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Soft Pretzels ( Bretzels )

Prep Time:

15 minutes

Cook Time:

12-14 minutes

Serves:

4 Bretzels

About the Recipe

Today, I’m sharing one of my absolute favorite recipes: homemade bretzels. There’s just something magical about pulling a warm, golden bretzel out of the oven—the soft, chewy texture on the inside, the lightly crisp crust on the outside, and that perfect hit of salt. Sure, store-bought bretzels are convenient, but making them from scratch is a whole different level of satisfying. With just a few basic ingredients and a little time, you can create bretzels that are great for snacking, leveling up sandwiches, or even as the ultimate burger bun.

Bretzels hold a special place in my heart. Growing up, they were a treat I didn’t get often, but when I did, they felt extra special. I remember two kinds in particular: the Swiss bretzels I’d get on visits to Switzerland, and the ones from hockey games in Montreal. Swiss bretzels were my favorite—soft and chewy, split open with a thin layer of creamy whipped butter. Just salty enough, and oh so satisfying. Hockey game bretzels were a little different—bigger, saltier, and always served with yellow mustard. I’d usually rub off some of the salt (because, wow, they didn’t hold back!) and then dip them into the mustard for a tangy kick. Both versions were simple but so good in their own way.

That’s the beauty of bretzels—they don’t need much to shine. Whether you eat them plain, with butter, or dipped in mustard, they’re one of those foods that bring comfort and joy. If you’ve never made them at home before, trust me, you’re in for a treat. Let’s jump in and make some magic happen!

  • Authentic Pretzel Flavor The baking soda bath gives these pretzels a delicious, traditional taste and signature chewy texture.

  • Perfect for Any Occasion Whether you’re snacking, hosting a party, or making them for Oktoberfest, these bretzels are always a crowd-pleaser.

  • Simple Ingredients Made with pantry staples, this recipe is budget-friendly and easy to whip up anytime.

  • Customizable Toppings Add your favorite toppings, from coarse salt and cheese to sweet cinnamon sugar for a dessert twist.

  • Homemade Whipped Butter The creamy, lightly salted whipped butter is the perfect pairing for these warm, golden bretzels.

What You'll Love


  1. Can I use active dry yeast instead of instant yeast? Yes, you can! However, active dry yeast needs to be activated first. Dissolve it in the warm water with the sugar and let it sit for 5–10 minutes until frothy before adding it to the dough.

  2. What if I don’t have baking soda for the bath? The baking soda bath is key to achieving that characteristic pretzel flavor and deep brown color. If unavailable, you can use a lye solution (traditional) or skip it for softer, bread-like pretzels, though the flavor won’t be as authentic.

  3. How do I know if my dough is kneaded enough? The dough should be smooth, elastic, and slightly tacky to the touch but not sticky. You can also perform the "windowpane test": stretch a small piece of dough between your fingers—if it forms a thin, translucent sheet without tearing, it’s ready!

  4. Can I freeze the pretzels? Yes! You can freeze unbaked pretzels after shaping or baked pretzels once cooled. To reheat baked pretzels, warm them in the oven at 350°F (175°C) for 10–12 minutes.

  5. Can I add toppings? Absolutely! Try coarse salt, sesame seeds, or even grated cheese before baking.

Frequently asked Questions

Ingredients

Bretzel Dough

  • 360 g Water (warmed) (1 1/2 cups)

  • 28 g Unsalted Butter (melted) (2 tablespoons)

  • 12 g Brown Sugar (1 tablespoon)

  • 7 g Instant Dry Yeast (2 1/4 teaspoons)

  • 390 g All-Purpose Flour (3 1/4 cups)

  • 5 g Salt (1 teaspoon)


Baking Soda Bath

  • 90 g Baking Soda (1/2 cup)

  • 2,130 g Water (9 cups)


Whipped Butter

  • 240 g Whipping Cream (1 cup)

  • 3 g Salt (1/2 teaspoon)


Preparation

Making homemade bretzels is easier than you think. They may look fancy but with a few easy steps you can make your own really easily. Shape them into the traditional twisted pretzel or simply make buns for your sandwiches and burgers. Either way, you'll be sure to impress your guests with these! For a brief history on these wonderful breads check out my blog post.

Close-up of sifted flour with a teaspoon of salt being added

Begin by sifting together the flour and salt in a large bowl. Add in the brown sugar. Mix together with a whisk. In a separate bowl combine the warm water and instant yeast. Give it a stir and let sit for approximately 15 minutes to let the yeast activate. When foamy layer develops on the top you'll know it's ready to go!

Make a small indent at the center of your flour mixture and pour in your yeast mixture. Add in the melted butter.

For those of you who follow my recipes, you will know that I am very hands-on and prefer to knead my dough manually (I just like to have a feel to how the dough is coming together). However, if you prefer using a mixer with a dough attachment, you are welcome to do so here.



Knead your ingredients together until you have acheived a smooth dough. If you find that it is still too sticky add in an other tablespoon or so of flour. If it is too dry add a splash of water. The dough should feel elastic, but should remain firmly together and not be overly stick to the touch. Knead for about 5 minutes.

Next cover the bowl of dough with a kitchen towel and let rest for approximately 1 hour or until the dough has doubled in size.



Once the dough has risen, give it a punch to deflate and separate into 4 equal sized pieces.

Make sure you have a well floured work surface with enough space to be able to roll out your dough. you will want to be able to roll out 60-75cm long dough snakes (2-2.5'). I like to swing mine in loops (like a jump rope) letting the middle skim the work surface. This helps the dough stretch out.



Shape your bretzel by bringing both ends up into a 'U' shape, twisting them twice and bringing the twist downwards. You can make them long and skinny or you can make them bigger and more like buns. Either works and both will taste amazing! Let the shaped brezels sit and rise for another 30 minutes before giving them a dunk in the baking soda bath.



When they are ready, heat up your water and baking soda mixture in a medium to large pot. When boiling, dip your brezels one-by-one into the baking soda bath. Let soak for 20 seconds and remove with a slotted spoon letting as much water drip off as possible. Lay the finished bretzels onto a lined baking sheet.

Sprinkle with flaky or coarse salt.



Preheat your oven to 450F.

Bake the bretzels for 12-14 minutes until thehy are a deep golden brown. You can leave them as is or brush the tops with some melted butter to give them some shine. Serve with whipped butter or mustard. (Or whatever you want).



To make the whipped butter simply pour your whipping cream into a medium mixing bowl. Use a hand-mixer to whip the cream until it becomes a butter like consistency (about 12-15 minutes). Add in the salt. Mix for another minute or so, et voila! Spread some over your brezel and enjoy! You can even add in some deli meats and make a wonderful sandwich!

Hope you enjoy these as much as I do!








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