Skip to Content

Best Soft Pretzels

Best Soft Pretzels are decadent, fat, warm and golden with a chewy salty crust. This recipe makes a small batch of 4 soft pretzels. Serve them plain or dip them into your favorite mustard or cheese sauce.

Soft Pretzels

Scroll to bottom for printable recipe card.

The ingredients are typical pantry staples making it convenient to whip up a batch anytime you are in the mood.

Once you taste these, that mood will be often!

These pretzels also go really great with this Blue Cheese Beer Dip.

How to make Soft Pretzels:

Preheat the oven to 170 degrees F (77 C). This is for the dough rise cycle.

This post contains affiliate links. At no additional cost to you, if you click through an affiliate link and make a purchase, I may make a small commission. This disclosure pertains to all Amazon links.

In a small bowl or the bowl of a Kitchenaid Stand Mixer, dissolve the yeast with the 2 teaspoons of sugar in 1/2 cup of warm water (110 degrees to 115 degrees). The water is the right temperature when it feels only slightly warm to your finger. If it feels hot it will kill the yeast and if it’s too cold it won’t activate the yeast. Click for a Kitchenaid Stand Mixer.

Let the yeast mixture sit for about 5 – 10 minutes until it is activated and foamy.

soft pretzel yeast activating with water and sugar

Add in the melted butter, 1/2 teaspoon of salt, and 1/3 cup of the flour. Mix until it is smooth.

soft pretzel ingredients in bow of stand mixer, not yet mixed

Add in the remaining 1 cup of flour and continue to mix until it forms a sticky ball of dough. Add in small amounts of additional flour if it needs it.

soft pretzel dough in stand mixer bowl

Leave it in the Kitchenaid Stand Mixer to do the kneading by letting it run for a few extra minutes. You can also put the dough on a floured surface and knead it by hand for about 5 minutes.

Place it back into the bowl, if you kneaded by hand, and add a small amount of oil to the bowl. Turn the dough to coat all sides and cover the bowl with a damp towel.

Turn off the oven, place the bowl inside, and let it rise for about 1 hour.

Remove the bowl from the oven and set aside.

Preheat the oven to 425 degrees F (220 C).

Bring the 8 cups of water and baking soda to a boil in a large sauce pan.

While that comes up to heat, punch down your dough and divide it into 4 equal portions. Roll each one into a log shape.

soft pretzels rolled into log shapes

Next form them into a twisted pretzel shape or leave them long for pretzel rods.

soft pretzels twisted into a knot

Drop each pretzel into the boiling water. Let them boil for 30 seconds on the first side then gently flip them over for another 30 seconds.

soft pretzels boiling in water

Using a slotted spoon, transfer them one at a time to a plate lined with paper towel to drain. They will still be pretty raw and very sticky to the touch.

soft pretzels draining on a paper towel

Move the pretzels to a small baking sheet lined with parchment paper. Click for parchment paper.

Whisk the egg with the 1 teaspoon of cold water until well combined. Brush the tops of the pretzels with the egg wash mixture and sprinkle with coarse salt. 

Soft Pretzels being brushed with egg wash

Bake the pretzels at 425 degrees F (220 C) for about 10 – 15 minutes until golden brown.

Allow to cool slightly on a wire rack. Serve warm with your favorite mustard or cheese sauce. Enjoy!

Homemade Soft Pretzels Small Batch

You may also enjoy

These great recipes:

Yield: 4 Pretzels

Soft Pretzels for Two

4 Homemade Soft Pretzels with mustard

These decadent fat soft pretzels are warm and golden with a chewy salty crust. Serve them plain or dip them into your favorite mustard or cheese sauce. This recipe makes a small batch of 4 soft pretzels.

Prep Time 10 minutes
Cook Time 15 minutes
Rise Time 1 hour
Total Time 1 hour 25 minutes

Ingredients

  • 3/4 teaspoon active dry yeast
  • 1/2 cup warm water (110 degrees - 115 degrees *See Notes)
  • 2 teaspoons sugar
  • 1 Tablespoon butter
  • 1/2 teaspoon salt
  • 1 1/3 cups to 1 2/3 cups all purpose flour
  • 8 cups water, to boil
  • 1/2 cup baking soda
  • 1 egg
  • 1 teaspoon cold water
  • Coarse salt (for topping)

Instructions

  1. Preheat the oven to 170 degrees F (77 C). This is for the dough rise cycle.
  2. In a small bowl or the bowl of a Kitchenaid Stand Mixer, dissolve the yeast with the 2 teaspoons of sugar in 1/2 cup of warm water (110 degrees to 115 degrees). The water is the right temperature when it feels only slightly warm to your finger. If it feels hot it will kill the yeast and if it’s too cold it won’t activate the yeast.
  3. Let the yeast mixture sit for about 5 – 10 minutes until it is activated and foamy.
  4. Add in the melted butter, 1/2 teaspoon of salt, and 1/3 cup of the flour. Mix until it is smooth.
  5. Add in the remaining 1 cup of flour and continue to mix until it forms a sticky ball of dough. Add in small amounts of additional flour if it needs it.
  6. Leave it in the Kitchenaid Stand Mixer to do the kneading by letting it run for a few extra minutes. You can also put the dough on a floured surface and knead it by hand for about 5 minutes.
  7. Place it back into the bowl, if you kneaded by hand, and add a small amount of oil to the bowl. Turn the dough to coat all sides and cover the bowl with a damp towel.
  8. Turn off the oven, place the bowl inside, and let it rise for about 1 hour.
  9. Remove the bowl from the oven and set aside.
  10. Preheat the oven to 425 degrees F (220 C).
  11. Bring the 8 cups of water and the baking soda to a boil in a large sauce pan.
  12. While that comes up to heat, punch down the dough and divide it into 4 equal portions.
  13. Roll each one into a log shape.
  14. Next form them into a twisted pretzel shape or leave them long for pretzel rods.
  15. Drop each pretzel into the boiling water. Let them boil for 30 seconds on the first side then gently flip them over for another 30 seconds.
  16. Using a slotted spoon, transfer them one at a time to a plate lined with paper towel to drain. They will still be pretty raw and very sticky to the touch.
  17. Move the pretzels to a small baking sheet lined with parchment paper.
  18. Whisk the egg with the 1 teaspoon of cold water until well combined. Brush the tops of the pretzels with the egg wash mixture and sprinkle with coarse salt.
  19. Bake the pretzels at 425 degrees for about 10 – 15 minutes until golden brown.
  20. Allow to cool slightly on a wire rack.
  21. Serve warm with your favorite mustard or cheese sauce. Enjoy!

Notes

  • For the warm water (110 degrees to 115 degrees) - The water is the right temperature when it feels only slightly warm to your finger. If it feels hot it will kill the yeast and if it’s too cold it won’t activate the yeast.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 244Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 54mgSodium: 8023mgCarbohydrates: 42gFiber: 2gSugar: 2gProtein: 7g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Pot Roast Dinner Recipe and Gravy
Previous
Easy Slow Cooker Beef Pot Roast Dinner
Shrimp Parmesan Filet Mignon in a skillet
Next
Shrimp Parmesan Filet Mignon

Sharing is caring!

Sandy

Monday 27th of April 2020

This is just what I needed! I haven't been so excited about anything since the shelter-at-home orders went into place. I just made them and they look amazing!

Zona

Tuesday 28th of April 2020

Hi Sandy, I hope you enjoyed them as much as I do! Thank you :)

berrygirl

Sunday 19th of April 2020

They are in the oven!! Cant wait. love all the small batch recipes. Thank you.

Zona

Sunday 19th of April 2020

Enjoy!

Chris

Tuesday 31st of March 2020

So glad I found this recipe they are amazing! I made pretzel bites out of them instead of making them into the twisted pretzel shape. Only thing bad about them is they are addicting! Made them two days in a row! Thanks again for the recipe.

Zona

Wednesday 1st of April 2020

Hi Chris, I agree and thanks so much for the lovely comments :)

Crockpot Creamy White Chicken Chili Recipe for Two • Zona Cooks

Tuesday 2nd of July 2019

[…] it with these Soft Pretzels or these Raspberry Chocolate Banana […]

Blue Cheese Beer Dip Small Batch Recipe for Two • Zona Cooks

Sunday 23rd of June 2019

[…] serving it with these Soft Pretzels, these Swiss Cheese Chicken Salad Sandwiches, or these Ribeye Philly Cheesesteak […]

shares