Skip to main content New<> this month
Get the Allrecipes magazine
Buttery Soft Pretzels
Reviews:
January 23, 2005

I've been using this recipe for a few years, and have found it to be my most popular bread. My friends STRONGLY encourage me to bring pretzels to most events. A few recommendations- use higher gluten flour to get a little more chewiness. I always need at least 1 1/2 cups of water, sometimes more. The softer the dough, the easier shaping the pretzels is. I bring the soda solution almost to a simmer and soak the pretzels for about 10 seconds each. I also only use 2 or 3 tsp of yeast.

  1. 2456 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars