Soft Pretzels

Tested & Perfected Recipes

soft pretzels

A good soft pretzel recipe is something every parent should have in their repertoire. Kids love them, and they’re as much fun to make as they are to eat. Without a recipe to call my own, I scoured the Internet in search of the best recipe I could find. Two looked promising: the first was a traditional German-style soft pretzel, similar to the street vendor variety; the second, from Food Network, was a copy of Auntie Anne’s famous mall pretzels. I made both and then lined up a taste test panel of picky pretzel eaters (a.k.a. my kids, their friends, and my husband). The Auntie Anne’s copy was the clear winner. The more traditional German-style pretzels were dense and chewy, much like they are on the street, but the replicas of Auntie Anne’s were light, a touch sweet and buttery, just like they are at the mall.

Soft pretzel 1

Soft pretzel 5

Soft pretzel 6

Soft pretzel 7

My Recipe Videos

Soft Pretzels

Servings: 6
Total Time: 1 Hour 30 Minutes

Ingredients

  • 1 cup milk
  • 1 package active dry yeast (not rapid rise yeast) (1 package contains 1/4 oz. or approximately 2 1/4 tsp.)
  • 3 tablespoons light brown sugar, packed
  • 2-1/4 cups all-purpose flour, plus more for kneading
  • 5 tablespoons unsalted butter, divided (2 tablespoons for the dough; 3 tablespoons for brushing on finished pretzels)
  • 1 teaspoon fine salt
  • 1/3 cup baking soda
  • Coarse salt, to taste*

Instructions

  1. Warm the milk in a small saucepan until it’s about 110 degrees F (alternatively, warm it in the microwave for about 40 seconds); pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup of the flour with a wooden spoon. Melt 2 tablespoons of the butter and stir into the mix. Add the remaining 1 ¼ cups flour and fine salt to make a sticky dough. Add more flour if necessary (you'll probably need a few tablespoons) to form dough into a ball. Turn dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a clean, lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
  2. Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper and spray with nonstick cooking spray. Punch the dough to deflate it, then turn out onto a lightly floured surface. Divide the dough into 6 equal pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each into a pretzel shape (form a U-shape, then holding the ends of the rope, cross them over each other and press firmly onto the bottom of the pretzel).
  3. Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on a prepared baking sheet (re-shaping if necessary) and sprinkle lightly with course salt. Bake until golden, 10 – 12 minutes. Melt remaining 3 tablespoons butter and brush on baked pretzels. The pretzels are best enjoyed fresh on the same day.
  4. *If you prefer a cinnamon sugar topping, omit the coarse salt. Brush with butter after baking and sprinkle generously with cinnamon sugar (1/2 cup sugar plus about 3/4 teaspoon cinnamon)

Nutrition Information

Powered by Edamam

  • Serving size: 1 pretzel
  • Calories: 317
  • Fat: 12 g
  • Saturated fat: 7 g
  • Carbohydrates: 45 g
  • Sugar: 7 g
  • Fiber: 3 g
  • Protein: 9 g
  • Sodium: 3333 mg
  • Cholesterol: 30 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • Best soft pretzel recipe ever!!! I have made these multiple times and wouldn’t change a thing. Perfect

    • — Erica sedler on October 9, 2018
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  • Hi Jenny! Can I use the stand up mixer to knead the dough? Thanks

    • — Connie on September 25, 2018
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    • Sure – hope you enjoy!

      • — Jenn on September 25, 2018
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  • Hi – I’m wondering where the best place to let the dough rise would be? Thanks!

    • — Caitlin on September 23, 2018
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    • If you have a warm, sunny spot in your kitchen, that would be perfect.

      • — Jenn on September 23, 2018
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      • Hi. Unfortunately I live in the Pacific Northwest and have no sun today. I want to make these pretzels this afternoon… do you have any other suggestions? Thanks!

        • — Caitlin on September 23, 2018
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        • Hi Caitlin, It’s rainy here on the East coast today, so I get it! Does your oven have a proof setting? If not, here are a couple of additional suggestions. Hope it helps!

          • — Jenn on September 23, 2018
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  • Any idea on how to double or even triple this recipe? I’m making pretzels for an Oktoberfest party. My main concern when scaling up is how much yeast to use. Appreciate your help. And P.S., I have made this recipe several times and just love it. Always a hit in my house.

    • — Lauren on September 18, 2018
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    • Hi Lauren, it would be fine to double this recipe. When it comes to baking, I hesitate to make more than double a recipe as I think something starts to get “lost in translation” and the finished product often suffers. If you do double it, I would just double all the ingredients including the yeast. Hope the party is fun!!

      • — Jenn on September 21, 2018
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  • My daughter has a dairy allergy. Do you think these would still work if I used water or rice milk instead of the milk? Your recipes are always a hit with my family and friends.

    Thanks so much

    • — Annie on September 14, 2018
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    • I think rice milk would be fine, Annie. Hope you and your daughter enjoy!

      • — Jenn on September 15, 2018
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  • These were so easy and delicious!! My 11 yo made them with a little assistance:)
    My kids always beg for those mall pretzels and my girls said these were WAY better. Thank you for another amazing hit!!!

    • — Amy B on August 13, 2018
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  • My family enjoyed these as pretzel bagels. Was a little lazy in trying trying to make the perfect pretzel knot so just made bagels. Which allowed us put in the toaster the next day with cream cheese for breakfast. They are great for making sandwiches too!

    • — gregory szymanski on July 18, 2018
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  • Hi! Do you have a video on how to make this recipe? I was also curious why you dip the pretzels into baking soda. Sincerely, Cameron

    • — Cameron on May 23, 2018
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    • Hi Cameron, No, I don’t have a video for this recipe – sorry! The baking soda bath gives the pretzels a nice, shiny crust. Hope you enjoy!

      • — Jenn on May 24, 2018
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  • Oh yeah!
    Enough said!

    • — Cal on March 11, 2018
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  • This is a simple and comforting pretzel recipe. This is the second time I’ve made it this week. Thanks for the detailed steps!

    • — Nadine on March 4, 2018
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  • If I wanted to add cheese or sausage/pepperoni, would that work ? If so, when should I add it in the recipe?Thanks so much Jenn! You’re recipes are awesome.

    • — Erica on February 23, 2018
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    • Hi Erica, I wouldn’t recommend it here – sorry!

      • — Jenn on February 23, 2018
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  • Super yummy! Soft and fluffy!

    • — Catherine on February 16, 2018
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  • I made these for a party, and they were a huge hit! I made the pretzel ropes, but cut them into pieces to make pretzel bites. It worked great. The only thing I noticed is that the baking time needs is slightly longer than the recipe suggests. We have a gas oven that is pretty spot on temperature wise, so I would suggest finding out if the oven you use is accurate by using a secondary thermometer. Then adjust your time accordingly.

    • — Erin on February 9, 2018
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  • LOVED IT!!!!. soft. buttery. yummy. So glad you included the jar equivalent of yeast. Makes my life easier….you’d think that with all the cooking I do I’d have 2.25 tsp/pkt memorized but I don’t. Thanks for including it.

    • — Ruth Tibbitts on February 5, 2018
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  • Woah! This soft pretzel recipe is the best! I have made them a few times and every time I make them, they come out even better! Thank you! I was confused about the conversation because we buy yeast that comes in the jar and not packets. I ended up reading the reviews and that’s where I found out how to convert to teaspoons. Anyways, if the conversation was listed in the recipe it may make things easier. Sorry- don’t mean to be bossy..we love your recipes and my wife works weekends so my 2 year old and I end up doing a lot of cooking and baking and following your recipes and we have a blast. Thank you.

    • — Jody on January 22, 2018
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    • Hi Jody, Sounds like a fun activity to do with a toddler – so glad you have enjoyed them. And I agree that adding the jarred equivalent of yeast is an excellent idea – I just updated the recipe to reflect that. Thank you!!

      • — Jenn on January 23, 2018
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  • Hi, I made these today. Easy to make, delicious to eat! I was wondering though: what is the effect of the baking soda bath? What does it do to the dough/pretzel? Many thanks, Frank

    • — Frank on January 20, 2018
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    • Hi Frank, so glad you enjoyed them! The baking soda bath gives them a nice, shiny crust.

      • — Jenn on January 21, 2018
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  • Just made these pretzels. They are very, very good! I made Alton Brown’s version last week (where I had to boil them in baking soda water prior to baking), but we love these ones much more. They’re also simpler to make. One recipe yielded 8 pretzels – not as big as at the mall, but big enough for a portion. Thank you for another reliable and yummy recipe.

    • — Deniza on December 30, 2017
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  • Can the dough be made in a bread maker?

    • — Amber on December 3, 2017
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    • Sure, Amber, that should work. Enjoy!

      • — Jenn on December 4, 2017
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  • These pretzels are crazy awesome!
    Love them and this website. Thanks Jennifer.

    • — Shannon on September 19, 2017
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  • Hi Jenn! Can i get the exact measurement of the active dry yeast? Will try this recipe soon. Thank you!

    • — Wella Pineda on August 24, 2017
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    • Hi Wella, One packet of yeast contains 1/4 ounce or approximately 2 1/4 teaspoons of yeast. Enjoy!

      • — Jenn on August 24, 2017
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  • What is the nutritional content per pretzel? (Calories) thank you

    • — Tabatha on July 25, 2017
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    • Hi Tabatha, Each pretzel has 317 calories. (I added all of the nutritional info to the recipe.)

      • — Jenn on July 25, 2017
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      • Thank you so much for replying so quickly. The information is very helpful. These pretzels taste amazing and are a perfect treat 🙂

        • — Tabatha on July 26, 2017
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  • Made the pretzels and did the following:
    1. used white sugar instead of brown.
    2. Skipped completely the baking soda step. In Puerto Rico, the mall pretzels aren’t chewy on the outside but completely soft. They’re also sold only with sweet toppings. I also didn’t use any salt but cinnamon and sugar topping.
    3. Instead of using butter, before baking, I used cooking spray.
    The results were:
    1. Very pale pretzels, soft but fluffy!!!
    2. Will need to use the brown sugar.
    My question is can you freeze the dough and for how long and before or after the rise?

    • — JGo555 on May 22, 2017
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    • Hi, these are really best made fresh, but you could get away with freezing the dough (after it rises) for up to 3 months. You can find some additional tips here on thawing and baking the dough.

      • — Jenn on May 24, 2017
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  • These pretzels are amazing!! I am not a dough person. If it requires kneading and proofing, I usually steer clear. Jenn has written this recipe so that even I can create delicious food with dough. Her detailed instructions from the extra flour to slapping the dough were extremely helpful. My entire family raved about the final product and can’t wait for me to make them again. Thank you Jenn!

    • — Rhonda on May 1, 2017
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  • I made these today. Recipe really Should come with a warning: hugely addictive. Very easy and so delicious. Was also quick to make and caused no mess in my kitchen whatsoever. Boyfriend who is an extremely picky eater and generally does not like to eat had four of them on the spot. Thank you Jenn for another delicious recipe !!

    Malak

    • — Malak on April 29, 2017
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  • Do you think this could be kneaded with the dough blade of a food processor? If so, do you have any idea for how long to knead it? Dying to make these and have had much success doing bagel dough in processor. Thanks!

    • — Trish on March 9, 2017
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    • Hi Trish, I don’t have a dough blade for my food processor (I didn’t even know there was one!), so I’m not certain, but I think it should work. Similar to the recipe, I’d knead it for about 5 minutes.

      • — Jenn on March 10, 2017
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  • Amazing, but highly addictive! My boyfriend and I scarfed down the whole batch in one night.

    • — Lauren on February 18, 2017
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  • Hi, Can you freeze these and reheat ?

    • — Allan Hyde on January 15, 2017
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    • Hi Allen, I’ve never tried freezing these but I think they’d be best fresh out of the oven. I don’t think they’d be nearly as good after being frozen- sorry!

      • — Jenn on January 16, 2017
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  • I made them yesterday and I must say (big wow) sooooo delicious I will make it again and again . great thanks

    • — Gina on December 15, 2016
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  • So I’ve made pretzels with my six kiddos too many times to count, and every time it was just blah. I want Aunt Annie’s! Well, bam!!! This recipe is BETTER than that! I ran out of sugar and used only 1 tablespoon of white sugar and the found out I was out of baking soda so I used a slightly less amount of baking powder and it all worked out perfectly. 8,000 stars, whoop, whoop!!

    • — Lisa on December 3, 2016
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  • These are AMAZING!!! I made them yesterday for my boyfriend and I and my family swiped them all and we raving about how yummy they were! I now have to make more since my family and boyfriend loved them so much!! Great job!!

    • — Jessica J on July 26, 2016
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  • The first few times I made the recipe, the pretzels were perfect. I even ran amok and made cheese-stuffed pretzel balls with great success. The last two times were disastrous. The dough seemed very soft and wet and I added a lot of flour. How many grams of flour. My current flour is pre-sifted – grrr. That might result in too little flour. Possibly, I didn’t knead enough? Any thoughts?

    • — Sally on July 18, 2016
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    • Hi Sally, So sorry to hear that you’ve struggled with these! I don’t think it’s the pre-sifted flour as most flour is pre-sifted now. I wondered if perhaps one of your measurements is off. I added the metric conversion thinking that might help. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!

      • — Jenn on July 18, 2016
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  • How much yeast should I add? I only have a large container of yeast

    • — Nate Evans on March 21, 2016
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    • Nate, I believe you would 1/4 ounce or approximately 2 1/4 teaspoons of yeast.

      • — Jenn on March 21, 2016
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  • Fabulous! Just made these with my kids. They had so much fun. They were easy and not time consuming. They are delicious! I probably over-proofed them so my 6 pretzels were very fat. Next time I’ll just make them smaller and make more! But the taste is outstanding! I love your recipes. All the ones I’ve tried so far have been absolute winners. Thank you!

    • — Dale on January 21, 2016
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  • My husband and I are HUGE soft pretzel fans, other than Annie’s which we don’t have close by (and they are kinda of greasy), where can you really get a decent soft pretzel, nowhere! So when I saw this recipe and given literally EVERYTHING I have made from this site has been perfect, I was not surprised this recipe is no exception! It doesn’t have that chewy consistency of those dreadful frozen pretzels; it is soooo much better than that! I followed the recipe exactly and they came out perfect!!! I was a bit nervous when it came to rolling the dough, but so easy to work with and they stayed together beautifully after I dipped them in the solution. I served them with Jenn’s Queso dip, OMG….pretzels warm out of the oven with delicious cheese dip…Christmas came early! Jenn, I no longer have words for your brilliance!!! THANK YOU!!

    • — Lana on December 21, 2015
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  • Would it be possible to add a touch of beer into the dough without affecting it? Just thought it might compliment the flavor a little more. Excellent recipe by the way!!!

    • — Will on December 9, 2015
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    • Hi Will, I’ve never tried them that way so it’s hard to say. Perhaps you could try replacing a little of the milk with the equivalent amount of beer? Let me know how they turn out!

      • — Jenn on December 11, 2015
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  • can i change the brown sugar to just regular granulated sugar? it’s bit hard to find brown sugar in my country hoho thanks

    • — cantika on November 2, 2015
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    • Yes, that fine, Cantika.

      • — Jenn on November 2, 2015
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  • These tasted great but though the crust was brown it did not get not crusty/hard like it should be for pretzels (I did the water bath) ? What did I miss or not do right?
    Else a fabulous and easy recipe. .thanks!

    • — megha on October 26, 2015
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    • Hi Megha, Do you think you undercooked?

      • — Jenn on October 26, 2015
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    • Hi Megha, You may just need to bake a little longer.

      • — Jenn on October 30, 2015
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    • These are not supposed to be crunchy pretzels. This is a recipe for soft pretzels.

      • — Heather Lampman on July 30, 2016
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  • Hi Jenn,
    Could I make the dough in the bread machine?
    Thanks

    • — Elizabeth on October 2, 2015
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    • Yep, that should work 🙂

      • — Jenn on October 4, 2015
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  • Hi Jen,
    If I wish to double the recipe (soft pretzels), should I double all of the ingredients? I’ve tried this recipe and it turn out perfect. Thank you for sharing such great recipe.
    -Tini, Malaysia-

    • — Suryatini Mos on June 15, 2015
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    • Hi Suryatini, Yes, that should work just fine. Enjoy!

      • — Jenn on June 19, 2015
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  • How long can and how do you hold dough ?

    • — James McPherson on June 1, 2015
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  • Hi There
    I’m going to make these tomorrow and I am a bit excited. I just have a question though, will it be OK if I leave the dough to rise for more then an hour? Hoping to make the dough in the morning before work and then make the pretzels when I get home – so it will be sitting for almost 8 hours. Just want them to turn out perfect and not sure if this will make any difference?
    Look forward to hearing from you soon 🙂

    • — Danielle on April 23, 2015
    • Reply
  • I made these yesterday, and they were absolutely amazing Jen’s recipe is flawless, and the pretzels not only came out incredibly delicious, but they were beautiful as well. I made 3 with salt, and 3 with sugar and cinnamon. Looking forward to making this wonderful recipe again!

    • — Tony M. on April 10, 2015
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  • Wow! This is a great recipe! I love how the dough consistency is. I actually used it to make Stromboli, and filled it with peppers, onions, cheese, meat, etc- delicious! Thanks for sharing!

    • — KBW on February 19, 2015
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  • Absolutely the most wonderful pretzels I’ve ever made! They should be illegal they’re so tasty. Thank you for this recipe.

    • — brandi on February 13, 2015
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  • What’s a good substitute for milk? My son has nut and dairy allergies. Would coconut milk work? Water? Thank you!

    • — Harriet on January 29, 2015
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    • Hi Harriet, Yes, either will be fine.

      • — Jenn on February 1, 2015
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  • I made these with quick rise yeast with no problem at all. No other changes to the recipe and they came out fantastic!

    • — Grace on December 20, 2014
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    • Delish! Just tried these today and they turned out great! Mine only took about 8 minutes and they were perfect. I tried to put the cinnamon sugar in a ziplock bag and it melted with the hot pretzels! Haha After that problem was solved they were great! My almost 4 year old had so much fun making her own shapes with the dough! Thanks so much for the recipe! It was easy and will be our go to snack for a long time to come.

      • — Sara on January 26, 2015
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    • Thanks for your comment on the quick rise yeast. I buy yeast from Costco and it is quick rise so I was hoping not to have to purchase additional yeast!

      • — Christina on September 14, 2018
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  • I tried the soft pretzels and they came out beautifully! It wasn’t hard at all and didn’t take as much time as I thought it would. I will be making these again and again-Thank you!!

    • — Sheila on December 4, 2014
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  • These were excellent! My picky 7 year old gobbled them up. I made 8 instead of 6 and even then they were a little pudgy! These would make fabulous mini- pretzel buns. I need more practice “pulling” the ropes. Pulling was much more effective than rolling them on the counter. Thank you!

    • — Cook-E on October 13, 2014
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  • I love the recipe.
    But, can I make it healthier by adding or using whole wheat flour without compromising too much on taste?

    • — Nan on October 2, 2014
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    • Hi Nan, I’d start with half whole wheat and see how it turns out.

      • — Jenn on October 2, 2014
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  • I took these to my Recipe Club get-together when our theme was Healthy Snacks. Boy, were they a hit! Absolutely NO leftovers!
    When I hand kneaded the dough, I found it to be the softest, most perfect dough I have ever felt!!! Highly recommended!

    • — Diana Knight on July 17, 2014
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  • Hi Jenn! We have rapid rise yeast at home, but not the regular active dry. Is it possible to use rapid rise instead?

    • — Lucy Humphreys on July 3, 2014
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    • Hi Lucy, Unfortunately, rapid rise yeast and active dry yeast are not interchangeable without making alterations to the recipe. Sorry!

      • — Jenn on July 5, 2014
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  • I found your sire via Pinterest looking for Soft Pretzels, and I am glad I stopped by. Thanks for sharing.

  • very easy to make and they taste amazing, i will put my oven at 400 the next time i make them because i almost burned them!

    • — erika mallet on April 18, 2014
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  • However delicious these may be, they aren’t really pretzels, which are dipped in boiling water (plus baking soda) to set the crust before baking.

    • — Sandy Stout on April 9, 2014
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    • real pretzels are dipped in food grade lye. these are close but no cigar. and if you make the dough the night before ,cover it in a greased bowl and put in in the fridge. if will make them taste better too!

      • — GAry on November 19, 2015
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  • How did you know I was looking for a soft pretzel recipe; smart lady. I’m definitely going to try this. Thanks a million. Now, I have to take my muffins from the oven!

    • — Angela on February 12, 2014
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  • Hi Jenn! I am trying to bake for the first time and I wonder if I can use wax paper instead of parchment one?

    • — Sasha on January 31, 2014
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    • Hi Sasha, Unfortunately, wax paper is not good for baking; it can melt at high temperatures.

      • — Jenn on January 31, 2014
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  • Omg these are perfect. Just made them and they are brilliant!!! Thank you!

    • — Jennifer on January 25, 2014
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  • Will recipe work with nonfat lactose free milk?

    • — Sharyn on January 22, 2014
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    • Hi Sharyn, Yes, I think it’d be fine.

      • — Jenn on January 22, 2014
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  • hey jenn, i cant wait to try this recipe but i was wondering if there are any shortcuts to this recipe (buying premade ingreadiants, etc) also if anyone has recipe for sweet dipping glaze

    • — me on April 17, 2013
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    • Hi Nicki, Unfortunately, no shortcuts with this one. Sorry!

      • — Jenn on April 18, 2013
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  • Can’t wait to try with grand kids!

    • — Judee Diehl on March 15, 2013
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  • My husband and I love to make these together on a lazy weekend day. We didn’t change anything, great right out of the oven. try them it is worth it!

    • — patricia Barna on March 9, 2013
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  • I can’t believe no one else commented about the dough shrinking back after rolling and stretching it into a long rod. It was almost impossible to get the dough into a long, thin rope. I’ve noticed Auntie Annes pretzels are pretty thin. Anyway, I struggled through that and made some rather fat pretzels that were VERY GOOD. I would make these again, but maybe on a day when I had more patience & didn’t care how fat my pretzels were. Thanks for the recipe.

    • — Cindy on January 11, 2013
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  • i can never get my pretzles BROWN, they come out white as anything…

    • — SPORATIC BAKER on October 18, 2012
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  • Has anyone tried to make savory pretzels with this recipe? Wondering how they turned out.

    • — Lauren on October 2, 2012
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  • The dipping of the the pretzels in the baking soda mix works so much better than boiling them in a baking soda solution. I’ve tried both methods.

    Also, you can form pretzel bites and stuff in some shredded cheese and bake as normal. Just keep an eye on them for leakage.

    • — Kat D on June 27, 2012
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  • My kids, love this recipe. I usually melt some butter and dip the hot pretzels in and then a nice cinnamon sugar bath after. Yum!

    • — Carrie Hirshfield on June 20, 2012
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  • Kids and I enjoyed making these. We shaped the dough into their initials for extra fun. Delicious too!

    • — Tami on June 20, 2012
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  • I make these on the weekends for my family, and everyone loves them. The recipe is simple and easy to follow, which is great for me, too.

    • — Mark on June 20, 2012
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  • Hi Jenn, i have a question, I only have the dry yeast in a jar, not in a package. How much do I add in for the yeast? I would like to make some delious pretzels.

    Thanks

    • — Liz on June 3, 2012
    • Reply
    • Hi Liz, I believe the conversion is 2-1/4 teaspoons. Hope that helps!

      • — Jenn on June 5, 2012
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  • So good, and I thought pretty easy!

    • — Valerie on May 17, 2012
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  • The pretzels were easy and fun to make. It came out perfect and were so yummy. The recipe is a keeper. I can’t wait to make more!

    • — Helen on May 16, 2012
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  • Looking to make these with the kids at my son’s birthday party. Would it be terrible if I didn’t let the dough rise for an hour?

    • — Candice on March 27, 2012
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    • Hi Candace, The dough does need to rise…you can put it in a warm spot to speed it up. Or maybe make another batch of dough before the kids come?

      • — Jenn on March 28, 2012
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  • We had a blast making these and they were so yummy!

    • — Carissa on March 8, 2012
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  • yummy!

    • — Sherry on March 6, 2012
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  • I hope my pretzels turn out just as perfect looking as yours! They look delicious!

    • — Christine M on March 5, 2012
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  • What a fun, delicious activity!

    • — Randi on March 1, 2012
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  • These look amazing! I can’t wait to try them. I have tried several recipes for soft pretzals and they are good, but not quite good enough. My hubby and I love to dip salty pretzals ino Broccolli Cheese soup! yummmm!

    • — Stephanie on March 1, 2012
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  • OMG! I can not wait to give these on a try on a rainy, movie watching day!

    • — Karie on March 1, 2012
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  • Pretzels remind me of my childhood afternoon snacks, and these are even more delicious!

    • — Amanda on March 1, 2012
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  • I haven’t made these yet, but I can’t wait to try them – my younger son loves soft pretzels!!

    • — Carly Blair on March 1, 2012
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  • I am trying to incorporate more whole wheat flour in these…trying to use less white and more whole flour. Love the soft pretzels. You have great recipes. M

    • — Martha Nieder on March 1, 2012
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  • Mmm..I’m always getting those soft pretzels at the mall. It’s about time that I make some myself! 😀

  • I’d rate these pretzels 10/10. With cinnamon and sugar, they taste like a healthier and better version of cinnabon rolls. I made these for with the kids and ended up eating half of them. Thanks again.

    • — Nan on February 26, 2012
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  • Made your soft pretzel recipe last night as a treat for Peter … he LOVES soft pretzels. They were delicious!!! I’m not very good at bread baking, but had no problem with the dough rising and the taste & texture of the pretzel were spot on!!! Thanks for another wonderful recipe : )))

    • — Patti on February 9, 2012
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  • These look very good:) Why are they dipped on the baking soda mixture?

    • — Sherri on January 12, 2012
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    • Hi Sherri, The baking soda bath gives them a nice, shiny crust.

      • — Jenn on January 12, 2012
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  • Hi Michelle, I’ve never tried freezing these pretzels but it’s one of those recipes that’s best fresh out of the oven. I don’t think they’d be nearly as good after being frozen. Hope that helps!

  • These sound wonderful… I was wondering if these could be frozen?

  • Huge hit among the kids and adults…..we actually made twice the number of pretzels and they were smaller, but less was wasted by the kids, and since they taste exactly as promised, we did not want to waste!

  • This is a wonderfully easy recipe to make and the kids and adults who have sampled my batch loved them!! Thanks for sharing such a yummy recipe!!

  • Can’t wait to try the pretzels. The recipes are very easy to follow and the pictures look so good my mouth is watering!

  • i made them for a couple of play dates recently, and the kids had so much fun making the pretzels. and i can never pass up auntie anne’s pretzels, and these taste just like them! yum!

    • — bethy on October 27, 2009
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  • soft pretzels are one of my favorite snacks for when i’m going to a movie or a concert, but it would be far too dangerous for me to have the recipe, i’ll just look at the picture!

  • Ah… I apologize for my mistake! I had no idea that was for dipping. What would the purpose be by the way? What changes do I have to make to the recipe if using instant yeast?? Thanks lots!

  • Wow I will totally wanna try to make Auntie Anne’s pretzels. Love the chocolate ones! But my jaw dropped at seeing 1/3 cup of baking soda used in the recipe! Yet I will still like to try my hands at this!

  • Your pretzels are beautiful! I want to make some now.

  • Phyllis: Kosher salt works just fine. Enjoy!

    • — Jenn on October 12, 2009
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  • Can’t wait to try these! Do you happen to know where one can obtain pretzel salt?

  • Can’t wait to try the pretzels. The recipes are very easy to follow and the pictures look so good my mouth is watering! Keep up the excellent work!

    • — Wendy on October 1, 2009
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  • Your pictures are AMAZING!

    • — Wendy on October 1, 2009
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