and golden-brown color. Without this step, you'd just have bread shaped like a pretzel.
What do you boil pretzels in?
Pretzels are poached in a solution of water and baking soda (1/4 cup baking soda to 8 cups water). The baking soda raises the pH of the water, which changes the surface of the dough and creates that signature pretzel crust. Traditional German pretzels use lye, but baking soda is safer and easier for home bakers.
How much baking soda do you use for pretzels?
Use 1/4 cup of baking soda for every 8 cups of water. This ratio creates the right alkaline environment to give pretzels their characteristic texture and color without being too strong.
Why do you use baking soda for pretzels?
Baking soda raises the pH of the water, making it alkaline. When you dip the dough in this solution, it changes the proteins on the surface, creating a chewy texture and enabling the deep golden-brown color during baking. It's what makes a pretzel taste and look like a pretzel instead of just shaped bread.
How long does it take to make pretzels from scratch?
From start to finish, homemade pretzels take about 90 minutes: 10 minutes to mix the dough, 60 minutes for rising, and 20 minutes for shaping, poaching, and baking. Most of that time is hands-off while the dough rises and the oven preheats.
Are pretzels hard to make at home?
No! Pretzels are actually one of the easier bread projects for beginners. The dough comes together in minutes, requires only one rise, and the shaping is simpler than it looks. If you can make pizza dough, you can make pretzels.
How do you store homemade pretzels?
Store cooled pretzels in an airtight container or zip-top bag at room temperature for up to 3 days. For longer storage, freeze them for up to 1 month. Reheat frozen pretzels in a 350°F oven for 5-7 minutes to restore their texture.
Can you freeze pretzel dough?
Yes! After the dough has risen, portion and shape it into pretzels, then freeze them on a baking sheet. Once frozen solid, transfer to a freezer bag. When you're ready to bake, poach them straight from frozen (they may need an extra 5-10 seconds in the baking soda bath) and bake as directed.
Can you make pretzels without a stand mixer?
Absolutely. Mix the ingredients in a large bowl with a wooden spoon until combined, then knead by hand on a floured surface for 5-7 minutes until the dough is smooth and elastic. The stand mixer just saves you some arm work.
What's the best way to reheat pretzels?
Reheat pretzels in a 350°F oven for 5-7 minutes. This restores the crispy exterior and soft interior. Avoid the microwave—it makes them soggy and tough.
Can you make pretzel bites instead of full pretzels?
Yes! After the dough rises, roll it into long ropes and cut into 1-inch pieces. Poach them in the baking soda bath for 10 seconds per side, then bake for 8-10 minutes. Pretzel bites are perfect for parties and easier to shape than full pretzels.
Do you need pretzel salt, or can you use regular salt?
Pretzel salt is ideal because it's coarse and doesn't melt during baking, but you can substitute with any coarse salt like kosher salt or sea salt flakes. Avoid fine table salt—it will dissolve and make the pretzels too salty.
Want more recipes that showcase what your Baking Steel can do? Try our 72-Hour Pizza Dough or Homemade Bagels.
About the Author
'm Andris Lagsdin, inventor of the Baking Steel. Back in 2012, I grabbed a slab of steel from my family's shop, slid it into my oven, and discovered it made better pizza than any stone ever could. Now tens of thousands of home cooks use Baking Steel to make pizzeria-quality pizza in regular ovens. Read more....
