There’s something so comforting about warm, buttery soft pretzels straight from the oven. These Homemade Soft Pretzels are inspired by the classic Amish-style ones you get at fairs and markets, slightly sweet, super soft, and golden brown with just the right touch of salt. They’re fun to make, perfect for kids to help with, and way easier than they look.
You can keep them savory with a sprinkle of coarse salt or go sweet with a quick dip in cinnamon sugar. Pair them with mustard, warm cheese sauce, or even sweetened cream cheese dip for the full snack shop experience.
Ingredients
- Milk
- Fast-acting dry yeast
- Sugar
- Flour
- Brown sugar
- Salt
- Butter
- Warm water
- Baking soda
- Coarse salt
- Butter
- Optional for dipping: mustard, sweetened cream cheese, warm cheese sauce
How To Make Homemade Soft Pretzels
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by mixing the dough. In a small bowl, stir together the warm milk, yeast, and granulated sugar. Let it sit for about 5 minutes until it gets frothy; this means your yeast is alive and ready to work.
In a large mixing bowl, combine 1 cup of flour, the brown sugar, and the salt. Add the frothy yeast mixture and stir to combine. Add the softened butter in small chunks and stir it in. It’s okay if it doesn’t fully blend just yet.
Add the rest of the flour and mix until the dough begins to come together. Transfer it to a floured surface and knead for about 5 minutes. Add more flour as needed, but keep the dough slightly sticky for soft pretzels.
Shape the dough into a ball, place it in a greased bowl, turn it to coat, and cover with a clean kitchen towel. Let the dough rise in a warm spot for about an hour until it doubles in size.
Preheat the oven to 450°F and grease a large baking sheet or line it with a non-stick silicone baking mat. These mats help prevent burning and make cleanup a breeze.
Punch the dough down and divide it into 6 equal portions. Roll each one into a long rope—about 30 inches long. Shape each rope into a classic pretzel twist.
In a medium bowl, dissolve the baking soda into 3 cups of warm water. Dip each shaped pretzel into this solution before placing it on your baking sheet. This step is what gives the pretzels their signature golden exterior.
Sprinkle the tops with coarse salt. I use a flaky sea salt for a little texture and flavor burst.
Bake the pretzels for 10 minutes, or until they’re a nice golden brown. Keep an eye on the bottoms so they don’t get too dark.
As soon as they come out of the oven, dip them into melted butter or brush them generously using a silicone pastry brush. If you’re going the sweet route, skip the salt and coat them in a cinnamon sugar blend after buttering.
Serve them warm with your favorite dipping sauce.
Chef Jenn’s Tips
- For sweet pretzels, skip the salt topping and roll in cinnamon sugar right after the butter dip.
- Use a digital thermometer to make sure your milk is the right temp for the yeast.
- Freeze baked pretzels in an airtight bag and reheat in the oven at 300°F for about 5 minutes.
- Kids love shaping the dough; turn it into a baking project day.
Recommended
Serving Suggestions
Serve these soft pretzels with warm cheese sauce, a honey mustard dip, or even a sweet cream cheese frosting. They make a great side for soup, a snack board centerpiece, or a fun party appetizer.
Storage
Keep leftover pretzels in an airtight container at room temperature for up to 2 days. Reheat in the oven for a fresh-from-the-oven feel. For longer storage, freeze them and warm in the oven as needed.
Homemade Soft Pretzels
Ingredients
- 1 cup milk warmed to 110 degrees Fahrenheit
- 1/4 ounce fast-acting dry yeast
- 1 tablespoon sugar
- 2 ½ cups flour plus additional for kneading
- 2 tablespoons brown sugar packed
- 1 teaspoon salt
- 2 tablespoons butter softened
- 3 cups warm water
- 1/3 cup baking soda
- Coarse salt for topping
- 1 stick butter melted
Optional for dipping:
- mustard
- sweetened cream cheese
- warm cheese sauce
Instructions
- Grease a large baking sheet or line it with a silicone baking mat.
- In a small bowl, stir the warm milk, yeast, and sugar. Let sit for 5 minutes.
- In a large mixing bowl, stir together 1 cup of the flour, brown sugar, and salt. Add the yeast mixture and mix. Stir in the softened butter.
- Add the rest of the flour and mix. Knead the dough for about 5 minutes until smooth and slightly sticky.
- Place the dough in a greased bowl, turn to coat, and cover with a clean towel. Let rise until doubled, about 60 to 90 minutes.
- Preheat the oven to 450°F.
- Punch down the dough and divide it into 6 portions. Roll each into a rope about 30 inches long and shape into pretzels.
- In a bowl, mix the warm water and baking soda. Dip each pretzel in the solution, then place on the baking sheet.
- Sprinkle with coarse salt and bake for 10 minutes, checking the bottoms to prevent burning.
- Remove from the oven and dip each pretzel in melted butter or brush generously.
- Serve warm with dipping sauces.
Notes
Chef Jenn’s Tips
- For sweet pretzels, skip the salt topping and roll in cinnamon sugar right after the butter dip.
- Use a digital thermometer to make sure your milk is the right temp for the yeast.
- Freeze baked pretzels in an airtight bag and reheat in the oven at 300°F for about 5 minutes.
- Kids love shaping the dough—turn it into a baking project day.