Homemade Buttery Soft Pretzels

Prep Time: 1 hour 30 minutes (includes rising) | Cook Time: 15 minutes | Total Time: 1 hour 45 minutes
Skill Level: Intermediate (Beginner-Friendly with Guidance)
Intensity: Active hands-on time is moderate, with simple but precise steps. The reward is extraordinary.
Servings: 8 large, iconic pretzels
Author: [Your Name/Website Name]

There’s a particular alchemy in transforming a humble mound of dough into a glossy, mahogany-brown pretzel, its surface scattered with coarse salt, its interior impossibly soft and warm. This recipe demystifies that process. Forget the mall kiosk; these Homemade Buttery Soft Pretzels are a project of love and a lesson in kitchen science, yielding a treat that is deeply satisfying to make and even more delightful to share. The secret lies in a brief, magical bath in an alkaline solution—the same technique used by German bakers for centuries—which gives the pretzel its distinctive chewy crust, rich color, and unique flavor.

Ingredients

For the Pretzel Dough:

1 ½ cups (360ml) warm water (110°F/45°C)
2 tablespoons light brown sugar
2 ¼ teaspoons (1 packet) active dry yeast
4-4 ½ cups (500-560g) all-purpose flour, divided
2 teaspoons fine sea salt
4 tablespoons (½ stick / 57g) unsalted butter, melted and slightly cooled

For the Poaching Solution (Lye Bath Alternative):

10 cups (2.4L) water
⅔ cup (160g) baking soda (Warning: It will foam up dramatically!)

For Topping & Finishing:

1 large egg yolk beaten with 1 tablespoon water (egg wash)
Coarse pretzel salt or flaky sea salt
4 tablespoons (½ stick / 57g) unsalted butter, melted, for brushing after baking

Instructions

Step 1: Activate the Yeast & Make the Dough

In the bowl of a stand mixer fitted with a dough hook, combine the warm water and brown sugar. Sprinkle the yeast over the top. Let it sit for 5-7 minutes until foamy and fragrant, proving the yeast is alive.
Add the melted butter and 4 cups of flour. Mix on low speed until a shaggy dough begins to form. Add the salt.
With the mixer running on low, gradually add the remaining ½ cup of flour, a few tablespoons at a time, until the dough pulls cleanly away from the sides of the bowl and is smooth and slightly tacky but not sticky. This may take 5-7 minutes of kneading. (You can also knead by hand on a floured surface for 8-10 minutes.)

Pro Tip: The exact flour amount can vary with humidity. The dough is ready when it passes the “windowpane test”: stretch a small piece; if you can see light through it without it tearing immediately, it’s perfectly kneaded.

Step 2: First Rise

Shape the dough into a ball. Place it in a lightly oiled bowl, turning once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 1 hour, or until nearly doubled in size.

Step 3: Shape the Pretzels

Preheat your oven to 450°F (230°C). Line two large baking sheets with parchment paper and lightly grease the paper.
Punch down the risen dough. Turn it out onto a very lightly floured surface. Using a sharp knife or bench scraper, divide the dough into 8 equal pieces.
Roll one piece of dough into a long rope, about 20-22 inches long. The key is to roll from the center outward, applying even pressure. If the dough resists, let it rest for a minute; the gluten will relax.
Form the rope into a “U” shape. Take the two ends, cross them over each other twice about 3 inches from the ends, then press the ends down onto the bottom curve of the “U,” creating the classic pretzel shape. Place on the prepared baking sheet. Repeat with the remaining dough pieces, spacing them a few inches apart.
Cover the shaped pretzels loosely with a towel and let them rest for 15 minutes while you prepare the poaching solution.

Step 4: The Alkaline Bath (The “Pretzelizing” Step)

This is the non-negotiable, transformative step. In a large, wide stainless steel or enamel pot (avoid aluminum), bring the 10 cups of water to a rolling boil. Carefully and gradually add the baking soda. It will foam up vigorously—this is normal. Reduce heat to a steady simmer.
Using a slotted spoon or spider skimmer, gently lower 2-3 pretzels into the simmering bath. Poach for exactly 30 seconds, flipping once halfway through.
Remove the pretzels, letting excess liquid drip off, and return them to the parchment-lined baking sheets. They will look wrinkled and slightly yellow—this is perfect.

Step 5: Bake to Golden Perfection

Brush each poached pretzel generously with the egg wash. This will give them a beautiful, deep shine. Sprinkle immediately and liberally with coarse salt.
Bake for 12-15 minutes, rotating the sheets halfway through, until the pretzels are a deep, glossy mahogany brown.
The moment they come out of the oven, brush them lavishly with the melted butter. This adds flavor, keeps the crust soft, and gives that irresistible, authentic finish.

Step 6: Serve & Store

Serve warm, with your favorite mustard for dipping (a classic stone-ground or Bavarian sweet mustard is ideal). They are best enjoyed the day they are made.
To Store: Cool pretzels completely on a wire rack. Store in an airtight container at room temperature for up to 2 days. To recapture freshness, wrap in foil and warm in a 300°F (150°C) oven for 5-10 minutes. They also freeze beautifully for up to 2 months; thaw and reheat in the oven.

Nutrition Information (Per Pretzel – Estimated)

Note: Nutrition includes a generous brushing of post-bake butter and assumes ½ teaspoon of coarse salt per pretzel.

Calories: ~320 kcal
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 50mg
Sodium: ~1250mg (Note: Sodium is high due to the baking soda bath and topping. For lower sodium, reduce or omit the topping salt.)
Total Carbohydrates: 50g
Dietary Fiber: 2g
Sugars: 3g
Protein: 7g

Recipe Notes & The Science of the Bath

Why Baking Soda? Traditional German pretzels use a food-grade lye solution, which is more hazardous. Baking soda (sodium bicarbonate) is a safe, effective alkaline alternative. For a darker, more authentic crust and flavor, you can “toast” your baking soda first: Spread ⅔ cup on a foil-lined baking sheet and bake at 250°F (120°C) for 1 hour. This converts it to sodium carbonate, a stronger alkali.
Troubleshooting Shape: If your ropes keep shrinking back, the gluten is too tight. Let the dough rest for 5-10 minutes before trying again.
Flavor Variations: Before the egg wash, sprinkle with Everything Bagel Seasoning, cinnamon-sugar (omit salt), or garlic powder and grated Parmesan.
Pretzel Bites: For a party-friendly version, skip shaping. After the first rise, roll the dough into 1-inch balls. Poach and bake as directed, reducing bake time to 10-12 minutes.
The “It” Factor: Do not skip the post-bake butter brush. It is the final, essential layer of flavor and texture that defines a truly great soft pretzel.