Homemade Soft Pretzels

A classic recipe that's easy to make and hard to resist!

The history of the delicious, soft, pillowy pretzel goes back hundreds of years and demonstrates once again that we have more food traditions that reflect abstaining from animal products than indulging in them. First, enjoy this recipe for the best homemade soft pretzels! Then, be sure to subscribe to read my upcoming article on the fascinating history of the Medieval origins of this food, how it saved a city, and why it’s associated with Easter.

All of the articles in this series can be found here: The Food History of Easter and Passover—Through a Plant-Based Lens

To make soft pretzels, you’ll need a yeasted dough, which simply means the dough rises thanks to the activity of yeast—a living organism that feeds on sugar and produces carbon dioxide, creating those lovely air pockets and soft texture. You can easily find active dry yeast at any grocery store (usually in small packets or jars). Once mixed with warm water and a little sweetener, the yeast wakes up and gets to work.

From there, it’s a simple process: mix the dough, let it rest, shape it into pretzels, give it a quick boil, and bake until golden perfection.

A word about resting. The dough needs time (about an hour) to rise and develop structure, so account for that time when you’re timing things out.

A word about boiling. Just like bagels, pretzels get a brief dip in boiling water (often with baking soda) to create that signature chewy crust and deep brown color.

Fear not! It is sooo much easier than you think—and the warm, pillowy results are worth it!

Gather Your Ingredients

1-1/2 cups (360 ml) warm water

2-1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)

2 tablespoons (60g) nondairy butter, divided

1 teaspoon salt