Soft Pretzels

I love a good soft pretzel, especially with cheese sauce, hey I’m from Wisconsin.  I’ve tried making them at home several times, I think this most recent batch was the best ever!  I have ordered pretzel salt to make these, but my first couple tries I just used Kosher salt, which worked just fine.

Soft Pretzels

recipe from Lee Cooks, Margy Eats


1 1/2 cups warm water

2 tablespoons light brown sugar

1 package active dry yeast

3 ounces unsalted butter, melted (make sure you let this sit for a little while after you melt it so it doesn’t kill the yeast)

2 1/2 teaspoons kosher salt

4 1/2 to 5 cups all-purpose flour

Vegetable oil

3 quarts water

3/4 cup baking soda

1 whole egg, beaten with 1 tablespoon cold water

Pretzel salt (or any course salt)


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 10 minutes. (My yeast clumped up, so I gave it a little stir with a fork)

Add the salt and flour 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. 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.

Oil a bowl with vegetable 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, about 1 hour.

Preheat the oven to 425 degrees F.  Line baking sheets with parchment paper and then oil the paper.

Bring the water to a boil in a stock pot over high heat and add the baking soda.

Remove the dough from the bowl and divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each.

Roll each piece into a long rope and shape into the lengths or shapes that you want.

Boil the pretzels in the water solution in batches. Boil for about 30 seconds. Remove with a large slotted spoon, then place pretzels on baking sheet and make sure they are not touching.

Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.

Serving suggestion, with spicy honey mustard

About LindsayMargaret

Runner, baker, lover of the outdoors, PR professional living in Washington DC
This entry was posted in Baking and tagged , , . Bookmark the permalink.

1 Response to Soft Pretzels

  1. These look great! I love soft pretzles. My Mom and I are going to try out a new dough recipe in my breadmaker for them when she comes to visit in a couple weeks. If it doesn’t work out, I’ll have to give this recipe a try!

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