Short Description

These soft pretzels are a homemade twist on Annie’s Pretzels—chewy, golden-on-the-outside, tender inside, with that classic tang from a baking soda dip. Perfect for snacking, dipping, or serving warm with melted butter and salt.

Why You’ll Love This Recipe

Classic chewiness and flavor: The baking soda bath gives that distinctive pretzel crust and taste.
Rich, slightly sweet dough: Brown sugar, melted butter, and milk make for a soft, flavorful interior.
Simple ingredients, impressive result: No advanced tools required—just flour, yeast, water, and salt.
Soft on the inside, golden on the outside: Bake at high heat for the ideal combination of texture and color.
Kid-friendly and fun to shape: Great for rolling into traditional pretzel shapes with kids or friends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pretzel Dough

½ cup whole milk
½ cup water
2 tsp dry active yeast
410 g bread flour (about 2½ cups plus 3 Tbsp)
⅓ cup packed brown sugar
1 tsp salt
½ tsp baking powder
2 Tbsp unsalted butter, melted

Baking Soda Solution

2 cups warm water
2 Tbsp baking soda

Topping

6 Tbsp melted unsalted butter (for brushing after baking)
Coarse pretzel salt (for sprinkling before baking)

Directions

Proof the yeast: Heat milk and water to about 105 °F. Stir in yeast and let sit for 5 minutes until frothy.
Make the dough: In a large bowl, combine flour, brown sugar, salt, baking powder, and melted butter. Add yeast mixture and knead a few minutes until dough forms and is slightly tacky.
First rise: Lightly grease dough top with oil and let rise in a warm place for about 45 minutes, until it’s noticeably puffed. Meanwhile, dissolve baking soda in warm water and set aside.
Shape the pretzels: Preheat oven to 410 °F. Turn dough onto greased surface. Divide into 6 equal strips. Roll each into a 35–40 inch rope (or finger-thick). Twist into a U-shape, cross twice, pinch ends to form pretzel shape.
Soda bath: Dip each pretzel in baking soda solution, then gently pat to remove excess liquid.
Bake: Place pretzels on parchment-lined sheet pan. Sprinkle with coarse salt and bake 7–8 minutes, until golden brown.
Finish and serve: Brush hot pretzels with melted butter. Serve warm.

Servings And Timing

Servings: Makes about 6 large soft pretzels
Prep Time: ~10 minutes (proofing and mixing)
Rise Time: ~45 minutes
Shape & Dip Time: ~10–15 minutes
Bake Time: 7–8 minutes
Total Time: ~75–80 minutes

Variations

Cheese pretzels: Sprinkle shredded cheddar or parmesan on top before baking or into the twist.
Sweet version: Brush with cinnamon-sugar butter instead of plain butter and use cinnamon sugar instead of coarse salt.
Whole wheat: Replace half the bread flour with whole wheat flour for a nuttier flavor and denser texture.
Garlic herb: Mix garlic powder and dried rosemary into melted butter before brushing and sprinkle herbs over the top.
Mini pretzels: Cut dough into smaller pieces to create mini pretzels—perfect for dipping.

Storage/Reheating

To Store: Keep cooled pretzels in an airtight container or resealable bag at room temperature for up to 2 days.
To Reheat: Warm in a 350 °F oven for 5 minutes to refresh crust. You may also microwave for 20–30 seconds and re-brush with butter for softness.

FAQs

How Do I Know If The Yeast Is Properly Activated?
The mixture should become frothy or bubbly within 5 minutes—this indicates the yeast is alive and ready.

Why Use A Baking Soda Bath?
The soda dip creates the signature pretzel crust and deep color by reacting with the dough surface during baking.

Can I Use Instant Yeast Instead Of Active Dry Yeast?
Yes—use the same amount (2 tsp) and mix it directly with the dry ingredients before adding liquids.

What If My Dough Is Too Sticky To Handle?
Dust lightly with flour as you knead, but avoid adding too much—dough should remain slightly tacky for best texture.

Can I Freeze The Pretzels?
Yes—freeze fully cooled pretzels in a freezer-safe bag for up to a month. Reheat from frozen in a 350 °F oven for 10–12 minutes.

Is The Baking Time The Same If I Make Mini Pretzels?
Reduce baking time slightly (around 5–6 minutes) for smaller pretzels—watch for golden color and firm crust.

How Should I Store Leftovers Without Making Them Soggy?
Store at room temperature in a dry, sealed container. Avoid refrigeration, which can make them stiff.

Can I Reduce Sugar In The Dough?
Yes—a little sugar helps enrich and color the dough. You can decrease it slightly. Pretzels will still turn out soft.

Why Add Baking Powder Along With Yeast?
Baking powder gives extra lift and slight tenderness in conjunction with yeast fermentation.

Is Coarse Salt Necessary?
Fine salt can be used in a pinch, but coarse pretzel salt adds crunch and maintains flavor without dissolving into the dough.

Conclusion

These Soft Pretzels capture the chew, saltiness, and golden crust you love in Annie’s Pretzels with simple homemade dough and a classic baking soda bath. With minimal ingredients and straightforward steps, they come out chewy, tender, and perfect for dipping right from your oven. Enjoy warm, butter-brushed pretzels any time!