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Homemade Soft Pretzels

11 Sep Bread, Food | 1 comment
Soft Pretzel Recipe

Soft Pretzel Recipe

Reason #1,000,000 Why I’ll Never Be Too Skinny: Soft Pretzels. 

A trip to the local mall is never complete without picking up a soft pretzel and cherry lemonade from Hot Dog on A Stick. Ever since we started making them at home, using this homemade soft pretzel recipe, our obsession has grown. It rivals my New Kids On The Block in 1990-style obsession; It also has the Right Stuff. I know. That was a total “mom” joke, but I own it. These soft pretzels are worth my momentary lapse of lame jokes.

You’re going to want to bookmark this homemade soft pretzel recipe. You won’t find a better soft pretzel recipe. We think it’s even better than the Aunt Annie’s Soft Pretzel Copycat Recipe floating around.

Oh yeah, you’re going to want to “pin” this baby also! Share amongst friends if you will.

Homemade Soft Pretzels


Homemade Soft Pretzel Recipe
  • 1.5 Cups of Warm Water (110 – 115 degrees)
  • 1 Tb Sugar
  • 2 Tsp Kosher Salt (or 1 Tb Regular Salt)
  • 2¼ Tsp Instant Yeast
  • 4.5 Cups All Purpose Flour
  • 4 Ounces Unsalted Butter (melted)
  • 2 Tb Baking Soda
  • 2 Cups Warm Water
  • Kosher Salt* (optional)

  1. Mix 1.5 Cups water, sugar, salt and yeast in a stand mixer on low for 10 seconds using a paddle attachment.
  2. Switch to the dough hook attachment.
  3. Add flour and 2 Tbs melted butter. Mix on low until well combined then increase to medium speed until the dough is smooth (4-5 minutes).
  4. Transfer the dough to a well oiled large bowl.
  5. Cover tightly with plastic wrap and set in a warm place for 1 hour (until the dough has in size).
  6. Pre-heat the oven to 425.
  7. Line 2 cookie sheets with parchment paper.
  8. In 2 Qt casserole dish, mix 2 cups of warm water with 2 tablespoons of baking soda.
  9. Break the dough out into 4 equal parts.
  10. Roll out each part into 24″ ropes. The skinner the better since this rise while baking! They should be the width of your fingers.
  11. Twist each rope into a pretzel shape.
  12. Dip the entire pretzel into the water/baking soda mixture (this browns the skin) and place onto the baking sheet.
  13. Melt the last 2 ounces of butter and brush over the pretzels.
  14. Bake for 10-12 minutes.
  15. Immediately brush them again with the remaining butter and sprinkle with kosher salt!
  16. Enjoy!

Make sure you don’t add too much flour or the dough will be heavy. Feel free to leave the dough in the refrigerator overnight, but make sure you bring it back to room temp before you roll and cook.

This recipe was adapted from Alton Browns recipe.



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