1️⃣ Can I freeze Easy Homemade Soft Pretzels?

Yes! To freeze Easy Homemade Soft Pretzels , let them cool completely after baking, then store in a freezer-safe bag for up to 3 months. To reheat, brush with water, sprinkle with salt, and bake at 350°F until warmed through—no thawing needed.

2️⃣ Can I skip the baking soda bath when making Easy Homemade Soft Pretzels?

You can, but it’s not recommended. The baking soda bath is essential for giving Easy Homemade Soft Pretzels their chewy crust and dark golden color. If skipped, the texture will be more like soft bread than a classic pretzel.

3️⃣ How do I make gluten-free Easy Homemade Soft Pretzels?

Swap out the flour with a 1:1 gluten-free baking blend that contains xanthan gum. Keep in mind that gluten-free dough is often more delicate, so shaping your Easy Homemade Soft Pretzels may take a little extra care.

4️⃣ What dips go best with Easy Homemade Soft Pretzels?

Classic yellow mustard and cheese dip are fan favorites. For sweet versions of Easy Homemade Soft Pretzels , try cream cheese glaze, chocolate sauce, or even Nutella. For savory pretzels, garlic butter and ranch are great choices.

5️⃣ Can I make the dough for Easy Homemade Soft Pretzels ahead of time?

Absolutely! Prepare the dough and refrigerate for up to 24 hours. You can even shape and boil the pretzels in advance, refrigerate them overnight, and bake fresh the next day. This flexibility is one of the best things about Easy Homemade Soft Pretzels .

Easy Homemade Soft Pretzels – 9 Simple Steps for Chewy Perfection

Description

Experience the nostalgic delight of buttery, golden-brown, Easy Homemade Soft Pretzels with minimal effort. This beginner-friendly recipe features a quick 10–30 minute dough rest, a classic baking soda bath for that signature chew, and fun shaping steps. Perfect as a savory snack, party treat, or cozy comfort food—sweet and vegan variations included!

Ingredients

2 ¼ tsp (7 g) instant or active dry yeast
1 Tbsp brown sugar or granulated sugar
1 ½ cups (360 ml) warm water (around 100 °F / 38 °C)
1 Tbsp (14 g) unsalted butter, melted (or plant-based butter)
1 tsp salt
3 ¾–4 cups (469–500 g) all‑purpose flour, more for surface
Coarse salt or coarse sea salt for sprinkling

Baking Soda Bath: ½ cup (120 g) baking soda + 9 cups (2.13 L) water

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Instructions

Whisk yeast and sugar into warm water; let sit for 1 minute until foamy.
Stir in melted butter and salt. Add 3 cups flour; mix. Add up to ¾ cup more flour until dough is tacky and pulling away.
Knead 3–5 minutes by mixer or hand until smooth and elastic (windowpane test).
Shape into a ball; let rest 10–30 minutes covered. Preheat oven to 400 °F (204 °C).
Divide dough into 12 (≈75 g) pieces. Roll into 20–22″ ropes, shape into pretzels.
Boil baking soda bath. Drop 1–2 pretzels at a time for 20–30 sec. Drain on slotted spatula.
Place on lined baking sheets; sprinkle with coarse salt.
Bake 12–15 minutes until dark golden brown.
Serve warm with dips or variations as desired.

Notes

Make-Ahead & Freezing: Do not salt before freezing. Freeze baked or unbaked (boiled); bake straight from frozen with extra time. Refrigerated dough or boiled shapes can rest overnight.

Egg Wash Alternative: If skipping the bath, brush with egg + milk or milk alone to help salt stick.

Variations: Try cinnamon sugar, cheese-stuffed, garlic herb, vegan, mini bites, or everything-bagel seasoning options.

Storage & Reheating: Store in an airtight container for up to 3 days. Reheat in oven at 350 °F for 5 min or microwave briefly.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Snack / Bread
Method: Boiling + Baking
Cuisine: American / Baker’s-style

Nutrition

Serving Size: 1 pretzel (~115g)
Calories: ~390 kcal
Sugar: 0.3 g
Sodium: 627 mg
Fat: 3.6 g
Saturated Fat: 0.8 g
Unsaturated Fat: 2.8 g
Trans Fat: 0 g
Carbohydrates: 80 g
Fiber: 2 g
Protein: 9.4 g
Cholesterol: 0 mg