The Best Homemade Soft Pretzels: Quick Easy Recipe

Activate Yeast: In a large mixing bowl or stand mixer, combine warm water, instant dry yeast, and brown sugar. Allow to sit for 5 minutes until foamy.

Mix Dough: Add the all-purpose flour, vegetable oil, and 1 teaspoon fine salt to the yeast mixture. Mix until a shaggy dough forms. Knead using a stand mixer hook attachment or by hand for 5–7 minutes until the dough is smooth and elastic.

Short Proof: Place the dough in a lightly oiled bowl, cover, and let it proof for 10–15 minutes. This short proof time is strategic to ensure the pretzels remain dense and chewy internally.

Shape Pretzels: Preheat the oven to 425°F (220°C). Divide the dough into 8 equal pieces. Roll each piece into a long rope (about 20 inches) and twist into the classic pretzel shape. Place them on a parchment-lined baking sheet.

Prepare Alkaline Bath: Bring 8 cups of water to a rolling boil in a large pot. Slowly and carefully stir in the ½ cup of baking soda (it will foam vigorously). Reduce heat to maintain a simmer.

Dip and Coat: Using a slotted spatula or skimmer, dip each raw pretzel into the simmering alkaline bath for 30 seconds. Remove and return immediately to the parchment-lined baking sheet.

Season and Bake: If desired, whisk the egg and 1 tablespoon of water for an egg wash and brush onto the wet pretzels. Immediately sprinkle generously with coarse salt. Bake for 15 minutes, or until the pretzels are dark coppery brown and crisp.