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    You are in: Home / Recipes / Soft Pretzels Recipe
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    Soft Pretzels

    Soft Pretzels. Photo by awalde

    1/3 Photos of Soft Pretzels

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    45 mins

    45 mins

    MacChef's Note:

    If your current pretzel recipe lacks that true pretzel taste, try this one. I searched for a recipe that really tasted like pretzels, not bread. This is the ticket! The directions look daunting, but they are not. I can get a batch from beginning to end in an hour and a half...and worth it! My kids love them for breakfast. I will skip the salting on some of them and bake them plain. They heat them up, brush with a little melted butter and sprinkle with cinnamon sugar.

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    Ingredients:

    Servings:

    Units: US | Metric

    Baking Soda Boil

    Directions:

    1. 1
      Put yeast, sugar and water in bowl and stir. Let sit for 5 minutes and add salt, butter and 1 cup flour. Stir till smooth.
    2. 2
      Add rest of flour and stir till mixed well. When mixture is too stiff to stir with a spoon (or you can use an electric mixer with dough hook like I do), begin kneading. Knead dough till smooth and the dough no longer sticks to your hands.
    3. 3
      Place dough back in bowl and cover to rise to double it's size.
    4. 4
      While dough is rising, grease cookie sheet and preheat oven to 475°F Prepare baking soda boil by combining the 4 cups of water and 5 teaspoons baking soda in a non-aluminum pot and bring to a boil on stove.
    5. 5
      When dough has risen, punch down and knead a minute or so. Divide and roll into 6 inch sticks to about 1/2 inch diameter with your hands, or 12 inch long rolls to make into the pretzel shape.
    6. 6
      Allow pretzels to sit for 2-3 minutes. Place 1-2 at a time into the boiling baking soda water.
    7. 7
      Let pretzels boil for 1 minute and 10 seconds on one side, then flip them over and boil 1 minute and 10 seconds on the other side.
    8. 8
      This boiling step is the secret to firm skin and adds that definite pretzel flavor. Not boiling them long enough leaves them too soft and allows them to rise too much. Boiling too long makes them tough. Err on the side of not too long if unsure.
    9. 9
      Using a large slotted spoon, lift them out the of water, let them drip off and place on the greased cookie sheet. When all are done, sprinkle with course salt (Parmesan is good too!).
    10. 10
      Bake 12-15 minutes until the are a medium to dark golden brown.
    11. 11
      Makes 3 dozen 6 inch sticks or 1 dozen pretzels.

    Ratings & Reviews:

    • on November 16, 2014

      Wonderful recipe, only mine wound up looking like a transporter accident on star trek. Hopefully I'll get better as I make more.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 20, 2011

      55

      I'm really glad I tried this fantastic and perfect recipe. Now I know which recipe I will use for the next batch.
      I doubled the recipe (only for the dough) and I used 42g fresh yeast. Really easy and highly recommended.
      Thanks a lot!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2011

      55

      Amazing! They were much quicker than you might expect and tasted so good. I ate 3 right out of the oven (I'd blame it on the fact that I haven't had dinner but it was more than that...it was the taste! I'll save my dinner for later!) I didn't let them rise all that long but it didn't matter, they were perfect. Make sure you do grease the pan well and let them drip because they do want to stick.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Soft Pretzels

    Serving Size: 1 (45 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 128.5
     
    Calories from Fat 20
    15%
    Total Fat 2.2 g
    3%
    Saturated Fat 1.2 g
    6%
    Cholesterol 5.0 mg
    1%
    Sodium 739.1 mg
    30%
    Total Carbohydrate 23.3 g
    7%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.1 g
    4%
    Protein 3.3 g
    6%

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