Philly-Style Soft Pretzels: Buttery, Chewy and Perfectly Golden

Soft pretzels are a beloved Philadelphia tradition—one we can’t get enough of. Over the years, countless variations have emerged, from stuffed to sweet, but nothing beats a homemade, warm-from-the-oven pretzel.

Philadelphia-style soft pretzels are a staple of the City of Brotherly Love, known for their fluffy texture, buttery flavor, and classic twist. With each bite, the soft, pillowy dough melts in your mouth, delivering a perfect balance of chewiness and savory satisfaction. Golden brown and irresistibly fragrant, they’re as much a feast for the senses as they are a comforting snack.

Making pretzels at home is also a great family activity. My kids love rolling and shaping the dough, turning the kitchen into a playground of flour and creativity. This recipe is simple to follow and versatile enough to make any style of pretzel—from bite-sized snacks to braids or traditional twists. Whether you sprinkle them with salt, leave them plain, or coat them in cinnamon and sugar, the result is always delicious.

Why You’ll Love This Recipe:

• Authentic Philly-Style Pretzels: This recipe recreates the iconic soft pretzels found in Philadelphia, known for their chewy texture and golden crust.
• Easy to Make at Home: No need to visit a Philly street vendor—these pretzels come together with simple ingredients and a few easy steps.
• Great for Snacks or Parties: Perfect for game nights, gatherings, or a fun weekend baking project.
• Customizable: Enjoy them savory with mustard or sweet with cinnamon sugar—whatever your taste buds crave.
• Kid-Friendly & Fun to Shape: Get the whole family involved in rolling, twisting, and baking their own pretzels.

What You Need to Know About Philly-Style Soft Pretzels:

Soft pretzels are a Philadelphia food staple, dating back to the late 1800s when German immigrants brought their traditional baking techniques to the city. Unlike Bavarian-style pretzels, Philly pretzels are often shaped into long, figure-eight twists rather than individual loops.

What sets these pretzels apart?
? Chewy interior with a slight snap on the outside
? Buttery finish for a rich, savory taste
? Lightly salty or sweet, depending on your preference

Philadelphia pretzels are typically dipped in an alkaline solution (traditionally lye, but baking soda works just as well), which gives them their signature golden color and deep flavor.

Ingredients You’ll Need:

For the Pretzel Dough:

• Flour
• Instant yeast
• Warm water
• Brown sugar
• Salt
• Butter

For the Baking Soda Bath:

• Baking soda
• Water

For Topping:

• Coarse salt (for a classic savory pretzel)
• Cinnamon sugar (for a sweet version)
• Melted butter (for extra flavor)

Equipment You’ll Need:

• Mixing Bowls: For combining and proofing the dough.
• Stand Mixer (Optional): Speeds up kneading, but you can knead by hand.
• Baking Sheet & Parchment Paper: Prevents sticking and ensures even baking.
• Large Pot: For boiling the pretzels in the baking soda bath.
• Slotted Spoon: To remove pretzels from the boiling water.
• Pastry Brush: For brushing melted butter over the finished pretzels.

Important Cooking Tips:

• Don’t Skip the Baking Soda Bath: This step deepens the color, enhances flavor, and helps create the chewy crust.
• Use Warm Water for Proofing: The yeast activates best in water around 110°F (43°C)—too hot will kill it, too cold won’t activate it.
• Let the Dough Rest: After kneading, allow the dough to rise for at least an hour for the best texture.
• Shape Them Right: Philly-style pretzels are often long and twisted into a figure-eight shape, but you can also make traditional loops.
• Bake Until Deep Golden Brown: The pretzels should be richly colored and firm to the touch when done.
• Brush with Butter: A final coat of melted butter adds a glossy, buttery finish and enhances flavor.

How to Shape Philly-Style Soft Pretzels

Unlike traditional looped pretzels, Philly-style soft pretzels have a distinctive figure-eight shape, making them easier to break apart and share. Here’s how to shape them properly:

1. Divide the Dough
After the dough has risen, transfer it to a lightly floured surface.
Divide it into equal portions, depending on how large you want your pretzels.

2. Roll the Dough into Ropes
Take one piece of dough and roll it into a long rope, about 14-16 inches (35-40 cm) long.
The dough should be even in thickness throughout—avoid making it too thin in the center, or the pretzel may break when baking.

3. Form the Figure-Eight Shape
Lay the rope horizontally in front of you.
Bring both ends toward the center, overlapping them slightly, creating a rough oval or figure-eight.
Press the overlapping sections down gently to help them hold their shape during baking.

4. Adjust for Evenness
If needed, lightly stretch the loops to ensure the figure-eight shape is even and well-formed.
The pretzels should have enough space in the loops to expand while baking.

5. Let Them Rest
Place the shaped pretzels on a baking sheet lined with parchment paper.
Cover them lightly with a clean towel and let them rest for 10-15 minutes while you prepare the baking soda bath.

Planning Ahead:

• Make the Dough in Advance: Let the dough rise in the fridge overnight for even better flavor.
• Pre-Shaped Pretzels: Twist the pretzels and refrigerate them for up to 24 hours before baking.
• Freezing for Later: Freeze shaped, unbaked pretzels on a tray, then store them in a freezer bag for quick baking later.

Storing, Freezing, Reheating:

• Room Temperature: Store pretzels in an airtight container for up to 2 days.
• Refrigeration: Keeps for up to 4 days—reheat before eating.
• Freezing: Freeze baked pretzels for up to 3 months; warm in the oven before serving.
• Reheating: Place in a 350°F (175°C) oven for 5-7 minutes to restore their fresh-baked texture.

FAQ:

Q: Why do I need a baking soda bath?
A: It alkalizes the surface of the pretzel, helping create the deep brown crust and signature chewy texture.

Q: Can I skip the butter?
A: Yes, but butter gives Philly-style pretzels their signature richness. If avoiding dairy, brush with a neutral oil instead.

Q: Can I make gluten-free soft pretzels?
A: Yes, but gluten-free dough lacks the same elasticity—use a high-quality gluten-free flour blend with xanthan gum for the best results.

Q: Why are my pretzels too hard?
A: They were likely overbaked—try reducing baking time by a few minutes.

Q: Can I make these without yeast?
A: Traditional pretzels need yeast for their signature chew, but a baking powder-based version can work in a pinch.

Substitutions and Allergies:

• Dairy-Free: Use oil instead of butter for brushing.
• Vegan: Substitute butter with vegan margarine or coconut oil.
• Gluten-Free: Use a gluten-free bread flour blend and add xanthan gum for elasticity.

Beverage Pairings:

• Classic Yellow Mustard + Beer: A crisp lager or wheat beer balances the saltiness perfectly.
• Iced Tea or Lemonade: Refreshing and light, making it a great non-alcoholic pairing.
• Hot Chocolate: If making sweet pretzels, this is the ultimate cozy combo.

Check Out More Awesome Baking Recipes:

An Italian Classic: How to Make Ciabatta Bread
Rieska – Finnish Potato Flatbread
Tips for No-Fail Bread Baking at Home
Easy Grain Free Baking: A Guide to Grain Free Flour Alternatives
How to Make Pita Bread at Home

Philly-Style Soft Pretzels

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

• Author: Roberta Pipito
• Total Time: 1 hour 30 minutes
• Yield: 12 pretzels 1x

Print Recipe

Pin Recipe

Description

A classic Philly-style soft pretzel is chewy, golden, and slightly salty with a deep brown crust. Made with a simple yeast dough and a quick baking soda bath, these pretzels develop their signature color and flavor. Enjoy them plain, with mustard, or dusted with cinnamon sugar.

---

Ingredients

Units USM Scale 1x2x3x

For the Dough:

• 1 1/2 cups warm water (110-115°F / 43-46°C)
• 1 tablespoon sugar
• 1 package (2 1/4 teaspoons) active dry yeast
• 1 1/2 teaspoons salt
• 2 tablespoons unsalted butter, melted
• 4 1/2 cups all-purpose flour

For Boiling the Pretzels:

• 12 cups water
• 1/3 cup baking soda

For Brushing & Toppings:

• 1 egg, beaten with 1 tablespoon water (egg wash)
• Kosher salt, for sprinkling
• Cinnamon-sugar mixture (optional)

For Greasing:

• 2 tablespoons vegetable oil or olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

Step 1: Activate the Yeast

1. In a large bowl, combine the warm water, sugar, and salt. Stir to dissolve.
2. Sprinkle the yeast over the water and let sit for 5 minutes, or until foamy.

Step 2: Mix & Knead the Dough

1. Add the flour and melted butter to the yeast mixture.
2. If using a stand mixer, mix on low speed until combined, then increase to medium speed and knead for 5–7 minutes until smooth.
3. If kneading by hand, mix the dough with a spatula until combined, then knead on a lightly floured surface for 8–10 minutes until smooth.

Step 3: Let the Dough Rise

1. Lightly grease a large bowl with vegetable oil.
2. Place the dough in the bowl, turning once to coat.
3. Cover with plastic wrap or a kitchen towel and let rise in a warm spot for 1 hour, or until doubled in size.

Step 4: Preheat the Oven & Prepare Baking Sheets

1. Preheat the oven to 450°F (232°C).
2. Line two baking sheets with parchment paper and lightly grease with oil or non-stick spray.

Step 5: Shape the Pretzels

1. Once risen, punch down the dough and transfer to a lightly floured surface.
2. Divide into 12 equal pieces.
3. Roll each piece into a 20-inch (50cm) rope.
4. Shape each rope into a U, then cross the ends over each other and press them into the base of the U, forming a traditional pretzel shape.

Step 6: Boil the Pretzels in Baking Soda Bath

1. In a large pot, bring 12 cups of water to a rolling boil.
2. Add the baking soda (it will bubble up).
3. Using a flat spatula, carefully drop 1–2 pretzels at a time into the boiling water for 30 seconds.
4. Remove and place back onto the oiled parchment-lined baking sheets.

Step 7: Brush & Bake

1. Brush each pretzel with egg wash to help achieve a golden crust.
2. Sprinkle with kosher salt (or cinnamon sugar for a sweet version).
3. Bake for 12–15 minutes, or until deep golden brown.
4. Let cool for 5 minutes before serving.

Notes

Why Boil Pretzels? The baking soda bath gives pretzels their signature chewy crust and deep brown color.

Shaping Trick: If the dough resists shaping, let it rest for 5 minutes before rolling again.

Salt Tip: Sprinkle the pretzels with coarse kosher salt immediately after egg-washing for the best adhesion.

Sweet Version: Skip the salt and coat in cinnamon sugar after baking for a dessert-style pretzel.

• Prep Time: 75 min
• Cook Time: 15 min
• Category: Baking
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 pretzel
• Calories: 180
• Sugar: 1g
• Sodium: 420mg
• Fat: 3g
• Saturated Fat: 1g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 10mg