Homemade Mini Soft Pretzels
These homemade mini soft pretzels are soft, chewy, buttery, and the perfect snack for game day, parties, or just because! Golden, pillowy, and perfectly sized for dunking in all your favorite dips, they’re impossible to resist. The dough comes together in no time, and shaping them is way easier than it looks (I promise!). A quick baking soda bath gives them that classic pretzel chew and gorgeous golden crust. Coat them in a generous amount of melted butter and coarse sea salt, and you’ve got the most delicious snack!
Why You’ll Love These Mini Soft Pretzels
- Quick, easy, and fun! With simple ingredients and a short rising time, this recipe is beginner-friendly and totally approachable. This dough is so nice to work with, so shaping it into these adorable mini pretzels is easy and fun.
- Perfect for sharing. Not quite a full-size pretzel and not quite bite-sized, these are the ideal snackable size. They’re perfect for parties, casual snacking, and even school lunches.
- Make-ahead and freezer-friendly. Prep them in advance when you need an easy appetizer. The shaped pretzels can be refrigerated overnight or frozen and baked fresh whenever you’re ready.
- Endlessly customizable. Delicious just the way they are, but easy to switch up with different seasonings, dips, or even a sweet twist (cinnamon sugar pretzels—yes please!). You can also play with shapes and sizes—make larger pretzels, twists, or pretzel bites.
Ingredient Overview
You can find the full list of ingredients in the recipe card at the end.
- Active Dry Yeast: Helps the dough rise and creates that classic bakery-style chew. I like using active dry because it’s what I usually have on hand, but instant yeast can be substituted—just mix it directly in with the flour.
- Brown Sugar: Adds a hint of sweetness and helps activate the yeast for a better rise and deeper flavor.
- Milk: Using milk instead of just water makes the dough richer, softer, and more tender.
- Baking Soda: The secret to real soft pretzels! A quick dip in a baking soda and water bath gives them their signature chewy crust and deep golden-brown color. Just be careful when adding the baking soda to the boiling water—it can foam up quite a bit.
- Coarse Salt: That classic pretzel finish that is a must-have. The crunchy salt adds flavor and texture to every bite. You can find it in the grocery store as coarse kosher salt or pretzel salt.
- Butter: Brushed on generously at the end for that irresistible buttery flavor that makes homemade pretzels taste just like the ones from the mall (maybe even better!).
Step-by-Step Instructions
1. Activate the yeast
In a small bowl, whisk together the warm water (about 100–110°F), yeast, and brown sugar. Use a thermometer here if you have one.
Let the mixture sit for 5–10 minutes. It should become foamy and bubbly on top. If nothing happens after 10 minutes, your yeast may be inactive, or the water may have been too hot—either way, it’s best to start over with a fresh packet.
If you prefer to use instant yeast, you can skip this step and mix it directly into the flour, but still add the same amount of warm water to the dough.
2. Make the dough
In the bowl of a stand mixer fitted with the dough hook, add the yeast mixture, milk, butter, flour, and salt. Mix on low to medium speed for 10–12 minutes. The dough will look a little dry and shaggy at first—that’s totally normal. Just let the mixer keep working until it becomes smooth and elastic. When it’s ready, the dough should pull away from the sides of the bowl and feel slightly tacky but not sticky. If it’s sticking to your fingers or the bowl, add a tablespoon of flour at a time and mix until it comes together.
3. Rest the dough
Transfer the dough to a lightly greased bowl and cover with plastic wrap or a towel. Let it rest for 15-20 minutes at room temperature. We aren’t looking for a full proof here, where it doubles in size; it should rise slightly, but it really is just a quick little rest to relax the gluten so the dough is easier to shape.
4. Prep the pans and preheat the oven
While the dough rests, go ahead and get everything ready. Preheat your oven to 400°F and line two baking sheets with parchment paper or silicone baking mats. I like to give the parchment a light spray with baking spray just for extra insurance so the pretzels don’t stick.
5. Divide the dough
Turn the dough out onto a lightly floured surface and divide it into 16 equal pieces using a bench scraper or a serrated knife. If you’re using a kitchen scale, each piece should weigh about 40–42 grams. If you don’t have a scale, no problem—cut the dough into quarters, then divide each of those into four. They don’t have to be perfect! Keep the pieces covered with plastic wrap or a towel while you work so they don’t dry out.
5. Shape the pretzels
Now for the fun part—shaping! Working with one piece of dough at a time, roll it into a rope about 12 inches long. Try to use little to no flour here unless the dough is really sticky. A slightly tacky surface actually helps you form a smoother, more even rope—and it also keeps the pretzels from turning out dry.
To shape the pretzel:
- Form the rope into a U
- Cross the two ends over each other
- Twist them once
- Fold the ends down toward the bottom of the U
- Gently press to seal
Don’t worry about making them perfect—homemade pretzels are supposed to have character!
After shaping, gently lift and stretch the pretzel a bit to open up the loops, then place it on the prepared baking sheet.
Repeat with the remaining dough, placing about 8 pretzels per pan. Cover them loosely and let them proof for another 15–20 minutes so they puff up slightly.
Tip: If shaping is taking longer than expected and the pretzels you’ve already made are starting to look puffy and proofed, pop that pan into the fridge while you finish the rest. This will slow them down and prevent over-proofing.
6. Dip in baking soda bath
Bring the water to a boil in a large saucepan, then slowly add the baking soda. Add it gradually—it will bubble up a bit at first. Once it’s dissolved, reduce the water to a gentle simmer. Working in batches of 2–3, carefully lower the pretzels into the water, placing them top side down. Let them soak for about 30 seconds, flipping halfway through. Use a slotted spoon or spatula to lift them out, let the excess water drip off, and return them to the baking sheet. Sprinkle immediately with coarse salt so it sticks.
6. Bake
Pop the pretzels into the preheated oven and bake for about 12 minutes, until they’re deeply golden brown and beautiful.
Let them cool for just a few minutes, then brush with melted butter for that classic soft-pretzel finish. Add an extra pinch of salt if you’d like.
Serving Suggestions
Serve the pretzels warm with your favorite dips—classic mustard, honey mustard, beer cheese, or even marinara. Go check out my dear friend’s site, easypartydips.com, for all the amazing dip recipes to pair with these pretzels!
For this batch, I paired them with Sierra Nevada’s Spicy Brown Mustard and a cold beer—pure perfection.
Want to go sweet? Skip the salt, coat the warm buttered pretzels in cinnamon sugar, and dunk them in creamy vanilla icing.
Blue Mountain Baker’s Tips
Keep the dough covered: Yeast dough dries out quickly, so cover it with a towel or plastic wrap while shaping. Avoid using too much flour—just a light dusting if needed. A little stickiness on the surface actually helps create smooth, even ropes.
Baking soda bath: This step gives pretzels their signature chewy crust and deep golden color. Boil each pretzel for about 30 seconds, flipping halfway through. I like to place them face-down first, count to 15, then gently flip with a slotted spatula for another 15 seconds. Too long in the bath can make them taste overly “baking soda-y.”
Stretch gently after shaping: After twisting the pretzel and pressing the ends to seal, pick it up carefully and stretch the loops a bit. Since these are mini pretzels, this helps them look classic and defined instead of too compact.
Homemade Mini Soft Pretzels FAQ
The baking soda bath is what gives soft pretzels their signature chewy crust, deep golden color, and slightly tangy flavor. Skipping it will give you a soft bread-like roll instead—not bad, but not quite a pretzel! It doesn’t take much time, and the difference is worth it.
Absolutely! You can shape the dough into larger pretzels instead of mini ones. Just keep in mind they’ll need a few extra minutes in the oven. This dough is so easy to work with, you can really make it into any shape or size you like!
Not at all! A kitchen scale helps make the pretzels more uniform, but you can also divide the dough by eye. Just try to make each piece roughly the same size so they bake evenly. The mini pretzels are forgiving, so don’t stress if they’re a little different—everyone will still enjoy them!
If Somehow You Have Leftovers…
Storage: Pretzels are best enjoyed fresh the day they’re made. Store leftovers in an airtight container at room temperature for up to 2 days and reheat in the oven for a few minutes to warm through.
Make ahead: Shape the pretzels, place them on parchment-lined baking sheets, cover well, and refrigerate for up to 12 hours. When ready to bake, proceed directly with the baking soda bath (no need to bring them fully to room temperature), then bake as directed.
Freezing: For longer storage, shaped and proofed (unboiled) pretzels can be frozen on a baking sheet until solid, then transferred to a freezer bag for up to 2 months. Boil straight from frozen, then bake, adding a couple more minutes to the bake time if needed.
I hope you enjoy making these homemade mini soft pretzels as much as I do! If you make them, snap a pic and tag me—I’d love to see your creations!
Happy baking, and thanks so much for being here!
XO, Blue Mountain Baker 💙
Recipe Card
Homemade Mini Soft Pretzels
Equipment
- Stand mixer with dough hook
- Measuring cups and spoons
- Small bowls
- Bench scraper or sharp knife
- Kitchen Scale
- Two baking sheets
- Parchment paper or silicone baking mats
- Large saucepan
- Slotted spoon or spatula
- Pastry brush
Ingredients
Pretzels
- 2¼ teaspoons active dry yeast 1 packet
- ½ cup warm water 100–110°F
- 1 tablespoon brown sugar
- ½ cup milk room temperature
- 2 tablespoons butter room temperature
- 3 cups all-purpose flour 375g
- 2 teaspoons salt
Baking Soda Bath
- 4 cups water
- ¼ cup baking soda
Topping
- Coarse sea salt
- 2 tablespoons butter melted
Instructions
- Activate the yeast. In a small bowl, whisk together the warm water (100–110°F), yeast, and brown sugar. Let sit for 5–10 minutes, until foamy and fragrant.
- Make the dough. In the bowl of a stand mixer fitted with a dough hook, add the yeast mixture, milk, butter, flour, and salt. Mix on low to medium speed for 10–12 minutes, until the dough is smooth and elastic. It should feel slightly tacky but not sticky.
- Rest the dough. Transfer the dough to a lightly greased bowl and cover. Let rest for 15-20 minutes at room temperature. The dough will rise slightly but won’t fully double in size.
- Prep the oven and pans. Preheat the oven to 400°F. Line two baking sheets with parchment paper lightly coated with baking spray or silicone baking mats.
- Divide the dough. Turn the dough out onto a very lightly floured surface. Divide into 16 equal pieces (about 40–42g each). Keep pieces covered while working so they don’t dry out.
- Shape the pretzels. Working with one piece at a time, roll the dough into a 12-inch rope.Form a U shape, cross the ends over each other, then twist once more. Fold the ends down toward the bottom of the U and gently press to seal. Carefully lift and slightly stretch the pretzel to open up the loops, then place on the prepared baking sheet.Repeat with remaining dough, placing 8 pretzels per pan. Cover loosely and let proof for 15–20 minutes.
- Make the baking soda bath. While the pretzels proof, bring the water to a boil in a large saucepan. Slowly add the baking soda and stir to dissolve, then reduce to a simmer.Working in batches of 2–3, gently lower pretzels into the water for about 30 seconds, flipping halfway through. Remove with a slotted spoon, let excess water drip off, and return to the baking sheet. Sprinkle with coarse salt.
- Bake and finish. Bake for 12 minutes, until deeply golden brown. Allow to cool slightly, then brush with melted butter and add more coarse salt if desired.
