Soft Pretzels II

Soft Pretzels II

24 Reviews 3 Pics
  • Prep

    40 m
  • Cook

    15 m
  • Ready In

    1 h 50 m
Anne Williamson
Recipe by  Anne Williamson

“Salted or seeded, these make a great snack.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 12 pretzels



  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.

Share It

Reviews (24)

Rate This Recipe


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).

More Reviews

Similar Recipes

Buttery Soft Pretzels

Buttery Soft Pretzels

Mall Pretzels

Mall Pretzels

Soft Pretzels I

Soft Pretzels I

Mom's Pretzels

Mom's Pretzels

Baked Pretzels

Baked Pretzels

Soda Pretzels

Soda Pretzels


Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



previous recipe:

Buttery Soft Pretzels


next recipe:

Soft Pretzels I