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overhead view of homemade pretzels next to a cup of cheese sauce.

Homemade Soft Pretzels Recipe

Course: Appetizer
Cuisine: American
Prep Time: 35 minutes
Cook Time: 25 minutes
Rise Time: 1 hour
Total Time: 2 hours
Servings: 8 pretzels
Calories: 410kcal
Author: Becky Hardin
Homemade Soft Pretzels are so soft on the inside while being perfectly glossy and salty on the outside! Enjoy with a side of cheese sauce for the ultimate party food.
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Ingredients

For the Pretzels

  • teaspoons active dry yeast 7 grams (1 envelope)
  • cups water 341 grams, lukewarm (105-110°F)
  • 1 teaspoon kosher salt 3 grams
  • 1 tablespoon brown sugar 13 grams
  • 4 cups all-purpose flour 480 grams
  • ½ cup baking soda 144 grams
  • Pretzel salt (or coarse kosher salt), for sprinkling

For the Cheese Sauce

  • 2 tablespoons unsalted butter 28 grams (¼ stick)
  • 2 tablespoons all-purpose flour 15 grams
  • 1 cup whole milk 227 grams, room temperature
  • 2 cups shredded sharp cheddar cheese 226 grams
  • ½ teaspoon ground paprika

Instructions

For the Pretzels

  • Mix the yeast and lukewarm water in a small bowl until the yeast is dissolved. Set aside for 5 minutes to bloom.
    1½ cups water, 2¼ teaspoons active dry yeast
    wet ingredients for homemade pretzels in a glass bowl.
  • Mix the kosher salt, brown sugar, and flour together in the bowl of a stand mixer or a large bowl. Add the water and yeast mixture. If you are using a stand mixer, fit it with the dough hook and mix on low speed until the dough has formed a smooth ball. If you are not using a stand mixer, use a rubber spatula to combine the ingredients into a shaggy ball. Then, turn the dough out onto a lightly floured surface and knead it until it forms a smooth ball, about 8 minutes.
    1 teaspoon kosher salt, 1 tablespoon brown sugar, 4 cups all-purpose flour
    homemade pretzel dough ball on a counter.
  • Place the smooth ball of dough in an oiled large bowl and cover with a damp kitchen towel. Let the dough rise in a warm place until it has doubled, about 1 hour.
    proofed homemade pretzel dough in a glass bowl.
  • Line 2 baking sheets with parchment paper and set them aside. Punch down the ball of dough and turn it out onto a lightly floured work surface. Divide the dough into 8 even balls. Form each portion into a ball and begin rolling it out into a long rope, about 1½ feet long and 2 inches in diameter. To do this, start in the middle of the ball and roll it away from you, slowly moving your hands to the edges of the rope. When you reach the end of the rope, move back to the middle and repeat the process again so the rope has an even thickness.
    a piece of homemade pretzel dough rolled out into a long log.
  • After you form a rope, bend it into a “U” shape.
    a log of homemade pretzel dough log in a semicircle shape.
  • Cross the right side over the left side to create a small circle at the top and two tails coming out the bottom.
    homemade pretzel dough log in a loop shape.
  • Turn over the dough at the crossover point to create a twist. You will still have a small circle and two tails.
    homemade pretzel dough log in a twisted loop shape.
  • Fold the two tails over the circle with the twist lying in the middle of the circle to create the classic pretzel shape. Press down lightly where the tails meet the circle to keep them adhered. Place the pretzels on the prepared baking sheet and cover with a damp kitchen towel.
    an uncooked homemade pretzel on a table.
  • While the pretzels are resting, preheat the oven to 450°F. Bring 10 cups water and the baking soda to a boil in a large pot. Make sure all of the baking soda is dissolved.
    ½ cup baking soda
  • Dip 1-2 pretzels at a time in the boiling water for 20-30 seconds. If they are left for longer, they will develop a metallic baking soda taste. Use a slotted spoon to remove them from the water and hold them above the pot for a couple of seconds to allow excess water to drip off. Place them back on the baking sheet and sprinkle with the desired amount of salt. Make sure to sprinkle the salt on while the pretzels are still wet so the salt will stick.
    Pretzel salt
    close up of proofed homemade pretzels with salt.
  • Bake the pretzels for 15-18 minutes, or until they are a little darker than golden brown. You can serve them warm or let them cool completely on a wire rack.

For the Cheese Sauce

  • Melt the butter in a nonstick saucepan over medium heat. Add the flour and whisk the mixture until it is slightly browned.
    2 tablespoons unsalted butter, 2 tablespoons all-purpose flour
    flour and butter in a pan.
  • While whisking continuously, slowly pour in the milk. Continue whisking until the mixture starts to thicken. Your whisk will begin leaving a trail in the mixture and you might be able to see the bottom of the pan.
    1 cup whole milk
    cheese sauce base in a pan.
  • Add in the cheese and whisk the mixture continuously until the cheese has melted and the mixture is smooth. Add in the paprika when the cheese has melted and whisk to combine.
    2 cups shredded sharp cheddar cheese, ½ teaspoon ground paprika
    cheese added to cheese sauce base in a pan with a whisk.
  • Remove the mixture from the heat and serve it immediately. The mixture is best enjoyed warm, so I recommend serving in a microwave-safe dish that can easily be used to reheat the dip as needed.

Video

Notes

  • If using instant yeast instead of active dry, you can skip to step 2.
  • You can use a light wheat beer in place of the water in the pretzel dough.
  • You can use bread flour in place of all-purpose.
  • Feel free to add additional spices to the cheese sauce, such as garlic powder or chili powder.
  • The dip must be served warm. Keep it in a microwave-safe dish and rewarm as needed.
  • Reheat pretzels in a 350°F oven for about 5 minutes.
  • You can also choose to serve with our Easy Homemade Nacho Cheese!
Storage: Store homemade soft pretzels in an airtight container at room temperature for up to 2 days or in the freezer for up to 1 month. Store the cheese sauce in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1pretzel | Calories: 410kcal | Carbohydrates: 54g | Protein: 16g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 2545mg | Potassium: 174mg | Fiber: 3g | Sugar: 3g | Vitamin A: 482IU | Vitamin C: 0.01mg | Calcium: 252mg | Iron: 3mg