Soft Pretzels

Homemade Pretzels
Homemade Pretzels

Don’t you love walking into the mall and having to stroll past the pretzel vendor? The smell always catches my O sensory for the rest of the trip. So I set out to find a good recipe that I could do at home because homemade dough anything is always better!

This recipe is a knock-off for Aunt Annie’s pretzels. I did a bit of tweaking and I thought I would share the delicious, final product with you!


  • 1 1/2 cup warm water (120-130*)
  • 2 tsp active dry yeast
  • 2 Tbsp brown sugar
  • 4 cups bread flour (if you go AP, sift it)

Pre-cook brush:

  • 4 cups warm water
  • 2 Tbsp baking soda
  • Course salt
  • 1/4 cup melted butter
~In a large bowl stir the yeast and the 1 1/2  cup warm water till dissolved. I have always been able to make the water perfect by running the hot tap water till I really don’t want my fingers under it. This saves you from having to locate a thermometer.
~Add your sugar, salt and whip till combined (or set your stand mixer to goin’).
~Add flour and knead dough till smooth and elastic (it should be mold-able with some attitude).
~Let that rest and rise for only 30 min (it won’t double in size, but that’s ok).
~While the dough is resting, mix the baking powder in the 4 cups warm water. I use my huge pyrex bowl for this. Once the dough is rested, pinch off sections of dough and roll into 1/2″ diameter ropes. Forming the pretzel can be tricky. I laid the rope in a horseshoe shape with the ends facing up. I did 2 wraps (rotations) with the ends and then brought those end pieces to the bottom of the original horseshoe. With a bit of water, I pressed those together. Depending on what you are doing with the pretzels, they can be huge or very small, your call 😉

IMG_1024 IMG_1025 IMG_1026

~Once the pretzels are formed, you will dip them into the baking powder water (keep that stuff whisked together), let it drip dry a bit, and place the formed pretzels onto a greased baking sheet. At this point the pretzels rise again and double in size.
~For pretzel toppings, you can brush with the melted butter and shake whatever you want on top!
  • Course salt
  • garlic powder and pepperoni
  • white cheddar
  • sharp cheddar
  • cinnamon sugar.

The choices are limitless. We chose to do a variety since it was supper time for us. We brushed with garlic butter and placed pepperoni on a few. Others we left traditional with salt. Finally, we made a couple with cinnamon sugar for the Princess.

IMG_1023 Homemade Pretzels

Bake these babies in a pre-heated oven of 450* for only 10 minutes (till golden brown).
Pretzels on the rise.
Pretzels on the rise.

10 thoughts on “Soft Pretzels

    1. Thanks babe!! Yea, I noticed you thought they were yummy 😉 Thank you for swinging by, even though you are quite busy this week 🙂

  1. Mmmmmm. Yes I want to try these. My little bruiser will want some pretzel dogs out of this recipe. Ben, I am surprised that you are not a pretzel fan, must not be enough German in you? In EPCOT at Disney World the pretzel shop in Germany was considered one of the free snacks with the meal plan, so I swung by for one pretty much every afternoon. I miss them. Time to whip some up!!

  2. I’m going to try these, they look so yummy. How do you get them to keep their shape while dipping in the baking soda/water mixture? Don’t they get all gooey and wonky?

    1. I use a wide, shallow bowl. I hold the two parts where the pretzel meets and dip quickly but steadily. The first few may act wonky for you, but you can always re-roll the pretzel and try again 😉 Our very first round with the kids were a bit odd looking!! Very good question!

      Another trick is to just brush the baking soda water on the top. But that can affect the greasy pan and cause sticking.

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