Homemade Soft Pretzels

Jess Weible


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

★★★★★ 28 votes

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