Soft Pretzel Recipe {Easy No Boil Soft Pretzels!} – WellPlated.com (2024)

Today’s easy Soft Pretzel Recipe is aptly named, because it occupies a soft spot in my heart. This is a shortcut version of the shopping mall favorite that’s fun (and 100% doable) at home.

Walking around the local shopping mall was *the* activity of my middle school days. No trip was complete without a stop at Auntie Anne’s.

The buttery scent of those soft pretzels still tantalizes me every time I pass by one at an airport or food court.

As I’ve grown older, knowing the dough is mass-produced and the “butter” is probably not butter at all makes me far less likely to purchase one.

It does not, however, stop my soft pretzel craving.

From-scratch traditional soft pretzel recipes, like the ones highlighted in the box above, are a project.

• The dough must be mixed, left to rise, shaped, then left to rise again.
• Like bagels, pretzels are made in boiling water prior to baking to give them their snappy outsides and chewy insides (messy!).
• Soft pretzels must be boiled, or dipped in a baking soda bath (or lye if you’re gusty and strict with your pretzel traditions).
• THEN, they can be baked. At this point, I am hungry and tired.

I’ve done pretzels the old-fashioned way, and honestly…it’s a lot of work.

These EASY soft pretzels, however? You can be pulling them warm from the oven less than an hour from now!

The Easiest Soft Pretzel Recipe

Instead of boiling soft pretzels, you can create the same smooth, golden exterior by brushing the pretzel dough with an egg wash prior to baking.

• Egg wash takes less than a minute to apply.
• It saves you the mess of an extra large pot and hot baking soda water splashing all over your stove.

Egg wash also makes this soft pretzel recipe easy for kids to assist.

How to Make Homemade Soft Pretzels

This recipe is my go-to easy soft pretzel dough.

• It only rises once for a fast 30 minutes, instead of twice.
• You don’t need to boil the soft pretzel dough.
• It uses whole wheat flour for a nutritional boost.

The kid in you will love the fun of rolling and shaping the dough; the adult in you will love their subtle whole wheat notes and ease of preparation.

Let’s talk about the elephant in the room: you’ll need to use yeast to make soft pretzels.

Don’t freak out! Yeast is an ingredient just like any other.

• Take the temperature of your water, make sure your yeast isn’t expired, and you’ll be just fine.
• I include a step to proof the yeast before adding it to the dough, so you’ll be sure it’s nice and active.

Once you have this basic pretzel dough down, you can add mix-ins or toppings.

Personally, I love creating a copycat Auntie Anne’s soft pretzel recipe inspired by my childhood favorite flavor, Glazin’ Raisin.

See more soft pretzel flavor ideas below.

The Ingredients

• Yeast + Water. The combination of active dry yeast and warm cups water (temperature is very important here!) is critical for the pretzels’ fluffy, chewy texture.
• Honey. A touch of sugar helps further activate the yeast. Plus, it adds a subtle sweetness to the dough.
• Flour. I used a blend of white whole wheat flour and all-purpose flour. While the white whole wheat flour boosts the soft pretzel recipe’s nutrition content (hello, added vitamins and protein), it doesn’t negatively impact the light and fluffy texture.
• Egg. Using an egg wash creates the perfect golden pretzel exterior and helps toppings stick to the pretzel.

The Directions

1. Stir the water, yeast, and honey together in medium bowl (or the bowl of a stand mixer). Add the salt.

2. Slowly stir in the flours. Add any mix-ins in mixture.

3. Knead the dough, then transfer it to a bowl coated with nonstick cooking spray. Cover with towel or plastic wrap.

4. Let rise for 30 minutes. Divide the dough into pieces.

5. Roll the dough pieces into thin ropes on a lightly floured work surface, then twist each 16 inch rope into a shape of a pretzel.

6. Dip each pretzel into the egg before transferring to a baking sheet. Bake homemade soft pretzels at at 425 degrees F for 10 minutes until golden brown.

7. Brush each pretzel with butter and finish with desired toppings. DIG IN!

Recipe Variations

Sweet Soft Pretzels

• Drizzle with Icing. Make an easy vanilla icing by combining 1 cup powdered sugar, 2 tablespoons milk, and a 1/2 teaspoon vanilla extract. Drizzle it over the finished pretzels.
• Add Chocolate Chips or Raisins. Knead 1/2 cup into the dough. Use raisins and drizzle with icing for a copycat Auntie Anne’s Glazin’ Raisin.
• Cinnamon Sugar Stuffed Pretzels. After baking, brush with melted butter and sprinkle with cinnamon sugar.
• Spread with Nutella. Or try with peanut butter.

Savory Soft Pretzels

• Cheesy Soft Pretzels. Sprinkle with Parmesan and garlic powder prior to baking.
• German Soft Pretzels. Brush the finished pretzels with melted butter. Sprinkle with pretzel salt, (or coarse sea salt) on the top of each pretzel.
• Everything Soft Pretzels. Sprinkle with everything bagel seasoning prior to baking. Spread with cream cheese.
• Traditional Soft Pretzels. Sprinkle with pretzel salt prior to baking. Dip with cheese sauce (try this Vegan Queso) or mustard. A beer cheese dip would be awesome here, too or any kind of dipping sauces.
• Soft Pretzel Bites. Cut the dough into one inch pieces to make the pretzel bites.

Storage Tips

• To Store. Store pretzels in an airtight storage container for up to 2 days.
• To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or gently in the microwave.
• To Freeze. Freeze pretzels in an airtight, freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.

Recommended Tools to Make this Recipe

• Stand Mixer. I love using my stand mixer to prepare the soft pretzel do
• Wooden Spoon. Great for stirring the pretzel dough.
• Silicone Baking Mat. I love these for easy cleanup after baking.