Homemade Soft Pretzels

Jess Weible Recipe

By Jess Weible jweiblej


Every year my husband and I have an Oktoberfest party. These little pretzel nuggets are a HUGE hit!

Blue Ribbon Recipe

Notes from the Test Kitchen:
There's no two ways about it - I am a pretzel addict. I love pretzels and in my days of working as a flight attendant, would plan my layovers so that I'd have time to hit up one of the soft pretzel stands at the airport! So it came as a wonderful surprise when I tasted this recipe and realized that I like these pretzels BETTER than any I'd had before!

Salty and surprisingly light, these little guys are equally delicious served plain, with mustard or topped with a little melted cheese. They're at their best when still warm, but can be served cooled as well. (Just plan to serve them the day you make them, as they don't keep their texture when stored.)


1 1/2 c
warm water
1 Tbsp
2 tsp
kosher salt
1 pkg
active dry yeast
4 1/2 c
all-purpose flour
2 oz
unsalted butter, melted
vegetable oil, for pan
10 c
2/3 c
baking soda
1 large
egg yolk beaten with 1 tbsp water
extra kosher or pretzel salt

About this Recipe

Course/Dish: Savory Breads, Other Snacks
Main Ingredient: Flour
Regional Style: German
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids

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Joy Hladek joyhladek
Aug 18, 2014
How do you delete a recipe I do not want anymore?
Jeanne Edinger JeanneE
May 16, 2014
OMG!!! Absolutely the best soft pretzel I have had in a long time. I made them with my great nephew and he had a ball, thought working with the dough was fun. He has plans on making a double batch next time. Thank you so much for sharing this recipe!!
kellie sparks ksparks
Apr 28, 2014
I tried this recipe and say it's Family Tested & Approved!
Susan Platt slplatt
Apr 28, 2014
Do you know if you can freeze these? It would be great to grab a few for late night snack or unexpected company.
Belinda Castillo frogmom
Apr 27, 2014
Yummy served with queso dip!