Soft-Baked Pretzels

Soft-Baked Pretzels


  • 1 package active dry yeast
  • 2/3 cup baking soda
  • 4 tablespoons fresh butter
  • 1 tablespoon large egg yolk beaten with 1 water
  • Fleur de Sel (or pretzel salt if you have it)
  • 1 cup flour
  • 2 teaspoons kosher salt
  • 1 tablespoon sugar
  • Some vegetable oil
  • 1 cup water
  • 1 1/2 cups warm water
  • 2 cups of whole-wheat pastry flour


  1. In a standing mixer, combine the water, sugar and yeast.
  2. Let sit for 5 minutes or until yeast foams at the top of the water.
  3. With the mixer on low (and the dough hook on), slowly add the flour.
  4. Then add the salt. The dough should completely come off the sides and there should be a ball around the dough hook.
  5. Let mix on low-medium for 5-6 minutes. If dough is sticking to sides, add a little bit more flour a tablespoon at a time.
  6. Remove the dough from the mixer and put in a well oiled bowl and let rise for about 1 hour or until doubled in size.
  7. In a large pot, bring 10 cups of water and baking soda to a boil.
  8. In the meantime oil 2 large cookie sheets lined with either parchment paper or silpat.
  9. Cut the dough into 7 pieces.
  10. Take one of the pieces and roll out into a rope about 24 inches long. Then, put the rope into the shape of a U. Holding the ends of the end, cross them over each other and then press them into the bottom of the U. Do this to the rest of the dough.
  11. Pre-heat the oven to 450 degrees.
  12. Once the water comes to a rolling boil, add the pretzels one at a time for about 1 minute.
  13. Remove from water and place on the cookie sheet.
  14. Brush each pretzel with your egg wash and sprinkle with salt.
  15. Place pretzels in oven for 13-15 minutes.
  16. Let cool for 5 minutes and then enjoy!

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