Homemade Pretzels – Soft Pretzels Topped with Sesame and Poppy Seeds

These Homemade Pretzels are soft, golden, and beautifully topped with sesame and poppy seeds for an extra crunch and nutty flavor. I love serving them warm out of the oven when the outside is slightly crisp and the inside is perfectly chewy. They remind me of the cozy snacks I used to enjoy after school, and now I get to recreate that comfort at home any time I like.

Why You’ll Love This Recipe

I find this recipe incredibly rewarding because it’s simple, uses minimal ingredients, and results in bakery-style pretzels. The boiling step in baking soda water is the secret to that classic chewy crust and golden-brown finish. Shaping them is easier than it looks, and once I got the hang of the twisting motion, I could make a whole batch quickly. Whether I top them with sesame seeds, poppy seeds, or just sea salt, these pretzels are always a hit with friends and family.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

flour
yeast
water
sugar
salt
baking soda (for boiling)
egg (for egg wash)
sesame seeds
poppy seeds
sea salt flakes

Directions

Make the dough
I mix all the ingredients for the dough—flour, yeast, sugar, salt, and water—until a sticky dough forms and pulls away from the bowl. Then I knead it until smooth, cover it, and let it rise for about 1 hour until it doubles in size.

Shape the pretzels
I divide the dough into 12 equal pieces and roll each into a long, thin rope. I shape each one into a U, twist the ends, and press them into the base to form the classic pretzel shape. It’s a fun step and gets easier with practice.

Let them rise again
I let the shaped pretzels rest for another 10–15 minutes while I prepare the baking soda water.

Boil in baking soda water
This step gives the pretzels their distinctive crust. I bring water and baking soda to a boil, dip each pretzel for about 25–30 seconds, then place them on a cooling rack to drain.

Bake the pretzels
I transfer the boiled pretzels to baking sheets, brush them with beaten egg, and sprinkle generously with sesame seeds, poppy seeds, and sea salt flakes. I bake them until they’re deeply golden and fragrant.

Servings and timing

This recipe makes 12 soft pretzels.
Prep time: 25 minutes
Rising time: 1 hour 15 minutes
Cook time: 15 minutes
Total time: about 1 hour 55 minutes

Variations

Sometimes I switch up the toppings by adding grated cheese or cinnamon sugar for a sweet version. I’ve also stuffed the dough with bits of cheese  before shaping them for a more filling snack. If I’m going for a classic look, I’ll just use sea salt on top.

storage/reheating

I store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, I pop them in a 300°F (150°C) oven for about 5–7 minutes until warmed through. They can also be frozen after baking—just thaw and reheat the same way.

FAQs

Do I have to boil the pretzels?

Yes, the baking soda bath is essential for that chewy texture and brown crust. It’s what sets pretzels apart from regular bread.

Can I freeze the pretzel dough?

Yes, I freeze the shaped dough on a baking sheet, then transfer to a bag once solid. When ready to bake, I let them thaw and rise again before boiling and baking.

Can I skip the egg wash?

The egg wash gives a shiny, golden finish and helps the toppings stick. If I skip it, the pretzels will still taste good, but the appearance will be more matte.

What kind of salt should I use?

I prefer flaky sea salt for that traditional pretzel bite, but coarse kosher salt works too. Table salt can be too fine and make the topping too salty.

Why are my pretzels pale or soft?

They may need more time in the baking soda bath, or the oven might not be hot enough. I always preheat the oven fully and bake until the color is a rich, deep golden brown.

Conclusion

These Homemade Pretzels are warm, chewy, and topped just the way I like them—crispy with sesame and poppy seeds. They’re surprisingly simple to make and turn out beautifully every time. Whether I serve them as a snack, appetizer, or a cozy side on a cold day, they never last long in my kitchen.

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