Soft Pretzels II

Soft Pretzels II

Anne Williamson 0

"Salted or seeded, these make a great snack."

Ingredients 1 h 50 m {{adjustedServings}} servings 183 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 1064 mg
  • 43%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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. 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. 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. 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. Bake at 450 degrees (230 degrees C) for about 15 minutes. Turn out onto racks to cool.
Tips & Tricks
Homemade Hamburger Buns

See how to make your own homemade hamburger buns.

How to Knead Dough

Watch how to knead dough by hand with these simple step-by-step instructions.

Rate recipe

Your rating


Reviews 24

  1. 30 Ratings


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 was a hit. In less than a week I am making them again. Thank you for sharing your recipe Anne! Oregonsoul


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.


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).