• Nicole Short

Soft Homemade Pretzels

This is one of the easiest ways to prepare homemade soft pretzels and the results are extra delicious.The quick baking soda boil gives the pretzels their traditional flavor. Takes about an hour in total. Serve with your favourite mustard and Enjoy!


For dough... 1 and 1/2 cups warm water (lukewarm)

1 packet active dry or instant yeast

1 teaspoon salt

1 Tablespoon brown sugar or granulated sugar

1 Tablespoon unsalted butter, melted and slightly cool

3 and 3/4-4 cups all-purpose flour

coarse sea salt for sprinkling

For baking soda bath

1/2 cup baking soda

9 cups water


Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.

Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)

Preheat oven to 200°C. Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.

With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.

Roll the dough into a 20-22 inch rope. Take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.

Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels.

Bake for 12-15 minutes or until golden brown.

Remove from the oven and serve warm with spicy nacho cheese sauce. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days (they lose a little softness).


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