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Chewy Soft Pretzels

 Chewy Soft Pretzels
These homemade pretzels never last long around our house. My kids love to make them…and eat them! I serve them to company with a variety of dips, such as pizza sauce, ranch dressing, spinach dip or hot mustard. —Elvira Martens, Aldergrove, British Columbia
12 ServingsPrep: 1 hour + rising Bake: 15 min.


  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 4 to 4-1/4 cups all-purpose flour
  • 8 cups water
  • 1/2 cup baking soda
  • 1 egg, lightly beaten
  • Kosher salt, sesame seeds, poppy seeds or grated Parmesan cheese


  • In a large bowl, dissolve yeast in warm water. Add the sugar, salt
  • and 2 cups flour; beat until smooth. Stir in enough remaining flour
  • to form a stiff dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 5
  • minutes. Place in a greased bowl, turning once to grease top. Cover
  • and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; divide into 12 portions. Roll each into an 18-in.
  • rope; twist into a pretzel shape.
  • In a large saucepan, bring water and baking soda to a boil. Place
  • pretzels into boiling water, one at a time, for 30 seconds. Remove
  • with a slotted spoon; drain on paper towels.

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Chewy Soft Pretzels (continued)

Directions (continued)

  • Place on greased baking sheets. Brush with egg; sprinkle with desired
  • topping.
  • Bake at 425° for 12-14 minutes or until golden brown. Remove from
  • pans to wire racks. Serve warm. Yield: 1 dozen.
Nutritional Facts: 1 pretzel (calculated without toppings) equals 163 calories, 1 g fat (trace saturated fat), 18 mg cholesterol, 400 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein.