A classic recipe for homemade soft pretzels, featuring a yeast-risen dough, a traditional baking soda bath for that signature chewy crust, and an egg wash for a golden finish. Includes an optional cinnamon sugar topping for a sweet twist.
Activate the yeast by combining warm water, 1 tablespoon brown sugar, and yeast. Cover and let sit 5–10 minutes until foamy. Add remaining brown sugar, salt, and melted butter to the yeast mixture. Gradually stir in flour and knead until smooth and elastic, 7 minutes by hand or 3–4 minutes in a stand mixer. Cover the dough and let rise 1–2 hours until doubled. Punch down dough and divide into 8 pieces. Roll each piece into a 20-inch rope, shape into pretzels, place on parchment-lined baking sheets, cover lightly, and rest 30 minutes. Preheat oven to 450°F and bring water to a boil, adding the baking soda. Working in batches, boil each pretzel 30 seconds per side, remove with a slotted spoon, and return to the baking sheet. Brush with egg yolk, sprinkle with pretzel salt, and bake 10–12 minutes until deep golden brown. For pretzel bites, bake 8–10 minutes. Brush warm pretzels with melted butter and serve immediately. If making cinnamon sugar pretzels, brush with melted butter and then toss in the cinnamon sugar mixture after baking.
