Soft Pretzels

Soft Pretzels

Soft Pretzels

So often in life we are confronted with crucial life altering decisions. One of the most difficult for me is “Sweet or Salty”. I know you struggle with this one too. It’s not a decision that one can make lightly, and more often then not, I opt for sweet.  However, there are those times when it’s not about the sugar,  but rather that salty crunchiness.

The solution is whipping up a batch of homemade Soft Pretzels. Don’t be intimidated, you can do this. They’re really easy, and so worth the effort. The end result is salty and crunchy on the outside, and soft and doughy on the inside. They’re best right out of the oven. I serve them on family poker night with a Honey Mustard Dipping Sauce. These are so good, I usually make two batches…and there’s never any left.

Soft Pretzels

Soft Pretzels

Soft Pretzels

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Soft Pretzels

Soft Pretzels

Mama’s Tips

To portion your dough into 8 equal pieces; cut the dough in half, then cut each half in half, then each quarter in half. Remarkably, you will end up with 8 equal pieces.

Boiling the pretzels in the baking soda bath will give the pretzels their golden color and will create the classic crunchy exterior, leaving the inside soft and doughy.

After shaping the pretzels into their signature shape, I like to place them on a sprayed cookie sheet into the fridge for about 10-15 minutes as I find this makes them easier to handle.

When adding the baking soda to the boiling water, step back and add it slowly.  Adding it all in one shot will cause the water to erupt and you could burn yourself. I learned this the hard way.

Soft Pretzels

Soft Pretzels

Recipe: Intermediate

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Soft Pretzels
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19 thoughts on “Soft Pretzels

  1. These look delicious! I hope to try them soon. I’ve never tried soft pretzels before, but I am anxious to try them.

  2. If I had the time to bake pretzels like these every day I doubt I would ever eat sweet again hahaha 😉 I’ve made pretzels once too (even though I should call them brezn, as I’m living in Munich) but I was not 100% satisfied with them, so I should try it again. Yours look quite pretty!

  3. I gasped when I saw the title of your post in my email inbox. Soft pretzels!! Are you kidding me?!! Yum! I can’t wait to try these. Thank you SO MUCH for posting this recipe. I can only imagine how terrific they are, warm from the oven.

  4. Yum!! I LOVE soft pretzels. Sometimes I sneak away from the office to visit a local bakery who always has fresh pretzels on the counter. Absolute heaven!

    Thank you so much for posting this recipe. I can’t wait to try it. I bet these are sooo dee-lish, warm from the oven.

  5. I’m with Clover; I love your photography too. Your pretzels look scrumptious. I’ve known a baking soda bath to be an equivalent for food grade lye in achieving that signature pretzel exterior, but I wonder if you’ve had experience using lye? Pros? Cons (other than difficult to find)? Excellent tip about not adding the baking soda all at once. Pinned!

  6. I’ve tried home-made pretzels a few times, but I can assure you they didn’t turn out like this! I can’t wait to give these a try! I have a young friend who loves soft pretzels at (of all places) Sam’s club. Maybe I can blow her world away! 🙂

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