Soft Pretzels


The Eagles made it to the Super Bowl, and of course, they won! We aren’t sports fans, but it’s fun to get a little excited over the home team’s win.

I told you I’d get you my recipe for soft pretzels. So here it is, nice and simple. The secret is baking soda.

You start with plain bread dough. Here’s my white bread recipe. After the first rise, make the pretzels.

You pull off balls, roll them into ropes, and then twist them into pretzels. The two ends meet in the middle, get a twist, and then get pressed into the bottom sides.


You then can let them rise another half an hour.

Bring a shallow pot of water to a rolling boil. Add 6 Tablespoons of baking soda to the water.

Float the pretzels in batches upside down for about 30 seconds and then flip them over for another 30 seconds. I do about four at a time. I don’t actually time them.

I put a drying rack over the sink. I know some people really don’t like double sinks, but they are really convenient for times like this. The drying rack reaches from the side of the sink to the middle. I remove the pretzels from the water onto the drying rack. This is also why you start by floating them upside down, so that afterwards they will be right-side up for you to lift out and onto the rack.

Sprinkle with salt. Move to a baking sheet. I don’t think I do anything to the baking sheet, but I guess it doesn’t hurt to grease the pan or use parchment paper.

Bake at 400 F for about 10-12 minutes. You want the tops golden.

Remove the pretzels to a cooling rack and eat as soon as you can. They are so good warm, and of course, with mustard. It’s a good idea to put a limit on how many everyone can take at first or they will be gone.

One little note: If you are going to make tons of these, like we do for Halloween, you’ll want to dump out the water and start fresh. If the water is getting dark, it’s time to start fresh.

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