Soft Pretzels


You can make your own soft pretzels at home, they arent hard to make and it’s something the kids love to do 🙂


  • 1- 1/2 cups of  water, warmed slightly
  • 2- 1/4 teaspoons (1 packet) dry active yeast
  • 1 teaspoon brown sugar
  • 4 cups bread flour
  • 4 tablespoons of melted unsalted butter
  • 1 tablespoon molasses
  •  2- 1/8 teaspoons salt
  • 1 large egg white
  • 1/4 cup baking soda
  • 2 tablespoons of coarse salt, sesame seeds, cinnamon and sugar, or whatever you chose for topping


  1. Make the dough: Coat a large bowl with vegetable oil and set aside. Combine the water, yeast, and sugar in a large mixing bowl, stir until yeast dissolves, and let sit for 5 minutes. Stir in the flour, butter, molasses, and 2 teaspoons salt. Transfer the dough to a lightly floured surface and knead — incorporating additional flour as necessary — until dough is smooth and elastic — about 10 minutes. Form the dough into a ball and transfer it to the prepared bowl, turning to coat all sides with oil. Cover with a clean, damp kitchen towel and set aside to rise in a warm, draft-free place until it doubles in volume — about 1 hour.
  2. Shape the pretzels: Preheat oven to 400 degrees F. Punch down dough, turn out onto a lightly floured surface, and knead for 5 minutes. Divide into 15 two-ounce pieces. Form each piece into a ball, roll each ball out to a 1/2-inch-thick “rope,” and twist each rope into a pretzel shape. Cover and let rise for 15 minutes. Whisk together the egg white, 1 tablespoon water, and the remaining salt in a small bowl and set aside. Bring 4 cups of water and baking soda to a boil. Poach pretzels 2 at a time for 30 seconds on each side. Transfer pretzels to a parchment-lined baking pan, brush lightly with the egg-white mixture, and sprinkle with the coarse salt. Bake until golden — about 15 minutes. Serve warm with mustard’s, cheese sauce, or even chocolate sauce for dipping.  You can even flatten the pretzel before baking, that way after baking you can make pretzel sandwiches ….. 🙂

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