Easy Homemade Soft Pretzels Recipe

If you’ve ever thought homemade soft pretzels sound tricky, I’m here to change your mind. This easy soft pretzel recipe will walk you through every step, from mixing and shaping the dough to giving it that signature golden crust. And for a little something extra, I’m throwing in a recipe for a gooey, slightly spicy salsa verde cheese sauce that takes these pretzels from snack to irresistible treat. Whether you’re planning a cozy afternoon snack, a game day spread, or just want to impress family with your baking skills, these homemade pretzels are a total win.

I’ll never forget the first time I tried making pretzels from scratch. I’d always thought they were best left to the professionals at bakeries or sports stadiums, but one lazy Saturday, I decided to give it a try. It turns out that soft pretzels are surprisingly simple to make—and there’s something so satisfying about shaping each twist by hand. The smell of fresh-baked pretzels filling the house as they came out of the oven… let’s just say, it was love at first bite. And when I dipped that warm, golden pretzel into the creamy cheese sauce, I knew I’d be making these again and again.

this RECIPE

A little background on the soft pretzel

Soft pretzels have been around for centuries, with roots that trace back to Europe, particularly Germany, where they’re a beloved snack. Traditionally, pretzels were shaped with a twist meant to resemble crossed arms in prayer. These days, pretzels come in all shapes and sizes, but that iconic twist remains classic. In Bavaria, soft pretzels are often enjoyed with mustard or a side of beer, while in the U.S., they’re usually paired with gooey cheese sauce. We’re adding a bit of a twist here with a salsa verde cheese sauce that brings a hint of spice and tang—perfect for dipping.

Key ingredients for perfect pretzels

Every ingredient in this recipe has a job to do, and each one plays a part in creating that soft, chewy texture and golden-brown crust.

• Flour: The backbone of our pretzel dough, all-purpose flour works great here. If you’re out, bread flour can work too, giving the pretzels an extra chewiness.
• Yeast: This is what makes our dough rise and gives the pretzels their fluffy, soft interior. Make sure your yeast is fresh—there’s nothing worse than waiting for dough that doesn’t rise!
• Baking soda: The baking soda bath is what sets pretzels apart from regular bread. It gives them that deep golden color and slight crispness on the outside.
• Butter: Adding melted butter to the dough makes the pretzels extra soft and adds a bit of richness. You can substitute with olive oil if needed, though it will change the flavor slightly.
• Egg yolk: Brushing the pretzels with an egg wash before baking helps create that beautiful golden-brown color. Plus, it makes the salt stick better!
• Salsa verde and cheese: For our cheese sauce, salsa verde brings a subtle heat and a burst of fresh flavor. Paired with cheddar and Velveeta, it creates a rich, creamy dip with just the right amount of zing.

Essential tools you’ll need

Making pretzels doesn’t require any fancy gadgets, but a few simple tools make the process easier:

• Stand mixer: While you can knead the dough by hand, a stand mixer with a dough hook will save time and elbow grease.
• Parchment paper: This keeps the pretzels from sticking to the baking sheet and makes cleanup a breeze.
• Large pot: You’ll need this for boiling the baking soda bath, which is essential for that classic pretzel texture.
• Flat spatula: A wide, flat spatula will make it easier to lift the pretzels in and out of the boiling water.

Step-by-step: Making soft pretzels from scratch

Ready to dive in? Let’s take it step by step.

1. Activate the yeast: Start by combining warm water (about 110°F), sugar, and kosher salt in the bowl of your stand mixer. Sprinkle the yeast on top and let it sit for about 5 minutes until it starts to foam. This means the yeast is active and ready to work its magic on the dough.
2. Make the dough: Add the flour and melted butter to the yeast mixture. Use the dough hook on low speed until everything’s combined, then switch to medium speed and knead for 4–5 minutes. You’ll know it’s ready when the dough pulls away from the bowl and feels smooth.
3. Let it rise: Transfer the dough to a greased bowl, cover it with plastic wrap, and let it rise in a warm spot for about 50 minutes. It should double in size—if it hasn’t, give it a bit more time.
4. Prepare the baking soda bath: While the dough is rising, preheat your oven to 450°F and prepare a baking soda bath by boiling 10 cups of water with 2/3 cup of baking soda in a large pot.
5. Shape the pretzels: Once the dough has risen, turn it out onto a lightly oiled surface and divide it into 8 pieces. Roll each piece into a 24-inch rope, then shape each rope into a U. Twist the ends, then press them down to form a pretzel shape.
6. Boil the pretzels: Carefully place each pretzel into the boiling baking soda bath, one at a time, for about 30 seconds. This step is key for that chewy crust!
7. Bake: Place the boiled pretzels on a parchment-lined baking sheet, brush with egg yolk wash, and sprinkle with pretzel salt. Bake for 12–14 minutes until they’re a deep golden brown. Transfer to a wire rack to cool slightly.

Making the salsa verde cheese sauce

While your pretzels are baking, whip up this easy salsa verde cheese sauce for dipping.

1. Make a roux: In a small saucepan, melt butter over medium heat. Add flour and whisk until smooth, forming a paste.
2. Add milk: Slowly pour in the milk, whisking constantly until the mixture thickens.
3. Add cheese and salsa: Stir in the grated cheddar, Velveeta, and salsa verde until the sauce is smooth and creamy. Let it simmer on low for about 20 minutes, stirring occasionally.

Variations to try

• Spicy pretzels: Add a pinch of cayenne or smoked paprika to the dough for a subtle kick.
• Sweet pretzels: Skip the salt and bake them plain. Once out of the oven, brush with butter and sprinkle with cinnamon sugar.
• Vegan pretzels: Use plant-based butter and skip the egg wash. For the cheese sauce, try a dairy-free cheddar and omit the Velveeta.
• Different dips: Try honey mustard, marinara, or even a beer cheese dip for variety.

Serving ideas and drink pairings

Serve these pretzels on a large wooden board with little bowls of salsa verde cheese sauce for dipping. They’re perfect for sharing! If you’re hosting a party, try pairing these with a light beer, a crisp cider, or even a sparkling water with lemon.

Storing and reheating tips

Soft pretzels are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to two days. To reheat, pop them in a 350°F oven for about 5 minutes to get them warm and slightly crispy again.

Scaling the recipe for a crowd

If you’re making pretzels for a big gathering, you can double the recipe. Just be mindful of the rise time; sometimes, a larger batch can take a bit longer to double. If you only need a few, you can halve the recipe as well.

Possible issues and solutions

• Pretzels are too pale: Make sure you’re giving each pretzel a full 30-second dip in the baking soda bath.
• Dough is sticky: Add a bit more flour, a tablespoon at a time, until the dough is workable but still soft.
• Cheese sauce too thick: Whisk in a little extra milk until it reaches your desired consistency.

FAQ

Can I freeze the pretzels?
Yes! Freeze them after baking. When ready to enjoy, thaw and reheat in the oven for best results.

Do I have to use baking soda?
Yes, it’s essential for that chewy crust. Skipping it will give you soft bread rather than true pretzels.

What’s the best way to shape pretzels?
Start with a U-shape, cross the ends over each other, and press down. It takes practice, but don’t stress—misshapen pretzels are still delicious!

Can I use a different cheese in the sauce?
Absolutely. Try Monterey Jack for a milder flavor or Pepper Jack for extra spice.

Why is my dough not rising?
Check that your yeast is fresh and the water isn’t too hot (it should be warm, not boiling).

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