Homemade Soft Pretzels

Jess Weible


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

Blue Ribbon Recipe

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.) The Test Kitchen


★★★★★ 28 votes



Add to Grocery List

  • 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

How to Make Homemade Soft Pretzels

About Homemade Soft Pretzels

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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