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soft pretzels

Homemade Soft Pretzels

Homemade Soft Pretzels made with water or beer. The beer really does add a lot of flavor, so if you don't like beer use water.
Course Bread
Cuisine German
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 10
Author Cookie Madness


  • 1 packet instant quick rising yeast (2 1/4 teaspoons)
  • 2 tablespoons brown sugar
  • 4 1/2 cups all-purpose flour 22 oz
  • 1 1/2 teaspoon salt
  • 4 tablespoons softened unsalted butter
  • 1 1/2 cups water or beer warmed to 130 degrees F.

Boiling Mixture

  • 1/3 cup baking soda
  • 5 cups water
  • 1 egg yolk mixed with a tablespoons of water
  • Some coarse salt


  • In the bowl of a stand mixer, combine the yeast, sugar, flour and salt.
  • Add the softened butter, then add the hot water gradually to the flour mixture, stirring until well mixed.
  • Attach the dough hook and knead for about 8 minutes. If dough is too dry as it kneads, add a tiny bit of water. If it is too wet, add a little flour.
  • Transfer dough to an oiled bowl and turn so that dough is lightly coated with oil. Cover and let rise for one hour.
  • After dough has risen, divide it into 10 pieces.
  • Preheat the oven to 450 degrees F.
  • Bring the water and baking soda to a boil in a large saucepan.
  • Roll out each piece of dough into a 24-inch rope and shape into a pretzel shape directly on nonstick foil or parchment lined baking sheet.
  • Working one piece at a time, put the shaped pretzel in the boiling water for 30 seconds, then lift it out with a slotted spatula and return to lined baking sheet.
  • When all pretzels are formed, brush with the egg yolk mixture and sprinkle with salt.
  • Bake for about 12-14 minutes at 450.