Soft Pretzels Fresh Out of the Oven
Golden, Chewy, and Perfectly Buttery
There’s nothing quite like soft pretzels straight out of the oven—warm, chewy on the inside, lightly crisp on the outside, and finished with a sprinkle of coarse salt. This classic snack has roots in European baking traditions and has become a favorite at fairs, bakeries, and home kitchens alike.
Homemade soft pretzels are easier than most people expect. The key elements are a yeast dough, a quick baking soda bath, and a hot oven. When baked correctly, the pretzels puff beautifully, develop their signature golden color, and deliver that unmistakable fresh-baked aroma.
Ingredients (Makes 8 Pretzels)
For the Dough
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1½ cups (360 ml) warm water (40–43°C / 105–110°F)
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2¼ tsp (7 g) active dry yeast
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1 tbsp granulated sugar
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4 cups (500 g) all-purpose flour
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1½ tsp salt
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2 tbsp unsalted butter, melted
For the Baking Soda Bath
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½ cup baking soda
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2 liters (8 cups) water
For Topping
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1 egg yolk + 1 tbsp water (egg wash)
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Coarse pretzel salt
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Melted butter (optional, for brushing after baking)
Equipment Needed
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Mixing bowl
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Baking sheet
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Parchment paper
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Large pot
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Slotted spoon
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Oven
Step-by-Step Instructions
1. Activate the Yeast (5–10 minutes)
In a large bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes, until foamy.
Temperature note: Water should feel warm, not hot—too much heat can kill the yeast.
2. Make the Dough (10 minutes)
Add flour, salt, and melted butter to the yeast mixture. Stir until a shaggy dough forms, then knead by hand or mixer for 6–8 minutes, until smooth and elastic.
Form the dough into a ball, place it in a lightly greased bowl, cover, and let rise at 24–27°C (75–80°F) for 45–60 minutes, or until doubled in size.
3. Shape the Pretzels (10–15 minutes)
Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
Punch down the dough and divide into 8 equal pieces. Roll each piece into a rope about 60 cm (24 inches) long. Shape into classic pretzel twists.
4. Baking Soda Bath (5 minutes)
Bring the water to a boil at 100°C (212°F). Carefully add the baking soda (it will foam).
Using a slotted spoon, lower each pretzel into the bath for 20–30 seconds, then remove and place on the baking sheet. This step gives pretzels their deep color and chewy crust.
5. Egg Wash and Salt (2 minutes)
Brush each pretzel with egg wash and sprinkle generously with coarse salt.
6. Bake the Pretzels (12–15 minutes)
Bake in the preheated oven at 220°C (425°F) for 12–15 minutes, until deeply golden brown.
For extra softness and shine, brush with melted butter immediately after removing from the oven.
Fresh Out of the Oven Experience
Right out of the oven, soft pretzels are:
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Warm and steamy inside
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Chewy with a tender crumb
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Slightly crisp on the outside
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Best eaten within 20 minutes
Serve immediately for maximum flavor and texture.
Serving Ideas
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With mustard or cheese sauce
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Cinnamon sugar instead of salt
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As sandwich buns
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With beer cheese dip
Tips for Perfect Soft Pretzels
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Don’t skip the baking soda bath
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Use coarse salt—it sticks better
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Avoid overbaking to keep them soft
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Serve warm for best results
Storage and Reheating
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Store cooled pretzels for 1 day at room temperature
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Reheat at 175°C (350°F) for 5–7 minutes
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Avoid microwaving—they lose their chew
Final Thoughts
Soft pretzels fresh out of the oven are one of the most satisfying homemade snacks you can bake. Simple ingredients, classic technique, and a hot oven come together to create a golden, irresistible treat that never disappoints.