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Soft Pretzels


These pretzels can be made salty or sweet; your choice. Read the "tips" below to vary the shape and flavor.

At a glance

6 large pretzels


Choose your measure:



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


  1. Mix and knead the dough ingredients together — by hand, mixer, or machine — until 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.
  2. Cover the dough and let it rest for 30 minutes.
  3. 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.
  4. Roll each piece of dough into a 24" rope.
  5. In a shallow bowl, mix together the water, malt (or sugar) and baking soda.
  6. Shape each rope into a pretzel, and dip in the baking soda solution; this will help the pretzels brown.
  7. 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.
  8. Remove them from the oven, brush with melted butter, dip in cinnamon sugar (if desired), and serve warm.
  9. Store, well-wrapped, for 2 days at room temperature. Freeze for up to a month.