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Soft Pretzels
Recipe Summary
Yield: Makes 12
Ingredients
Ingredient Checklist
2 1/4 teaspoons dry active yeast (1/4 ounce)
1/4 teaspoon coarse salt
2 teaspoons sugar
1 cup warm water
3 cups all-purpose flour, plus more for surface
1/8 teaspoon cayenne pepper
2 tablespoons unsalted butter, softened
Vegetable oil, for baking sheets
3 tablespoons baking soda
1 tablespoon pretzel salt
Assorted mustards, for serving
Cook's Notes
To save time, store-bought bread dough can be used in place of homemade; start at step 4.
Gallery
Soft Pretzels
Recipe Summary
Yield: Makes 12
Gallery
Soft Pretzels
Soft Pretzels
Soft Pretzels
Recipe Summary
Yield: Makes 12
Recipe Summary
Yield: Makes 12
Yield: Makes 12
Makes 12
Ingredients
Ingredients
- 2 1/4 teaspoons dry active yeast (1/4 ounce)
- 1/4 teaspoon coarse salt
- 2 teaspoons sugar
- 1 cup warm water
- 3 cups all-purpose flour, plus more for surface
- 1/8 teaspoon cayenne pepper
- 2 tablespoons unsalted butter, softened
- Vegetable oil, for baking sheets
- 3 tablespoons baking soda
- 1 tablespoon pretzel salt
- Assorted mustards, for serving
Directions
Mix yeast, coarse salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5 minutes.
Mix flour and cayenne in a large bowl. Using a pastry cutter or your fingers, cut butter into flour until mixture resembles coarse crumbs.
Slowly pour yeast mixture over flour mixture, stirring to combine. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes. Cover with plastic, and let rise for 30 minutes.
Cut dough into 12 pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portion backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes.
Preheat oven to 475 degrees. Bring a large pot of water to a boil, and add baking soda. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Transfer to wire racks to drain. Return to baking sheet, sprinkle with pretzel salt, and bake until golden brown and cooked through, about 15 minutes. Pretzels will keep, uncovered, at room temperature for up to 12 hours. Rewarm in a 250-degree oven if desired, and serve with mustards.
Cook's Notes
To save time, store-bought bread dough can be used in place of homemade; start at step 4.
Cook’s Notes
To save time, store-bought bread dough can be used in place of homemade; start at step 4.
Reviews (10)
Add Rating & Review
75 Ratings
5 star values:
17
4 star values:
28
3 star values:
23
2 star values:
6
1 star values:
1
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Reviews (10)
Add Rating & Review
75 Ratings
5 star values:
17
4 star values:
28
3 star values:
23
2 star values:
6
1 star values:
1
Add Rating & Review
75 Ratings
5 star values:
17
4 star values:
28
3 star values:
23
2 star values:
6
1 star values:
1
75 Ratings
5 star values:
17
4 star values:
28
3 star values:
23
2 star values:
6
1 star values:
1
75 Ratings
5 star values:
17
4 star values:
28
3 star values:
23
2 star values:
6
1 star values:
1
- 5 star values:
- 17
- 4 star values:
- 28
- 3 star values:
- 23
- 2 star values:
- 6
- 1 star values:
- 1
Martha Stewart Member
Rating: 5 stars
06/24/2019
These turn out picture perfect and taste as good as it gets. I’ve been using this recipe since Martha set it out over 20 years ago and everyone always wants more! Easiest thing to make too, a family tradition now. A little grated cheese in place of pretzel salt or adding sesame seeds on top keeps things varied enough for us!
Martha Stewart Member
Rating: 5 stars
10/08/2017
These were perfect and delicious! I did read the previous notes left and appreciated the notes left by Julie and Josh - and used them for the draining & baking portion. I made two specialty dips and also served them with mustard and everyone loved them. My children loved them so much they asked me to make another batch the next day so they could have them in their school lunches this week. Great recipe and made for a really fun and unexpected appetizer for my guests.
Martha Stewart Member
Rating: Unrated
09/23/2012
Fun to make. They were a little doughier than I expected, so next time I'll lower the oven temp and bake a little longer. The kids had fun helping and loved the hot bath they got before baking.
Martha Stewart Member
Rating: Unrated
08/01/2012
I always love what you make Lucinda. These pretzels are awesome. I didn't let my first batch drain long enough after boiling. Second time was the time. These are delicious.
Martha Stewart Member
Rating: 4 stars
11/05/2011
I made this with whole wheat sourdough bread and things turned out well. My dough was too thick and I used a convection bake instead of regular bake. The pretzels came out good and I still had enough left for my sausage mushroom whole wheat sourdough pizza.
Next time I'll roll the dough thinner, turn down the boiling water to a simmer and use a conventional bake.
Martha Stewart Member
Rating: Unrated
08/28/2011
Bummer- same thing happened to me....the first one I boiled, COMPLETELY fell apart into several pieces. For the next ones, I shaped them into bagel-shape and that worked out ok.
Martha Stewart Member
Rating: Unrated
12/28/2008
The trick to pretzels, I am finding, is to use a somewhat sticky dough and roll the ropes VERY thin. If I don't do them stringy enough, I usually end up with giant poofy knots instead of pretzel shapes. If the dough isn't somewhat sticky, they lose their shape in the water.
Martha Stewart Member
Rating: Unrated
12/11/2008
I made these pretzels and had a terrible time with the boiling water. They fell into pieces and I am not sure why. I make doughs quite a bit and would love some insight to what may have been the problem, because I do want to make them again.
Martha Stewart Member
Rating: Unrated
10/31/2008
This recipe was extremely simple. My brother has never made anything from scratch and he and I had a blast making these pretzels, and they were GOOD! To change it up from pretzel salt we also used some roasted minced garlic and some toasted sesame seeds on some.
Martha Stewart Member
Rating: 5 stars
06/24/2019
These turn out picture perfect and taste as good as it gets. I’ve been using this recipe since Martha set it out over 20 years ago and everyone always wants more! Easiest thing to make too, a family tradition now. A little grated cheese in place of pretzel salt or adding sesame seeds on top keeps things varied enough for us!
Rating: 5 stars
Rating: 5 stars
10/08/2017
These were perfect and delicious! I did read the previous notes left and appreciated the notes left by Julie and Josh - and used them for the draining & baking portion. I made two specialty dips and also served them with mustard and everyone loved them. My children loved them so much they asked me to make another batch the next day so they could have them in their school lunches this week. Great recipe and made for a really fun and unexpected appetizer for my guests.
Rating: Unrated
09/23/2012
Fun to make. They were a little doughier than I expected, so next time I'll lower the oven temp and bake a little longer. The kids had fun helping and loved the hot bath they got before baking.
Rating: Unrated
Rating: Unrated
08/01/2012
I always love what you make Lucinda. These pretzels are awesome. I didn't let my first batch drain long enough after boiling. Second time was the time. These are delicious.
Rating: 4 stars
11/05/2011
I made this with whole wheat sourdough bread and things turned out well. My dough was too thick and I used a convection bake instead of regular bake. The pretzels came out good and I still had enough left for my sausage mushroom whole wheat sourdough pizza.
Next time I'll roll the dough thinner, turn down the boiling water to a simmer and use a conventional bake.
Rating: 4 stars
Rating: Unrated
08/28/2011
Bummer- same thing happened to me....the first one I boiled, COMPLETELY fell apart into several pieces. For the next ones, I shaped them into bagel-shape and that worked out ok.
Rating: Unrated
12/28/2008
The trick to pretzels, I am finding, is to use a somewhat sticky dough and roll the ropes VERY thin. If I don't do them stringy enough, I usually end up with giant poofy knots instead of pretzel shapes. If the dough isn't somewhat sticky, they lose their shape in the water.
Rating: Unrated
12/11/2008
I made these pretzels and had a terrible time with the boiling water. They fell into pieces and I am not sure why. I make doughs quite a bit and would love some insight to what may have been the problem, because I do want to make them again.
Rating: Unrated
10/31/2008
This recipe was extremely simple. My brother has never made anything from scratch and he and I had a blast making these pretzels, and they were GOOD! To change it up from pretzel salt we also used some roasted minced garlic and some toasted sesame seeds on some.
All Reviews for Soft Pretzels
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Soft Pretzels
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
