Soft Pretzels_0210

Homemade Soft Pretzels

Making homemade soft pretzels  is so much fun! There are many creative options available to include pretzels in your meal, snack or special event.

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Soft Pretzels

Easy and delicious hot from the oven. Dip in a spicy brown mustard or dipping sauce of your choice!
Prep Time 20 minutes
Cook Time 15 minutes
Dough rising time 45 minutes
Course Appetizers/Starters, Dessert, Lunch, Side Dish
Cuisine All American
Servings 6 pretzels
Calories 162 kcal


  • 1 Tbsp Maple syrup
  • ½ Package of active dry yeast 1/2 Tbsp
  • ¾ cup Water 1/4 cup for proofing, ½ cup for dough
  • 2 Tbsp Olive oil or canola oil
  • 2 cups All-purpose flour
  • 1 tsp Sea salt
  • 2 Tbsp Baking soda this is for the boiling water NOT the dough
  • 6 cups Water in a pot (for boiling)
  • Coarse salt for sprinkling on top
  • Sesame seeds Optional or in addition to the coarse salt

Dipping Options

  • Spicy brown mustard
  • Melted dark chocolate
  • Homemade hummus


  • It is important to Proof the Yeast to be sure you get the rise for the pretzels.
  • Put ¼ cup warm water, maple syrup, and yeast into a small cup and stir until yeast dissolves. If yeast does not foam, try again with another yeast packet.
  • Making the Dough
  • To prepare your dough, use a mixer with a dough hook, if you have one. If you don't, mix and knead all the dough ingredients with your hands, the old-fashioned way!
  • Place the flour, salt, oil, proofed yeast mixture, and an additional ½ cup of water (for a total of ¾ cups water) into the mixer (or a bowl). Run on medium low for about 5-6 minutes (until the dough pulls away from the bowl). If using a spoon then your hands, mix and knead dough ingredients for about 8-10 minutes (add a little bit of flour to coat your hands until you get the dough the right consistency to kneed).
  • Brush the inside of a large glass bowl with a little bit of oil. Form the dough into a ball and put it in the bowl. Cover and allow the dough to rise for about 40 minutes, or until it has doubled in size.
  • Preheat your oven to 450 degrees F.
  • Uncover your dough and give it a few good punches to bring it down.
  • Prepare a cookie sheet with parchment paper on it. Set aside.
  • Prepare an oiled work surface. Cut the dough into 6 equal parts (depending on the size you want your pretzels), and roll each out to an approx. 18-24" long rope.
  • Grab the ends of each dough rope to make a U shape, then form into a pretzel shape.
  • The Important part…
  • Put 6 cups of water into a pot and dissolve the 2 tablespoons of baking soda into the water and bring to a rolling boil.
  • Drop pretzels, one at a time, into the pot very slowly and carefully. Each should sink a little then rise up. Wait 30 seconds, then lift out using a slotted spoon and place each onto the cookie sheet.
  • While still wet, sprinkle with desired amount of coarse salt.
  • Take a sharp knife and cut a 4-6" slit along the bottom of the pretzel. The slit will open up during baking.
  • Bake for about 14 minutes. Watch them very carefully as they can brown very quickly – when they’re golden brown, they’re done.


Melissa’s Modifications

I love this recipe as it is dairy-free and is delicious! I have not experimented with gluten-free flour yet, but I will and update the recipe. 🙂
Making pretzels is fun for the whole family, bring them into the process and certainly in on the eating. I’ve provided a few options for dipping sauce ideas, and I’m sure you’ll think of other dipping options. 
Pretzels can be made in smaller bits and dipped in a garlic and olive oil dressing if you are preparing an Italian meal. 
The pretzels can be used for lunch as a sandwich bread replacement or dipped in hot melted dark chocolate for dessert. 
So many yummy options…just make a batch and be creative or just eat them right out of the oven.


Serving: 1Calories: 162kcalCarbohydrates: 32gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 1732mgSugar: 1.5g
Tried this recipe?Let us know how it was!

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