Authentic Soft Pretzel Recipe for Homemade Chewy Pretzels

Chewy homemade soft pretzels are easy to prepare and impossible to resist. Serve them with a warm, mustard-spiked cheese dip for an ideal snack or appetizer.

These homemade soft pretzels are a family favorite and surprisingly simple to make. The dough comes together quickly, and the baking soda bath gives them the classic chewy texture and pretzel flavor.

Why you’ll love this recipe

• Simple technique: The dough requires minimal hands-on time and uses common pantry ingredients like flour, yeast, milk, and olive oil.
• Authentic texture: Briefly dipping the shaped pretzels in a boiling baking soda bath before baking creates the signature chewy crust and rich pretzel taste.
• Delicious dip: The warm cheese sauce combines cheddar and Gouda with Dijon and a touch of heat for a smooth, savory dip that pairs perfectly with pretzels.

What you’ll need

Ingredients for the soft pretzels

• All-purpose flour (about 4½ cups)
• Active dry yeast (not instant)
• Sugar
• Milk (whole or 2%)
• Water
• Olive oil (extra virgin recommended)
• Baking soda for the boiling bath
• Coarse kosher or sea salt for topping

Ingredients for the pretzel dip

• Unsalted butter
• All-purpose flour
• Salt
• Whole milk
• Sharp cheddar, shredded
• Gouda, shredded
• Dried garlic powder and onion powder
• Dijon mustard
• Hot sauce (optional)

How to make soft pretzels with pretzel dip

Follow this straightforward method to make the pretzels and the cheese dip.

1. Activate the yeast: Warm the milk and water to about 110°F and dissolve the yeast (and sugar) in it—avoid temperatures that are too hot.
2. Make the dough: Combine the flour and yeast mixture, add the warm liquids and olive oil, and stir until a rough dough forms.
3. Knead: On a lightly floured surface, knead the dough about 8–10 minutes until smooth and elastic.
4. First rise: Place the dough in a greased bowl, cover, and let it rise about 1 hour or until doubled.
5. Shape: Divide the dough into 12 pieces. Roll each into a rope, form a U, twist the ends and press them down to create the classic pretzel shape.
6. Boil briefly: Bring a large pot of water with baking soda to a boil. Dip each pretzel into the boiling bath for about 30 seconds, then transfer to a lined baking sheet.
7. Top and bake: Sprinkle coarse salt on the pretzels and bake at 450°F for 12–15 minutes, until golden brown.
8. Make the dip: In a saucepan, melt butter, whisk in flour to form a roux, then gradually add milk and cook until thickened.
9. Add cheese: Stir in shredded cheddar and Gouda until melted and smooth. Season with garlic and onion powder.
10. Finish: Remove from heat and whisk in Dijon mustard and hot sauce to taste. Serve warm with the fresh pretzels.

How to shape pretzels

To shape each pretzel: roll each dough portion into a long rope, form a U, cross the ends twice, then press the twisted ends onto the base of the U so they stick before boiling.

Recipe tips and variations

• Proofing: The dough should double in volume. If your kitchen is cool, place the covered bowl in an oven warmed to 110°F then turned off to provide a cozy proofing spot.
• Make ahead: Refrigerate the dough in an airtight container for up to 24 hours. Shape it cold if needed, then let it sit at room temperature for about an hour before boiling and baking.
• Sweet option: For sweet pretzels, skip the coarse salt and top with cinnamon sugar or brush with honey before baking.
• Quick shortcut: The baking soda bath creates the best texture, but if short on time you can skip it—brush the tops with beaten egg before baking to help browning.

How to store and reheat leftovers

• Room temperature: Store cooled pretzels in an airtight container for up to 3 days.
• Reheat: Warm a pretzel in the microwave for a few seconds, or bake at 350°F for 5 minutes to refresh the crust.
• Freeze: Freeze baked, cooled pretzels in a sealed bag with parchment between layers for up to 3 months. Reheat from frozen in a 350°F oven for about 20 minutes, or microwave in 30-second intervals until warm.

More easy snacks

• Homemade bagel chips
• Chili cheese fries
• Fruit sando
• Garlic fries

Soft Pretzels with Pretzel Dip

Chewy homemade soft pretzels served with a creamy, mustard-forward cheese sauce.

Prep Time: 25 minutes

Cook Time: 30 minutes

Resting Time: 1 hour

Total Time: 2 hours

Servings: 12

Ingredients

For the soft pretzels

• 4½ cups all-purpose flour
• 2¼ teaspoons active dry yeast
• 3 tablespoons granulated sugar
• 1½ cups milk
• ½ cup water
• 2 tablespoons olive oil

For the baking soda bath

• 1 gallon water
• ½ cup baking soda

For the topping

• Coarse kosher or sea salt

For the pretzel dip

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 2 cups whole milk
• 1 cup shredded cheddar cheese
• 1 cup shredded Gouda
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon Dijon mustard
• 1 teaspoon hot sauce (optional)

Instructions

Soft Pretzels

• Warm the milk and water to about 110°F, then remove from heat and stir in the yeast and sugar.
• In a large bowl, combine the flour with the yeast mixture, add olive oil, and mix until a dough forms.
• Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover, and let rise about 1 hour or until doubled.
• Preheat the oven to 450°F and line a baking sheet with parchment paper.
• Bring the water to a boil in a large pot, then add the baking soda.
• Divide the dough into 12 pieces, roll each into a rope, and shape into pretzels.
• Dip each pretzel into the boiling baking soda bath for about 30 seconds, then transfer to the baking sheet.
• Sprinkle with coarse salt and bake 12–15 minutes until golden brown.

Pretzel dip

• In a saucepan over medium heat, melt butter and whisk in flour to form a roux, cooking 1–2 minutes.
• Gradually whisk in milk and cook until thickened, about 4–5 minutes.
• Stir in shredded cheddar and Gouda until the sauce is smooth. Add garlic and onion powders.
• Remove from heat and stir in Dijon mustard and hot sauce. Serve warm with the pretzels.

Notes

• To shape pretzels, roll dough into ropes, form a U, cross the ends twice, and press them onto the base of the U.
• If your kitchen is cool, proof the dough in an oven briefly warmed to 110°F and then turned off.
• Chill the dough up to 24 hours for make-ahead convenience; let it warm at room temperature for about an hour before finishing.
• For a sweet version, top with cinnamon-sugar or brush with honey instead of using coarse salt.
• If skipping the baking soda bath, brush pretzels with beaten egg before baking for color.
• Store baked pretzels in an airtight container on the counter up to 3 days or freeze up to 3 months.

Nutrition

Calories: 389 kcal | Carbohydrates: 45 g | Protein: 15 g | Fat: 17 g

Nutritional info is an estimate. Values will vary depending on ingredients and preparation. Use your preferred calculator for precise details.