These homemade soft pretzels are made with only four ingredients including the major shortcut of pre-made pizza dough.

Table of Contents

WHY WE LOVE THIS HOMEMADE SOFT PRETZELS RECIPE
Ingredients
SUBSTITUTIONS AND ADDITIONS
Tips
HOW TO MAKE SOFT PRETZELS RECIPE
Storage Tips
OTHER EASY APPETIZER RECIPES
Homemade soft Pretzels Recipe

These homemade soft pretzels are made with only four ingredients including the major shortcut of pre-made pizza dough. They are soft, and chewy and cook up to a gorgeous golden brown color that is more delicious than what you can get at your local ballpark!

WHY WE LOVE THIS HOMEMADE SOFT PRETZELS RECIPE

Easy and fun to make without requiring a mixer.
Only uses 4 ingredients (plus water).
Pretzels are soft, chewy, and so versatile.
Convenient shortcut that makes it quick and easy to shape.
Homemade for a fraction of the price of a mall or ballpark pretzel.
Perfect party food or snack that tastes deliciously like the classic recipe.

Ingredients

Premade pizza dough: I recommend using either thin or regular crust pizza dough. The cans may be different sizes lengthwise. Just make sure you are cutting them into 4 even sections and either type of pizza dough will work. If you have a homemade pizza dough recipe you love, feel free to use it instead of a store-bought can.
Water
Baking soda
Egg white
Coarse sea salt: You can buy salt that is made specifically for pretzels, but coarse sea salt will work as well.

SUBSTITUTIONS AND ADDITIONS

Make it Sweet: Instead of sprinkling coarse sea salt on top and brushing with egg white, you can brush the pretzels with butter and sprinkle on some cinnamon sugar before baking.
Toppings: Sprinkle some everything bagel seasoning, Parmesan cheese, ranch seasoning, cajun seasoning, or any of your other favorite seasonings on top.
Make Them Bite-Sized: You can easily make these into pretzel bites, especially if the twisting and careful maneuvering gives you anxiety! Pretzel bites are difficult to get wrong–simply slice the rope into 3 inch sections, boil them in small batches instead of individually, and follow the rest of the recipe.
Dip them: Try one of our homemade dips to dunk them in to! Some of our favorites are:

Tips

Room temperature pizza dough is much easier to roll out and shape than chilled pizza dough.
Feel free to make them bite-sized if you have difficulty twisting them into a traditional pretzel shape or prefer pretzel bites.

HOW TO MAKE SOFT PRETZELS RECIPE

Cut pizza dough into 4 even sections without unrolling it.
Roll each section into a 24-inch long rope. Shape each rope of dough into a pretzel shape.
Pro Tip: If dough is sticky, use a little flour.
Individually lower each pretzel into baking soda boil for 30 seconds.
Pro Tip: I recommend using a strainer to lower your pretzels into the water so they don’t fall apart.
Dry each pretzel with a paper towel and place on a parchment-lined sheet pan.
Brush egg wash over the tops and sides of each pretzel.
Sprinkle with salt.
Bake at 400 degrees from 14-17 minutes and until golden brown, plate, and serve warm or cold. Enjoy!

Storage Tips

To Store: Wrap your pretzels individually and store in an airtight container at room temperature for up to two days. You can also freeze them for one month.
To Freeze: Individually wrap raw or baked pretzels and place them in a ziplock freezer bag for up to 3 months. Once frozen thaw them completely before serving.
To Reheat: To reheat soft pretzels and serve them warm you can place them in a hot oven for a few minutes or microwave on a place for a 10-15 seconds.

OTHER EASY APPETIZER RECIPES

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Homemade soft Pretzels

Author — Jennifer

Serves —

These homemade soft pretzels are made with only four ingredients including the major shortcut of pre-made pizza dough.

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Prep Time 15

Cook Time 15

Total Time 30

Ingredients

Instructions

Preheat the oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper.
Open the can of pizza dough and cut the dough into 4 even sections. There is no need to unroll the pizza dough.
Using your hands, roll each dough section into an approximately 24-inch long rope. Use a little flour if needed for stickiness.
Make a “U” shape with one rope of dough. Twist the ends around each other once, leaving room at the ends. Pull the ends back down to the bottom of the circle to create a pretzel shape. Repeat with the remaining dough sections.
Bring the 6 cups of water and baking soda to a boil in a large pot.
Lower each pretzel, individually, into the boiling water, using a mesh strainer, for 30 seconds and then carefully pull it back out. (These can fall apart easily so keeping it in the strainer will be the safest bet). Do not over cook dough.
Gently pat dry with a paper towel. Do this for all the pretzels and then place them back on the sheet pan.
Prepare the egg wash by whisking together the egg white and 1 ½ Tablespoons of water. Brush the egg wash over the tops and sides of the pretzels and then sprinkle with coarse sea salt.
Bake in the oven for 14-17 minutes or until they turn golden brown.
Plate and serve either warm or cold.

Notes

Storage:

To Store: Wrap your pretzels individually and store in an airtight container at room temperature for up to two days. You can also freeze them for one month.
To Freeze: Individually wrap raw or baked pretzels and place them in a ziplock freezer bag for up to 3 months.
To Reheat: To reheat soft pretzels and serve them warm you can place them in a hot oven for a few minutes or microwave on a place for a 10-15 seconds.

Tips:

Room temperature pizza dough is much easier to roll out and shape than chilled pizza dough.
Feel free to make them bite-sized if you have difficulty twisting them into a traditional pretzel shape.