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Soft Pretzels


1 1/2 cups warm water

1 tablespoon honey

2 teaspoons kosher

One package of active dry yeast

22 ounces of all purpose flour, which is approximately 4 1/2

2 ounces unsalted butter, melted

Oil for pan

10 cups of water

2/3 cup baking soda

One large egg yolk, beaten, with a tablespoon water


1. Combine the water honey and salt in the bowl of a stand mixer and sprinkle the East on top allowed to sit for five minutes or until it foams then add the flour and butter and using the dough hook attachment. Mix on low speed until combined. Changed to medium Speed. I need until the dough is smooth and pulls away from the side of the bowl. It will take about five minutes. Remove the dough to the bowl cover with plastic wrap and let it sit in a warm place for 50 to 55 minutes or until it’s doubled in size. You could let it sit sit overnight in the refrigerator as well.

2. Preheat the oven to 450 and line. She trays with parchment paper.

3. Bring the 10 cups of water and baking soda to a boil.

4. While this is happening, turn the dough out onto a slightly oiled work surface and divide into eight equal pieces roll each piece of dough into 24 inch ropes to make the pretzel shape once this is done place onto the parchment lined sheet tray.

5. Placed the pretzels into the boiling water for 30 seconds remove from the water using a large flat spatula, returned to the sheet tray and brush the top of each pretzel with the beaten egg mixture and season with some salt then bake for 12 to 14 minutes or until golden brown.

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