Soft Pretzels

[pic to come]

I have a thing for the pretzels in the mall and these may even be a little better…. Yes, they’re that good.

(Original recipe from here)


  • 4 teaspoons active dry yeast
  • 1 teaspoon white sugar
  • 1 1/4 cups warm water (110 degrees F/45 degrees C) (note 2/2016: Maybe increase to 1.5 Cups Water- Dough too dry last time)
  • 5 cups all-purpose flour
  • 1/2 cup white sugar [I used a bit less]
  • 1 1/2 teaspoons salt
  • 1 tablespoon vegetable oil [I used coconut oil]

Final Wash:

  • 1/8 cup baking soda [original recipe calls for WAY too much so i changed it to what you see]
  • 1 cups hot water [altered this to balance the baking soda]
  • kosher salt for topping


  1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  3. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
  4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
  5. Bake in preheated oven for 6 – 8 minutes, or until browned. [The bottoms burn fast on such a high heat so check them towards the end – Possibly lower heat/extend cooking time next time?]

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