• Prep Time: 30 mins
  • Cooking Time: 10 mins
  • Serves: 12

Soft Pretzels Recipe

  • Recipe Submitted by on

 Ingredients List

  • 2 c. 2% milk
  • 2 - 1/4 oz. packets active dry yeast
  • 1/3 c. packed brown sugar
  • 4 1/2 c. all-purpose flour
  • 6 tbsp. unsalted butter melted, cooled
  • 1 tsp. salt
  • 1/2 c. baking soda
  • 4 tbsp. unsalted butter melted
  • 2 tbsp. coarse sea salt


In a medium microwave-safe bowl, heat the milk for 45 seconds, or to about 110 degrees.
Pour into a large mixing bowl, and sprinkle the yeast over the milk.
Let stand 5 minutes, or until yeast is foamy and dissolved.
With a wooden spoon, stir in brown sugar, flour, butter, and salt, until just combined.
Fit the mixer with a dough hook attachment, and beat on medium speed for 3-5 minutes, or until dough is soft, smooth, and elastic. It should come together in a ball, but be slightly tacky. Add more flour, one tablespoon at a time, if dough is too sticky.
Place dough in a greased bowl, turning over once to grease the top.
Cover and let rise in a warm place for 1 hour, or until nearly double in size.
Punch down dough, then turn out onto a lightly floured surface.
Cut the dough into 12 pieces - they will each be about the size of a baseball or a lemon.
Roll and stretch each piece of dough into 24-inch long ropes, and form into pretzel shapes: twist the ends, and fold over to the round edge. Pinch at the edges to seal.
Dissolve the baking soda in 3 c. hot water.
One at a time, gently dunk each pretzel in the baking soda solution.
Arrange pretzels onto parchment paper-lined baking sheets, about one inch apart.
Bake at 450 degrees for 9-12 minutes, or until edges are golden.
Remove from heat, and immediately brush with melted butter.
Sprinkle with coarse sea salt.
Best served warm, but they reheat well in the toaster oven.

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