These pretzels are good sprinkled with cheese before baking. Homemade pretzels are the best!

Recipe Summary

prep:
40 mins
cook:
12 mins
additional:
1 hr 30 mins
total:
2 hrs 22 mins
Servings:
12
Yield:
12 pretzels
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle the yeast over 1 cup of warm water in a bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 10 minutes until the yeast softens and begins to form a creamy foam.

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  • Stir in 1 1/2 cups of flour, vegetable oil, and table salt, to make a thick, smooth batter. Stir in 1 1/4 cups of flour, and knead the dough on a well-floured surface until elastic, about 5 minutes. Form the dough into a ball, cover it with a cloth, and let it rest for 1 hour.

  • Line a baking sheet with parchment paper.

  • Cut the dough ball into 12 even pieces, and roll each out into a rope about 18 inches long and as thick as a pencil. To shape into pretzels, form a dough piece into a "U" shape, then cross the two tails to make a loop. Spread the two tail ends apart, bring them up, and press the ends into the top of the loop, to form the pretzel shape. Let the formed pretzels rest for 30 minutes on the prepared baking sheet.

  • Preheat an oven to 475 degrees F (245 degrees C).

  • Fill a large saucepan about half full of water, bring to a boil, and stir in the baking soda. Working one at a time, drop each pretzel into the boiling water, and let cook for 1 minute, to give the pretzel a skin. Place the boiled pretzels onto the prepared baking sheet, and sprinkle each one with coarse salt.

  • Bake in the preheated oven until the pretzels are golden brown, about 12 minutes.

Nutrition Facts

126 calories; protein 3.2g; carbohydrates 22.1g; fat 2.6g; sodium 1645.7mg. Full Nutrition
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Reviews (86)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/15/2009
This is a great and accurate recipe for making classic soft pretzels. Expect the dough to be sticky... that's just pretzel dough. If you add too much flour while kneading, your pretzels will be tough and hard. Follow the directions as written and you will come out with great pretzels. Read More
(79)

Most helpful critical review

Rating: 3 stars
10/26/2009
Though the making of the dough was easy enough, these pretzels baked up hard as rocks on the outside and really odd on the inside. The taste of the dough was great, and it was simple enough to make, but don't make these expecting soft pretzels like at the mall. Read More
(7)
114 Ratings
  • 5 star values: 78
  • 4 star values: 18
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
06/15/2009
This is a great and accurate recipe for making classic soft pretzels. Expect the dough to be sticky... that's just pretzel dough. If you add too much flour while kneading, your pretzels will be tough and hard. Follow the directions as written and you will come out with great pretzels. Read More
(79)
Rating: 5 stars
12/02/2011
To anyone who thinks these taste like regular bread: Use more baking soda!!! Your boiling water should be slightly cloudy, and you should be able to smell the soda if you put your nose near the steam. This is the KEY to a pretzel's signature flavor! Using soda to that measure, these pretzels are -out of this world.- They are so soft and delicious! I didn't use parchment because I was out. During the second rise, they didn't stick. I just sprinkled the pan with kosher salt before baking and they came right off the bare pan after the quick boil. Absolutely perfect. My boyfriend's grandfather had a bakery in Germany, and he says that this recipe is like the one they used in the shop. I made eight pretzels with this recipe. They were all kind of fat (that's how I like 'em!), but I imagine you could do 12 thinner pretzels if you like. Read More
(42)
Rating: 4 stars
11/25/2009
Very delicious. boiling them really gives them a good texture so dont skip that part! the only thing i would suggest is lightly greasing the baking pan before putting on the pretzels because they will require a bit of coaxing to get off the pan after baking if you dont. Read More
(23)
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Rating: 4 stars
02/28/2011
Very good pretzels. Not sure why someone commented that they were hard; mine were not hard at all and I refrigerated the dough bc I had to leave after making it. The dough was still cold when I started shaping so I would think they'd have ended up hard and dense on my batch if anything but they were soft and chewy. As for the distinct flavor of pretzels--try using beer for a different taste. I've tried a number of pretzel recipes since we love them in this house and yes these are a bit like regular bread but they are still really good. You can play around with the toppings for these if you like: add shredded cheese garlic parmesan cinnamon and sugar...the list goes on and on. That's the great thing about a plain pretzel recipe--it allows for endless variations! Thanks for the recipe! Read More
(15)
Rating: 5 stars
09/01/2009
Awesome! Followed recipe exactly and they came out great! Read More
(9)
Rating: 4 stars
08/11/2009
very simple recipes and it works very well. Just very time consuming I find. Also, be very careful not to bump the preztels in the slightest amount, otherwise they will flatten out. Read More
(9)
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Rating: 4 stars
02/10/2011
Just made these and they are very tasty. Made them heart shaped since it's almost Valentine's Day. Will be using this recipe again for sure:) Read More
(8)
Rating: 4 stars
01/03/2011
Good recipe. Followed directions exactly and they turned out great - the dough was sticky (but I expected that reading the reviews) but when it came time to form the pretzels the dough was great to work with. The texture was really nice too - wonderfully soft and chewy. My only grievance - I thought pretzels had a distinct taste. This tasted like plain white bread to me. It was really good though. Read More
(7)
Rating: 3 stars
10/26/2009
Though the making of the dough was easy enough, these pretzels baked up hard as rocks on the outside and really odd on the inside. The taste of the dough was great, and it was simple enough to make, but don't make these expecting soft pretzels like at the mall. Read More
(7)
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