Soft Pretzels

October 21st, 2011 by Erin Gennow
Soft Pretzel with Grass Fed Sharp Cheddar

Soft Pretzel with Grass Fed Sharp Cheddar

Football Food Friday

Soft Pretzels

Making your own soft, hot pretzels allows you to add any toppings you wish and enjoy them at home.  These pretzels are puffy and soft.  My favorite are lightly salted and served with yellow mustard on the side.  The dough will keep in the refrigerator for a few days, so feel free to only make a few at a time.

Prep Time: 20 minutes, plus rising time (2 hours)

Cook Time: 12 minutes

Makes: 8 pretzels – 12 pretzels


1 cup milk

½ cup water

2 tablespoons butter

1 tablespoon granulated sugar

2 teaspoons active dry yeast

2 teaspoons fine sea salt

1 lb all purpose flour

⅓ cup baking soda


Coarse sea salt or cheddar cheese or coarse sugar for topping

bake at 450 for 12 minutes


Baking Sheet,


Gently melt the butter in a small pot over low heat.  Add in the ½ cup water and 1 cup milk and heat just until the temperature reaches 100-110 degrees Fahrenheit.  Make sure it is no hotter than 110 degrees Fahrenheit, or it will kill the yeast.

Add 1 lb. of all purpose flour to the bowl of a food processor.  Add 1 tablespoon granulated sugar, 3 teaspoons active dry yeast, and 2 teaspoons fine sea salt.  Stir together to combine.

Pour the butter, water, and milk mixture into the bowl with the flour.  With the dough hook attachment on the food processor mix the dough until combined and then need at medium to high speed for about 5-8 minutes.

Alternatively you can mix the dough with a wooden spoon and then need the dough by hand for about 10 minutes, until smooth and elastic.

Let the dough rise until double in size.  About 1-2 hours.

When the dough has risen, punch it down to deflate.  Pull off a bit of dough and roll it into a long log.  If the dough springs too much let it rest a minute or so, then keep pulling and rolling into a log.  Make as many logs as you want pretzels.  The longer you make the logs, the bigger the pretzels will be.

Shape the logs into pretzels.

While you are rolling and shaping your logs, bring water and the ⅓ cup baking soda to a boil in a 4 quart pot.

Gently place a shaped pretzel into the boiling water and boil for about 30 seconds or until it floats to the top.  Remove it with large slotted or wire mesh spoon and set it on a lightly greased baking sheet.

Sprinkle with coarse salt, grated cheese, or sugar, or any other flavoring or spice you wish.

Bake in a 450 degree Fahrenheit oven for about 12-14 minutes.

Serve hot!

Cinnamon and Sugar Pretzel with Nutella

Cinnamon and Sugar Pretzel with Nutella

A year ago on The Daily Morsel


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One Response to “Soft Pretzels”

  1. […] per guest, placing the pumpkin in a shallow bowl (just in case it leaks a bit).  Serve with hot soft pretzels for […]

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