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Soft Pretzels

Prep time 41 mins
Cook time 29 mins
Other time 55 mins
Yield 12 servings (serving size: 1 pretzel)
For the finishing touch, serve these pretzels warm from the oven.


  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 tablespoon sugar
  • 1 cup warm water (100° to 110°)
  • 3 cups all-purpose flour, divided
  • 1 teaspoon salt
  • 1 tablespoon butter, melted
  • Cooking spray
  • 4 cups water
  • 2 tablespoons baking soda
  • 3/4 teaspoon kosher salt, divided

Nutrition Information

  • calories 128
  • caloriesfromfat 9 %
  • fat 1.3 g
  • satfat 0.5 g
  • protein 3.5 g
  • carbohydrate 25.1 g
  • fiber 1 g
  • cholesterol 3 mg
  • iron 1.6 mg
  • sodium 374 mg
  • calcium 5 mg

How to Make It

  1. Dissolve yeast and sugar in 1 cup warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Combine 1 1/2 cups flour and salt in a large bowl. Add butter, yeast mixture, and remaining 1 1/2 cups flour, stirring until a soft dough forms.

  2. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

  3. Punch dough down; divide into 12 equal portions. Cover and let rest 10 minutes on a lightly floured surface. Shape each portion of dough into an 18-inch rope with tapered ends; twist each rope into a pretzel shape.

  4. Preheat oven to 450°.

  5. Combine 4 cups water and baking soda in a large nonaluminum Dutch oven; bring to a boil. Add 4 pretzels; cook 1 minute, turning once (do not overcrowd pan). Remove pretzels with a slotted spoon; shake off excess water. Place pretzels on a baking sheet coated with cooking spray; sprinkle 1/4 teaspoon kosher salt evenly over pretzels. Repeat procedure twice with remaining pretzels and salt.

  6. Bake pretzels at 450° for 10 minutes or until golden brown. Remove from pans to wire racks.

Oxmoor House Healthy Eating Collection