Recipe By Anonymous
Published Sep 19th
Soft Pretzels II
Prep 40m Cook 15m Additional 55m Ready In 1h 50m
Servings 12 pretzels Calories 183.5

Salted or seeded, these make a great snack.

Recipe Ingredients

  • 1 teaspoon white sugar
  • ¼ cup warm water (110 degrees F/45 degrees C)
  • 1 ¼ teaspoons active dry yeast
  • 1 ½ cups warm water (110 degrees F/45 degrees C)
  • 4 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 egg
  • 1 teaspoon water
  • 2 tablespoons kosher salt
  • 1 tablespoon sesame seeds

Cooking Directions

  1. 1 Stir sugar into 1/4 cup warm water in a small bowl. Sprinkle yeast over top. Let stand for 10 minutes. Stir to dissolve yeast.
  2. 2 Combine 1 1/2 cups warm water, flour, and salt in large bowl. Stir yeast into mixture. Add a bit more flour, if needed, so dough isn't too sticky.
  3. 3 Knead for 8 to 10 minutes until dough is smooth and elastic. Place in greased bowl, turning once to grease top. Cover with tea towel. Let stand in oven with light on and door closed about 45 minutes, or until doubled in bulk.
  4. 4 Punch dough down. Roll into log. Mark off into 12 portions, and cut. Roll each portion into 1/2 inch rope. Shape each rope into pretzel form on greased baking sheets. Beat egg white and 1 teaspoon water with fork in small bowl; brush glaze on pretzels. Sprinkle some pretzels with kosher salt, and some with sesame seeds.
  5. 5 Bake at 450 degrees (230 degrees C) for about 15 minutes. Turn out onto racks to cool.

Nutrition Facts

  • Calories 183.5
  • Carbohydrate 36.5 g
  • Cholesterol 15.5 mg
  • Fat 1.3 g
  • Fiber 1.4 g
  • Protein 5.7 g
  • Saturated Fat 0.3 g
  • Sodium 1064 mg
  • Sugar 0.5 g


  1. Bakes up soft. My 12 year old son made these and they were great. We used sea salt for the outside of the pretzels before baking.
  2. this recipe was frusterating. First the dough was too dry and I had to add in some extra water for it to be workable. After letting it rise the dough was sticky. and when I baked them they stuck to the pan. I've made soft pretzels several times before but it was my first time - Read more ...
  3. This recipe is delicious! I brushed them with olive oil instead of the egg It made them more shiny and the salt on top stuck better. My family LOVES these!
  4. my family loved them this was the first ever that i made pretzels
  5. It was good for me to do since it was my first time using yeast! Instead of putting kosher salt on it I coated mines with cinnamon-sugar. My family loved them.
  6. These pretzels taste wonderful however I had a difficult time twisting them into the classic pretzel shape. Also I think using whole egg yolk instead of just egg white for brushing on top would give them a shinier appearance.
  7. I didn't really like this. I think the recipe definately needs improvement.
  8. I don't ususally bake. Therefore I was mortified when my gourmet club gave me the task of making soft prestzels for our German meal. They were fun and easy to make. I have become the "pretzel Queen"! They tasted GREAT and I got so MANY compliments. I served them with honey mustard dressing and that - Read more ...
  9. These pretzels expanded to about three times their original size and didn't taste like pretzels. It was more like a heavy bread dough. I don't recommend this recipe (the Soft Pretzel I recipe is better).