The Best Philadelphia Soft Pretzels Ever

Recipe by Annisette
READY IN: 1hr 12mins




  • In mixing bowl add warm water and yeast. Stir until the yeast is completely dissolved.
  • Add the sugar. Stir. Gradually stir in the flour. The dough will become stiff and dry. That's what you want.
  • Sprinkle some flour on the counter or on a board. Flour your hands, too. Knead the dough for about 5 minutes.
  • Form the dough into a ball. Place the ball of dough back in the bowl and cover the bowl with a dish towel. Let the dough rise in a warm, dark place for at least 30 minutes, or until the dough has doubled in size.
  • While the dough rises, heat the oven to 400F degrees. Grease or butter a cookie sheet.
  • Fill a saucepan half full of water, add the baking soda, and bring the water to a slow boil.
  • When the dough is finished rising, put it on a floured surface. Flour a rolling pin and roll the dough into a square shape, about 1/4-1/2 inch (6-10 mm) thick. Cut the dough into 1/2-inch (or so) wide strips. They don't have to be perfect.
  • Twist each strip into a pretzel shape, pinching the ends so they don't fall apart. Be careful not to let the strips stretch too thin as you handle them.
  • Place a pretzel on a spatula and lower it into the boiling water for 5-10 seconds. It will puff up and float. Use the spatula to remove the pretzel from the water. Place the pretzel on the greased cookie sheet. Repeat this with the other pretzels.
  • In a small bowl, beat the egg for 1 minute. Use a pastry brush to coat the top of each pretzel with the egg. Sprinkle salt over the pretzels.
  • Bake for about 12-15 minutes, or until golden brown.
  • Serve with warmed mustard or melted cheese. YUM!