Easy Homemade Soft Pretzels (Brezeln)
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Homemade soft pretzels are easier to make than you might think, and the results are irresistibly delicious. The dough comes together quickly and only needs a short 10-minute rest before shaping. A quick dip in the baking soda bath gives them their signature chewy texture and classic pretzel flavor.
What I Love About This Recipe
This homemade soft pretzel recipe is one of the easiest bread recipes you can make. The dough requires only 6 ingredients. And unlike other bread recipes, like our readers and my personal favorite whole wheat bread recipe, these pretzels are quick to make!
As a long-time bread maker and the granddaughter of one of my favorite German bread bakers (my grandmother), these easy pretzels are close to my heart. And it is one of my favorite Oktoberfest recipes!
How much time does it take to make pretzels? For me, it’s about 30 minutes to make a batch. The recipe makes 12 pretzels, so I often make 6 to enjoy warm and 6 to freeze. The recipe is an adaptation from my German family, featuring iconic flavors, a chewy yet soft texture, and a golden exterior.
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Ingredients
Here is a quick overview of the ingredients needed to make this treat you won’t soon forget!
- Yeast: Either instant or active dry yeast works well here. Yeast is what gives the pretzels their light, chewy texture and distinct flavor.
- Sugar: A little granulated sugar (or brown sugar for a hint of molasses flavor) helps activate the yeast and adds subtle sweetness.
- Melted Butter: Adds richness to the dough and keeps it tender. I recommend unsalted so you can control the salt levels.
- Salt + Coarse Salt: Essential for both the dough and the finishing sprinkle. I prefer flaky sea salt for its satisfying crunch.
- All-Purpose Flour: Provides the right balance of structure and softness. Bread flour can be used for extra chewiness.
- Baking Soda Bath: A simple boil of baking soda and water gives pretzels their classic golden crust, chewy bite, and iconic flavor.
See recipe card for quantities.
Instructions
Making homemade pretzels is far easier than you might think. For a quick overview, you'll mix the dough, let it rise briefly, and then shape it into the signature pretzel twist. After a quick dip in the baking soda bath, the pretzels bake until they are golden brown and slightly crisp on the outside, while remaining soft inside.
- Step 1: Whisk the yeast and sugar into warm water. Cover and allow to sit for 1 minute. Then whisk in the melted butter and salt.
- Step 2: Add flour to the yeast mixture until it is combined into a slightly tacky dough. Knead for 3-5 minutes and then let the dough rest for 10-30 minutes while bringing water and baking soda to a boil. Preheat the oven to 400°F and line 2 baking sheets with silicone mats or lightly sprayed parchment paper. (More details in the recipe card below.)
- Step 3: Portion the dough into 12 equal pieces. Roll each into a 20-22-inch rope. Form a circle by bringing the 2 rope ends to the top of the circle and twisting the ends together.
- Step 4: Then, bring the twisted ends to the bottom of the circle and press them gently into the dough to form a pretzel shape.
- Step 5: To the water bath, carefully drop 1-2 pretzels into the boiling water for 20-30 seconds, but not longer. Using a slotted spatula, lift the pretzel out of the water, let it drain, and place it on a prepared baking sheet.
- Step 6: Sprinkle the top with coarse salt and repeat with the remaining pretzels. Bake for 12-15 minutes or until dark golden brown. Remove from the oven and serve warm.
Traditional German Methods vs. Baking Soda Bath
In Germany, pretzel bakers traditionally use a lye bath (sodium hydroxide) to achieve the deep brown crust and distinct flavor of authentic Brezeln. While this method creates the most classic result, it requires special handling since food-grade lye is caustic.
For a home kitchen, a baking soda bath is the safer and easier option. When the pretzel dough is briefly boiled in this alkaline solution, it mimics the effect of lye, creating that familiar golden color and chewy texture.
Variations
- Cheese Pretzels: Sprinkle shredded cheddar, gruyere, or parmesan on top before baking.
- Sweet Cinnamon Sugar Pretzels: Brush baked pretzels with melted butter and roll in cinnamon sugar.
- Pretzel Bites: Slice the dough into 1-inch pieces instead of twisting into classic shapes. Great for parties or dipping into cheese sauce.
Serving Ideas
- Serve warm with whole-grain mustard or a simple cheese sauce. This is the mustard we always pick up when visiting Leavenworth, WA.
- Pair with classic Oktoberfest foods like sausages, sauerkraut, and German potato salad.
- Enjoy as a fun snack for movie nights or game days.
- Slice pretzels in half to make a unique sandwich bun.
Storing Tips
- Room Temperature: Store cooled pretzels in an airtight container or zip-top bag at room temperature for up to 3 days. To refresh, warm them briefly in a 350°F oven.
- Freezing: For longer storage, freeze pretzels individually on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
- Salt Tip: If you plan to freeze or make the pretzels ahead, omit the coarse salt topping before baking. Add it later by lightly brushing the reheated pretzels with water or melted butter and sprinkling with salt just before serving. This keeps the pretzels from drawing in moisture and becoming soggy.
- Reheating: To re-crisp frozen pretzels, bake straight from the freezer in a 350°F oven for 8-10 minutes or until warmed through.
Recipe FAQs
Yes! Prepare the dough, let it rise, then refrigerate for up to 24 hours. Bring to room temperature before shaping and baking.
Store cooled pretzels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually and reheat in a 350°F oven until warmed through.
Absolutely. Bread flour will give a slightly chewier texture, closer to traditional German Brezeln.
The baking soda bath is what creates the pretzel's classic texture and color. Skipping this step will result in more of a breadstick than a pretzel.
Pretzels pair beautifully with hearty German meals. Try them with Easy Oktoberfest Recipes, Potato Soup, or alongside a German Apple Kuchen Cake for dessert.
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Easy Homemade Soft Pretzels (Brezeln) Recipe
Equipment
Ingredients
- 2 ¼ teaspoons instant yeast or active dry yeast (1 standard size packet)
- 1 tablespoon granulated sugar or brown sugar
- 1 ½ cups warm water (around 100°F/38°C)
- 1 ½ tablespoons unsalted butter melted and slightly cooled
- 1 ½ teaspoons salt
- 4 cups all-purpose flour (spooned & leveled), plus more as needed
- coarse salt for topping
Baking Soda Bath
- 1/2 cup baking soda
- 9 cups water
Instructions
- Whisk the yeast and sugar into warm water. Cover and allow to sit for 1 minute. Then whisk in the melted butter and salt.
- Add 3 cups (375g) of flour to the yeast mixture and combine in the bowl of a stand mixer or with a wooden spoon in a bowl. Once combined, add 3/4 cup more flour, adding up to an additional 1/4 cup (in 1 tablespoon increments) until the dough is slightly tacky, but not overly sticky, and pulls away from the sides of the mixing bowl.
- Knead the dough: If using a stand mixer, knead the dough for 3-5 minutes. Or knead by hand on a lightly floured surface. Add small amounts of flour during kneading if the dough becomes too sticky. To determine if the dough is ready to rise, poke a finger into the dough. If it slowly bounces back, it's ready to rise. Or, do a "windowpane test" (as mentioned in our single loaf whole wheat bread recipe) by pinching off a small amount of dough and gently stretching it until it's thin enough, without breaking, for light to pass through. Keep kneading until it passes one of these tests.
- Rest the Dough: Shape the kneaded dough into a ball. Cover and let rest for 10 to 30 minutes. While it's resting, bring the water and baking soda to a boil, preheat the oven to 400°F (204°C), and line two baking sheets with silicone baking mats or parchment paper lightly sprayed with nonstick spray.
- Portion the Dough: With a knife or pizza cutter, portion the dough into 12 equal pieces, about 75g or 1/3 cup portions.
- Shape the Pretzels: Roll each portion into a 20-22-inch rope. Form a circle by bringing the 2 rope ends to the top of the circle and twisting the ends together. Then, bring the twisted ends to the bottom of the circle and press then gently into the dough to form a pretzel shape.
- Baking Soda Water Bath: To the water bath, carefully drop 1-2 pretzels into the boiling water for 20-30 seconds, but not longer. Using a slotted spatula, lift the pretzel out of the water, let drain and place on prepared baking sheet. Sprinkle the top with coarse salt and repeat with remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking.
- To Bake: Bake for 12-15 minutes or until dark golden brown. Remove from the oven and serve warm. We love to serve it with German mustard.
- Storing: Cover and store leftover pretzels at room temperature for up to 3 days. To reheat, microwave for a few seconds, or bake at 350°F (177°C) for 5 minutes.
Notes
- Making Ahead: If freezing baked pretzels, omit the coarse salt. Let it cool completely and freeze in airtight freezer bags or containers for up to 3 months. To reheat frozen pretzels, brush lightly with water and sprinkle coarse salt over the top. Bake at 350°F (177°C) for 20 minutes or until warmed through. You can also microwave frozen pretzels until warm. To make the dough ahead, you can refrigerate prepared dough up to 24 hours or freeze it for longer storage. Thaw in the refrigerator overnight and then shape. If the dough is still very cold, let it rest at room temperature for about 1 hour before the water bath.
- Baking Soda Bath: This simple technique helps create the distinctive chewy texture and flavor we love in pretzels.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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These pretzels are so fun to make— they’re also delicious with the perfect texture. I love how quick they are to make and how delighted the family is when I’m pulling them out of the oven!