Name: The Best Homemade Mini Soft Pretzels Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 360 milliliters warm water (105°F / 41°C; 1 1/2 cups); 25 grams brown sugar (2 tablespoons, packed); 8 grams active dry yeast (2 1/4 teaspoons / 1 packet); 30 grams unsalted butter, melted and slightly cooled (2 tablespoons), plus more for serving; 600 grams all-purpose flour (5 cups), plus more as needed; 1 teaspoon Kosher salt (I use Morton); Neutral oil or cooking spray, for greasing; 2 liters water (8 cups); 150 grams baking soda (1/2 cup); 1 large egg; Pretzel salt or coarse salt, for sprinkling; Beer cheese and mustard

Jump to Recipe· 4.3 from 4 reviews

If you’ve ever dreamed of capturing that warm, soft, and perfectly salty snack from your favorite bakery right at home, look no further. The Best Homemade Mini Soft Pretzels Recipe is here to turn your kitchen into a bustling little pretzel shop. These mini soft pretzels come out golden-brown, slightly chewy, and packed with that satisfying salty punch that makes every bite irresistible. Whether you’re baking for game night, a family gathering, or a cozy afternoon treat, this recipe promises a fun, hands-on baking adventure that rewards you with fresh, fluffy pretzels that everyone will love.

Ingredients You’ll Need

A top view of seven small bowls arranged on a white marbled surface, each holding different baking ingredients. The largest bowl in the center is filled with a rough white flour-like powder. To its top left is a scalloped-edge bowl containing white powdered sugar, and just above it, a small round bowl filled with coarse white salt. On the top right, there is a clear glass measuring cup holding water. Below the large bowl, a brown round bowl holds melted yellow butter, next to it on the left is a small bowl filled with brown sugar granules, and to its left is another small bowl containing yeast granules. The bowls are ceramic with earthy brown tones and textures. Photo taken with an iphone --ar 4:5 --v 7

You won’t believe how straightforward and pantry-friendly the ingredients are! Each one plays a vital role—from giving the dough its softness to that classic pretzel color and slight tang. Simple, yet essential, these ingredients work together to create the magic of the best homemade pretzels you’ve ever tasted.

Warm water (105°F/41°C, 1 1/2 cups): Activates the yeast and helps form a smooth dough.
Brown sugar (2 Tablespoons, packed): Adds just a touch of sweetness and aids yeast fermentation.
Active dry yeast (2 1/4 teaspoons/1 packet): The key ingredient that makes the dough rise and become airy.
Unsalted butter (2 Tablespoons, melted and slightly cooled): Enriches the dough, giving it tender crumb and subtle richness.
All-purpose flour (5 cups, plus more as needed): The foundation of your dough, providing structure and chewiness.
Kosher salt (1 teaspoon): Balances flavor throughout the dough.
Neutral oil or cooking spray: For greasing the bowl to prevent sticking during the rise.
Water (8 cups): Combined with baking soda for the traditional pretzel boil that gives that distinctive crust.
Baking soda (1/2 cup): Essential for that deep brown pretzel crust and signature flavor.
Large egg: Used for the egg wash, helping the pretzels brown beautifully.
Pretzel salt or coarse salt: The final crunchy, salty finish that defines the pretzel experience.
Beer cheese and mustard: Perfect dipping companions that complement the pretzel’s flavor.

How to Make The Best Homemade Mini Soft Pretzels Recipe

Step 1: Activate the Yeast

Start by mixing the warm water, brown sugar, and active dry yeast in the bowl of your stand mixer. Let it sit for about 5 to 10 minutes until it turns foamy. This frothy mix confirms that the yeast is alive and ready to work its rising magic in the dough.

Step 2: Build Your Dough

Next, add the melted butter, flour, and salt to the yeast mixture. Use a dough hook attachment to bring it together until the dough is shaggy. Gradually add more flour little by little until the dough feels smooth and slightly tacky — but not sticky. This balance makes for a tender and elastic dough, perfect for shaping.

Step 3: Knead to Perfection

Knead on medium speed for about 6 to 7 minutes until your dough forms a smooth ball that pulls away from the bowl’s sides. Test the dough by poking it—if it springs back slowly, you’re on the right track. Too quick of a bounce? Knead a little longer to develop that perfect gluten structure.

Step 4: Let It Rise

Lightly grease a large bowl with neutral oil or cooking spray, then place your dough ball inside, rolling it to coat in oil so it won’t dry out. Cover with a tea towel and tuck it away in a warm spot. After about 40 to 45 minutes, it should double in size, full of life and ready to be transformed.

Step 5: Prepare the Pretzel Bath and Oven

While the dough rises, combine 8 cups of water and half a cup of baking soda in a large pot or Dutch oven. Bring this to a rolling boil—this pretzel bath is what gives your pretzels that iconic chewy crust and deep golden-brown finish. Meanwhile, preheat your oven to 450°F (230°C) and line two thick sheet pans with parchment paper. Also, mix an egg with a tablespoon of water to create an egg wash that will help your pretzels shine.

Step 6: Shape Your Mini Pretzels

Once your dough has doubled, tip it onto a very lightly floured surface. Cut it into 16 equal pieces using a bench scraper, each about 65 grams—don’t stress perfection here! Roll each piece into an 18-inch rope. Shape each rope into a classic pretzel form: make a U-shape, twist the ends twice, and fold them over, pressing the ends down. Arrange your mini pretzels on the lined baking sheets and cover them lightly with a linen to keep them cozy.

Step 7: Boil and Bake for Perfection

Using a slotted spoon, carefully lower 3 to 4 pretzels into the boiling baking soda water. Boil each set for about 30 seconds, pressing gently so each pretzel is well coated. Remove them and allow excess water to drain off before placing them on your prepared sheets. Brush each pretzel with the egg wash and sprinkle generously with pretzel salt. Bake for 12 to 15 minutes, flipping the pans halfway through, until your mini pretzels turn a gorgeous deep golden-brown. For an indulgent touch, brush with melted butter right after baking.

How to Serve The Best Homemade Mini Soft Pretzels Recipe

The image shows a tray filled with seven golden-brown soft pretzels, each topped evenly with coarse white salt crystals. The pretzels have a shiny, smooth surface texture with deep browning along the twists and folds, giving them a freshly baked look. The pretzels are arranged closely together on a metal tray, and to the bottom right corner, there is a partial view of a white bowl filled with a smooth, yellow cheese dip garnished with small green herbs. In the bottom left corner, part of another white bowl is visible, holding yellow mustard seeds. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkling pretzel salt on the top just before baking is a must, but get creative with your garnishes! Try a light dusting of garlic powder or even a sprinkle of parmesan cheese before baking for an extra flavor boost. Right after baking, a brush of melted butter and a dash of fresh herbs like rosemary or thyme can transform your pretzels into an elegant snack or appetizer.

Side Dishes

These mini pretzels shine when paired with classic and flavorful dips. Creamy beer cheese is a no-brainer, its richness perfectly balancing the salty crunch. Dijon mustard, honey mustard, or spicy mustard add a tangy zip. For a fun twist, serve with a warm queso dip or even a cool yogurt-based cucumber dip to keep things fresh and light.

Creative Ways to Present

Present your mini pretzels in a festive bowl sprinkled with extra pretzel salt and lined with parchment paper for a casual vibe. Or serve them stacked on a wooden board with small ramekins of assorted dips. For parties, thread several pretzels onto wooden skewers with cherry tomatoes and cheese cubes between for a fancy pretzel kabob. The options are endless, making these pretzels the star of any table.

Make Ahead and Storage

Storing Leftovers

Your mini soft pretzels are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to two days. They’ll keep their softness if wrapped properly but are best refreshed before serving.

Freezing

To freeze, cool pretzels completely and freeze individually on a baking sheet until solid. Then transfer them to a freezer-safe bag or container. They keep well for up to two months and thaw quickly when you’re ready for a snack or party.

Reheating

Warm up your frozen or leftover pretzels by wrapping them in foil and heating in a 350°F (175°C) oven for about 10-12 minutes. Avoid microwaving if you want to keep that lovely chewy crust and fresh-baked flavor.

FAQs

Can I make this recipe without a stand mixer?

Absolutely! You can mix the dough by hand in a large bowl. It will take a bit more elbow grease during kneading, but tender, soft pretzels are totally achievable without a stand mixer.

Why do pretzels need to be boiled in baking soda water?

Boiling in baking soda water creates the unique chewy crust and that signature deep brown color. The alkaline bath reacts chemically with the dough’s surface during baking, which you simply can’t replicate otherwise.

What if I don’t have pretzel salt? Will regular salt work?

Pretzel salt is coarser and crunchier, adding an irresistible texture. If you don’t have it, coarse sea salt is a great substitute. Avoid fine table salt as it will dissolve too quickly and lose that crunch.

Can I make these pretzels gluten-free?

This classic recipe relies on all-purpose flour for structure and texture, so gluten-free versions need special flours and techniques. They can be made but will differ in chewiness and flavor.

Is it possible to make these pretzels larger instead of mini?

Yes! Simply divide the dough into fewer, larger pieces and shape accordingly. Keep in mind baking times will increase slightly to ensure the pretzels cook through without burning the crust.

Final Thoughts

There’s something truly magical about making The Best Homemade Mini Soft Pretzels Recipe from scratch, especially when the aroma fills your home and the first warm bite melts in your mouth. Whether you’re sharing with loved ones or sneaking a few bites yourself, this recipe is a delicious celebration of simple ingredients turned into a legendary snack. Give it a try—you’ll be amazed at how easy and rewarding homemade pretzels can be!