Featured Recipes Savory

Soft Pretzels

April 9, 2020

When you bite into a homemade pretzel and get a rush of memories flooding through your head, you know you’ve done something right.

First time making pretzels, not the last. I followed the recipe to the point, but i felt the dough was way too sticky, so i increased the flour by 1/2 cup and it turned out great. I used Bread Flour for a chewier pretzel but you can use All Purpose Flour, you’ll get a doughier pretzel. Its a preference.

I love spreading Roquefort cheese on my pretzels but you can dip them in cheddar cheese, coat them with cinnamon sugar, butter them, seed them, whatever floats your bubble.

Notes: I don’t have lye, and i won’t use lye even if i have it. Also i don’t know where to find barley malt syrup so brown sugar had to do.


Serendipity by Sara Lynn
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Snack
Servings 8 Servings


  • 1 1/2 cup warm water
  • 2 1/4 tsp active yeast i used instant
  • 2 tbsp brown sugar i used soft light brown
  • 3 tbsp melted cooked butter
  • 5 cups bread flour Recipe calls for 4.5
  • 1 tsp salt
  • 8 cups water for the baking soda bath
  • 1/2 cup baking soda aka sodium bicarbonate
  • 1 egg
  • 1/4 cup mixed seeds i used poppy seeds
  • Coarse salt


  • In a bowl combine warm water, yeast, and brown sugar (you can use a stand mixer but I kneaded by hand)
  • Let them sit until it’s frothy (8-10 mins)
  • Add the butter, flour, and salt. Knead for 5 mins by mixer or hand
  • Shape the dough into a ball, placed in ao greased bowl, cover with towel and let rise for 45 mins (or until doubled)
  • To save time, in a pot combine the water and baking soda. Bring to a proper boil and heat oven to 230 C
  • Whisk the egg with 1tbsp water and set aside
  • Cut your dough after it rises into 8 sections (or more depending on the size you want)
  • Don’t flour your surface too much, roll out the section into a rope, make a U Shape, twist the ends over pressing them into the bottom of the U (YouTube it)
  • Drop the pretzels ONE BY ONE into the boiling water for 30 seconds each. Drain well with a slotted spoon and place on a baking sheet lined with parchment paper that’s lightly brushed with oil (do it, don’t skip the oil)
  • Brush the boiled pretzels with the egg wash, sprinkle with salt, seeds, whatever you want and bake for 10-15 mins until they brown

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