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Philly-Style Soft Pretzels Recipe

Make authentic Philly-style soft pretzels at home with this easy, foolproof recipe! Soft, chewy, and perfectly salted, these pretzels taste just like the iconic street food from Philadelphia. A must-try snack or game day treat!
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Prep Time 25 minutes
Cook Time 15 minutes
dough rise 1 hour
Course Appetizer, Snack
Cuisine American
Servings 10
Calories 210 kcal

Ingredients
  

For the Dough:

  • 4 cups 480g all-purpose flour
  • 1 ½ cups warm water 110°F / 45°C
  • 1 packet 2 ¼ tsp active dry yeast
  • 1 ½ tsp salt
  • 1 tbsp granulated sugar
  • 1 tbsp vegetable oil or melted butter

For the Baking Soda Bath:

  • 6 cups water
  • ⅔ cup baking soda

For Topping:

  • Coarse kosher or pretzel salt for sprinkling
  • Optional: melted butter for brushing after baking

Instructions
 

Activate Yeast:

  • In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let it sit for 5–10 minutes until foamy.

Make the Dough:

  • Stir in salt, oil, and flour. Mix until a shaggy dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic.

First Rise:

  • Transfer to a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
  • Preheat Oven and Prepare Bath:
  • Preheat oven to 425°F (220°C). Line baking sheets with parchment. Simmer 6 cups of water and carefully add ⅔ cup baking soda to make the alkaline bath.

Shape the Pretzels:

  • Punch down the dough and divide into 10–12 pieces. Roll each into a rope (15–18 inches) and shape into a figure-eight or oval pretzel.

Dip in Soda Bath:

  • Carefully dip each pretzel into the baking soda bath for 30 seconds. Place on baking sheet using a slotted spatula.

Add Salt and Bake:

  • Sprinkle pretzels with coarse salt. Bake for 12–15 minutes until golden brown. Brush with melted butter if desired.

Cool & Serve:

  • Let cool slightly before serving. Enjoy warm or at room temperature with mustard or dipping sauce.

Notes

  • Storage: Store in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.
  • Reheat in a 300°F oven for 5–8 minutes or microwave with a damp paper towel for 30 seconds.
  • Dough Make-Ahead Tip: You can refrigerate the dough overnight after the first rise.
  • Let it come to room temp before shaping.
  • Variations: Try cinnamon sugar topping for sweet pretzels, stuff with cheese, or brush with garlic butter after baking.