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Soft Pretzels

Homemade Soft Pretzels

Buttery and soft pretzels
4 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Rising Time 1 hr
Servings 6 pretzels


  • 1 cup (227ml) whole milk
  • 2 tablespoons unsalted butter
  • 2 ½ cups (300g) all purpose flour
  • teaspoons, or one packet instant yeast
  • 2 tablespoons light brown sugar
  • 1 teaspoon fine sea salt
  • 2 ½ cups (568ml) warm water
  • 1/4 cup (58g) baking soda
  • coarse sea salt for sprinkling
  • 1/4 cup (57g) salted butter, melted


  • In a small saucepan over low heat, combine the milk and butter, heating only until the butter is melted.
  • Meanwhile combine the flour, yeast, brown sugar, and salt in the bowl of a stand mixer, fitted with the dough hook attachment.
  • Pour the warm milk and butter mixture to the flour mixture and beat on medium speed until well combined and no longer sticks to the bowl.
  • If the dough is still sticky, add half a tablespoon of flour at a time until it's no longer sticking to the bowl.
  • Increase the speed to medium-high and knead for 5 minutes. Alternatively you can knead the dough by hand.
  • Turn the dough out onto a lightly floured surface. Place the dough ball in a lightly greased bowl. Cover lightly with plastic wrap and allow to rise until doubled size in a warm place for 1 hour.
  • Preheat the oven to 450F and line two large baking sheets with parchment paper.
  • Divide the dough into 6 equal pieces. I like to do this with a kitchen scale. Weigh the dough, and divide the weight by 6.
  • Roll each dough piece to a rope, 30 inches long.
  • Form each rope into a pretzel shape. Form a loose circle with the dough by bringing the two ends of the rope towards the top. Twist the rope ends around each other once. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape. If the ends won't stick to the pretzel, attach them with just a little bit of water.
  • In a baking dish, combine the warm water with the baking soda, whisking to dissolve.
  • Carefully dip each pretzel, front and back into the baking soda mixture. Place the pretzels on the baking sheets.
  • Sprinkle the pretzels with coarse sea salt.
  • Bake for 10-11 minutes until golden brown.
  • Melt the 1/4 cup of salted butter. Brush the butter onto the hot pretzels. Serve warm.


Pretzels can be stored in an airtight container for up to 3 days.
Pretzel dough can be frozen for up to 2 months, or refrigerated overnight. If freezing the dough, thaw in the refrigerator before using. 
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