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Easy Soft Pretzel Recipe

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4.8 from 4 reviews

Try this easy soft pretzel recipe for delicious, chewy pretzels that taste and smell like they’re straight out of the gourmet pretzel shop! You can even make these pretzels gluten-free!




  1. Combine water, honey, salt, and yeast in either a medium mixing bowl or in the bowl of a stand mixer. Allow the yeast to bloom.
  2. Add the oat flour, all-purpose flour, and butter. Mix with a wooden spoon, or in a stand mixer fitted with the dough hook attachment, until the ingredients are well combined. Knead dough by hand, or with a stand mixer, for about 5 minutes.
  3. Cover the dough with a towel or plastic wrap and place in a warm spot. Allow to rise for 1 hour. (Note: You will not see a noticeable rise.)
  4. Preheat oven to 450F. Line a large baking sheet, or two smaller baking sheets, with parchment paper. Brush lightly with olive oil. Set aside.
  5. Combine the 5 cups of water and baking soda in a large pot. Bring the mixture to a rolling boil.
  6. Meanwhile, divide the dough into 16 equal pieces. Knead each piece of dough in your hands until it is soft and pliable.
  7. Gently roll each piece of soft pretzel dough into a rope 10″-12″ in length. 
  8. Make a U-shape with the dough and cross the ends over each other twice. Fold the ends downward and press gently into the bottom of the U-shape. Place onto the parchment-lined baking sheet. 
  9. Working with 1-2 pretzels at a time, boil the pretzels in the baking soda bath for 30 seconds. Turn the pretzel over after 20 seconds if it is not fully submerged.
  10. Return the boiled pretzels back to the baking sheet and brush the tops with the egg wash. Sprinkle liberally (or to taste) with coarse Kosher salt.
  11. Bake until golden brown, 13-16 minutes. Transfer to a cooling rack for at least 5 minutes before serving.


* If you don’t have this flour, you may substitute any type of flour you have on hand.

  • Do not substitute granulated sugar for the honey. This dough needs the extra moisture from the honey, otherwise they will crumble as you roll your ropes.
  • Do not skip the parchment paper brushed with oil. After three batches of pretzels that stuck like mad to a very well seasoned cookie sheet, this was the only method that worked for no-stick pretzels.
  • This recipe can easily be doubled or tripled.
  • This recipe is best right out of the oven, but for future enjoyment, consider freezing individually and reheating in an oven or toaster oven.