
Soft Pretzels
Total Time
Prep: 1 hour + rising Bake: 15 min.
Yield
1 dozen
This beloved snack is a staple at German beer halls and breweries, but why make the trip when it's this easy to make soft pretzels at home?
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 1 tablespoon sugar
- 2 teaspoons salt
- 4 to 4-1/4 cups all-purpose flour
- 8 cups water
- 1/2 cup baking soda
- 1 large egg, lightly beaten
- Optional toppings: Kosher salt, sesame seeds, poppy seeds and grated Parmesan cheese
Directions
- Dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough.
- Turn dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down dough; divide and shape into 12 balls. Roll each into a 22-in. rope; shape into a pretzel.
- Preheat oven to 425°. Place water and baking soda in a large saucepan; bring to a boil. Place pretzels, 1 at a time, in boiling water for 30 seconds. Remove; drain on paper towels that have been lightly coated with cooking spray.
- Place pretzels on greased baking sheets. Brush with egg; top as desired. Bake until golden brown, 12-14 minutes. Remove from pans to wire racks; serve warm.
Nutrition Facts
1 pretzel: 164 calories, 1g fat (0 saturated fat), 16mg cholesterol, 400mg sodium, 33g carbohydrate (1g sugars, 1g fiber), 5g protein.
These homemade pretzels never last long around our house. My kids love to make them—and eat them! I serve them to company with a variety of dips, such as pizza sauce, ranch dressing, spinach dip or hot mustard. —Elvira Martens, Aldergrove, British Columbia
Recipe Creator
© 2025 RDA Enthusiast Brands, LLC