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Soft Pretzels

 Soft Pretzels
Our kids enjoy every step of making soft homemade pretzels. Each one has a chance to add ingredients, mix and shape the dough, brush on the egg and sprinkle on salt.—Lori Hoogland, Catawba, Wisconsin
18-20 ServingsPrep: 20 min. Bake: 15 min.


  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • 1 egg, beaten
  • Coarse salt


  • In a large bowl, dissolve yeast in water. Add the sugar, salt and
  • enough flour to make a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Pinch off about 2 tablespoons of dough for each
  • pretzel. Shape into traditional pretzel twists or letters or animals
  • as desired. Place on greased baking sheets.
  • Brush with egg; sprinkle with salt. Bake at 425° for 15 minutes
  • or until golden brown. Cool on wire rack. Yield: 18-20 servings.
Nutritional Facts: 1 serving (1 each) equals 98 calories, 1 g fat (trace saturated fat), 11 mg cholesterol, 122 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.