Homemade Soft Pretzels

I love pretzels.  Especially soft ones.  I used to always get an Auntie Anne’s pretzel when we made a big mall trip when I was a kid.  Yeah, mall trips were big, planned, full day trips because the closest mall was a 90 minute drive away.  Go southwestern NH.

Anyway.  Pretzels… love.  Pretty much anything that’s soft and doughy and salty I love.  I’d been telling Dan we should make pretzels for a long time, we just haven’t gotten around to it.  Then I was reading through Old World Garden Farm‘s blog, and they had posted a soft pretzel recipe.  Awesome. On my list.  Oh, and it’s Snowmageddon 2014 here in Portland which meant the Happy Hour I’d planned with the girls we cancelled due to the craptastic driving conditions.  So while it snowed and we had no where to be and no one to see, the husband and I drank a bottle of wine and made some pretzels.  Friday night in Win.


Super simple ingredients.  Flour, salts, quick rising yeast, water, sugar, and an egg for an egg wash.


First, I combined the flour, sugar, and salt in one bowl and the yeast and water in another.


Then slowly incorporated the flour in with the water and yeast.


Just a cup or so at a time.


Until it was all combined.  The dough was still pretty wet so we floured up our dough marble and made sure we had a little reserve of additional flour to keep it from sticking.  Then I cut little bits off of the dough to roll out.  About a 1/3 of a cup.  Or whatever.  I just cut a piece then rolled it out, which is why I ended up with different sized pretzels in the end.


Like this.  Thickness and length and all that is totally preference.  I just rolled them out until they kind of looked uniform and long enough.


Then into a pretzel shape.  Ends up, a twist, and then attach to itself.  Yeah, my first pretzels weren’t so pretty.


Then I finished rolling out the rest of the dough…


…until we had 7 pretzels!


My last one wasn’t too bad!  It actually looks like a pretzel!


Then, into the egg wash…


…and onto a parchment paper line baking sheet and with a sprinkle of sea salt.


10 minutes in the oven at 450 degrees and then a couple of quick minutes under the broiler to brown the tops…


And then we had soft in the center salty delicious pretzeeellssss.  Served with a side of our Dijon mustard, and oh my gosh they were soooo good.  I ate them for dinner. And lunch the next day.  They didn’t even last a full 24 hrs in our house between the two of us. It’s like I’m marathon training with all the carb loading I’ve been doing, lately.  Oh well. Worth it.

Homemade Soft Pretzels (from Old World Garden Farms)

  • 4 cups of all purpose flour
  • 1 1/2 cups of lukewarm water
  • 1 Tablespoon of sugar
  • 2 1/4 teaspoons of quick rising active yeast (or one packet)
  • 1 teaspoon of table salt
  • Course sea salt

Pre-heat oven to 450 degrees.

Mix together flour, table salt, and sugar.  Mix together water and yeast in large bowl.  Slowly incorporate flour into water and yeast one cup at a time.

When dough has come together, generously flour a work surface.  Cut off a small piece (about 1/3 cup) of dough and roll out into a long even rope.

Shape that rope into a pretzel form by bringing ends up, twisting in center, and then attaching to bottom.

Repeat with rest of the dough.

Line baking sheet with parchment paper, make an egg wash by whisking one large egg and a splash of water.  Dunk both sides of pretzel in egg wash and place on parchment paper.  Sprinkle with coarse ground sea salt.

Bake for 10-12 mins at 450 degrees.  Then transfer to top rack and broil for about 5 minutes just to brown the tops.  Check them often so they don’t burn!

Serve with a mustard or sauce and enjoy!

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