Vertical rows of baked soft pretzels

Baked Soft Pretzels

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Makes 8

Oktoberfest just isn’t Oktoberfest without pretzels. And we’re not talking about those hard things you buy in a bag. We’re talking real pretzels.

There is nothing quite like a warm salty soft pretzel dipped in mustard.

by CHLOE.’s Contributing ChefLauren Kretzer has shared with us her recipe for the perfect Warm Soft Pretzels. Be sure to make these for your Oktoberfest celebration and pair with mustard (even though that’s more American than traditional German style). We promise it’ll be a hit!


*For more Oktoberfest prep, check out our Oktoberfest Party Guide and Oktoberfest Beer Roundup. Or try your hand at making the traditional German dish, Spaetzle.


1 ½ cups all-purpose flour

1 cup whole wheat pastry flour

1 tsp kosher salt

1 ½ tsp organic sugar

2 ½ tsp yeast

1 cup warm water


1 ½ cups boiling water

1/4 cup baking soda

3 Tbsp vegan margarine, melted

sea salt, as needed


Preheat oven to 450°.

Line a sheet pan with parchment.


To make pretzel dough, combine all-purpose flour, whole wheat pastry flour, kosher salt, organic sugar, yeast and warm water in a large mixing bowl or bowl of a stand mixer with dough hook attached.

If using a stand mixer, mix on lowest setting for 5 minutes.

If mixing by hand, knead dough for 7-8 minutes.

Dough should be soft, slightly tacky, and hold a ball shape.

Once formed, place dough ball in a lightly oiled bowl and cover with plastic wrap.

Let rise for 1 hour, or until it doubles in size.


In a heat proof 9×9 dish, combine boiling water and baking soda and whisk until combined.  Set aside and let sit until water is lukewarm.

Punch down dough ball and cut into 8 equal size pieces.

Roll each piece into a 20-24” log and form into a pretzel shape.

Once all pretzels have been formed, place 4 at a time into the lukewarm water and baking soda bath and let sit for 2 minutes, spooning the baking soda water over each pretzel to ensure they are properly coated.

Carefully remove each pretzel and place on parchment-lined baking sheet.

Continue until all pretzels have soaked in the baking soda bath and have been placed on the baking sheet.

Sprinkle the tops of each pretzel with sea salt and let rest for 5-10 minutes before baking.

Place pretzels in oven and bake for 8-9 minutes or until tops are golden brown.

Remove from oven and brush melted vegan margarine over the tops of each pretzel.

Notes + Serving Tips

Place pretzels on a baking rack to cool slightly before eating.

Serve warm with mustard or your favorite dipping sauce.

Store at room temperature for up to 2 days.