Best-Ever Soft Pretzels

Oxmoor House
Best-Ever Soft PretzelsRecipe
Photo: Becky Luigart-Stayner
Enjoy these warm from the oven... there's nothing like them!
Serves 10


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1 env. active dry yeast
1 1/2 cup very warm water
1 tablespoon sugar
2 teaspoons salt
4 cups all-purpose flour
1 egg yolk
1 tablespoon water
1/4 cup coarse salt


In a large bowl, dissolve yeast in warm (110°) water in a large bowl. Stir in sugar and salt until dissolved. Add flour, mix well. Turn onto a floured surface, knead 5 minutes. Divide dough into 16 equal pieces. Roll into thin strips; shape into pretzels. Place on a well-greased baking sheet. Beat egg yolk with water, brush on pretzels. Sprinkle with salt; bake at 425° for 15 to 20 minutes, or until golden. Makes 16 pretzels.

Created date

October 2011