I made some amazing Homemade Soft Pretzels– here is a short video where I show you how to make them!
Scroll all the way to the end of this post to print out the recipe.
After I made them I was able to bring them to a movie with my friend! These Homemade Soft Pretzels may not be the healthiest snacks, but they are certainly better than movie candy!
This recipe comes from the cool kid’s cookbook: KIDS COOKING MADE EASY- FAVORITE TRIPLE-TESTED RECIPES. There are a ton of cool recipes from this cookbook! They are easy to make and even the pickiest eaters will find something to eat in here.
Pretzels take so much flour!!! The dough is so thick that you could probably use it as a carpet in your house! 🙂
The dough rose a lot more than I expected. It puffed out a lot!
You have to divide the dough into 8 parts. Time to get your hands dirty! 🙂
See this post for > HOW TO SHAPE A PRETZEL
The pretzels were really thick. On some of my pretzels, they closed up and pretty much formed a big baked blob. Tip: Roll the dough THIN! The butter brushed on top makes the pretzels extra yummy.
Oh boy. I just realized how much I love pretzels. Soft pretzels amaze me with their taste. Yum.
What did I tell you?! I love eating soft pretzels. Remember: next time you go to the movies, consider a pretzel instead of some candy junk. These pretzels are the BOMB! They were hard to make and shape, like pretty hard… but I was able to do it. The difficulty was totally worth it! Make these yourself and you’ll see why I like them so much. 🙂
And even a kid can make his own Homemade Soft Pretzels… Like Me!
How to Make Homemade Soft Pretzels
- 3 teaspoons instant dry yeast
- 1½ cups warm water (about 105 degrees F)
- 2 tablespoons granulated white sugar
- 4 cups all purpose flour
- 1 teaspoon salt
- 1 cup water
- 2 teaspoons baking soda
- coarse sea salt or kosher salt
- ¼ cup (½ stick) butter, melted
- In a large bowl, combine the yeast, warm water and sugar. Add in the flour and salt and knead until smooth (you can use your hands, or you can use a stand mixer with a dough hook for this part).
- Grease a second bowl with nonstick cooking spray and place the dough into the bowl. Cover with greased plastic wrap or a clean dish towel and let rise for 30 minutes in a warm place.
- Preheat the oven to 425 degrees F. Line 2-baking sheets with parchment paper or silpat mats.
- Divide the dough into 8 equal parts. Roll each part into a rope about 24 to 26 inches long and form into a pretzel shape (see the link in my the post for detailed instructions on how to shape a pretzel).
- In a shallow bowl, combine water and baking soda. Submerge each pretzel in the water and then place on the prepared baking sheets. Sprinkle with salt. Let the pretzels rest for 5 to 10 minutes.
- Bake 12 to 15 minutes, or until golden brown. Brush each hot baked pretzel with melted butter immediately after taking them out of the oven.
Tuesday 28th of February 2023
Can these delicious looking pretzels be made gluten free?
Wednesday 9th of November 2022
Made these today with my sons. They turned out awesome! They were so simple and easy. Will definitely make these again!
Saturday 15th of January 2022
Easy recipe! Made them with my grandchildren! 3 tblsp of yeast? I thought they smelled yeasty… was that a misprint?
Wednesday 19th of January 2022
Ugh, yes. We just transferred that recipe into a new format-- should be 3 teaspoons. Sorry!!
Thursday 25th of February 2021
WOW this is such a great recipe. I have made several different recipes for pretzels but this one ROCKS. The best I've ever made. Thank you so much for such a great and easy recipe.
Sunday 21st of February 2021
I made this dough twice with the exact measurements, temps, and time frames listed in this recipe twice and both times it came out dry and crumbly once mixed and didn’t rise, it didn’t look anything like the dough in your video. It looked like 4 cups was way too much flour but I added it all at once just like in your video. I used Fleischman’s quick rise yeast. Anyone have any idea why it isn’t coming out? I was super frustrated by the end of the second go.