These Old Fashioned Challah Soft Pretzels are slightly crisp on the outside with a pillowy-soft center, a gentle sweetness from honey, and a crunchy sprinkle of sea salt on top. They’re warm, golden, and absolute soft-pretzel perfection.
My kids love those classic mall pretzels and challenged me to make a homemade version that tasted just as good. These passed the test—big time. Swapping traditional pretzel dough for challah-style dough gives them a subtle honey flavor and tender texture that rivals anything you’d buy at the food court.
Why You’ll Love These Challah Soft Pretzels
• Soft, fluffy interior with golden crust
• Slightly sweet from honey
• Classic chewy pretzel texture
• Better than mall pretzels (kid-approved!)
• Perfect for snacks, parties, or game day
• Freezer-friendly and make-ahead friendly
What Makes These Pretzels Different
Instead of traditional pretzel dough, these use a challah-inspired dough enriched with eggs, oil, and honey. The result is a softer, richer pretzel with just a hint of sweetness—while still keeping that classic chewy exterior thanks to the baking soda boil.
Ingredients for Old Fashioned Challah Soft Pretzels
⅓ cup honey
⅓ cup vegetable oil (avocado oil works well)
½ cup warm water (¼ cup for yeast, ¼ cup for honey mixture)
5½ cups all-purpose flour
1 large egg + 2 egg yolks
2 packets active dry yeast
1 cup buttermilk (or whole milk + 1 tablespoon white vinegar)
½ cup baking soda
9 cups water
Coarse sea salt
Egg Wash
1 egg white
1 tablespoon water
Optional: melted butter for brushing after baking
How to Make Old Fashioned Challah Soft Pretzels
In a small bowl, combine ¼ cup warm water, honey, oil, and a pinch of salt. Set aside.
In another bowl, dissolve the yeast in the remaining ¼ cup lukewarm water. Let sit for about 5 minutes until bubbly.
Add the honey mixture and yeast mixture to the bowl of a stand mixer. Stir in the egg and egg yolks.
Using the dough hook, begin adding flour one cup at a time, alternating with the buttermilk and ending with flour. Mix for about 3 minutes (or 6 minutes if kneading by hand) until the dough is soft and slightly tacky but not sticky. Add extra flour if needed.
Transfer the dough to a lightly oiled bowl, cover, and refrigerate for at least 2 hours or up to overnight.
Preheat the oven to 425°F. Punch down the dough and roll it out on a lightly floured surface. Divide in half and roll each portion into a 12×8 rectangle.
Cut the dough into 1-inch strips and roll each strip into a rope. Shape into pretzels by forming a U, crossing the ends, and pressing them onto the base to seal.
Bring 9 cups of water and baking soda to a boil. Drop pretzels into the boiling water two at a time for 10–15 seconds. Remove with a slotted spoon and place on parchment-lined baking sheets.
Whisk egg white with water and brush over each pretzel. Sprinkle generously with coarse sea salt.
Bake for 12–15 minutes until golden brown. Optional: brush with melted butter right after baking.
Variations & Topping Ideas
Cinnamon Sugar Pretzels
Skip the salt, brush with butter after baking, and sprinkle with cinnamon sugar.
Everything Pretzels
Top with everything bagel seasoning instead of salt.
Sesame or Parmesan
Sprinkle with sesame seeds or freshly grated Parmesan before baking.
Dip-Friendly Pretzels
Serve with warm cheese sauce, mustard, ranch, or honey butter.
What Is Challah?
Challah is a rich, egg-based bread with a soft, fluffy crumb and subtle sweetness from honey. Traditionally braided and served for Jewish Sabbath meals, it’s perfect for pretzels because it creates a tender interior while still baking up beautifully golden.
Why Are Soft Pretzels Boiled Before Baking?
Boiling pretzels in a baking soda bath helps set the crust, creating that signature chewy texture and deep golden color once baked. It’s the key step that separates pretzels from regular bread rolls.
Storage & Freezing
Store pretzels at room temperature in an airtight container for up to 2 days. Reheat in the oven for a few minutes to refresh. Baked pretzels also freeze well for up to 2 months—just thaw and warm before serving.
Old Fashioned Challah Soft Pretzels
Ingredients
- ⅓ cup Honey
- Coarse Sea Salt – coarse salt works best
- ⅓ cup vegetable oil avocado works as well
- ½ cup warm water (1/4 to dissolve yeast and 1/4 to add to honey mixture(
- 5.5 cups All-Purpose Flour
- 1 egg + 2 yolks
- 2 packs of Active dry yeast
- 1 cup buttermilk or whole milk with 1 tbsp of white vinegar combine and let sit for 5 minutes
- ½ cup baking soda
- 9 cups of water
- 1 egg white
- 1 tbsp water
Instructions
- In a small bowl combine 1/4 cup water, honey, oil, and a pinch of salt
- Dissolve 2 packages of yeast in ¼ cup lukewarm water – make sure the water isn’t too hot, and set aside until bubbly about 5 minutes
- Put the honey mixture and yeast mixture into the bowl of a stand mixer and combine, then stir 1 egg and 2 egg yolks
- Using the dough hook attachment, slowly add 1 cup of the flour at a time, alternating with the buttermilk, and ending with the flour.
- Mix the dough for about 3 minutes or 6 minutes if kneading by hand. You want a doughy texture, but not sticky, so you can add extra flour if needed.
- Transfer dough to a large oiled bowl, cover in plastic wrap, and place in refrigerator. Let the dough rise for at least 2 hours (the longer the better, and it can even be stored overnight)
- Preheat the oven to 425 degrees
- Remove from the refrigerator, punch down, and roll out on a lightly floured surface. I find it easier to divide dough in half, and start with half of the dough. Roll each half into a square 12″X8″.
- Using a sharp knife, cut dough evenly into individual pieces about 1 inch wide
- Roll each into 1-inch ropes
- To shape into pretzels, form each piece of dough into a U shape, then take the top right side of the rope and cross it over to the bottom circle part of the pretzel on the left side. Now, take the other end of the rope and cross it over the right side. Press both ends of the dough rope into the bottom of the pretzel to seal it.
- Bring a large pot with water baking, add baking soda, and bring to a boil. Drop 2 pretzels at a time into the boiling water bath for 10-15 seconds then remove with a slotted spoon. Place pretzel on parchment paper or a silicone mat, allowing the excess water to drip off each pretzel
- Place pretzels onto a greased baking sheet
- Add water to egg white and whisk together
- Using a pastry brush, brush the tops of the pretzels with the egg wash
- Sprinkle salt over the top
- Bake in the oven at 425 degrees for 12-15 minutes until golden brown
- Optional: brush melted butter over the top after removing it from the oven.
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