Thursday, January 31, 2013


Hello my lovely followers! Today I am bringing you another fun recipe that would be perfect for any super bowl party, or just for fun; homemade soft pretzels! These babies are perfect by themselves, smothered in delicious mustard, or dipped into hot queso instead of a boring old chip. The Hubs has been asking me to make these for a while, so I decided to grant his wish this past weekend and I am so glad I did. I adapted this recipe form Sally of Sally's Baking Addiction and they really came out wonderful. I hope you enjoy!

Soft Pretzels


  • 1 and 1/2 cups warm water (lukewarm, not boiling and not room temperature, somewhere in between)
  • 1 packet active yeast (2 and 1/4 teaspoons)
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 3.5 - 4 cups all-purpose flour, unbleached all-purpose flour, or mix of 1/2 whole wheat flour and 1/2 all-purpose flour
  • 1 large egg
  • course sea salt for sprinkling


Preheat oven to 425F degrees and line a baking sheet with parchment paper or a silicone baking mat and set aside. Put the warm (not boiling and not room temperature) water and put it in a large bowl. Dissolve the yeast into the water, stirring for about a minute. Most yeast should dissolve, but there will be a few clusters of yeast that will remain. Add the salt and sugar and stir to combine. Slowly add the flour, about 1/2 a cup at a time, and keep stirring until dough is no longer sticky.  Poke the dough with your finger and if it bounces back, it is ready to knead. Knead the dough on a floured counter top or surface for about five minutes and form into the shape of a ball. If dough is still sticky, add more flour. If dough seems to dry, add a bit more water. Cut the ball of dough in quarters. Cut the first quarter in half and roll dough out into a rope about 20" long for thicker pretzels, and about 24" for thinner pretzels. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. See below for photos on each step. In a shallow bowl, beat the egg. Dunk the shaped pretzel into the egg wash (dunk both sides). Place on baking sheet and sprinkle with salt. If your oven broiler gets very hot (like mine), bake pretzels for 15 minutes and then broil for the last minute to get the top nice and browned. If your broiler does not get super hot or your oven racks are not close to the top, bake for 10 minutes and then broil for the last 5 to brown the tops. Watch closely to avoid burning. Allow to cool and enjoy! Serve warm or at room temperature. I stored mine in Ziploc bags and re-heated in the microwave for 30 seconds and they were still super yummy even four days after baking.


  1. These look so good and fun to make too :)
    xo jess

    1. Oh they are so fun, and pretty simple! it does give u a bit of an arm workout working with that dough!

  2. So when are you writing a cookbook?!

    1. haha I wish! maybe someday...if this blog takes off,who knows? a fashion cookbook would probably be a first!