INTRODUCTION
Easy Homemade Soft Pretzels are warm, chewy, and fun to make at home. They are a great snack that you can shape with your hands. This recipe gives soft pretzels that are golden on the outside and tender inside. If you love easy snacks and simple sides, try these with a jar of pickles for a quick board — I like to include an easy homemade canned dill pickles on the side for a bright, salty contrast. Making pretzels at home lets you control ingredients and portions so they can fit into a healthy plan.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is fast, hands-on, and friendly for meal prep. It is a lighter option than store-bought soft pretzels because you can use less butter or swap to whole wheat flour. It is great for meal prep because you can make a batch, freeze extras, and reheat later. These pretzels work well as a snack or part of a balanced meal. They can be a healthy version of a comfort food when paired with lean protein or a high fiber side. This recipe is simple enough for a weeknight and fun for kids to shape. With portion control, they can be good for weight loss plans by giving a satisfying bread option without extra calories.
HOW TO MAKE Easy Homemade Soft Pretzels
This soft pretzel recipe uses simple pantry items and one quick rise. You will boil each pretzel briefly in a baking soda bath. This step gives the pretzels their classic skin and chew. You can make a lighter option by using some whole wheat flour and less butter. To boost protein, serve with a high protein meal side like Greek yogurt dip or turkey slices.
EQUIPMENT NEEDED
- Large mixer with dough hook (or a bowl and your hands)
- Large 5-6 qt pot for boiling water
- Slotted spatula or large slotted spoon
- Baking sheet pans (2)
- Silicone mats or parchment paper
- Pastry brush for egg wash and melted butter
- Kitchen scale or measuring cups and spoons
- Cooling rack
Ingredients You’ll Need :
1 cup very warm water, 2-1/4 tsp yeast, 1 Tbsp sugar ((I like brown, but either works)), 1 Tbsp melted butter, 1 tsp salt, 2-1/2 to 2-3/4 cups AP flour, 8 cups water, 1/2 cup baking soda, 1 egg whisked together with 1 Tbsp water, Everything bagel seasoning or coarse sea salt, 3 Tbsp melted butter
STEP-BY-STEP INSTRUCTIONS :
For the dough, in your large mixer bowl combine the water, yeast and sugar and let the yeast activate, (3-5 minutes.), Add the melted butter, salt and 2 cups of the flour., Using your dough hook, mix the dough on low speed for about 2 minutes, then start adding the remaining 1/2 to 3/4 cup of flour by spoonful’s until the dough pulls away from the edges of the mixer and is soft but not overly sticky to the touch. (You don’t have to use all of it.), Let the mixer continue to knead for 2-3 minutes, then cover and let rise in a warm place for 10-15 minutes., Preheat the oven to 400 degrees. Line two sheet pans with silicone mats or parchment paper – if you use parchment paper be sure to spray with a little non-stick spray., In a large 5-6 qt pasta pot, bring the 8 cups of water to a boil., While the water is coming to a boil dump out the dough on to your surface, form in to a ball, and divide in to 8 equal parts, (cut dough in half, then half again, then half again.), Roll each piece of dough in to a rope, about 24 inches long., Make a “U” shape with the rope, cross the ends over twice, then pull down and press in to the bottom of the U to make a pretzel shape. (See pics below if it helps.), Repeat with all pieces., Add 1/2 cup baking soda to the boiling water. (It will foam up, then settle down.), One at a time, lower each pretzel to the boiling water using a large, slotted spatula and let it boil just 30 seconds in the water, gently pushing it under the water as it boils. Remove from the boiling water bath using the spatula, letting any additional water drip off and place back on the sheet pan, 4 on each pan., Brush the top of the pretzels with the egg wash, then *sprinkle with everything bagel seasoning or coarse sea salt., Bake at 400 for 12-15 minutes or until golden brown., Remove from the oven, use a brush to dab each pretzel with the melted butter immediately then transfer to a cooling rack for a minimum of 5 minutes., Serve with dipping sauce if desired!
HOW TO SERVE Easy Homemade Soft Pretzels
Serve pretzels warm with healthy dips and lean sides. For a low sugar, high protein snack, pair a pretzel with a small bowl of Greek yogurt mixed with herbs for a creamy dip. You can also offer hummus or a light mustard dip. For a balanced plate, add sliced turkey or chicken breast and a simple green salad. Keep portions in mind: one pretzel makes a good single serving. If you aim for a low calorie snack or a plan for weight loss, enjoy one pretzel with protein and vegetables to feel full with fewer calories.
STORAGE & FREEZING : Easy Homemade Soft Pretzels
Store cooled pretzels in an airtight container for up to 2 days at room temperature. For longer storage, freeze wrapped pretzels in a freezer bag for up to 2 months. To reheat from frozen, bake at 350°F for 8–12 minutes until warmed through, or thaw and microwave for 20–30 seconds then finish in a hot oven for a crisp outer crust. These make-ahead pretzels are great for meal prep and quick snacks.
SERVING SUGGESTIONS
- Healthy side: a green salad or steamed veggies to make a balanced meal.
- High protein option: serve with sliced turkey, grilled chicken, or a Greek yogurt dip to make it a high protein meal.
- Low calorie plan: enjoy one small pretzel with fresh veggies to stay within calories.
- Snack board: pair with pickles and small cheeses for a party tray. If you like pickled sides, try pairing with a simple dilly beans recipe to add a bright, low-calorie side.
- For a diabetic-friendly plate: stick to one pretzel, add lean protein, and a fiber-rich side like raw veggies or a small salad.
VARIATIONS
- Healthier version: Use half whole wheat flour and half all-purpose flour to add fiber. Use only 1 Tbsp of melted butter on top instead of brushing with full butter to save calories. This is a healthy version that keeps texture while adding more fiber for fullness.
- High-protein or low-carb version: Make a higher protein dough by adding a scoop of unflavored whey protein powder (reduce flour slightly) or use oat and chickpea flour blends to boost protein and fiber. For low-carb, try an almond flour and psyllium husk version (results differ from classic pretzels but still tasty). These swaps make the snack higher in protein and can fit a low-carb plan when served with protein-rich sides. Calling it a high protein meal works when you add lean meat or Greek yogurt dip.
- Air fryer or oven-baked version: The recipe is oven-baked at 400°F. For an air fryer method, make smaller pretzels, boil them as directed, then air fry at 350°F for 6–8 minutes, flipping halfway, until golden. This air fryer method is faster and can be a lower-oil alternative. For a lighter option, reduce the egg wash and use just a light spray of oil before seasoning.
- Flavor swaps: Try cinnamon sugar after baking for a sweet twist, or brush with garlic butter and sprinkle with parmesan for a savory twist.
For another easy side idea to serve with pretzels, you might enjoy another simple preserved vegetable; try the same canned pickle idea linked in the intro for a quick snack board pairing with your soft pretzels and dips like mustard or cheese.
FAQs
Q: Are these pretzels a good choice for weight loss plans?
A: Yes, in moderation. One pretzel with protein and veggies is a balanced, low calorie meal choice when you control portions. Choose a lighter option by using less butter and adding whole wheat flour for fiber to keep you full.
Q: Can I make these diabetic-friendly?
A: You can. Keep to one pretzel and add lean protein and non-starchy vegetables. Use whole grain flour to add fiber which helps manage blood sugar. Avoid sweet dips and watch portion sizes for better blood sugar control.
Q: How long do pretzels last in the fridge or freezer?
A: At room temp in an airtight container, eat within 2 days. Freeze for up to 2 months. Reheat from frozen in the oven at 350°F until warm.
Q: Can I make these gluten free or low carb?
A: Classic pretzels need gluten for texture. For gluten free, try a tested gluten-free flour blend plus xanthan gum. For low carb, try almond flour with psyllium husk and egg binders — expect a different texture. These versions are higher protein or lower carb but will not match the classic chew exactly.
Q: Can I use an air fryer for all pretzels?
A: Yes, for small pretzels. Boil as directed then air fry at 350°F for 6–8 minutes. The air fryer gives a crisp outer shell without extra oil and works well for small batches.
Q: How can I boost protein when serving pretzels?
A: Serve with cottage cheese, Greek yogurt dip, hummus, or lean sliced meats. These make the plate a true high protein meal.
MAKE-AHEAD TIPS FOR Easy Homemade Soft Pretzels
- Dough ahead: Prepare the dough and place it in the fridge overnight. Let it come to room temp for 30–45 minutes before shaping. This makes morning or next-day baking faster.
- Freeze shaped but unboiled: Shape pretzels, freeze on a sheet tray, then transfer to bags. When ready, boil briefly from frozen and bake. This is a great trick for quick snacks.
- Batch bake and freeze: Bake a full batch, cool, wrap individually, and freeze. Reheat in oven or air fryer for a fast snack. This recipe is great for meal prep because you can freeze portions and pull them out when you need a quick, comforting snack.
Enjoy making these soft pretzels at home. They are friendly to swaps and to adding healthy sides. Try the pickles and beans ideas above for simple, low-calorie sides that pair well with warm, fresh pretzels.
Easy Homemade Soft Pretzels
Ingredients
Method
- In a large mixer bowl, combine the warm water, yeast, and sugar. Let the yeast activate for 3-5 minutes.
- Add the melted butter, salt, and 2 cups of the flour. Mix on low speed for about 2 minutes.
- Gradually add the remaining flour by spoonfuls until the dough pulls away from the edges and is soft but not overly sticky.
- Knead the dough for 2-3 minutes, then cover and let rise in a warm place for 10-15 minutes.
- Preheat the oven to 400°F and line two sheet pans with silicone mats or parchment paper.
- In a large 5-6 qt pot, bring 8 cups of water to a boil.
- Dump the dough onto a surface, form it into a ball, and divide it into 8 equal parts.
- Roll each piece into a 24-inch rope and form it into a pretzel shape.
- Add 1/2 cup baking soda to the boiling water.
- Lower each pretzel into the boiling water one at a time for 30 seconds, using a slotted spatula.
- Remove, allowing excess water to drip off, and place on the prepared sheet pans.
- Brush the tops with the egg wash and sprinkle with seasoning.
- Bake for 12-15 minutes or until golden brown.
- Immediately brush with melted butter after removing from the oven and let cool on a rack for at least 5 minutes.