Soft Pretzels

Soft Pretzels

Course: Appetizer


Prep time


Cooking time


Rise time


Total time





This is one of our go-to meals for Fun Fridays. The boys enjoy creating new shapes with the dough.


  • 1 1/2 cups warm water

  • 2 tbsp brown sugar

  • 1 tbsp yeast

  • 6 tbsp unsalted butter, melted

  • 2 1/2 tsp salt

  • 4 1/2 – 5 cups flour

  • 3/4 cup baking soda

  • 3 quarts water

  • 1 egg

  • 1 tbsp cold water


  • Combine the warm water, brown sugar, yeast, and melted butter in a large bowl (I use my standing mixer). Let sit for 5 minutes until the yeast becomes bubbly.
  • Add the salt and 4 1/2 cups of flour to the wet ingredients. Mix until the dough pulls away from the sides of the bowl. If the mixture is still wet, add 1 tbsp of flour at a time. Mix 3-4 minutes until smooth.
  • Pour some oil in the bowl or spray with cooking spray then swirl the dough around to coat the ball of dough with oil/spray to prevent sticking.
  • Let rise about 1 hour or until doubled in size.
  • Preheat the oven to 425°.
  • Put a large, 4 qt pot on the stove with 3 qt of water and bring to a boil. Add the baking soda to the water. You might need to turn the temperature down if it is fizzing too much.
  • Spray 2 cookie sheets or use silicone baking mats.
  • Break off pieces of the dough and form into desired shapes. Bathe the shapes in the boiling water for 30 seconds, then remove with a slotted spoon.
  • Arrange the pretzel pieces on the cookie sheets. Scramble the egg and cold water together, then brush onto the pretzels using a pastry brush. Sprinkle the pretzels with salt or cinnamon sugar (2tbsp cinnamon:1/2c sugar ratio). (I like to do some of each.)
  • Bake at 425° for 15-18 minutes or until medium brown.


  • We like to dip the salted pretzels in nacho cheese sauce or marinara.
  • Cinnamon sugar pretzels are great plain or dipped in melted frosting! YUM!
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