Chewy Soft Pretzels Recipe
Chewy Soft Pretzels Recipe photo by Taste of Home
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Chewy Soft Pretzels Recipe

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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
Featured In: Recipes for Pretzels
TOTAL TIME: Prep: 1 hour + rising Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 1 hour + rising Bake: 15 min.
MAKES: 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 large egg, lightly beaten
  • Optional toppings: kosher salt, sesame seeds, poppy seeds and grated Parmesan cheese

Nutritional Facts

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


  1. Dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough.
  2. Turn dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough; divide and shape into 12 balls. Roll each into an 18-in. rope; shape into a pretzel.
  4. Preheat oven to 425°. Place water and baking soda in a large saucepan; bring to a boil. Place pretzels, one at a time, in boiling water for 30 seconds. Remove; drain on paper towels.
  5. Place on greased baking sheets. Brush with egg; top as desired. Bake until golden brown, 12-14 minutes. Remove from pans to wire racks; serve warm. Yield: 1 dozen.
Originally published as Chewy Soft Pretzels in Taste of Home Christmas Annual Annual 2009, p96

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kmandres13 User ID: 6966504 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!!!"

[email protected] User ID: 1263038 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 User ID: 3120877 145135
Reviewed Jan. 30, 2012

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

wvmountaineer User ID: 6371645 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 User ID: 6233608 211091
Reviewed Jan. 2, 2012


sreagin User ID: 5998946 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 User ID: 5312692 187004
Reviewed Dec. 21, 2011

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

crob User ID: 5653671 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 User ID: 5822110 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 User ID: 6037300 145134
Reviewed Dec. 17, 2011

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

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