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Soft Pretzels

Soft Pretzels

Servings: 6
Calories: 300kcal
Author: Food Network


  • Oven
  • Dry Measuring Cups
  • Measuring Spoons
  • Liquid Measuring Cup
  • Baking Sheet
  • Saucepan or Microwave


  • 1 cup milk
  • 1 package active dry yeast no rapid rise yeast
  • 3 tbsp light brown sugar packed
  • 2 1/4 cups all-purpose flour plus more for kneading
  • 5 tbsp unsalted butter divided
  • 1 tsp salt fine
  • 1/3 cup baking soda
  • to taste coarse salt


  • Warm the milk in a small saucepan until it's 110°F or warm it in a microwave for about 30 seconds; pour it into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 5 minutes.
  • Stir in the brown sugar and 1 cup of the flour with a 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 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.
  • Preheat the oven to 450°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.
  • 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 and sprinkle lightly with coarse 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.


If you prefer a cinnamon sugar topping, omit the coarse salt. Brush with melted butter after baking and sprinkle generously with cinnamon sugar.
Soft Pretzels Nutrition Label
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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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