Hey y'all! If you’ve been craving that bakery-style bite—glossy, deep-golden crust with a tender, bouncy center—this Soft and Chewy Pretzel recipe is your new go-to. It’s perfect for game days, Oktoberfest spreads, movie nights, or just a cozy baking project. Ready to twist up some irresistible goodness? Let’s get cooking!
Why You'll Love This Soft and Chewy Pretzel
- Authentic texture: a shiny, bronzed crust and a tender, chewy bite in every twist.
- Foolproof process: clear steps with exact times and temperatures for consistent results.
- Quick soda bath glow-up: classic pretzel flavor without specialty ingredients.
- Versatile snack: sweet or savory toppings make these perfect for any occasion.
- Make-ahead friendly: freeze and reheat beautifully for on-demand pretzel bliss.
Soft and Chewy Pretzel: Time, Yield & Skill Level
- Yield: 8 large pretzels
- Prep Time (active): 25 minutes
- Rise Time: 60 minutes
- Cook Time: 12–14 minutes
- Total Time: about 1 hour 40 minutes
- Skill Level: Easy–Intermediate
Ingredients for Soft and Chewy Pretzel
- Warm water, 1 ½ cups (360 ml), 105–110°F
- Instant or active dry yeast, 2 ¼ teaspoon (7 g)
- Brown sugar, 2 tablespoon (25 g) — or granulated sugar
- Fine sea salt, 1 ½ teaspoon (9 g)
- Bread flour, 4 cups (480–500 g), plus extra for dusting
- Unsalted butter, melted and cooled, 2 tablespoon (28 g)
- Optional: diastatic malt powder, 1 teaspoon (3 g), for extra color and flavor
Alkaline Bath
- Water, 10 cups (2.4 L)
- Baking soda, ⅔ cup (160 g)
Finish
- 1 large egg + 1 tablespoon (15 ml) water (egg wash)
- Coarse pretzel salt, to taste
- Optional: 2 tablespoon (28 g) melted butter for brushing after baking
Step-by-Step Directions for Soft and Chewy Pretzel
1) Make the pretzel dough
- In a large bowl (or the bowl of a stand mixer), combine the warm water, yeast, and sugar; let sit 5 minutes until foamy.
- Add salt, melted butter, and 3 ½ cups (420 g) bread flour. Mix until a shaggy dough forms, then add remaining flour as needed to form a soft, slightly tacky dough.
- Knead by hand 8–10 minutes or in a mixer with a dough hook on medium-low for 6–8 minutes, until smooth, stretchy, and elastic.
2) First rise
- Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60 minutes.
3) Divide and shape the Soft and Chewy Pretzel twists
- Preheat oven to 450°F (232°C) with a rack in the center. Line 2 baking sheets with parchment, then lightly grease the parchment to prevent sticking.
- Turn the dough onto a lightly floured surface and divide into 8 equal pieces (about 110–120 g each).
- Roll each piece into a 24–26 inch (60–66 cm) rope. Form a U-shape, cross the ends twice, and fold the twist down to the base to make a classic pretzel. Press to seal.
4) Prepare the baking soda bath
- In a wide pot, bring 10 cups water and ⅔ cup baking soda to a gentle boil.
5) Boil the pretzels for that signature chew
- Carefully lower pretzels into the simmering bath, 1–2 at a time. Boil 20–30 seconds per side for a deep-golden crust and extra chew.
- Use a slotted spatula to transfer to prepared sheets, letting excess liquid drip off.
6) Egg wash, salt, and bake
- Brush pretzels with egg wash and sprinkle with coarse pretzel salt.
- Bake 12–14 minutes, until glossy, mahogany-golden, and fragrant.
- Optional: brush hot pretzels with melted butter for a richer finish.
Notes for Perfect Soft and Chewy Pretzel
- Weigh your flour for consistency; even small variances affect hydration and chew.
- For deeper color and classic pretzel flavor, read up on the alkaline bath science from Serious Eats: Homemade Soft Pretzels.
- To prevent sticking post-boil, lightly grease parchment or use a silicone mat; the alkaline bath can “glue” pretzels to dry paper.
Soft and Chewy Pretzel Variations
- Cinnamon Sugar: Skip the salt, bake as directed, brush with butter, and toss in ½ cup (100 g) sugar + 2 teaspoon cinnamon.
- Jalapeño Cheddar: Sprinkle shredded sharp cheddar and thin jalapeño slices after egg wash; bake until bubbling and golden.
- Everything Pretzels: Top with everything bagel seasoning instead of salt for aromatic, savory crunch.
Equipment for Soft and Chewy Pretzel
- Stand mixer with dough hook (or strong arms for hand-kneading)
- Large mixing bowl
- Wide pot for the baking soda bath
- Slotted spatula or spider
- 2 rimmed baking sheets
- Parchment paper or silicone baking mats, plus nonstick spray
- Kitchen scale, measuring cups/spoons
- Pastry brush and cooling rack
Storage for Soft and Chewy Pretzel
- Room Temp: Store cooled pretzels in an airtight bag up to 2 days. They’ll soften slightly but stay delicious.
- Freeze: Wrap individually and freeze up to 2 months. Reheat from frozen at 350°F (177°C) for 10–12 minutes.
- Next-Day Refresh: Lightly spritz with water and warm at 350°F (177°C) for 5–7 minutes to revive the glossy crust and chewy center.
Serving Ideas for Soft and Chewy Pretzel
- Classic: grainy mustard or honey mustard.
- Creamy: beer cheese dip, warm queso, or whipped feta.
- Cozy: serve with tomato soup, broccoli cheddar soup, or a game-day platter.
- Sweet: vanilla glaze or chocolate sauce for dessert pretzels.
Pro Tips for the Soft and Chewy Pretzel
- Use bread flour: Its higher protein boosts gluten development for that signature chew.
- Boost the bath: For even deeper color, use baked baking soda; here’s a helpful guide from King Arthur Baking: How to Make Pretzels.
- Shape like a pro: Let ropes rest 2–3 minutes if they spring back; gluten relaxation makes longer, smoother ropes that hold a neat twist.
Soft and Chewy Pretzel FAQ
Do I need lye for authentic Soft and Chewy Pretzel flavor?
No—this recipe uses a baking soda bath for great color and flavor. If you choose food-grade lye, follow strict safety guidance; see the technique notes at King Arthur Baking.
Can I make Soft and Chewy Pretzel dough without a stand mixer?
Absolutely. Mix with a spoon, then knead by hand 8–10 minutes until the dough is smooth and elastic.
Can I use all-purpose flour instead of bread flour?
Yes. AP flour works fine—start with the lower end of the flour range and add by tablespoons if the dough is too sticky; the pretzels will be slightly less chewy.