Soft Pretzels Recipe

Looking for an alternative to chips and nuts as a snack to serve? Try these soft pretzels with a mild mustard or other dipping sauce.


Prep Time

1.5 hours

Cooking Time

25 minutes


Makes 8

Recipe Ingredients

  • 1½ cups water, lukewarm
  • 1 tbsp dark brown sugar
  • 2 tsp dry instant yeast
  • 4 cups flour
  • 1 tbsp salt
  • ¼ cup butter, melted
  • 10 cups water
  • ¾ cup baking soda
  • 1 egg yolk, beaten with 1 tbsp water, to make an egg wash
  • coarse sea salt, for sprinkling

Recipe Method

  1. Combine the water and sugar in the bowl of a mixer and sprinkle the yeast on top. Allow to stand for 5 minutes or until the mixture begins to foam.
  2. Add the flour, salt and butter and using the dough-hook attachment, mix on a low speed until well combined. Change to a medium speed and knead until the dough is smooth and pulls away from the side of the bowl, for approximately 4 to 5 minutes.
  3. Place the dough in a large oiled bowl. Cover with cling film and leave in a warm place for 50 minutes or until the dough has doubled in size.
  4. Preheat the oven to 225°C. Line two baking trays with baking paper.
  5. In a pot, bring 10 cups of water and the baking soda to the boil.
  6. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece into a 65cm-long rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the ‘U’ in order to form the shape of a pretzel. Place onto the lined baking tray.
  7. Place the pretzels into the boiling water, one by one, for 30 seconds. Remove from the water using a large flat spatula. Return the pretzels to the baking tray. Brush the top of each with the egg wash and sprinkle with coarse salt. Bake for 12-14 minutes or until golden brown. Transfer to a cooling rack for at least 5 minutes.
  8. Serve with mustard.

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