Food and Recipes Bread Soft Pretzels Are Worth Making From Scratch Be the first to rate & review! There's no need to take yourself out to a ball game just to enjoy a classic soft pretzel. This recipe for homemade soft pretzels is far easier than you might imagine. A dip in gently boiling water with added baking soda gives the pretzels their characteristic flavor and texture. Traditionally, a lye water bath was used, but food-grade lye can sometimes be harder to source and somewhat dangerous if handled improperly. For this recipe, we use baking soda, which imparts that signature flavor but is a bit safer to handle. Lastly, the pretzels are baked to finish cooking and get a beautiful brown glow. Serve the finished pretzels with your favorite mustard or cheese sauce. By Tricia Manzanero Stuedeman Tricia Manzanero Stuedeman Tricia is a recipe developer and tester for Dotdash Meredith with a focus on baking and pastry as well as a passion for all things food-related. She has developed over 1,200 recipes, which have appeared both in magazines, online, and in cookbooks alike. Southern Living's editorial guidelines Published on July 8, 2024 Recipe tested by Catherine Jessee Recipe tested by Catherine Jessee Catherine Jessee is an Assistant Digital Food Editor at Southern Living. She is a writer, editor, and recipe developer with a passion for Appalachian foodways, culture, and history. Prior to joining the Southern Living, Catherine tested and developed recipes for print and digital publications like EatingWell, Food & Wine, Real Simple, Serious Eats, Southern Living, and more. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Robby Lozano, Food Stylist: Emily Nabors Hall Active Time: 45 mins Total Time: 2 hrs 20 mins Servings: 12 Ingredients 1 (1/4-oz.) envelope active dry yeast 6 3/4 cups warm water (110°F to 115°F), divided 1 1/2 Tbsp. granulated sugar, divided 2 Tbsp. unsalted butter, melted, plus more for bowl 4 to 4 1/3 cups (about 17 to 18 1/2 oz.) all-purpose flour, divided 3/4 cup, plus 1 Tbsp. warm whole milk (110°F to 115°F), divided 1 tsp. table salt 1/4 cup baking soda 1 large egg, lightly beaten 3/4 tsp. coarse kosher salt or 2 Tbsp. everything bagel seasoning, for sprinkling Directions Gather ingredients: Robby Lozano, Food Stylist: Emily Nabors Hall Bloom yeast: Whisk together yeast, 3/4 cup of the warm water, and 1 1/2 teaspoons of the sugar in the bowl of a stand mixer fitted with the dough hook attachment; let stand until foamy, about 10 minutes. Robby Lozano, Food Stylist: Emily Nabors Hall Make dough: Add butter, 4 cups of the flour, 3/4 cup of the warm milk, and remaining 1 tablespoon sugar to mixer bowl; beat on low speed just until combined, 30 seconds to 1 minute. Robby Lozano, Food Stylist: Emily Nabors Hall Finish dough: Add table salt, and continue to beat on low speed until mixture forms a slightly sticky, elastic dough that mostly pulls away from sides of bowl, 4 to 6 minutes; add up to remaining 1/3 cup flour, 1 tablespoon at a time, as needed if dough is too sticky. Robby Lozano, Food Stylist: Emily Nabors Hall Let dough rise: Lightly butter a large bowl; place dough in bowl, and turn to grease top of dough. Cover and let stand in a warm place (75°F) until doubled in size, 40 to 50 minutes. Robby Lozano, Food Stylist: Emily Nabors Hall Line baking sheet with parchment paper rectangles: Preheat oven to 375°F. Cut each of 2 (16- x 12-inch) sheets of parchment paper into 6 even rectangles; place rectangles evenly spaced on 2 baking sheets or large cutting boards. Robby Lozano, Food Stylist: Emily Nabors Hall Divide pretzel dough evenly: Punch down dough, and divide it into 12 equal portions. Keeping remaining dough covered, gently deflate 1 dough portion to release any large air bubbles. Robby Lozano, Food Stylist: Emily Nabors Hall Shape pretzels: On a clean, unfloured surface, roll dough portion into a 24-inch rope that tapers slightly at ends. (Very lightly dust surface with flour only if needed to prevent dough from sticking to surface.) Bend rope into a “U” shape. Robby Lozano, Food Stylist: Emily Nabors Hall Cross rope about 3 inches from ends. Robby Lozano, Food Stylist: Emily Nabors Hall Twist ends around each other once. Robby Lozano, Food Stylist: Emily Nabors Hall Place pretzels on baking sheet and let rest: Fold twisted dough down so ends touch rounded part of “U” on both sides of center point; press to secure. Gently stretch and open pretzel shape, if necessary, and place on a prepared parchment paper rectangle. Repeat procedure with remaining dough portions and parchment paper rectangles. Cover dough pretzels, and let rest in a warm place (75°F) for 15 minutes. Robby Lozano, Food Stylist: Emily Nabors Hall Add pretzels to boiling water: While dough rests, bring baking soda and remaining 6 cups water to a gentle boil in a wide, 4-quart stockpot over high; reduce to a simmer over medium. Line 2 rimmed baking sheets with parchment paper. Using parchment rectangles to support dough, carefully add 2 pretzels, parchment side up, to boiling water. Remove and discard parchment. Robby Lozano, Food Stylist: Emily Nabors Hall Cook pretzels: Simmer pretzels 15 seconds on each side, adjusting heat as needed to maintain a simmer. Using a large slotted spatula, lift pretzels, and let excess water drip off; place pretzels, 1 inch apart, on prepared baking sheets. Repeat boiling procedure with remaining pretzels. Robby Lozano, Food Stylist: Emily Nabors Hall Brush pretzels with egg wash and add salt: Whisk together egg and remaining 1 tablespoon milk in a small bowl. Brush pretzels with egg wash. Robby Lozano, Food Stylist: Emily Nabors Hall Sprinkle evenly with coarse kosher salt or everything bagel seasoning. Robby Lozano, Food Stylist: Emily Nabors Hall Bake pretzels: Bake pretzels in preheated oven, 1 baking sheet at a time, until golden brown, 12 to 15 minutes. Let cool on pans 10 minutes. Serve warm or at room temperature. Robby Lozano, Food Stylist: Emily Nabors Hall Rate It Print