Soft Pretzels

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Soft Pretzels

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Published prior to 2008

These pretzels can be made salty or sweet; your choice.

Dough
3 cups (12 3/4 ounces) King Arthur Mellow Pastry Blend or King Arthur Unbleached All-Purpose Flour
2 tablespoons non-diastatic malt powder or 1 tablespoon sugar
1 tablespoon King Arthur Easy-Roll Dough Improver (optional, but helpful)
1 tablespoon butter or vegetable oil
1 teaspoon salt
2 teaspoons instant yeast
1 cup (8 ounces) water

Topping
3 tablespoons (1 1/2 ounces) water
1 tablespoon non-diastatic malt powder (or 2 teaspoons sugar)
2 teaspoons baking soda
pretzel salt, cinnamon-sugar, or pearl sugar
2 tablespoons (1 ounce) butter, melted (optional)

Mix and knead the dough ingredients together—by hand, mixer, or machine—till the dough is cohesive and fairly smooth. It should be slightly sticky; if it seems dry, sprinkle it with a tablespoon or two of water. Cover the dough and let it rest for 30 minutes

Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into six pieces, each weighing about 3 1/4 ounces. Roll each piece of dough into a 24" rope.

In a shallow bowl, mix together the water, malt (or sugar) and baking soda. Shape each rope into a pretzel, and dip in the baking soda solution; this will help the pretzels brown. Sprinkle with pretzel salt or pearl sugar, if desired, and bake in a preheated 400°F oven for 12 to 15 minutes, until golden brown. Remove them from the oven, brush with melted butter, dip in cinnamon sugar (if desired), and serve warm. Yield: 6 large pretzels.

Tips
To make savory pretzel bites: Roll the six dough pieces into 10" ropes. Cut each rope crosswise into six equal pieces. Dip the pieces into the baking-soda solution, place on a greased or parchment-lined baking sheet, and top with pretzel salt or sea salt. Bake in a preheated 400° oven for 12 to 15 minutes, until golden brown. Remove from the oven, and roll the bites in 6 tablespoons melted butter.

To make sweet pretzel bites: Roll the six dough pieces into 10" ropes. Cut each rope crosswise into six equal pieces. Dip the pieces into the baking-soda solution, place on a greased or parchment-lined baking sheet, and top with pearl sugar, if desired. Bake in a preheated 400° oven for 12 to 15 minutes, until golden brown. Remove from the oven, and roll the bites in 6 tablespoons melted butter, then 6 tablespoons cinnamon sugar (if you haven't rolled them in pearl sugar).

Reviews

1
  • star rating 04/02/2015
  • brad from mesa, az
  • I live this. And I love pretzels. I've been obsessed ever since I started making them. However I tried boiling them in the baking soda and malt solution before cooking them, what a difference it makes. Definitely better than any other pretzels you can buy anywhere. I tweaked the recipe though by making them in a more traditional way. It makes all the difference.
  • star rating 01/06/2013
  • Melissa from SLC UT
  • star rating 03/26/2011
  • alex from california
  • This is the best recipe in the world for soft pretzels!
  • star rating 09/15/2010
  • John from Seattle, WA
  • This recipe is simple and delicious, and made tender, puffy, crusty, delicious pretzels that were chewy and tasty. I modified it somewhat to suit my taste and the recipe is very forgiving! I can crank out a batch of these in less than an hour (which includes time to allow the dough to rise for half and hour, and baking time of approx 15 minutes). I use one cup of whole grain flour (I used spelt) mixed with two cups of unbleached white flour. One packet of active dry yeast works quite well (less than the two teaspoons called for in the recipe). I blend all the dry ingredients together with a whisk first, and then add slightly more than one cup of very warm water, with a tablespoon of butter melted into it. It makes a nice, soft dough that is easy to knead and rolls nicely into the ropes prior to knotting into pretzel shapes. I did not use the malt or the dough conditioner and the pretzels still came out great. Dunking each raw pretzel into a warm bath of soda/sugar and hot water ensures that the pretzels brown nicely, and allows coarse kosher salt to adhere. It is a good idea to grease the baking sheet first as an earlier batch stuck to the pan. I am happy to have this recipe added to my baking repertoire. It's a keeper!
  • star rating 02/05/2010
  • Kim from Knoxville,Iowa
  • I've tried so many pretzel recipes that I almost gave on making them.. search through KAF recipes.. and found this one.. and with all the ratings and reviews this recipe ..intrigued me to try it.. and good thing I DID!!! these are WONDERFUL!! i had to make a second batch almost immediately!! my chidlren loved them!! Not something I get to say very often :) So I will definetly be making these more often !!!! I also think this recipe wil be good for soft rolls as well.. One thing I had to do was adjust my baking time.. had to bake them a few more mins. than recommended.. not a big deal Thanks for having this out there !!!
  • star rating 01/02/2010
  • Kari from Michigan
  • Yummy! My children (11, 9 , 2) helped make them and eagerly devoured them. Next time I will try the dough relaxer to see if the pretzels form easier. Another great recipe from KAF.
  • star rating 07/22/2009
  • GFORCE from NV
  • My girls said this was "outrageous" and "exhilterating"! We devoured all 6 of these and had to turn around and make a second batch so their dad could have dinner when he got home.
  • star rating 07/03/2009
  • Brandee from NoCal
  • First allow me to state that it was very hard for my husband, who is not a big eater, to keep his hands off these until dinner. He managed to eat two before that time. I had the interesting idea to make these lovely pretzels into buns for green chili hamburgers. I mean, what goes better with a pretzel than some nice spicy mustard, cheese, green chili's and a burger? I shaped the buns via the Kaiser roll method. I allowed them to rise for 30 minutes then topped with sesame seeds and kosher salt after their baking soda bath. PERFECTION! What a deliciously different play on the traditional bun. I plan to utilize this recipe by making bagels in the future.
  • star rating 01/31/2009
  • macZiggy from California
  • Super easy recipe. Pretzels came out delicious. The Dough Enhancer gives them a nice pop. I may try using White Whole Wheat for part.
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