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The best homemade soft pretzels are buttery, salty, slightly sweet, and easy to make from scratch with ingredients that you probably already have on hand. This soft pretzel recipe is perfect for serving as a snack or party appetizer, or as a delicious side dish with soup or chili for dinner. Don’t forget the honey mustard and cheese dip!

Side shot of two homemade soft pretzels on a plate

Easy Soft Pretzel Recipe

If my oldest son had to pick one favorite food to live on forever, it would definitely be soft pretzels! When he was an infant, his babysitter was an older Mennonite neighbor who used to make homemade soft pretzels with the kids. Gibbs learned to love them at a very young age (before he could even chew most solids!), so it’s no surprise that he still gravitates towards them today. His top pick when we’re out and about are Auntie Anne’s pretzels — you can’t beat an airport or mall classic! That’s why we were so excited when I finally learned out to make a perfect Auntie Anne’s soft pretzel recipe in the comfort of my own home. My child is now in heaven!

This recipe is a slight adaptation of the homemade soft pretzel recipe that I found in Joanna Gaines’ Magnolia Table cookbook. The pretzels are big, soft, buttery, sweet and salty — and utterly delicious! They get two giant thumbs-up from my pretzel-loving children, and I know that you’ll love whipping up the easy recipe in your own kitchen as well.

Overhead image of a round tray of soft baked pretzels on a table with mustard and salt

How to Make Soft Pretzels

This simple recipe is easy to make in just a couple of hours. The dough only rises once, and the ingredients are very basic. I bet you already have everything that you need!

Ingredients

  • Active dry yeast
  • Sugar
  • Water
  • All-purpose flour
  • Kosher salt
  • Vegetable oil
  • Baking soda
  • Coarse salt
  • Melted butter

Salt for Soft Pretzels

I use “pretzel salt,” which I purchase at the local country market near our house. You can also find it online. If you don’t want to buy pretzel salt, you can use coarse sea salt.

Salt for soft pretzels in a small bowl

Step 1: Soften Yeast

Dissolve the yeast in a bowl of warm water and sugar for 10 minutes. It will look nice and foamy!

Softening yeast in a small bowl

Step 2: Make Dough

Combine the dough ingredients in a stand mixer and knead with the dough hook for about 5 minutes.

Process shot showing how to make soft pretzels

Step 3: Let Rise

Transfer the dough to a greased bowl. Cover and let the dough rest in a warm place until doubled in size, about 1 hour.

Dough for soft pretzels first rise in a mixing bowl

Here’s what it looks like after proofing!

Soft pretzel dough in a large mixing bowl

Step 4: How to Shape Soft Pretzels

To shape the dough into classic big pretzels, start by dividing the dough ball into 12 equal pieces. I use a bench scraper for this task, but a long, sharp knife will also work well.

Process shot showing how to make dough for homemade soft pretzels

Roll each piece of dough into a rope (about 24 inches long). It’s just like you’re playing with Play-Doh again! Lift the ends of the rope up, then twist.

Process shot showing how to shape homemade soft pretzel recipe

Fold the twisted ends over and gently press down. Ta-da!

Unbaked soft pretzel on a counter

Step 5: Baking Soda Bath

Boil each pretzel for 20-30 seconds in a baking soda bath. This step gives the pretzels their classic flavor, golden brown color, chewy exterior and soft inside.

Process shot showing how to make homemade soft pretzels with a baking soda bath

Step 6: Bake Soft Pretzels

Sprinkle the pretzels with salt and then bake in a 425° F oven until golden brown, about 8-10 minutes.

Step 7: Brush with Melted Butter

Finally, brush the hot pretzels with plenty of melted butter. This is a crucial step for a classic Auntie Anne’s soft pretzel recipe!

Brushing melted butter on homemade soft pretzels

Soft Pretzel Dip

These buttery soft pretzels are absolute perfection on their own — no additional sides necessary! That said, if you’d like to offer some dipping sauces with the warm pretzels, here are a few good options:

Square shot of two easy soft pretzels on a plate with mustard

Make Ahead

The prepared pretzel dough can be refrigerated for up to 24 hours or frozen in an airtight container for 2-3 months. Thaw frozen dough in the refrigerator overnight.

​​​​​​​How to Store Soft Pretzels

Soft pretzels are best when enjoyed warm — straight from the oven. You can store leftovers in an airtight container at room temperature for up to 2 days or freeze them for up to 1 month, but the pretzels will not stay as chewy on the outside.

To Reheat

To reheat a day-old pretzel, microwave for about 20-30 seconds, just until warmed through. For best results, reheat the pretzels in the oven or toaster oven. Preheat the oven to 325° F, wrap the pretzel in foil, and bake for 5 minutes. For a crispier exterior, don’t wrap in foil.

Overhead image of soft pretzels on a round platter

Easy Soft Pretzel Recipe Variations

  • Soft Pretzel Bites. Divide the dough into 12 equal pieces (as described in the recipe), roll each piece into a rope shape, and then cut the rope into individual bite-size pieces. Proceed with the recipe instructions for the baking soda bath and baking.
  • Cinnamon Sugar Soft Pretzels. Omit the coarse salt. Bake the pretzels as instructed, brush with melted butter, and then sprinkle with cinnamon sugar.
  • Seasoning. Sprinkle the pretzels with other seasoning blends (besides the salt). For instance, try everything bagel seasoning, Cajun seasoning, or ranch seasoning.
  • Add Cheese. Sprinkle the tops of the pretzels with grated Parmesan or cheddar cheeses before baking.

Tips for the Best Soft Pretzel Recipe

  • If your pretzels puff up a lot (and look more like garlic knots than pretzels) once baked, squeeze the dough gently as you roll it into a rope. This will eliminate some of the air in the dough, which will help prevent the pretzels from getting quite as round. That said, a puffy, doughy pretzel is absolutely delicious, too!
  • This pretzel dough is quite sweet and tastes very much like Auntie Anne’s recipe. If you prefer a less-sweet dough, reduce the sugar to ¼ cup — or even less, if desired.
  • Boiling the unbaked pretzels in a baking soda bath causes them to instantly puff, creating a chewy interior and giving the exterior a head start on forming a crisp crust. The baking soda also produces pretzels with a deep golden brown and cracked appearance. Don’t skip this important step — it only takes a few minutes, but it yields the most delicious homemade pretzels.
Close up side shot of the best soft pretzel recipe

More Homemade Yeast Breads to Try

Side shot of two homemade soft pretzels on a plate

Homemade Soft Pretzels

4.80 from 10 votes
Prep: 40 minutes
Cook: 10 minutes
Resting Time 1 hour
Total: 1 hour 50 minutes
Servings 12 pretzels
Calories 266 kcal
These easy homemade soft pretzels are buttery, chewy, salty, sweet and just like Auntie Anne's!

Ingredients
  

  • 2 (0.25-ounce) packages active dry yeast (about 1 ½ tablespoons total)
  • ½ cup plus 1 teaspoon sugar
  • 1 ¾ cups warm water (about 100-110° F)
  • 5 cups all-purpose flour, plus more for rolling
  • 2 teaspoons kosher salt
  • 1 tablespoon vegetable oil, plus more for greasing the bowl
  • 9 cups water
  • ½ cup baking soda
  • Coarse salt, to taste
  • ¼ cup melted butter

Instructions

  • Combine the yeast, 1 teaspoon of the sugar, and the warm water in a small bowl. Let rest for 10 minutes to activate the yeast. It should look a little bit foamy.
  • In a stand mixer fitted with the dough hook, whisk together the flour, the remaining ½ cup of sugar, and the kosher salt. Add the oil and the yeast mixture, turn the mixer on medium-low speed, and mix for about 5 minutes (until the dough is smooth).
  • Transfer the dough to a greased bowl. Turn to coat the dough with grease on all sides. Cover and let rest in a warm place until doubled in size, about 1 hour.
  • Near the end of the rising time, preheat the oven to 425° F. Line two baking sheets with parchment paper. Set aside.
  • Bring the 9 cups of water and the baking soda to a boil on the stovetop while you shape the dough. Stir to make sure that the baking soda dissolves.
  • Punch down the dough to release the air. Turn the dough onto a lightly-floured surface. Divide into 12 equal pieces. Roll each piece of dough into a long, thin rope (about 22-24 inches long). Twist each rope into a traditional pretzel shape.
  • Drop 1-2 pretzels into the boiling water for 20-30 seconds. (Do not boil for longer than 30 seconds, or the pretzels may have an unpleasant metallic taste.) Using a slotted spatula, lift the pretzel out of the water and gently shake to remove as much excess water as possible. Place pretzel onto prepared baking sheet. Sprinkle with coarse salt. Repeat with remaining pretzels, arranging 6 pretzels on each pan.
  • Bake pretzels in the 425° F oven until golden brown, about 8-10 minutes. Brush the warm pretzels with melted butter and serve immediately.

Notes

The prepared pretzel dough can be refrigerated for up to 24 hours or frozen in an airtight container for 2-3 months. Thaw frozen dough in the refrigerator overnight.
​​​​​​​Storage​​​​​​​
Soft pretzels are best when enjoyed warm — straight from the oven. You can store leftovers in an airtight container at room temperature for up to 2 days or freeze them for up to 1 month, but the pretzels will not stay as chewy on the outside.
To Reheat
To reheat a day-old pretzel, microwave for about 30 seconds, just until warmed through. For best results, reheat the pretzels in the oven or toaster oven. Preheat the oven to 325° F, wrap the pretzel in foil, and bake for 5 minutes.

Nutrition

Serving: 1pretzelCalories: 266kcalCarbohydrates: 48gProtein: 5gFat: 6gSaturated Fat: 3gCholesterol: 10mgSodium: 1799mgPotassium: 56mgFiber: 1gSugar: 8gVitamin A: 118IUCalcium: 14mgIron: 2mg
Keyword: homemade soft pretzels, soft pretzel recipe
Course: Appetizer, bread, Snacks
Cuisine: American
Author: Blair Lonergan

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. As an Amazon Associate I earn from qualifying purchases.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. 5 stars
    These pretzels are absolutely amazing! They taste exactly like Auntie Anne’s. I followed the recipe exactly, and my kids enjoyed rolling and twisting the pretzels… so did I! We left some plain, had some with butter, and some with cinnamon sugar. They were a perfect treat, and they’re already asking for more!

    1. Yay! I’m so glad that you loved them, Selena. Definitely a favorite around here, too. 🙂 Thanks for your note!

      1. 5 stars
        This recipe was a winner!! The pretzels tasted SO good, perfect texture and the recipe wasn’t as complicated as I thought it would be. Well worth the time and effort.

  2. 5 stars
    Just made these for a friend’s birthday and they turned out perfect! Thank you for sharing the recipe.

    These are soft and warm and buttery and salty. Just can’t get enough.

    1. Oh, good! I’m so glad that you enjoyed them, Kayla. Thanks for taking the time to let me know. We love them around here, too!

    1. Hi, Louisa! It’s hard for me to know, since there are a number of reasons that dough might not rise. For instance, is your yeast fresh? Was the liquid the proper temperature (not too cool, or it won’t activate the yeast; not too hot, or it will kill the yeast)? Is your kitchen warm enough for proper proofing, and not too cold? Those are some of the most common issues.

  3. 5 stars
    I just made these tonight and they came out great. We put cheese inside and rolled them up. I don’t have a mixer so my husband kneedee the dough 🙂 thank you for the recipe!

    1. Hi, Pam! If you want to prep ahead, I would make the dough in advance and freeze it (or refrigerate for 24 hours). You could probably even shape the pretzels, freeze on a tray, and then wrap tightly. Thaw at room temperature for the second rise. Then boil in the baking soda bath right before baking. I wouldn’t freeze them after you’ve started cooking them in the baking soda bath, though. Hope that helps, and enjoy!

      1. 5 stars
        Thank you for this delicious recipe and for all the extra tips! Definitely going to freeze the rest of my dough for another day of treats.

  4. Thanks so much. I was going to make them for Super Bowl but didn’t need a whole batch that day, so I thought I’d freeze the rest.

    1. Made the pretzel tasted great looked beautiful . The problem I had was they stuck to the parchment paper. Should it be greased?

      1. Hi! I haven’t had that issue before, but you can certainly grease the paper if it helps. Glad they tasted good!

  5. 3 stars
    These pretzels were ok. I followed this recipe to the exact step by step and don’t think they taste anything like Auntie Anne’s. They were just ok. I baked for 8 minutes and as my timer was about to go off my smoke detectors also went off. The bottoms of the pretzels were pretty dark (I used middle rack). Next time I’d opt for a lower temp perhaps. Overall not super impressed.

  6. 5 stars
    I made these for my family today and everyone loved them. I went back to the kitchen and made another batch. thank you for sharing this recipe.

    1. I’m glad that you liked them, Mary! Not sure why they stuck to the parchment— I haven’t had that issue before. Maybe you can spritz it with nonstick spray next time?

  7. 5 stars
    First attempt at homemade pretzels, and these are amazing. Thank you so much for sharing this gift of awesome with the world. I added some margarine to the egg wash and less water.