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Easy Soft Pretzel

 Easy Soft Pretzel
These pretzels can be made salty or sweet; your choice.—Taste of Home Cooking School
6 ServingsPrep: 45 min. + rising Bake: 15 min. + cooling


  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 cup warm water (120° to 130°)
  • 1 tablespoon softened butter or vegetable oil
  • 3 tablespoons water
  • 2 teaspoons sugar
  • 2 teaspoons baking soda
  • Kosher salt
  • Coarse sugar
  • 2 tablespoons butter, melted, optional
  • Cinnamon-sugar


  • In a large bowl, combine flour, yeast, salt, water and butter; beat
  • until smooth (mixture will be slightly sticky). Sprinkle with 1-2
  • tablespoons water if dough is dry. Cover and let rest in a warm
  • place 30 minutes.
  • Punch dough down. Turn onto a lightly greased surface; divide into
  • six pieces. Roll each piece into a 24-in. rope. For topping, combine
  • water, sugar and baking soda in a shallow bowl. Shape each rope into
  • a pretzel and dip into the baking solution. Sprinkle pretzels with
  • coarse salt or coarse sugar.

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Easy Soft Pretzel (continued)

Directions (continued)

  • Place on parchment-lined baking sheets. Bake at 400° for 12-15
  • minutes or until golden brown. Brush with melted butter. Dip in
  • cinnamon-sugar, if desired. Serve warm.
  • Yield: 6 servings.