Name: Salted Soft Pretzels Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 4 grams active dry yeast; 300 grams water (300 ml); 6 grams salt (1 teaspoon); 20 grams brown sugar (1 tablespoon); 450 grams all-purpose white flour; 15 grams butter, melted (1 tablespoon); 1 egg, beaten (for egg wash); ¼ cup salt flakes (for sprinkling); 10 cups water; ½ cup baking soda; ¼ cup brown sugar

If you’re craving that perfect snack that’s soft, salty, and just begging to be dunked in your favorite mustard, then I’ve got a treat for you. This Salted Soft Pretzels Recipe is one of my all-time favorites to make at home — it’s surprisingly easy, and the result? Golden, chewy, buttery pretzels that will have your family coming back for more. Seriously, once you try this recipe, you’ll wonder why you ever bought pretzels from the store in the first place!

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Why You’ll Love This Recipe

Easy to Make: I love how simple the ingredients are, and you can whip up the dough with just a few minutes of active work.
Perfectly Chewy Texture: The baking soda bath is a game changer — it creates that signature pretzel chewiness you crave.
Customizable Saltiness: You control the salt flakes on top, so it’s salty just how you like it.
Family Favorite: My family goes crazy for these pretzels and often requests them for weekend snacks or game nights.

A wicker basket lined with a white cloth holds a group of golden brown soft pretzels topped with coarse salt, showing their smooth, shiny, and slightly twisted texture. One pretzel rests outside the basket on a white marbled surface, highlighting its rounded shape and glossy crust. The background is plain and softly lit, focusing attention on the warm, inviting pretzels. photo taken with an iphone --ar 2:3 --v 7 - Salted Soft Pretzels, homemade pretzels, easy pretzel recipe, chewy pretzels, salty pretzels

Ingredients You’ll Need

The ingredients may look straightforward, but each one plays an important role in the magic of these salted soft pretzels. From the yeast to the brown sugar in the water bath, it all builds that classic flavor and chewy texture you’ll love. When you shop, try to get good quality salt flakes for sprinkling — it makes such a big difference!

Flat lay of active dry yeast in a small mound, a small white ceramic bowl filled with clear water, salt crystals in a small white bowl, light brown granulated brown sugar in a small white bowl, a mound of all-purpose white flour, a small white bowl with melted golden butter, one whole uncracked brown egg, and flaky coarse salt crystals scattered loosely in a small white bowl, all arranged symmetrically in perfect proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Salted Soft Pretzels, homemade pretzels, easy pretzel recipe, chewy pretzels, salty pretzels

Active dry yeast: This is what gives the pretzels their airy texture and rise. Make sure your yeast is fresh and not expired for best results.
Water (for dough): Lukewarm water helps activate the yeast. Not too hot or you risk killing it!
Salt (for dough): Just a teaspoon balances the flavor in the dough itself. Don’t skip it!
Brown sugar (for dough): Adds a subtle sweetness and helps feed the yeast for a better rise.
All-purpose white flour: The base of the dough. Using all-purpose gives you that tender yet chewy bite.
Butter (melted): It enriches the dough with buttery flavor and softness.
Egg (beaten): The egg wash helps create that beautiful golden crust and makes salt flakes stick.
Salt flakes (for sprinkling): The star of the show for that perfect salty crunch on top.
Water, baking soda, and brown sugar (for water bath): This bath gives the pretzels their signature chewy texture and golden brown color.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to make this Salted Soft Pretzels Recipe my own by mixing up flavors or trying different toppings. You can really personalize these to suit any taste or occasion — the base is so flexible!

Cheese Stuffed Pretzels: I once tried stuffing the pretzels with shredded cheddar before shaping, and my kids couldn’t get enough of that gooey surprise inside.
Garlic and Herb Topping: Mix melted butter with garlic powder and fresh herbs to brush on instead of plain egg wash for a savory twist that’s perfect with beer.
Sweet Cinnamon Sugar: Skip the salt flakes and instead brush with butter and sprinkle cinnamon sugar right out of the oven for a dessert-style pretzel.
Gluten-Free Version: If you’re gluten-sensitive, swapping in a gluten-free flour mix can work, but expect a slightly different chew.

How to Make Salted Soft Pretzels Recipe

Step 1: Activating the Yeast and Mixing the Dough

Start by combining the active dry yeast, lukewarm water, salt, and brown sugar in a large mixing bowl. Stir gently until everything dissolves, then let it rest for about 5 minutes. You’ll know it’s ready when the mixture turns foamy — this means your yeast is active and ready to do its magic. I used to skip this step, and the dough just wouldn’t rise properly, so don’t rush!

Step 2: Bringing Your Pretzel Dough to Life

Once the yeast mixture is foamy, add the flour and melted butter. Use a silicone spatula to stir everything together until a shaggy dough forms and no flour is visible. Don’t be shy about scraping down the sides of your bowl — you want everything mixed in evenly. Then, turn the dough out onto a clean surface and knead it for about 5 to 7 minutes until the dough feels smooth and elastic. When I kneaded longer the first time, I noticed a better texture, so give yourself that extra minute or two if you can.

Step 3: Letting Your Dough Rise

Transfer your dough to a clean bowl and cover it tightly with cling wrap. I like to lightly brush a little oil on the dough surface before covering — it keeps it from drying out during the rise. Let the dough rest at room temperature for up to 1 hour or until it has doubled in size. Don’t rush this step; the rise is what gives your pretzels that fluffy interior.

Step 4: Shaping Your Salted Soft Pretzels

Preheat your oven to 400°F. Once the dough has doubled, divide it into around 12 equal pieces using a bench scraper or knife. Roll each piece into a smooth ball, then roll each ball into a long rope about 20 inches long. Bring the ends of each rope together to form a circle, twist the ends twice, and press them down to create the classic pretzel shape — it takes a bit of practice but it’s so fun once you get the hang of it. Cover your shaped pretzels with cling wrap while you prepare the water bath to keep them from drying out.

Step 5: The Essential Water Bath

Here’s the secret to that irresistible pretzel chew: boiling them briefly before baking. Bring 10 cups water, ½ cup baking soda, and ¼ cup brown sugar to a boil in a large pot. Once it’s boiling, gently drop 3 to 4 pretzels in at a time — make sure they have room to float freely. Boil for 30 seconds to 1 minute on each side, depending on how chewy and browned you want them. I discovered that boiling longer makes the crust thicker and with a deeper flavor, so adjust this step to your preference. Remove each pretzel with a slotted spoon and place onto parchment-lined baking sheets to dry for about 5 minutes.

Step 6: Egg Wash and Salt Topping

Brush each pretzel generously with beaten egg — this gives that gorgeous golden shine and helps the salt flakes stick perfectly. Sprinkle the salt flakes over the top right after brushing. I love using flaky sea salt here because it adds a delightful crunch and bursts of saltiness that contrast with the soft interior.

Step 7: Baking to Perfection

Pop your pretzels in the preheated oven for about 15 minutes or until they’re beautifully golden brown. Keep an eye on them towards the end — ovens can vary, and you want that perfect crust without burning. Once done, transfer the pretzels to a wire rack to cool. I know it’s tempting to dig in right away, but let them cool just a bit to enjoy the full flavor and texture.

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Pro Tips for Making Salted Soft Pretzels Recipe

Yeast Activation: Always proof your yeast in lukewarm water to ensure it activates fully — I’ve wasted batches skipping this step!
Water Bath Timing: Boil your pretzels longer (up to a minute per side) for a chewier crust, or stick to 30 seconds for a softer bite.
Use Parchment Paper: It prevents sticking and makes cleanup much easier, which I definitely appreciate after a batch of pretzels.
Don’t Skip the Egg Wash: It locks in color and flavor — skipping it results in dull, pale pretzels.

How to Serve Salted Soft Pretzels Recipe

A group of golden brown soft pretzels piled on top of each other on a white marbled surface. Each pretzel has a smooth, shiny crust with a slight twist in the middle and is sprinkled with coarse salt crystals. The pretzels show some darker baked spots and have a slightly puffy texture, indicating they are soft inside. The shapes are rounded with thick loops and thin crossed ends, filling the frame closely. Photo taken with an iphone --ar 2:3 --v 7 - Salted Soft Pretzels, homemade pretzels, easy pretzel recipe, chewy pretzels, salty pretzels

Garnishes

My go-to garnish is classic flaky sea salt — it delivers that perfect crunch and saltiness. Sometimes I sprinkle a little garlic powder or everything bagel seasoning before baking for an extra pop of flavor. A light brush of melted butter right out of the oven also adds a glossy shine and helps any seasonings stick better.

Side Dishes

I love serving these salted soft pretzels with sharp mustard (like Dijon or spicy brown), a cheesy beer dip, or even some tangy cream cheese. For a heartier option, pair them with warm soup or chili — it’s a winning combo that’ll keep everyone cozy and satisfied.

Creative Ways to Present

For parties, I like to serve these pretzels in a rustic basket lined with a checked cloth, surrounded by small bowls of varied dips. I also had fun making mini pretzel bites for game nights recently — they’re perfect bite-sized treats and super kid-friendly.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store your pretzels in an airtight container or Ziploc bag at room temperature for up to 3 days. They’re definitely best enjoyed fresh, but this works well if you want to keep some on hand without drying out.

Freezing

You can absolutely freeze these pretzels! Place them in an airtight container or freezer bag (I separate layers with parchment paper) and freeze for up to 3 months. I like to make a big batch and freeze extras for whenever the craving hits.

Reheating

To reheat from frozen, I pop the pretzels straight into a toaster or toaster oven on the frozen setting — it revives the crust beautifully without drying them out. Another great way is to air fry at 300°F for about 10 minutes. If you thaw them first, reheating at 300°F for 5-10 minutes in the oven or air fryer works like a charm to bring back that fresh-baked feel.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes! Instant yeast can be used, but since it doesn’t require proofing, you can mix it right with the dry ingredients. However, proofing active dry yeast in warm water (as in this recipe) helps ensure your dough rises beautifully and strengthens the yeast activity.
Why do pretzels get boiled in baking soda water?

The baking soda bath is a classic step that changes the dough’s surface chemistry, creating that chewy crust and the distinctive deep brown color when baked. It also helps the pretzels develop their slightly crisp exterior while staying soft inside.
Can I make this Salted Soft Pretzels Recipe without a kitchen scale?

Absolutely! While I recommend a kitchen scale for accuracy, you can substitute with measuring cups and spoons. Just be sure to spoon and level your flour to avoid packing, which can affect dough texture.
How do I get my pretzels perfectly soft inside and crusty outside?

The key is boiling in the baking soda water before baking and using an egg wash. Also, baking at 400°F for about 15 minutes provides that ideal balance. Don’t overbake, or they can get too hard; underbake slightly, and they may be doughy inside.
Can I add toppings other than salt?

Definitely! You can try everything bagel seasoning, sesame seeds, or even a sprinkle of grated cheese right after the egg wash. Get creative and tailor the pretzels to your taste.

Final Thoughts

Making this Salted Soft Pretzels Recipe has been such a joyful experience for me — from forming the twisty shapes to that first warm bite fresh from the oven. It’s a recipe that’s approachable, fun, and absolutely delicious. I hope you’ll give it a try and discover just how good homemade pretzels can be. Trust me, your kitchen (and your taste buds) will thank you!