Homemade Soft Pretzels

Preparation time: 1.5 hours
Makes: 24 pretzels


  • 1.5 cups warm water(115-120 degrees F)
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 package active dry yeast
  • 5 cups all purpose flour
  • ----

For boiling pretzels:
8 cups water
2 Tablespoons baking soda


For pretzel topping:
2 egg yolks, beaten with 2 tablespoons water
2 more tablespoons kosher salt, for sprinkling on top of pretzels


Combine water, sugar and 1 tsp. kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Let dough rise in bowl for 40-60 minutes or until dough has doubled in size.

Preheat the oven to 400 degrees F. Grease 2 cookie sheets with shortening, and set aside. In a medium sized pot, bring 8 cups of water and baking soda to a rolling boil. While water comes to a boil, turn dough onto a floured surface and divide into 24 pieces roughly equal in size.

Roll out each piece of dough into a long thin rope. Place onto greased cookie sheet while you roll out more pretzels. Place the pretzels into the boiling water 3 or 4 at a time, for 30-60 seconds. Remove them from the water and return to cookie sheet to drain. Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 15 to 20 minutes. Transfer to a cooling rack to cool for at least 5 minutes before serving.

Serve with honey mustard

  • 1/4 cup yellow mustard
  • 1 tablespoon honey