Our Happy-Making Easy Homemade Soft Pretzels Recipe

Cook up a batch of our favorite homemade soft pretzels recipe, and you’ll be instantly popular with adults and children alike.

We've been making these soft pretzels for years, since Adelaide was a one year old, and the dozen moms in our playgroup used to elbow our own barely mobile children out of the way for a pretzel to eat with our strong, strong mommy coffee. These pretzels make people ridiculously happy. You should make them for the people you love.


Make sure the water isn't too hot (which would kill the yeast) or too cold (which wouldn't dissolve and activate it). Aim for 105°F to 110°F for best results.

Easy Homemade Soft Pretzels Recipe

This pretzel dough is forgiving and easy to work with. You can knead it in a stand mixer or by hand. Soft pretzels get their appealing chewiness from a quick poaching in water and baking soda before heading off to the oven. This extra step may seem like a bit of a hassle, but it's a small price to pay for the magic it creates.

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 45 minutes
Serves 16


  • 2 cups warm water (105°-110°F)
  • 1 tablespoon sugar
  • 1 teaspoon active dry yeast
  • 5 1/2 cups all-purpose flour (or substitute up to 2 1/2 cups whole wheat flour)
  • 2 teaspoons fine sea salt
  • 1/4 cup olive oil, divided
  • 2 tablespoons baking soda
  • Coarse sea salt, for sprinkling
  • Sesame seeds, for sprinkling


  1. In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the water and sugar and stir to dissolve sugar. Sprinkle yeast overtop and set aside for 10 minutes in a warm spot in the kitchen. Yeast will be foamy.
  2. Add one cup of flour to the bowl and stir with a spoon or on low with the dough hook until incorporated. Then add salt and four additional cups of flour. Stir with a spoon or the dough hook until combined, about one minute.
  3. If kneading by hand, turn the dough out onto a clean work surface (no need to flour it), and knead until it loses most of its stickiness and becomes quite elastic, about ten minutes. (To knead, hold the dough in place with one hand and stretch it out in front of you with the heel of your other hand as shown in the photos above, then roll it back up on itself and repeat.) If using a stand mixer, turn machine on medium-low and let the dough hook knead for about 90 seconds, until the dough pulls away from the sides of the bowl.
  4. Add the remaining 1/2 cup of flour and knead by hand for about two minutes more or in stand mixer for one minute more, until smooth. (If using a stand mixer, turn out the dough and knead it a few times by hand at the end.) Wash and dry the bowl, then pour about a Tablespoon of the oil into it. Place the dough back in the bowl and roll it to coat lightly with the oil on all sides. Place a clean kitchen towel over the top of the bowl and set aside in a warm spot in the kitchen to rise. Dough is ready when it has approximately doubled in volume, which will take an hour or a little more depending on the temperature of your kitchen. Brush two large baking sheets lightly with some of the olive oil.
  5. Turn the dough out onto a clean work surface and punch it down a few times to release any trapped air. Divide the dough into sixteen equal pieces. Place fifteen of them back in the bowl and cover with a damp paper towel.
  6. Starting with one of the small pieces of dough, roll with your hands into an approximately 18-inch "snake," and then twist into a pretzel shape. Set pretzel on baking sheet, leaving two inches of space on all sides. Repeat with remaining dough balls. Set pretzels aside for 15 minutes for their final rise.
  7. Preheat the oven to 450°F with one rack 1/3 of the way up from the oven floor and another 1/3 of the way down from the top. If you have a convection oven, it's great to use here -- just set it to 425° instead. Fill a large, heavy pot with two inches of water, add baking soda, and bring to a boil over high heat. Lower heat to maintain a slow simmer. Place a sheet of parchment or waxed paper on the countertop next to the stove.
  8. In batches of four to six depending on the size of your pot, gently place pretzels into the simmering water and poach for one to two minutes, until they are quite puffy and floating at the top of the pot. Remove to the parchment paper.
  9. Brush a little more oil onto the baking sheets. Gently blot any moisture off each pretzel with a paper towel and place back on the baking sheets. Brush each pretzel with a little olive oil and then sprinkle with sesame seeds and a bit of coarse salt.
  10. Place one baking sheet on the lower rack and one on the upper rack of the oven. Bake pretzels for eight minutes, then reverse the positions of the baking sheets and bake about seven minutes more, until pretzels are beautifully golden brown. Serve warm or at room temperature, preferably the same day they're made.


Adapted from Martha Stewart.

Nutrition Information

Amount Per Serving:

Calories:: 190 Total Fat:: 3.9g Carbohydrates:: 33.7g Fiber:: 1.2g Protein:: 4.5g