Classic Soft & Salty Pretzels

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Earlier in the year, Nielsen-Massey Vanilla challenged me to #BetterMyBake. Through that experience I learned how to make homemade pretzels. While my original recipe featured sweet Cinnamon Sugar Pretzels with Vanilla Frosting (ugh, they are so good and still one of my favorite snacks), my parents requested a pretzel without all the extra sugar and fuss. This Classic Soft & Salty Pretzel recipe is for them and for anyone else who craves some slightly saltier snacks! It’s the same basic technique that I used previously for pretzel making, but it’s even easier than before. If you are a fan of baked goods, you are going to love this recipe!

Be sure to try these delicious pretzels out and when you, don’t forget to tag don’t forget to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it! You can also let me know how this recipe goes by leaving a comment below. Enjoy and happy baking!

Classic Soft & Salty Pretzels

Sweet Pea Living
Warm, soft, and delicious pretzels with buttery salted topping.
No ratings yet
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Appetizer, Snack
Servings 8 pretzels
Calories 195 kcal


Pretzel Dough

  • 2 cups oat milk 110°F – 115°F
  • 1 ½ tbsp yeast
  • ¼ cup brown sugar
  • 4 tbsp butter melted
  • 2 tsp salt
  • 4 ½ cups baking flour separated


  • cup baking soda
  • 3 cups warm water
  • 2 tbsp butter melted
  • 1 tbsp sea salt
  • ¼ cup stone ground mustard optional


  • In a glass bowl, combine yeast and warm oat milk. Set aside until mixture is bubbly, about 10 minutes.
  • In a large mixing bowl, combine yeast, warm oat milk, brown sugar, butter, salt, and 1 cup flour. Mix with spatula until combined. Add the remaining flour, one cup at a time. Knead with hands in bowl until sticky dough forms, about 3-5 minutes.
  • Transfer dough from bowl to a clean, dry countertop. Do not flour the countertop. Grab the right side of the dough with both hands, with your fingers under the dough and thumbs on top. In one motion, pick up the dough, rotate it 90°, flip the dough towards you, and gently slap the dough down on the counter so that one half sticks to the counter.
  • Gently stretch the half of the dough you’re holding upwards and fold it away from you, over the dough stuck to the counter. Repeat for 15-30 minutes, rotating the same direction each time, until dough is smooth and fully kneaded.
  • Return dough to bowl and cover with plastic wrap. Let rise about one hour, until doubled in size.
  • After the dough has risen, preheat the oven to 450°F. Line two baking sheets with parchment paper or baking mats and set aside. Divide the dough into eight equal sized pieces, and roll each piece into a long skinny rope. Fold into a pretzel shape (see video for how to do this).
  • In a medium bowl, mix together the warm water and baking soda until dissolved. Dip each pretzel into the baking soda mixture and place on the prepared baking sheets. Bake 15-20 minutes, until golden brown.
  • Brush pretzels with melted butter, then sprinkle with sea salt. Serve warm with stone ground mustard and enjoy!



Store pretzels in refrigerator for up to 3-4 days. Heat cold pretzels in oven or toaster oven for about 5 minutes before eating.


Sodium: 1313mgCalcium: 96mgSugar: 9.7gPotassium: 54mgCholesterol: 23mgCalories: 195kcalSaturated Fat: 5.5gFat: 9.4gProtein: 3.7gCarbohydrates: 24.3gIron: 1mg
Keyword Soft Pretzel, Vegetarian
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