Simple Soft Pretzels Made at Home from Norine’s Nest

There’s something so comforting about the warm, doughy goodness of a soft pretzel—especially when it’s fresh out of the oven, lightly salted, and ready to be dipped in cheese or mustard. If you’ve ever walked past a pretzel stand and thought, I wish I could make these at home, you’re in luck. These Simple Soft Pretzels bring that same chewy crust and fluffy interior right into your kitchen—and trust me, they’re easier to make than you’d think.

I remember the first time I attempted homemade soft pretzels. I was a little skeptical—yeast can be intimidating, and I wasn’t sure if I’d end up with bakery-style pretzels or something closer to dense breadsticks. But the moment I pulled those golden beauties out of the oven and took that first bite, I knew I’d found a keeper. This recipe, originally from Norine’s Nest, is incredibly forgiving and has become a family favorite around here. Whether we’re enjoying them during movie night or as a weekend snack, they never last long.

Let’s get into how you can make these soft pretzels right at home with pantry staples and just a bit of hands-on time. If you’ve got flour, yeast, and baking soda—you’re already halfway there!

Ingredients You’ll Need:

• 1 and 1/2 cups warm water

• 1 packet active dry yeast

• 1 teaspoon salt

• 1 tablespoon granulated sugar

• 4 cups all-purpose flour

• 2/3 cup baking soda

• 1 egg yolk beaten with 1 tablespoon water

• Coarse salt for topping

STEP 1: Activate the Yeast

Start by grabbing a large mixing bowl or your stand mixer if you have one. Pour in the warm water—think bathwater temperature, not scalding—and sprinkle in the packet of active dry yeast. Let this sit for about 5 minutes. You’re waiting for it to get nice and foamy, which means the yeast is alive and ready to work its magic.

This is always my favorite part. Watching that bubbly froth form lets you know good things are on the way.

STEP 2: Add Salt, Sugar, and Flour

Once your yeast is foamy, stir in the salt and sugar until they dissolve. Now it’s time to add the flour, one cup at a time. Mix until a shaggy dough starts to form. If you’re using a stand mixer, switch to the dough hook here. You’ll want to knead it for about 5 to 7 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl.

If kneading by hand, don’t worry—just sprinkle your counter with a little flour and get into a rhythm. It’s a pretty satisfying task, and you’ll know you’re done when the dough is soft but not sticky.

STEP 3: Let It Rise

Once your dough is smooth and springy, place it into a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap and set it in a warm spot to rise. It’ll take about an hour to double in size. I usually turn my oven on for a few minutes, then turn it off and pop the bowl in—instant warm, draft-free rising space.

This is a great time to preheat your oven to 450°F and get your baking sheet ready with parchment paper. Trust me, once the dough is risen, things move fast.

STEP 4: Prepare the Baking Soda Bath

While your dough is rising, bring about 10 cups of water to a boil in a large pot. Once it’s boiling, carefully stir in the 2/3 cup of baking soda. It’s going to bubble up a bit, so don’t be alarmed. This step is what gives pretzels that signature chewy crust and deep golden color. Skipping it would be like skipping the cinnamon on a cinnamon roll—just don’t.

Welcome back! Now that your dough has risen and your baking soda bath is ready to go, it’s time for the fun part—shaping your pretzels and watching them transform into golden, chewy treats.

This is the stage where the magic really starts to happen. There’s something so satisfying about rolling out each piece of dough and turning it into that iconic twist. Don’t worry if your first couple aren’t picture-perfect. By the time you get to the last one, you’ll be shaping like a pro.

So, let’s get to it and finish what we started!

STEP 5: Divide and Shape the Dough

Once your dough has doubled in size, go ahead and punch it down to release the air (my favorite part—so satisfying). Transfer it to a clean surface and divide it into 8 equal pieces. If you want smaller pretzels or are serving kids, you can divide the dough into 10 or 12 pieces instead.

Now, take one piece at a time and roll it into a long rope, about 20–22 inches in length. It might resist stretching at first—if it does, let it rest for a minute and try again. Once you have your rope, form it into a pretzel shape by making a U, crossing the ends, twisting them once, and pressing the ends onto the bottom of the U.

Don’t worry if they’re a little wonky—pretzels are supposed to be rustic and homemade. That’s part of the charm!

STEP 6: Boil the Pretzels in Baking Soda Water

Now that your pretzels are shaped, it’s time to give them that traditional chewy crust with a quick baking soda bath.

Using a slotted spatula or large spoon, carefully lower one pretzel at a time into the boiling water. Let each one boil for 20 to 30 seconds, then remove and place it on your parchment-lined baking sheet.

This step is quick but essential. It’s what gives the pretzels that beautiful golden brown color and slightly crisp exterior. You’ll notice the dough start to puff up a little—it’s a good sign!

STEP 7: Egg Wash and Salt

Once all your pretzels have had their dip, it’s time to give them that bakery-style finish. Beat 1 egg yolk with 1 tablespoon of water and brush it over each pretzel. This will create a shiny, golden crust during baking.

Now sprinkle each pretzel generously with coarse salt. Kosher salt works well, or you can use pretzel salt if you have it on hand.

Tip: If you’re planning to make a few sweet pretzels (like cinnamon sugar), leave some without salt so you can add your sweet topping after baking.

STEP 8: Bake Until Golden Brown

Pop your pretzels into the preheated 450°F oven and bake for 12 to 15 minutes. Keep an eye on them during the last couple of minutes—you’re looking for that rich, deep golden brown color.

When they come out of the oven, they’ll be beautifully puffed and perfectly chewy with a golden, salty crust. Let them cool for just a few minutes, but honestly… warm is the way to go. That first bite? Pure soft pretzel bliss.

Tips for Perfect Soft Pretzels Every Time

• Don’t rush the rise: Giving the dough enough time to rise ensures a soft, pillowy interior.

• Use fresh yeast: Make sure your yeast is active and not expired—it makes all the difference.

• Boil, don’t skip: The baking soda bath is what gives pretzels their signature crust. Skipping it means your pretzels will just taste like bread.

• Try variations: Once you’ve mastered the classic version, play around! Add shredded cheese before baking, or brush with butter and cinnamon sugar after.