Back to Chewy Soft Pretzels

Print Options


Card Sizes

Chewy Soft Pretzels Recipe

Chewy Soft Pretzels Recipe

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
TOTAL TIME: Prep: 1 hour + rising Bake: 15 min. YIELD:12 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. Punch dough down; divide into 12 portions. Roll each into an 18-in. rope; twist into a pretzel shape.
  • 4. 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.
  • 5. Place on greased baking sheets. Brush with egg; sprinkle with desired topping.
  • 6. 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.