Soft Pretzels

Makes 12 pretzels


Pretzel Dough:
1 1/2 cups warm water
1 packet active dry yeast
1 tsp kosher salt
1 TBSP brown sugar
1 TBSP olive oil
Approx 4 cups all-purpose flour, plus more as needed

Baking Soda Bath:
1⁄2 cup baking soda
9 cups water

2 TBSP cinnamon mixed with 2 TBSP sugar
Melted butter
Olive oil
Kosher salt


  • In a large bowl, whisk the yeast into the warm water. Allow to sit for 1 minute.
  • Whisk in salt, brown sugar, and olive oil.
  • Slowly add 3 cups of flour, 1 cup at a time. After each addition of flour, mix with a wooden spoon until dough starts to thicken, it will still be sticky (or use dough hook attached to stand mixer).
  • Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add a little more flour as needed. Poke the dough with your finger – if it bounces back, it is ready to
    knead. The dough should not be sticky. 
  • Place the dough out onto a floured surface. Knead the dough for 3 minutes then shape
    into a ball. Cover lightly with a clean kitchen towel and allow to rest for 10 minutes.
  • Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
  • With a knife cut dough into 12 wedges (like you are slicing a pizza, except dough will still be in a ball).
  • Roll each dough wedge into a rope (like 20-22 inches). Take the ends and draw them together so
    the dough forms a circle. Twist the ends, then bring them towards yourself and press
    them down into a pretzel shape.
  • Bring a large pot of water to a boil (about 9 cups). Gently and slowly add in the baking
    soda. Too much, too fast it will bubble and boil over. Alternatively add the baking
    soda first then bring the water to a boil.
  • Drop 1-2 pretzels into the boiling water for 20-30 seconds. Using a slotted spatula, lift the
    pretzel out of the water and allow as much of the excess water to drip off.
  • Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat
    with remaining pretzels.
  • Bake for 12-15 minutes or until golden brown.
  • Allow pretzels to cool long enough that you can hold them in your hand. Dip one side of each pretzel into either the melted butter or olive oil and then into the cinnamon sugar mixture or kosher salt depending if you want sweet or savory pretzels.

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