Almost - Famous Soft Pretzels

Almost - Famous Soft Pretzels

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Beth Hosek


We love it. Make them, serve hot before the big game or during half time. On a side note: these are not as good the next day. Make them and enjoy them hot.


★★★★★ 1 vote

1 Hr
10 Min


  • 1 c
  • 1 pkg
    active dry yeast
  • 3 Tbsp
    brown sugar, lightly packed
  • 2 1/4 c
    all purpose flour
  • 10 Tbsp
  • 1 tsp
  • 1/3 c
    baking soda
  • 2 Tbsp
    kosher salt

How to Make Almost - Famous Soft Pretzels


  1. Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl.
  2. sprinkle in the yeast. Let the yeast soften, about 2 minutes
  3. stir in the brown sugar and 1 cup flour with a wooden spoon
  4. Dice 2 tablespoons butter and soften; stir into the mix.
  5. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes.
  6. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
  7. Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.)
  8. Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
  9. Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt.
  10. Bake until golden, 10 to 12 minutes

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About Almost - Famous Soft Pretzels

Hashtag: #pretzel

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