Soft Pretzels

Soft Pretzels

Who doesn’t love warm, chewy, soft pretzels?  Bake them at home and make your favorite shapes!  We made two different shapes as a test.  Our vote goes to … the twisted stick pretzel.   Soft, chewy, buttery and slightly salty is always a winner in our house.  I shared with our neighbors (hot out of the oven) and they were impressed with my mad skills. Hehe.  To tell you the truth I impressed myself.



I preheat my oven to about 125 degrees then turn it off and place the dough in to rise.  I also leave the oven light on during the rising process.



Bread dough has been an enemy of mine for more years than I care to count.  This soft pretzel recipe worked perfectly.


soft pretzels

Standard soft pretzel shape.



pretzel04_redoTwisted soft pretzel shape. We made some larger and they ended up being way too big.  So we will stick with the smaller ones in the future.





The dip pictured is just a simple cheese dip my husband made earlier in the day and it went well with the warm pretzels. By the way, these were DINNER.

Yields approximately 8 pretzels (depends on the size and shape you choose)

Soft Pretzels
Course: Snack
Cuisine: American
Servings: 8 people
Author: DSTR
  • 1 1/2 cup Warm water
  • 2 tbsp Light brown sugar
  • 1 package active dry yeast (2¼ teaspoons)
  • 4 oz unsalted butter melted
  • 1 1/2 tsp sea salt or kosher salt
  • 4 1/2 cup all-purpose flour (4 1/2 to 5 cups)
  • Canola Oil to grease bowl
  • 3 qt Water
  • 3/4 cup Baking soda
  • 4 tbsp Butter melted (more, if desired)
  • Coarse sea salt
  1. To make the soft pretzels: combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes until it starts to bubble.

  2. Add the salt and 4½ cups flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

  3. Coat a large bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.

  4. Preheat the oven to 425 degrees F. Bring the water to a boil in a large pot.

  5. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water (adding the baking soda will make a boiling mess if you are very careful). Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula. Place 4 pretzels on each baking sheet, brush the tops with the melted butter and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown.

  6. Remove pretzels from oven and let cool on a wire baking rack.



slightly adapted from half baked harvest

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