Homemade Soft Pretzels feature

Homemade Soft Pretzels Made Easy

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Making these Homemade Soft Pretzels was fun, the kneading is just so relaxing (I love kneading so don’t be surprised.) and then comes the shaping and proofing. The first time I made pretzels the outcome was a complete fail!

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I am aware that sea salt is usually sprinkled over the pretzels but I tried using raw sugar and I’m in love with it. With pretzels, I usually serve jam or cream, don’t raise your eyebrows, I’m not friend with mustard, therefore, I had to improvise.

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Making Homemade Soft Pretzels.

You are probably thinking what else did I change, well, I didn’t boil the pretzels! I dipped the pretzels in warm water mixed with baking soda, sprinkled these soft light pretzels with raw sugar and baked it.

Eggs were used in some pretzels recipes but I didn’t use any in mine. Although there are no eggs in this recipe, the result was delicious, fluffy, and light pretzels. Baking time can be tricky to some, especially if you are not used to baking bread. These pretzels can be done without turning brown or dark golden color.

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This might make you want to bake these Homemade Soft Pretzels longer which will produce over baked dry pretzels. Some ovens do not distribute heat evenly, therefore the bread or the cake is baked but is not brown nor golden in color.

Now, let’s make some Homemade Soft Pretzels!

Homemade Soft Pretzels feature

Homemade Soft Pretzels

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Servings: 6


  • 1 ½ cup all-purpose flour
  • 1 ½ teaspoon yeast
  • ½ cup warm water
  • ½ tablespoon sugar
  • 1 tablespoon butter
  • ½ teaspoon salt
  • **Raw sugar to sprinkle on pretzels
  • **Butter to brush the pretzels
  • 2 cups warm water
  • 1 ½ tablespoon baking soda


  • In a cup, add the warm water, yeast, and sugar. Keep aside for 10 minutes.
  • In a bowl, add the flour, salt, butter, and the yeast mixture.
  • Knead the dough for 10 minutes until smooth. Place the dough in a lightly greased bowl. Cover and leave in a warm place to rise. May take 1 and half hours.
  • Preheat oven to 425F/ 218C. Place parchment paper on a baking sheet and keep aside.
  • Knead the dough for 1 minute. Form 6 equal size balls from the dough.
  • Roll the ball into a 20 to 22-inch-long log. Take both ends of the log and form a circle.
  • Twist the ends of the log together twice. Bring both ends towards yourself and press them down on the bottom curve creating a pretzel shape.
  • Make the pretzel dip by mixing 2 cups warm water and 1 ½ tablespoon baking soda in a bowl.
  • Dip the pretzel in the baking soda mixture, then place for few seconds on a paper towel, then place on previously prepared baking sheet.
  • Sprinkle pretzels with raw sugar and bake for 10 minutes. If the pretzels are not golden in color. Place under broiler until golden in color.
  • Brush with melted butter and serve.
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