Food: Home made soft pretzels

Soft prezels are a weakness of mine. It takes a great amount of restraint to avoid the booths at the mall. I have to pinch my nose to avoid the mouth-watering smell and chant “carbs and fat… carbs and fat… carbs and fat.”

Even still, it doesn’t always work. I give in to the soft, sodium laden, cheesy knots more often than I should.

Making something at home, at least you know what goes in it. Plus, you can do like me- make a huge batch, eat one or two, and then give the rest away immediately so you can’t eat them all. I made this for the first time years ago, and it’s always a crowd pleaser. Add an egg wash if you want the traditional shiny look.

Soft Pretzel Recipe
1 tsp active dry yeast
Pinch of sugar
1/3 cup warm water
1 1/4 cups all-purpose flour
2 tbsp white sugar
1/2 tsp salt
1 tbsp canola oil

3 tbsp baking soda
1 cup hot water (as hot as your tap can get)
Sea salt

Dissolve yeast into water with a pinch of sugar, let stand 10 minutes, until the mixture is creamy colored. Mix the yeast mixture with flour, sugar, salt and canola oil, and knead until combined (a few minutes, not even 5… I used my dough hook on the good ol’ kitchenaid). Let the dough rise in a greased bowl until doubled in size, about 1 hour.

Preheat the oven to 425 degrees. When the dough has risen, pinch off a handful and roll it out into a long strand. Set aside. Repeat with the rest of the dough, about 6 times. Once all the strands are rolled out, pick up the first one and stretch it out again (the gluten will have relaxed and it should stretch further now).

Twist it into a pretzel shape and place it on a baking sheet lined with silipat or cooking spray. Repeat with the rest of the strands.

Dissolve baking soda into hot water and stir until dissolved. Quickly dip each rolled pretzel into the mixture and place it back on the baking sheet. Sprinkle all the pretzels with sea salt, to your preference. Bake for about 8 minutes, until pretzels have browned.

The recipe above only made for about 4-6 smaller pretzels, so I immediately made a second double batch. I encourage you to do the same!!!


  • Classycareergirl

    Those look absolutely deliciosu!  And it doesn’t help that I am starving for dinner right now! :)