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5 from 1 vote

Best Homemade Soft Pretzels

Easy homemade soft pretzels recipe - with short proof time and minimal ingredients!
Prep Time2 hrs
Cook Time10 mins
Total Time2 hrs 10 mins
Course: Snack
Cuisine: bread
Keyword: pretzels, snacks
Servings: 8 large pretzels
Author: Heather Perine


  • 1 1/2 cups (360 grams) warm dark beer
  • 1 tablespoon (14 grams) firmly packed light brown sugar
  • 2 teaspoons (6 grams) Active dry yeast
  • 5 - 5/12 cups (625- 688 grams) all purpose flour
  • 1/2 cup milk
  • 1 tablespoon (9 grams) kosher salt
  • 1/4 cup (60 grams) baking soda
  • 1 large egg (50 grams) lightly beaten
  • 3 tablespoons (42 grams) unsalted butter melted
  • Kosher salt for topping


To Make The Pretzel Dough:

  • In the bowl of a stand mixer fitted with the dough hook attachment, stir together warm beer, brown sugar, and yeast. Let stand until mixture is foamy, about 10 minutes.
  • Add 5 cups (625 grams) flour, warm milk, and salt, and beat at low speed until combined. Increase mixer speed to medium-high, and knead until dough is smooth and elastic, 5 to 6 minutes. Add remaining ½ cup (63 grams) flour if dough is too sticky.
  • Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 1 hour.

To Make The Pretzels:

  • Preheat oven to 400°F. Line 2 baking sheets with parchment paper, and spray with cooking spray.
  • Turn out dough, and divide into 8 equal pieces (about 5 ounces each). Starting from the center and working outward, roll each piece into a log (2½ to 3 feet long and ¾ inch in diameter). Shape each log into a pretzel shape, and place on prepared pans. Cover and let rest for 5 to 10 minutes.
  • Bring a large pot of water to a boil over medium-high heat, and add baking soda. (Make sure pot is deep enough. Once you add baking soda, the water will expand an additional 2 inches.)
  • Drop each pretzel into boiling water-baking soda solution for 30 seconds per side. Remove from water using a large slotted spoon. Place back on prepared pans, and brush with beaten egg.
  • Bake until golden brown, 10 to 13 minutes. Brush with melted butter, and sprinkle with salt.


  • When working with yeast, make sure the liquid's temperature you are proofing it in is between 105 and 110°F. You can read all about yeast here.
  • If your dough is fighting you and stretching back, give it a 10 minute rest. Then go back to rolling it out.
  • Wrap the ends underneath the bottom edge of the dough so they stay secure when boiling.
  • When boiling the pretzels, boil only 1 to 3 pretzels at a time. Use a large slotted spoon to remove them so the excess water can drip off.
  • Recipe adapted from Bakefromscratch.com