Soft Pretzels

Tested & Perfected Recipes

Similar to Auntie Anne’s, these soft pretzels are a touch sweet and deliciously buttery.

Every parent needs a good soft pretzel recipe. Kids love them, and they make a fun (albeit very messy!) rainy day baking project. These soft pretzels are my kids’ favorite. A touch sweet and very buttery, they taste just like Auntie Anne’s famous mall pretzels. I use a stand mixer for this recipe but if you don’t have one, feel free to mix and knead the dough by hand.

What You’ll Need To Make Soft Pretzels

ingredients for soft pretzelsHow To Make Soft Pretzels

warmed butter and milkWarm the milk and butter in the microwave until the butter is just melted, about 90 seconds; do not boil. (Alternatively, warm the butter and milk in a small saucepan.) Add the brown sugar and stir until dissolved; set aside.

adding brown sugar to milk mixture

In the bowl of an electric mixer fitted with the paddle attachment, combine 2-1/2 cups of the flour with the yeast and salt.

flour, yeast and salt in mixerMix on low speed until well combined, about 1 minute.

mixed flour, yeast, and saltWith the mixer on low, gradually add the warm milk mixture to the bowl.

adding milk mixture to dry ingredientsWhen the dough forms a cohesive mass, switch to the dough hook.

dough in cohesive massKnead, adding more flour as needed, until the dough is smooth but still slightly tacky, about 5 minutes.

kneaded doughShape the dough into a ball, place in a clean, lightly greased bowl, and cover with plastic wrap.

dough ball in bowl Let rise in a warm spot until doubled in size, 1 to 2 hours.

dough doubled in size

Punch the dough to deflate it, then turn it out onto a lightly floured work surface.

soft pretzel dough on floured surfaceShape the dough into a log and cut into six equal pieces.

Roll and stretch each piece with the palms of your hands into a 24-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch.

soft pretzel rope

Combine the baking soda with warm water in a 2-quart baking dish and stir until dissolved. Gently dip each “rope” into the soda solution. This solution is what gives the pretzels a nice golden brown crust.

dipping soft pretzel dough into baking soda solutionLet any excess liquid drip off, then form the dough into a pretzel shape directly on the prepared baking sheet (form a U-shape, then holding the ends of the rope, cross them over and under each other — making a twist in the middle — and press the ends onto the bottom of the pretzel). Sprinkle evenly with the coarse salt.

soft pretzels ready to bakeBake until golden, 8 to 12 minutes. Melt the remaining three tablespoons of butter and brush on the baked pretzels.

brushing baked soft pretzels with butter

Enjoy the pretzels warm out of the oven, or reheat them in an oven or microwave.

Note: This recipe was updated with new instructions and photos in 2019.

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Soft Pretzels

Similar to Auntie Anne’s, these soft pretzels are a touch sweet and deliciously buttery.

Servings: 6
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Total Time: 40 Minutes, plus 1 to 2 hours to rise

Ingredients

  • 1 cup milk
  • 5 tablespoons unsalted butter, divided (2 tablespoons for the dough; 3 tablespoons for brushing on finished pretzels)
  • 3 tablespoons light brown sugar, packed
  • 1 package instant/rapid-rise yeast (1 package contains 2-1/4 teaspoons)
  • 2-1/2 to 2-3/4 cups all-purpose flour
  • 1 teaspoon fine salt
  • 1/4 cup baking soda
  • 3/4 teaspoon coarse salt

Instructions

  1. Warm the milk and butter in the microwave until the butter is just melted, about 90 seconds; do not boil. (Alternatively, warm the butter and milk in a small saucepan.) Add the brown sugar and stir until dissolved; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine 2-1/2 cups of the flour with the yeast and salt. Mix on low speed until well combined, about 1 minute. With the mixer on low, gradually add the warm milk mixture to the bowl. When the dough forms a cohesive mass, switch to the dough hook. Knead, adding more flour as needed, until the dough is smooth but still slightly tacky, about 5 minutes. (Alternatively, the dough can be mixed and kneaded by hand.) Shape the dough into a ball, place in a clean, lightly greased bowl, and cover with plastic wrap. Let rise in a warm spot until doubled in size, 1 to 2 hours.
  3. Preheat the oven to 450°F. Line a large baking sheet with parchment paper and spray lightly with nonstick cooking spray.
  4. In a 2-qt baking dish, combine the baking soda with 2-1/4 cups warm water. Stir until the baking soda is dissolved; set aside. (Dipping the pretzel dough in a baking soda solution gives the pretzels a nice golden brown crust.)
  5. Punch the dough to deflate it, then turn it out onto a lightly floured work surface. Shape the dough into a log, then cut into 6 equal pieces; cover with a damp dishtowel so the dough doesn't dry out. Roll and stretch each piece with the palms of your hands into a 24-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch.
  6. Using two hands, gently dip each "rope" into the soda solution. Let any excess liquid drip off, then form the dough into a pretzel shape directly on the prepared baking sheet (form a U-shape, then holding the ends of the rope, cross them over and under each other -- making a twist in the center -- and press the ends onto the bottom of the pretzel). Sprinkle evenly with the coarse salt. Bake until golden, 8 to 12 minutes; watch the bottoms carefully as they can burn.
  7. Melt the remaining 3 tablespoons of butter and brush on the baked pretzels. The pretzels are best enjoyed warm out of the oven or fresh on the same day (reheat in the oven or microwave).
  8. Note: Active dry yeast may be used instead of instant yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the warm milk and butter, let it sit until frothy, about 10 minutes, and then proceed with the recipe.
  9. Note: If you prefer a cinnamon sugar topping, omit the coarse salt. Brush with butter after baking and sprinkle generously with cinnamon sugar (1/2 cup sugar plus about 3/4 teaspoon cinnamon)

Nutrition Information

Powered by Edamam

  • Serving size: 1 pretzel
  • Calories: 331
  • Fat: 12 g
  • Saturated fat: 7 g
  • Carbohydrates: 49 g
  • Sugar: 9 g
  • Fiber: 2 g
  • Protein: 7 g
  • Sodium: 2540 mg
  • Cholesterol: 30 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • These pretzels came out perfect, although they only took 5 minutes in my convection oven. Easy recipe to follow. My husband loved them😋. Is there a recipe for honey mustard dipping sauce that you like?

    • — Donna Brochu on June 27, 2020
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  • Soooooo good!

    • — Debra Conklin on June 18, 2020
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  • First attempt at pretzels! Great tasting though had major issue getting them off the paper, even with spraying non-stick spray on it. Any ideas?

    • — Elsa on June 3, 2020
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    • Hmmm….they really shouldn’t stick. Are you sure you used parchment paper and not wax paper?

      • — Jenn on June 4, 2020
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  • Oh my these are soooooo good! They were easy to make thanks to your great directions!!

    • — Debby on May 28, 2020
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  • It’s my second time making pretzels with this recipe, but for some reason my dough keeps coming out very dry. When I try to form it into a ball, it’s not sticking together because the dough is so dry. I’ve been following the recipe to a T, so I’m not quite sure what I could be doing wrong? Should I use less flour? Please help!

    The pretzels have come out delicious by the way, but not very pretty aesthetically because my dough is so hard to work with 🙁

    • — Amy S. on May 22, 2020
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    • Hi Amy, Yes, it does sound like the dough has too much flour. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely.

      • — Jenn on May 22, 2020
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  • These were the bomb and reminiscent of Auntie Ann’s! The pretzels were so fluffy and delicious. Easy to make with the step by step photos and instructions. My kids have always loved Auntie Ann’s pretzels and we’d always get them on mall outings way back when. It was such a fun activity making these with my twenty year old daughter today during this crazy time. We are especially enjoying trying new recipes from your site during these challenging times. Jenn, thank you again for your awesome recipes!

    • — Vee on May 21, 2020
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    • I forgot to also add we made 3 salted pretzels and 3 cinnamon sugar pretzels. They all were yummy!

      • — Vee on May 21, 2020
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  • I made these pretzels tonight for our movie night and they were fabulous! My kids inhaled them so fast I only got a taste. I sprinkled minced garlic and parmesan cheese and one and the flavor was great. Thank you for a great recipe.

    • — Lori G on May 12, 2020
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  • These pretzels are amazing! They are the best pretzels I’ve ever had, hands down. We made half the recipe sweet and the other half salty. The pretzels were fluffy, not too dense. We will definitely be making these again.

    • — Melanie on May 10, 2020
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  • I just have to say we loved these pretzels! I just made them an hour ago and they turned out awesome! I was a little scared to roll out the dough too skinny and being my first time ever making pretzels, although I bake on a regular basis, I didn’t want them to turn out to thin and crunchy. But they absolutely turned out amazing I have to say. So soft! They were more on the thick side which I do prefer anyways. My son loves pretzels and he really enjoyed these! I made garlic and herb on some and a few plain and the rest cinnamon! Oh yes! I doubled the recipe to make a DOZEN because 6 is not enough! Thanks for sharing this wonderful recipe. I will be making these again and again. I even passed it on to my friend as she was impressed with them!

    • — Niona on May 5, 2020
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  • This recipe was easy to follow and so so delicious! Thank you!

    • — Sydney on May 4, 2020
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  • Hi Jenn,
    I love your site and all the recipes that I have tried, thus far (and let me tell you, that is a lot!!!) Quick question, I don’t have parchment paper to bake these pretzels on, can I use aluminum foil, instead?
    Thank you,
    Amy

    • — Amy on April 28, 2020
    • Reply
    • So glad you like the recipes! 🙂 Non-stick foil would work if you don’t have parchment paper on hand.

      • — Jenn on April 29, 2020
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      • Hi Jenn, Thank you for your quick response, we made them yesterday, and they were fantastic!!! They were a lot easier than I thought it was going to be. Your recipes and pictures are so easy to follow. Thank you so much!! We have been cooking a lot and your blog is such a great thing to be armed with! 🙂
        Thank you for sharing your love of cooking and baking with us!!!
        Amy

        • — Amy Shotting on April 30, 2020
        • Reply
  • Could this recipe be made with a sourdough starter? If so, what would be the adjustments to the ingredients?

    • — Jessica on April 28, 2020
    • Reply
    • Hi Jessica, I don’t have any experience with sourdough starter so I can’t confidently weigh in — sorry!

      • — Jenn on April 29, 2020
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  • WOW!!!! I had to use active dry yeast and dark brown sugar but it was a huge hit! My teenagers 18 and 15 were like mom these taste like “Auntie Anne’s”! My daughter wanted to know how to make them herself. I did bites and only 2 pretzel shapes, which were actually easy as well.

    Thanks!

    • — Trish on April 28, 2020
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  • Can I use active dry yeast?

    • — Trish on April 28, 2020
    • Reply
    • Sure – I’d add it to the warm, wet ingredients and then proof for 15 minutes. Hope you enjoy!

      • — Jenn on April 28, 2020
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    • Can I omit butter for vegetable oil or olive oil? Thanks

      • — Anna on May 3, 2020
      • Reply
      • Sure, Anna, either of those should work. Hope you enjoy!

        • — Jenn on May 4, 2020
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  • This recipe was great! I made it on a whim with the help of my kids for National Pretzel Day since soft pretzels aren’t easy to find these days. My family loved them! I don’t bake breads so I had to borrow some yeast but I will definitely be making them again soon. Thank you so much for your delicious recipe!

    • — Jenny on April 27, 2020
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  • Hi,

    I love your recipes. Will it work if I make pretzel bites instead?

    Thanks,

    • — Melanie on April 25, 2020
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    • Sure, Melanie, that should work. Please LMK how they turn out! 🙂

      • — Jenn on April 27, 2020
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  • Hello! Can oat milk be substituted here with a similar result? Thanks for the recipes!

    • — Matt on April 24, 2020
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    • Yes, I think that will work fine. Hope you enjoy!

      • — Jenn on April 24, 2020
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  • I am new to bread making so this was out of the box for me. However, your recipes are so easy to follow I made perfect pretzels!! Thank you for sharing and making it so easy to recreate. I have yet to fail with any of your recipes, and I’ve made several and love them all.

    • — Teresa Tuttle on April 16, 2020
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  • Finally got around to making these for my two teens as a virtual learning “snack break”. I did half the traditional way and half with cinnamon sugar. They were a hit! I will be making these again and again. I have made several of your baking recipes and they always turn out beautiful and delicious! Thank you for inspiring us all to get back in the kitchen and create lovely dishes for our family and friends.

    • — Katie C. on April 16, 2020
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  • It tasted the same as Auntie Anne’s which was good. My only problem was I had a hard time lengthening the dough and thinning it out evenly as it kept on breaking, so I ended up with pretzels chubbier than I wanted. I hope you have a suggestion for this problem. Lastly, I added the yeast after waking it up in warm water. I don’t know for sure if that made it harder to handle since the recipe mentioned you added it dry.

    • — Celine on April 9, 2020
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    • Hi Celine, The method you used for adding the yeast shouldn’t have had an impact on the texture of the dough. I know you hydrated the yeast in water — did you reduce the amount of milk accordingly? Also, kneading makes dough more elastic – is there any chance you didn’t knead it long enough?

      • — Jenn on April 10, 2020
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  • Hello! I’ve made these a few times and they are delicious! I want to try them in a “bites” form and wanted to ask if there is anything I should change to the baking process (possibly less time in the oven?).
    Thank you for your help!

    • — Kathryn on April 8, 2020
    • Reply
    • Hi Kathryn, Glad you like these! I think you could definitely make pretzel bites with this. Bake time should be less but it’s hard to say how much so I’d just keep a close eye on them. Enjoy!

      • — Jenn on April 9, 2020
      • Reply
  • This was a great recipe. Easy to make and were delicious.

    • — Ruth Smith on April 6, 2020
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  • Great recipe! Turns out tasty even for people like me who never made pretzels before and don’t have much experience making bread.

    I’m thinking about how I might make different flavors with this recipe. How might it change the recipe to add things like spices, cheese, or veggies (say, jalapeño or garlic) to the dough before baking? I imagine you’d have to adjust the moisture somehow.

    Thanks again for the recipe!

    • — Abby on April 2, 2020
    • Reply
    • Glad you liked these, Abby! I think you could add spices and/or some cheese without other modifiations, but not sure about the jalapeno or garlic. To get the most predictable results, you may want to find a recipe that incorporates those.

      • — Jenn on April 3, 2020
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  • Hi Jen – I want to make these but haven’t replaced my American Kitchenaid with a UK version since we moved to London. So I don’t have one right now! Still possible to make? Would a good processor help? Or a hand mixer?

    • — Lauren on March 22, 2020
    • Reply
    • Hi Lauren, You can just mix and knead the dough by hand. Hope you enjoy!

      • — Jenn on March 22, 2020
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  • Made these today- so good! I didn’t have instant yeast so used active yeast and added to the warm milk. Worked great. My kids loved them!

    • — Laura on March 21, 2020
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  • My son and I loved these pretzels.!!!! I look forward to making them again but this time I’m gonna wrap the pretzel around a hotdog like the one from Auntie Annes. 🙂

    For my milk I used Good Karma FlaxMilk. For my butter I used Earth Balance Vegan Sticks and for my brown sugar I used Swerve Brown Sugar.

    • — Mother Of A King on February 8, 2020
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  • Hello Jenn, Love your recipes and I would love to try this one, however I really do not like the buttery version of soft pretzels. I prefer the traditional soft pretzel, with that said how would I adjust this recipe to do that? Thanks! Dawn

    • — Dawn C on January 20, 2020
    • Reply
    • Hi Dawn, so glad you like the recipes! If you prefer the traditional version of soft pretzels, I’d actually use a different recipe as you’d need to make too many modifications to this one to get to the version you want. Sorry!

      • — Jenn on January 21, 2020
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  • These were amazing! I’m obsessed with them. They are still good 24-48 hours later (not that they last that long!) – I just warm them up and soak them in butter.

    • — Mia on January 5, 2020
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  • I made these a couple of years ago and while they tasted great, I ran into one problem. Once the pretzels were formed, they were very airy. I felt like they were going to dissolve when I put them in the baking soda bath. They also really puffed much more than they should have while baking.

    Should I have pressed more air out of the dough before rolling the segments into ropes, or was the issue somewhere else. I followed the recipe exactly.

    Im getting ready to make these again with my niece in a few days. Any thoughts on what might have gone wrong?

    • — Steven on December 17, 2019
    • Reply
    • Hi Steven, it sounds like perhaps you let the dough rise for a bit too long. Next time I’d cut the rise time back a little bit or, if you find the dough has puffed up a lot, punch it down a few times before rolling it out into pretzels. Hope that helps and that you enjoy doing this with your niece!

      • — Jenn on December 20, 2019
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  • These are superb. Great for school lunches as although they are delicious warm from the oven, they are still good for a day or two.

    • — Rebecca on November 8, 2019
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  • This may be a silly question but here it goes: what is the difference b/t mixing and kneading the dough? I’ll be doing this by hand so curious about those steps.

    Thanks!

    • — Matty on November 7, 2019
    • Reply
    • Hi Matty, Not a silly question – – by mixing I’m just referring to the mixing together of all the ingredients that comes before the meeting step. Hope that clarifies and that you enjoyed the pretzels!

      • — Jenn on November 7, 2019
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  • Are these good if served with yellow mustard? If so, what brand do you prefer?

    • — Marilyn on October 16, 2019
    • Reply
    • Sure, Marilyn, yellow mustard would be great here, and no need to get fancy — French’s would work well. 🙂

      • — Jenn on October 17, 2019
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  • Hi Jenn,

    I messed up and my comment when on the pickle recipe.

    • — Carol Baran on September 28, 2019
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    • Hi Carol, Found your question: “Can I use 2% milk and can I freeze these before or after baking? If I freeze after baking,
      how do you recommend I reheat them?” You can use 2% milk and it’s fine to freeze. I’d thaw and reheat in a 350 oven for 5 to 10 min.

      • — Jenn on September 30, 2019
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  • This looks like a great recipe for soft pretzels. I’m wondering if I can break up the process leaving not too much to do the day of baking. Any suggestions? Thank you.

    • — Linda on September 24, 2019
    • Reply
    • Hi Linda, While I’ve never done it, you can refrigerate the dough before shaping it into pretzels. Here are some tips that may help. Hope you enjoy!

      • — Jenn on September 24, 2019
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  • First off, I love your recipes. I’ve found you can’t really trust a lot of the recipes on the internet, but yours are great. However, I never seem to be able to get the amount of flour right. I’ve tried making your recipes by weighing the flour (120g per cup), but that never seems to be enough. Could you possibly weigh a cup of your flour the way you scoop it out, so I can use that as a reference? Thanks!

    • — Phil Macord on August 30, 2019
    • Reply
    • Hi Phil, If you look in the top right corner of the recipe, you’ll see a button that allows you to toggle between metric and cup measures. For reference, I use 125 grams as my weight for 1 cup of all-purpose flour. Another thing that might help is using King Arthur Flour; that’s the brand I use and it really does make a difference. Hope that helps!

      • — Jenn on August 30, 2019
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      • Yep, didn’t see the switch. Thanks!

        • — Phil Macord on August 30, 2019
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      • Hi! Question please. If using active dry yeast, I know I need to proof it and use less milk for the water, but how much of it do I need to use? Is 1 packet (approx 2.5 tsp) good? Thanks!

        • — Slava on December 2, 2019
        • Reply
        • Hi Slava, I’d use the same amount of yeast (2.25 tsp.) and add it to the warm, wet ingredients and then proof for 15 minutes. Hope you enjoy!

          • — Jenn on December 3, 2019
          • Reply
  • OMG! These were amazing!! I definitely recommend trying these out. I love baking but I am definitely a beginner and I found this recipe very easy to follow. I drizzled a few with Nutella, some I left plain, and I put a simple brown sugar, cinnamon, and butter mixture inside a few and it was so good. I loved experimenting with these and will definitely make them again!

    • — Mei on August 26, 2019
    • Reply
  • Best pretzel recipe I’ve tried, and very easy to make without a stand mixer too.

    First batch I made as written except that I used traditional yeast bloomed in 1/4 cup warm water, and I used 1/4 cup less milk. They came out better than any carnival pretzel I have ever had.

    Second batch I replaced 3/4 cup of white flour with whole wheat, and I pureed 1 head of roasted garlic in the milk. I also allowed them to proof overnight in the fridge. They came out perfect. The garlic flavor was subtle when eating plain, and not noticeable when dipped in cheesy mustard sauce.

    These pretzels are my new guilty pleasure. Thanks Jenn.

    • — Barry on July 31, 2019
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  • Can these be frozen and baked at a later time, if so will time and temp be the same?

    • — Mary on July 13, 2019
    • Reply
    • Hi Mary, these are really best made fresh, but you could get away with freezing the dough (after it rises) for up to 3 months. You can find some additional tips here on thawing and baking the dough. Hope you enjoy if you make them!

      • — Jenn on July 14, 2019
      • Reply
  • Can these pretzels be frozen and baked later?

    • — Mary on June 25, 2019
    • Reply
    • Hi Mary, Hi, these are really best baked fresh, but I think you could get away with freezing the dough (after it rises) for up to 3 months. You can find some additional tips here on thawing and baking the dough.

      • — Jenn on June 26, 2019
      • Reply
      • Thank u I will give it a try reason is I always need more than 6 pretzels at a time

        • — Mary on July 13, 2019
        • Reply
  • I live in Denver. How should I tweak for high altitude?

    • — Maureen on June 24, 2019
    • Reply
    • Hi Maureen, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. Hope you enjoy the pretzels if you make them!

      • — Jenn on June 25, 2019
      • Reply
  • Made these with my son. So easy to make! Stored them in the fridge overnight and came back to them after they were at room temperature and still soft and delicious. We made them with cinnamon and sugar. Soooooo good!!!
    My 9yo can make these now without my help. Today will be the third day in a row we’ve made them

    • — Antionette Hutchinson on June 22, 2019
    • Reply
  • Thanks Jenn,

    When I was a kid and spent time in Germany they had these pretzels that were 8-10” long and 11/2”-2” thick. Any idea how to achieve that with this recipe?

    As always,
    Grateful

    • — Eric on June 21, 2019
    • Reply
    • Hi Eric, I think that’s doable –it really doesn’t matter what shape you make the pretzels. The baking time may be a little bit different so keep a close eye on them. Also, just a heads up that these taste more like the kind of pretzel that you would get at a mall kiosk then what you’d find in Germany. Just want to make sure you know what to expect. 🙂

      • — Jenn on June 21, 2019
      • Reply
  • These were absolutely amazing! I used the dough program on my bread machine. Made half savory, half with cinnamon sugar. So delicious-much better than any other soft pretzel I’ve ever had.

    • — Annalisa Panagiotakis on June 20, 2019
    • Reply
    • Delicious, easy and fun! My 5 year old daughter and I made these for an after dinner pretzel party! We don’t have a mixer or much dough experience, and this was very simple to make. Thanks for the idea.

      • — Lynne on July 6, 2019
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  • Can I ask why you dip the roped dough in the liquid?

    • — Irene on June 20, 2019
    • Reply
    • Hi Irene, The baking soda bath gives the pretzels a lovely golden crust. Enjoy! 🙂

      • — Jenn on June 20, 2019
      • Reply
  • Would you recommend using bread flour or high gluten flour?

    • — Carole Y. on June 20, 2019
    • Reply
    • Hi Carol, for the best/most predictable results, I’d stick with the all-purpose flour here.

      • — Jenn on June 21, 2019
      • Reply
  • First time making these and WOW!! Perfect soft pretzel with sooooo much flavour!

    • — Cathryn on March 25, 2019
    • Reply
  • Delicious!

    • — Donna on March 7, 2019
    • Reply
  • These salty pretzels with the queso dip are a perfect superbowl pregame snack!

    • — Jane C on February 3, 2019
    • Reply
  • What the measure if I want to serve only 3 pieces?

    • — Man on January 13, 2019
    • Reply
    • I would just cut the recipe in half if you only want 3 pretzels. Hope you enjoy!

      • — Jenn on January 13, 2019
      • Reply
  • Hey, there, I wanted to know if I could sub the active yeast for instant yeast? If so, what would be the difference? Thanks (^_^)

    • — Alyssa on December 27, 2018
    • Reply
    • Sure, Alyssa – no changes necessary for this recipe. Enjoy!

      • — Jenn on December 27, 2018
      • Reply
  • Best soft pretzel recipe ever!!! I have made these multiple times and wouldn’t change a thing. Perfect

    • — Erica sedler on October 9, 2018
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  • Hi Jenny! Can I use the stand up mixer to knead the dough? Thanks

    • — Connie on September 25, 2018
    • Reply
    • Sure – hope you enjoy!

      • — Jenn on September 25, 2018
      • Reply
  • Hi – I’m wondering where the best place to let the dough rise would be? Thanks!

    • — Caitlin on September 23, 2018
    • Reply
    • If you have a warm, sunny spot in your kitchen, that would be perfect.

      • — Jenn on September 23, 2018
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      • Hi. Unfortunately I live in the Pacific Northwest and have no sun today. I want to make these pretzels this afternoon… do you have any other suggestions? Thanks!

        • — Caitlin on September 23, 2018
        • Reply
        • Hi Caitlin, It’s rainy here on the East coast today, so I get it! Does your oven have a proof setting? If not, here are a couple of additional suggestions. Hope it helps!

          • — Jenn on September 23, 2018
          • Reply
    • I warmed my oven to 200 then shut it off and put the dough in to rise.

      • — Cathryn on March 25, 2019
      • Reply
  • Any idea on how to double or even triple this recipe? I’m making pretzels for an Oktoberfest party. My main concern when scaling up is how much yeast to use. Appreciate your help. And P.S., I have made this recipe several times and just love it. Always a hit in my house.

    • — Lauren on September 18, 2018
    • Reply
    • Hi Lauren, it would be fine to double this recipe. When it comes to baking, I hesitate to make more than double a recipe as I think something starts to get “lost in translation” and the finished product often suffers. If you do double it, I would just double all the ingredients including the yeast. Hope the party is fun!!

      • — Jenn on September 21, 2018
      • Reply
  • My daughter has a dairy allergy. Do you think these would still work if I used water or rice milk instead of the milk? Your recipes are always a hit with my family and friends.

    Thanks so much

    • — Annie on September 14, 2018
    • Reply
    • I think rice milk would be fine, Annie. Hope you and your daughter enjoy!

      • — Jenn on September 15, 2018
      • Reply
  • These were so easy and delicious!! My 11 yo made them with a little assistance:)
    My kids always beg for those mall pretzels and my girls said these were WAY better. Thank you for another amazing hit!!!

    • — Amy B on August 13, 2018
    • Reply
  • My family enjoyed these as pretzel bagels. Was a little lazy in trying trying to make the perfect pretzel knot so just made bagels. Which allowed us put in the toaster the next day with cream cheese for breakfast. They are great for making sandwiches too!

    • — gregory szymanski on July 18, 2018
    • Reply
    • Did this recipe change? I swear I used to put the yeast in with the milk. I can’t tell if it makes a difference.

      • — Sandy on September 14, 2019
      • Reply
      • Yes, Sandy, I did change it recently I’ve changed all of my bread recipes to use exclusively rapid rise yeast as it saves a step. Sorry for any confusion and hope that clarifies!

        • — Jenn on September 16, 2019
        • Reply
  • Hi! Do you have a video on how to make this recipe? I was also curious why you dip the pretzels into baking soda. Sincerely, Cameron

    • Hi Cameron, No, I don’t have a video for this recipe – sorry! The baking soda bath gives the pretzels a nice, shiny crust. Hope you enjoy!

  • Oh yeah!
    Enough said!

  • This is a simple and comforting pretzel recipe. This is the second time I’ve made it this week. Thanks for the detailed steps!

  • If I wanted to add cheese or sausage/pepperoni, would that work ? If so, when should I add it in the recipe?Thanks so much Jenn! You’re recipes are awesome.

    • Hi Erica, I wouldn’t recommend it here – sorry!

  • Super yummy! Soft and fluffy!

  • I made these for a party, and they were a huge hit! I made the pretzel ropes, but cut them into pieces to make pretzel bites. It worked great. The only thing I noticed is that the baking time needs is slightly longer than the recipe suggests. We have a gas oven that is pretty spot on temperature wise, so I would suggest finding out if the oven you use is accurate by using a secondary thermometer. Then adjust your time accordingly.

  • LOVED IT!!!!. soft. buttery. yummy. So glad you included the jar equivalent of yeast. Makes my life easier….you’d think that with all the cooking I do I’d have 2.25 tsp/pkt memorized but I don’t. Thanks for including it.

  • Woah! This soft pretzel recipe is the best! I have made them a few times and every time I make them, they come out even better! Thank you! I was confused about the conversation because we buy yeast that comes in the jar and not packets. I ended up reading the reviews and that’s where I found out how to convert to teaspoons. Anyways, if the conversation was listed in the recipe it may make things easier. Sorry- don’t mean to be bossy..we love your recipes and my wife works weekends so my 2 year old and I end up doing a lot of cooking and baking and following your recipes and we have a blast. Thank you.

    • Hi Jody, Sounds like a fun activity to do with a toddler – so glad you have enjoyed them. And I agree that adding the jarred equivalent of yeast is an excellent idea – I just updated the recipe to reflect that. Thank you!!

  • Hi, I made these today. Easy to make, delicious to eat! I was wondering though: what is the effect of the baking soda bath? What does it do to the dough/pretzel? Many thanks, Frank

    • Hi Frank, so glad you enjoyed them! The baking soda bath gives them a nice, shiny crust.

  • Just made these pretzels. They are very, very good! I made Alton Brown’s version last week (where I had to boil them in baking soda water prior to baking), but we love these ones much more. They’re also simpler to make. One recipe yielded 8 pretzels – not as big as at the mall, but big enough for a portion. Thank you for another reliable and yummy recipe.

  • Can the dough be made in a bread maker?

    • Sure, Amber, that should work. Enjoy!

  • These pretzels are crazy awesome!
    Love them and this website. Thanks Jennifer.

  • Hi Jenn! Can i get the exact measurement of the active dry yeast? Will try this recipe soon. Thank you!

    • Hi Wella, One packet of yeast contains 1/4 ounce or approximately 2 1/4 teaspoons of yeast. Enjoy!

  • What is the nutritional content per pretzel? (Calories) thank you

    • Hi Tabatha, Each pretzel has 317 calories. (I added all of the nutritional info to the recipe.)

      • Thank you so much for replying so quickly. The information is very helpful. These pretzels taste amazing and are a perfect treat 🙂

      • Delicious first time I ever made pretzels.

        • — Nancy Z on April 25, 2020
        • Reply
  • Made the pretzels and did the following:
    1. used white sugar instead of brown.
    2. Skipped completely the baking soda step. In Puerto Rico, the mall pretzels aren’t chewy on the outside but completely soft. They’re also sold only with sweet toppings. I also didn’t use any salt but cinnamon and sugar topping.
    3. Instead of using butter, before baking, I used cooking spray.
    The results were:
    1. Very pale pretzels, soft but fluffy!!!
    2. Will need to use the brown sugar.
    My question is can you freeze the dough and for how long and before or after the rise?

    • Hi, these are really best made fresh, but you could get away with freezing the dough (after it rises) for up to 3 months. You can find some additional tips here on thawing and baking the dough.

  • These pretzels are amazing!! I am not a dough person. If it requires kneading and proofing, I usually steer clear. Jenn has written this recipe so that even I can create delicious food with dough. Her detailed instructions from the extra flour to slapping the dough were extremely helpful. My entire family raved about the final product and can’t wait for me to make them again. Thank you Jenn!

  • I made these today. Recipe really Should come with a warning: hugely addictive. Very easy and so delicious. Was also quick to make and caused no mess in my kitchen whatsoever. Boyfriend who is an extremely picky eater and generally does not like to eat had four of them on the spot. Thank you Jenn for another delicious recipe !!

    Malak

  • Amazing, but highly addictive! My boyfriend and I scarfed down the whole batch in one night.

  • Hi, Can you freeze these and reheat ?

    • Hi Allen, I’ve never tried freezing these but I think they’d be best fresh out of the oven. I don’t think they’d be nearly as good after being frozen- sorry!

  • I made them yesterday and I must say (big wow) sooooo delicious I will make it again and again . great thanks

  • So I’ve made pretzels with my six kiddos too many times to count, and every time it was just blah. I want Aunt Annie’s! Well, bam!!! This recipe is BETTER than that! I ran out of sugar and used only 1 tablespoon of white sugar and the found out I was out of baking soda so I used a slightly less amount of baking powder and it all worked out perfectly. 8,000 stars, whoop, whoop!!

  • These are AMAZING!!! I made them yesterday for my boyfriend and I and my family swiped them all and we raving about how yummy they were! I now have to make more since my family and boyfriend loved them so much!! Great job!!

  • The first few times I made the recipe, the pretzels were perfect. I even ran amok and made cheese-stuffed pretzel balls with great success. The last two times were disastrous. The dough seemed very soft and wet and I added a lot of flour. How many grams of flour. My current flour is pre-sifted – grrr. That might result in too little flour. Possibly, I didn’t knead enough? Any thoughts?

    • Hi Sally, So sorry to hear that you’ve struggled with these! I don’t think it’s the pre-sifted flour as most flour is pre-sifted now. I wondered if perhaps one of your measurements is off. I added the metric conversion thinking that might help. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!

  • How much yeast should I add? I only have a large container of yeast

    • Nate, I believe you would 1/4 ounce or approximately 2 1/4 teaspoons of yeast.

  • Fabulous! Just made these with my kids. They had so much fun. They were easy and not time consuming. They are delicious! I probably over-proofed them so my 6 pretzels were very fat. Next time I’ll just make them smaller and make more! But the taste is outstanding! I love your recipes. All the ones I’ve tried so far have been absolute winners. Thank you!

  • My husband and I are HUGE soft pretzel fans, other than Annie’s which we don’t have close by (and they are kinda of greasy), where can you really get a decent soft pretzel, nowhere! So when I saw this recipe and given literally EVERYTHING I have made from this site has been perfect, I was not surprised this recipe is no exception! It doesn’t have that chewy consistency of those dreadful frozen pretzels; it is soooo much better than that! I followed the recipe exactly and they came out perfect!!! I was a bit nervous when it came to rolling the dough, but so easy to work with and they stayed together beautifully after I dipped them in the solution. I served them with Jenn’s Queso dip, OMG….pretzels warm out of the oven with delicious cheese dip…Christmas came early! Jenn, I no longer have words for your brilliance!!! THANK YOU!!

  • Would it be possible to add a touch of beer into the dough without affecting it? Just thought it might compliment the flavor a little more. Excellent recipe by the way!!!

    • Hi Will, I’ve never tried them that way so it’s hard to say. Perhaps you could try replacing a little of the milk with the equivalent amount of beer? Let me know how they turn out!

  • can i change the brown sugar to just regular granulated sugar? it’s bit hard to find brown sugar in my country hoho thanks

    • Yes, that fine, Cantika.

  • These tasted great but though the crust was brown it did not get not crusty/hard like it should be for pretzels (I did the water bath) ? What did I miss or not do right?
    Else a fabulous and easy recipe. .thanks!

    • Hi Megha, Do you think you undercooked?

    • Hi Megha, You may just need to bake a little longer.

    • These are not supposed to be crunchy pretzels. This is a recipe for soft pretzels.

  • Hi Jenn,
    Could I make the dough in the bread machine?
    Thanks

    • Yep, that should work 🙂

  • Hi Jen,
    If I wish to double the recipe (soft pretzels), should I double all of the ingredients? I’ve tried this recipe and it turn out perfect. Thank you for sharing such great recipe.
    -Tini, Malaysia-

    • Hi Suryatini, Yes, that should work just fine. Enjoy!

  • How long can and how do you hold dough ?

  • Hi There
    I’m going to make these tomorrow and I am a bit excited. I just have a question though, will it be OK if I leave the dough to rise for more then an hour? Hoping to make the dough in the morning before work and then make the pretzels when I get home – so it will be sitting for almost 8 hours. Just want them to turn out perfect and not sure if this will make any difference?
    Look forward to hearing from you soon 🙂

  • I made these yesterday, and they were absolutely amazing Jen’s recipe is flawless, and the pretzels not only came out incredibly delicious, but they were beautiful as well. I made 3 with salt, and 3 with sugar and cinnamon. Looking forward to making this wonderful recipe again!

  • Wow! This is a great recipe! I love how the dough consistency is. I actually used it to make Stromboli, and filled it with peppers, onions, cheese, meat, etc- delicious! Thanks for sharing!

  • Absolutely the most wonderful pretzels I’ve ever made! They should be illegal they’re so tasty. Thank you for this recipe.

  • What’s a good substitute for milk? My son has nut and dairy allergies. Would coconut milk work? Water? Thank you!

    • Hi Harriet, Yes, either will be fine.

  • I made these with quick rise yeast with no problem at all. No other changes to the recipe and they came out fantastic!

    • Delish! Just tried these today and they turned out great! Mine only took about 8 minutes and they were perfect. I tried to put the cinnamon sugar in a ziplock bag and it melted with the hot pretzels! Haha After that problem was solved they were great! My almost 4 year old had so much fun making her own shapes with the dough! Thanks so much for the recipe! It was easy and will be our go to snack for a long time to come.

    • Thanks for your comment on the quick rise yeast. I buy yeast from Costco and it is quick rise so I was hoping not to have to purchase additional yeast!

      • — Christina on September 14, 2018
      • Reply
  • I tried the soft pretzels and they came out beautifully! It wasn’t hard at all and didn’t take as much time as I thought it would. I will be making these again and again-Thank you!!

  • These were excellent! My picky 7 year old gobbled them up. I made 8 instead of 6 and even then they were a little pudgy! These would make fabulous mini- pretzel buns. I need more practice “pulling” the ropes. Pulling was much more effective than rolling them on the counter. Thank you!

  • I love the recipe.
    But, can I make it healthier by adding or using whole wheat flour without compromising too much on taste?

    • Hi Nan, I’d start with half whole wheat and see how it turns out.

  • I took these to my Recipe Club get-together when our theme was Healthy Snacks. Boy, were they a hit! Absolutely NO leftovers!
    When I hand kneaded the dough, I found it to be the softest, most perfect dough I have ever felt!!! Highly recommended!

  • very easy to make and they taste amazing, i will put my oven at 400 the next time i make them because i almost burned them!

  • However delicious these may be, they aren’t really pretzels, which are dipped in boiling water (plus baking soda) to set the crust before baking.

    • real pretzels are dipped in food grade lye. these are close but no cigar. and if you make the dough the night before ,cover it in a greased bowl and put in in the fridge. if will make them taste better too!

      • I agree 100% percent. It takes a lye solution to make real pretzels.

        • — Shaun on June 28, 2019
        • Reply
  • How did you know I was looking for a soft pretzel recipe; smart lady. I’m definitely going to try this. Thanks a million. Now, I have to take my muffins from the oven!

  • Hi Jenn! I am trying to bake for the first time and I wonder if I can use wax paper instead of parchment one?

    • Hi Sasha, Unfortunately, wax paper is not good for baking; it can melt at high temperatures.

  • Omg these are perfect. Just made them and they are brilliant!!! Thank you!

  • Will recipe work with nonfat lactose free milk?

    • Hi Sharyn, Yes, I think it’d be fine.

  • hey jenn, i cant wait to try this recipe but i was wondering if there are any shortcuts to this recipe (buying premade ingreadiants, etc) also if anyone has recipe for sweet dipping glaze

    • Hi Nicki, Unfortunately, no shortcuts with this one. Sorry!

  • Can’t wait to try with grand kids!

  • My husband and I love to make these together on a lazy weekend day. We didn’t change anything, great right out of the oven. try them it is worth it!

  • I can’t believe no one else commented about the dough shrinking back after rolling and stretching it into a long rod. It was almost impossible to get the dough into a long, thin rope. I’ve noticed Auntie Annes pretzels are pretty thin. Anyway, I struggled through that and made some rather fat pretzels that were VERY GOOD. I would make these again, but maybe on a day when I had more patience & didn’t care how fat my pretzels were. Thanks for the recipe.

  • i can never get my pretzles BROWN, they come out white as anything…

  • Has anyone tried to make savory pretzels with this recipe? Wondering how they turned out.

  • The dipping of the the pretzels in the baking soda mix works so much better than boiling them in a baking soda solution. I’ve tried both methods.

    Also, you can form pretzel bites and stuff in some shredded cheese and bake as normal. Just keep an eye on them for leakage.

  • My kids, love this recipe. I usually melt some butter and dip the hot pretzels in and then a nice cinnamon sugar bath after. Yum!

    • — Carrie Hirshfield
    • Reply
  • Kids and I enjoyed making these. We shaped the dough into their initials for extra fun. Delicious too!

  • I make these on the weekends for my family, and everyone loves them. The recipe is simple and easy to follow, which is great for me, too.

  • Hi Jenn, i have a question, I only have the dry yeast in a jar, not in a package. How much do I add in for the yeast? I would like to make some delious pretzels.

    Thanks

    • Hi Liz, I believe the conversion is 2-1/4 teaspoons. Hope that helps!

  • So good, and I thought pretty easy!

  • The pretzels were easy and fun to make. It came out perfect and were so yummy. The recipe is a keeper. I can’t wait to make more!

  • Looking to make these with the kids at my son’s birthday party. Would it be terrible if I didn’t let the dough rise for an hour?

    • Hi Candace, The dough does need to rise…you can put it in a warm spot to speed it up. Or maybe make another batch of dough before the kids come?

  • We had a blast making these and they were so yummy!

  • yummy!

  • I hope my pretzels turn out just as perfect looking as yours! They look delicious!

  • What a fun, delicious activity!

  • These look amazing! I can’t wait to try them. I have tried several recipes for soft pretzals and they are good, but not quite good enough. My hubby and I love to dip salty pretzals ino Broccolli Cheese soup! yummmm!

  • OMG! I can not wait to give these on a try on a rainy, movie watching day!

  • Pretzels remind me of my childhood afternoon snacks, and these are even more delicious!

  • I haven’t made these yet, but I can’t wait to try them – my younger son loves soft pretzels!!

  • I am trying to incorporate more whole wheat flour in these…trying to use less white and more whole flour. Love the soft pretzels. You have great recipes. M

  • Mmm..I’m always getting those soft pretzels at the mall. It’s about time that I make some myself! 😀

  • I’d rate these pretzels 10/10. With cinnamon and sugar, they taste like a healthier and better version of cinnabon rolls. I made these for with the kids and ended up eating half of them. Thanks again.

  • Made your soft pretzel recipe last night as a treat for Peter … he LOVES soft pretzels. They were delicious!!! I’m not very good at bread baking, but had no problem with the dough rising and the taste & texture of the pretzel were spot on!!! Thanks for another wonderful recipe : )))

  • These look very good:) Why are they dipped on the baking soda mixture?

    • Hi Sherri, The baking soda bath gives them a nice, shiny crust.

  • Hi Michelle, I’ve never tried freezing these pretzels but it’s one of those recipes that’s best fresh out of the oven. I don’t think they’d be nearly as good after being frozen. Hope that helps!

  • These sound wonderful… I was wondering if these could be frozen?

  • Huge hit among the kids and adults…..we actually made twice the number of pretzels and they were smaller, but less was wasted by the kids, and since they taste exactly as promised, we did not want to waste!

  • This is a wonderfully easy recipe to make and the kids and adults who have sampled my batch loved them!! Thanks for sharing such a yummy recipe!!

  • Can’t wait to try the pretzels. The recipes are very easy to follow and the pictures look so good my mouth is watering!

  • i made them for a couple of play dates recently, and the kids had so much fun making the pretzels. and i can never pass up auntie anne’s pretzels, and these taste just like them! yum!

  • soft pretzels are one of my favorite snacks for when i’m going to a movie or a concert, but it would be far too dangerous for me to have the recipe, i’ll just look at the picture!

  • Ah… I apologize for my mistake! I had no idea that was for dipping. What would the purpose be by the way? What changes do I have to make to the recipe if using instant yeast?? Thanks lots!

  • Wow I will totally wanna try to make Auntie Anne’s pretzels. Love the chocolate ones! But my jaw dropped at seeing 1/3 cup of baking soda used in the recipe! Yet I will still like to try my hands at this!

  • Your pretzels are beautiful! I want to make some now.

  • Phyllis: Kosher salt works just fine. Enjoy!

  • Can’t wait to try these! Do you happen to know where one can obtain pretzel salt?

  • Can’t wait to try the pretzels. The recipes are very easy to follow and the pictures look so good my mouth is watering! Keep up the excellent work!

  • Your pictures are AMAZING!

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