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Soft & Chewy Homemade Pretzels

  • Author: A Cultivated Nest


  • 4 to 4 ¾ cups all-purpose flour
  • 1 packet active dry yeast
  • 1 ½ cups warm water
  • 1 Tbsp. honey (or granulated sugar)
  • 1 large egg
  • 1 tsp. kosher salt
  • additional large grain salt for sprinkling
  • 2 quart of water
  • ½ cup baking soda


  1. Preheat oven to 425
  2. Line baking sheet with parchment paper or a silpat mat.
  3. In a large bowl combine warm water , honey, salt,and yeast- stir until dissolved.
  4. Add 4 cups flour, mix well. Continue adding flour ¼ cup at a time until dough is no longer sticky.
  5. Flip out onto a well floured surface and knead for 3-4 minutes.
  6. Split dough into 1/4’s.
  7. Working with one section at a time roll into long “snakes” the diameter is up to you depending on how thick you want your final product- after boiling and baking they are pretty close to the same size as the raw dough.
  8. Cut the rolled out pieces of dough-again the length is up to you, your pretzels can be as large or small as you desire.
  9. Place 2 quarts of water and baking soda in a large pot and bring to a boil.
  10. Whisk egg well, set aside.
  11. Bend each end of your cut piece of dough inward and press into bottom of circle to form a traditional shape as shown in the picture.
  12. Drop pretzels into boiling water for 30 seconds.
  13. Remove from pot and place on baking sheet.
  14. Brush egg wash all over the top of each pretzel.
  15. Bake for 8-10 minutes.
  16. Store in an airtight container for up to 2-3 days.