Gourmet Soft Pretzels bake into golden, hand-twisted pieces with a chewy center and crisp edges. Paprika, oregano, and sea salt give each one a warm, savory finish.
If you haven’t already made the Quick Crockpot Fondue recipe, I’ll assume you were waiting for these artisanal soft pretzels to go with it. Pretzels and fondue really are a perfect match. These are spiced with paprika and oregano, then sprinkled with sea salt for classic soft pretzel flavor.
They’re called rustic because I kept the shaping simple. You can take your time forming each one into neat little pretzels, but I was hungry and went with quick and easy. Honestly, you could even skip the twist and shape them into soft pretzel rods if that’s more your style.
The recipe might look long, but most of it walks you through shaping the dough. These are mini pretzels, so there’s not a lot of extra to work with. The key to getting that chewy middle is poaching them before baking. It only adds a few minutes, but it makes all the difference.
Table of Contents
Why We Love Soft Pretzels
- Basic ingredients come together to make warm, chewy pretzels without anything fancy.
- Homemade pretzels fresh from the oven smell incredible and bring warmth into any kitchen.
- Bite-sized or twisted, the dough holds shape well and stays soft even after baking.
Recipe Ingredients
Coarse Sea Salt – This is what gives the pretzels their signature salty crunch. It balances out the dough’s mildness and adds texture.
Sugar – A small amount of sugar helps activate the yeast and supports fermentation. It brings a subtle sweetness that rounds out the flavor without making the pretzels taste sugary.
Garlic Powder – Brings a mellow, savory flavor that works well with olive oil, adding warmth and depth to the overall seasoning.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Try Flaky Salt or Pretzel Salt Instead of Sea Salt – Sprinkle flaky salt for a delicate crunch, or use pretzel salt for classic pretzel shop texture. Both stick well after the oil coating.
Make Bavarian-Style Pretzel Nuggets – Shape the dough into small, bite-sized pieces instead of traditional twists for classic Bavarian-style pretzels. They’re chewy, shareable, and perfect for dipping.
How to Make Gourmet Soft Pretzels
Make the Dough
Step #1: Place the warm water, yeast, and 2 tsp. of sugar into the bowl of a stand mixer or another large bowl. Let it sit for 10–15 minutes, until frothy and foamy. Add in the salt.
Step #2: With the paddle mixer attached, turn the mixer on low and add in the flour ½ cup at a time (or stir vigorously with a wet wooden spoon if not using a mixer).
Step #3: Once the mixture has come together and is pulling away from the sides of the bowl, switch to the dough hook and knead on medium-low for 5 minutes (or turn the dough out onto a lightly floured surface and knead by hand for five minutes).
Step #4: Place the dough in a bowl oiled with 1 tsp. olive oil, cover with a towel, and let sit for 90 minutes or until doubled in size.
Step #5: Once risen, preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius). Prepare a baking sheet by lining it with parchment paper, then greasing it lightly with cooking spray. Divide the dough into 8 equal pieces.
Step #6: Take one piece of dough, dust it very lightly with flour, then roll it out on your counter or a large cutting board into a long strip. Use both hands and start at the center, rolling outward toward the ends. This helps keep the strip evenly shaped without a thick middle and thin tips. Pick up the rolled-out strip by both ends so it forms a large “U”. Gently touch the bottom of the U shape onto the greased parchment paper, then cross the left end over to the right side, and the right side over to the left side to make a pretzel shape. Gently press down the ends to help them stick to the base of the pretzel. Repeat with the remaining 7 pieces. Let the pretzels rest for 15 minutes to rise.
Poach the Pretzels
Step #1: Meanwhile, bring a shallow pot of water to a boil over high heat, then add in the baking soda and sugar. Reduce the heat to low as soon as the 15 minutes of rise time is up. Place four pretzels into the water and let them cook for 1 minute. Flip them over using a slotted spoon or pancake turner and let the other side cook for one minute. Use the slotted spoon to remove the pretzels from the water and place them back onto the prepared baking sheet. Repeat with the remaining four pretzels.
Coat with Spices and Bake
Step #1: Pour the garlic powder and 2 Tbsp. olive oil in a shallow bowl. One by one, dredge the poached pretzels through the oil so they are nice and coated. Return to the baking sheet. Dust the oiled pretzels with paprika, oregano, and sea salt.
Step #2: Bake in the preheated oven for 12 minutes. After 12 minutes, turn off the bake setting and turn the broiler on to low. Let broil for 2 minutes. Remove from the oven, let cool on a wire rack. Serve warm with lots of fondue.
Expert Tips
Use a Silicone Mat Under Parchment – To prevent the parchment paper from lifting or sliding during poaching and baking, place a silicone mat under it for extra grip and stability.
Add Ice Cubes to the Oven Floor for Steam – Toss a few ice cubes onto a hot tray on the oven floor during baking to create steam. This can enhance the chewiness and color of the pretzel crust.
FAQs
Not recommended. A quick dip in boiling water with baking soda gives pretzels their chewy crust and deep golden color. Skipping it makes them more like soft bread.
Coarse sea salt is the classic, but you can also sprinkle sesame seeds, shredded cheese, or seasoning blends. For a sweet version, skip the herbs and finish with cinnamon sugar after baking.
Storage Information
Store the Homemade Soft Pretzels only after they’ve cooled completely. Keep them in an airtight container or zip-top bag at room temperature for up to 2 days. To extend freshness, refrigerate for up to 4 days—warm them in the oven at 350 degrees Fahrenheit (177 degrees Celsius) for a few minutes to soften.
For longer storage, wrap each pretzel in plastic wrap and place it in a freezer bag. They’ll stay good for up to 2 months. Reheat straight from frozen by baking at 375 degrees Fahrenheit (190 degrees Celsius) for 8–10 minutes until warm and soft.
More Delicious Bread Recipes to Try
Gourmet Soft Pretzels Recipe
Ingredients
For the Dough
- 1 c. warm water
- 2 tsp. sugar
- 1/2 packet active dry yeast - 1 ⅛ tsp.
- 1 1/2 tsp. salt
- 2 1/4 c. bread flour - plus more for dusting
- 1 tsp. olive oil
For the Poaching Water
- 2 Tbsp. baking soda
- 2 tsp. sugar
For the Spice Coating
- 2 tsp. garlic powder
- 2 Tbsp. olive oil
- 1 tsp. paprika
- 1 tsp. oregano
- 2 Tbsp. coarse sea salt
Instructions
Make the Dough
- Place the warm water, yeast, and 2 tsp. of sugar into the bowl of a stand mixer or another large bowl. Let it sit for 10–15 minutes, until frothy and foamy. Add in the salt.
- With the paddle mixer attached, turn the mixer on low and add in the flour ½ cup at a time (or stir vigorously with a wet wooden spoon if not using a mixer).
- Once the mixture has come together and is pulling away from the sides of the bowl, switch to the dough hook and knead on medium-low for 5 minutes (or turn the dough out onto a lightly floured surface and knead by hand for five minutes).
- Place the dough in a bowl oiled with 1 tsp. olive oil, cover with a towel, and let sit for 90 minutes or until doubled in size.
- Once risen, preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius). Prepare a baking sheet by lining it with parchment paper, then greasing it lightly with cooking spray. Divide the dough into 8 equal pieces.
- Take one piece of dough, dust it very lightly with flour, then roll it out on your counter or a large cutting board into a long strip. Use both hands and start at the center, rolling outward toward the ends. This helps keep the strip evenly shaped without a thick middle and thin tips. Pick up the rolled-out strip by both ends so it forms a large “U”. Gently touch the bottom of the U shape onto the greased parchment paper, then cross the left end over to the right side, and the right side over to the left side to make a pretzel shape. Gently press down the ends to help them stick to the base of the pretzel. Repeat with the remaining 7 pieces. Let the pretzels rest for 15 minutes to rise.
Poach the Pretzels
- Meanwhile, bring a shallow pot of water to a boil over high heat, then add in the baking soda and sugar. Reduce the heat to low as soon as the 15 minutes of rise time is up. Place four pretzels into the water and let them cook for 1 minute. Flip them over using a slotted spoon or pancake turner and let the other side cook for one minute. Use the slotted spoon to remove the pretzels from the water and place them back onto the prepared baking sheet. Repeat with the remaining four pretzels.
Coat with Spices and Bake
- Pour the garlic powder and 2 Tbsp. olive oil in a shallow bowl. One by one, dredge the poached pretzels through the oil so they are nice and coated. Return to the baking sheet. Dust the oiled pretzels with paprika, oregano, and sea salt.
- Bake in the preheated oven for 12 minutes. After 12 minutes, turn off the bake setting and turn the broiler on to low. Let broil for 2 minutes. Remove from the oven, let cool on a wire rack. Serve warm with lots of fondue
NOTES
Nutrition
They are incredibly salty so it really loses that umm taste. I don’t want to be negative but the salt is too much for me – sorry!!
I just wanted to say the apricot and date cream cheese coffee cake looks delicious- I can not believe it is on the least liked list..this has all the ingredients I love…I am 75 year old and Hungarian/German ..thanks for all your recipe posts..I am glad I am a follower of your blog and recipes…hugs pat check me out at Kitchen Chatter Recipes ……..Justapinch.com
Would these still be good a day later? Cooking for a party!
I’m not sure – I’ve always eaten them all the same day!
you forgot the steps that talk about putting the salt in with the flour, and the part where you put in salt and baking soda into the boiling water. the recipe was confusing, and i had to look up the original one. just posting this so no one else gets confused. lovely recipe, though
Doh! Thanks so much for bringing this to my attention, Suzi! The recipe should be fixed now to include all of the ingredients and steps.