Homemade Soft Pretzel

Soft Pretzel

A simple and easy recipe to make an extra delicious homemade soft pretzels.
Servings 4 people
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 40 minutes


  • Mixing Bowl
  • Pastry brush


  • cups Water luke warm
  • tsp Active dry yeast
  • 3 cups All purpose flour  spoon & leveled
  • 1 cups Bread flour
  • 2 tbsp Brown sugar
  • tsp Salt

Baking Soda Bath

  • 3 cups Water hot water
  • tbsp Baking Soda


  • 4 tbsp Salted butter melted


Dough Preperation

  • Mix yeast in 1½ cups lukewarm water in a mixing bowl. Stir to dissolve the yeast
    1½ cups Water, 1¼ tsp Active dry yeast
  • Stir in both sugar and salt to to dissolve completely.
    1¼ tsp Salt, 2 tbsp Brown sugar
  • Add in both bread and all purpose flour and knead the dough until it is smooth and is elastic.
    3 cups All purpose flour , 1 cups Bread flour
  • Set the dough mixture aside to rise for at least 30 minutes, make sure not to over proof the dough.

Baking Soda Bath Preparation

  • While the dough is rising, prepare the baking soda water bath, mix the 3 cups of hot water and 2½ tablespoons of baking soda together until the baking soda dissolves completely.
    3 cups Water, 2½ tbsp Baking Soda

Assembling the pretzels

  • With a dough cutter/scrapper or pizza cutter, cut dough into 1/3 cup sections
  • Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.
  • Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
Calories: 180kcal
Course: Appetizer, Snack
Cuisine: American
Keyword: Quick & Easy, Sauce
Diet: Diabetic Friendly, Sensitive Diet (No Onion & Garlic), Vegan


Calories: 180kcal

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