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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 each: 163 calories, 1g fat (0g saturated fat), 18mg cholesterol, 400mg sodium, 33g carbohydrate (2g sugars, 1g fiber), 5g protein .

Reviews for Chewy Soft Pretzels

Sort By :
kmandres13 101251
Reviewed Dec. 16, 2013

"Wonderful. However I was terrible at making the Pretzel shape. So instead I called them Christmas wreaths. I could get away with that considering the season!!! On a few I added garlic and Parm cheese. On a few others I added cinnamon and sugar!!!"

MY REVIEW 126351
Reviewed Feb. 1, 2012

"These are great! We even par-boiled and then froze them, thawed to room temp and then egg washed and baked....turned out great! We are doing 3 batches for the Super Bowl this Sunday!"

blininger1 145135
Reviewed Jan. 30, 2012

"easy and fun to make and good to eat!"

wvmountaineer 102022
Reviewed Jan. 2, 2012

"Just made this and it's so amazing do exactly as it says and you won't have a problem my family loved it."

Heiress 211091
Reviewed Jan. 2, 2012


sreagin 117862
Reviewed Jan. 2, 2012

"So much fun and easy to do. My 7 yo grandson and I made these over Christmas break. Everyone raved about them. You must try these!"

kbundick 187004
Reviewed Dec. 21, 2011

"Very easy to make and super, super yummy!!! I need to double it next time."

crob 185630
Reviewed Dec. 17, 2011

"question? would love to try this recipe....was wondering can u boil the pretzels a few hours ahead before baking? sorry if this sounds like a crazy question, but hoping for great results for my first dough experience! :)"

jawjawme 106910
Reviewed Dec. 17, 2011

"I make bagels a lot. this recipe was great. the 8 cups of water was for boiling ,not in dough"

ztakoy 145134
Reviewed Dec. 17, 2011

"additional 8 ciups of water are for boiling pretzels in them"

Mayberrygal 102021
Reviewed Dec. 16, 2011

"I have always wanted to try making pretzels, but I'm a chicken when it comes to yeast breads! I do everything in my bread machine. Could I do this recipe in my bread machine on the dough cycle and then form the pretzels, boil, and bake them?"

annsway1 187003
Reviewed Dec. 16, 2011

"These are sooo good! Boiling before baking is the key to two things; bagels and pretzels. I lost my recipe like this and am estatic to find it again. Thanks so much for posting."

sstetzel 172196
Reviewed Dec. 16, 2011

"[quote user="bjmgt"] seems like that would make soup![/quote]

Well....kind of Wink  The additional 8 cups of water is mixed with the baking soda in a large pan and brought to a boil.  You parboil the pretzels in it the mixture.
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.

bjmgt 115809
Reviewed Dec. 16, 2011

"Are you sure that the recipe calls for an additional 8 cups of water to 4 - 4 1/4 cups of flour? In addition to the 1 1/2 cups for the yeast?? seems like that would make soup!"

dianajohannes 167806
Reviewed Oct. 9, 2011

"Boiling before baking makes such a difference!"

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