Soft Pretzels

One of my most popular posts is the Pretzel bites.

Many of you have left me a comment or emailed me, that you are unable to find frozen bread dough in your markets.

I’ve made several “homemade” pretzel recipes . . . all which have been quite good.

You can easily make your own dough and it’s not time consuming at all.

I decided I would put another recipe to the test.

. . . this one.

This recipe caught my attention, because it has brown sugar instead of granulated sugar.

My favorite mall pretzel comes from Pretzel Maker . . . and I won’t rest until I find a recipe that tastes and smells like those do!

This one is close.

These pretzels are chewy and quite delicious, and I made bites & shaped pretzels.

I did make a few changes to the original recipe, and when I make it again . . . I will add a bit more brown sugar.

Pretzel Maker pretzels have a sweet taste to their dough.

I also added 1/2 teaspoon of salt to the dough as well, and used a stand mixer with a hook.

This recipe will only make about 8 or 9 medium sized pretzels.

The dough will only take you about ten minutes to make in a Stand Mixer, but if you don’t have one you could use a bread machine, or even knead the dough by hand. Don’t forget that you must knead the dough in a KitchenAid with a dough hook for at least 5 to 6 minutes.  If you are using a bread machine, once you take it out of the machine…..knead it by hand a bit longer.  It’s the kneading that will make your pretzels chewy!  This is true when you make pizza dough as well.  I do believe that this recipe would also make an excellent pizza crust.

Place your ball of dough on a lightly floured surface.  Split the dough in half and form 4 to 5 balls with each half.  If you want bigger pretzels, your balls will have to be slightly larger.

I made 4 balls with one half, and will make pretzel bites with the other half.

Do a quick roll into ropes, and let rest for a minute covered with plastic wrap, if they resist stretching.

Continue to roll until they are at least 20 inches or so.

Twist one end across the other . . .

Bring the ends up and pinch to secure. Set aside while you make the other pretzel shapes.

Make pretzel bites if you like.  I rolled the other half of my dough into a 1″ thick long log.  Take a pair of scissors and quickly snip 1″ pieces to make pretzel bites.  You can now roll those into a ball if you like, or simply drop them into the water just like they are.

Just like this!  Now it’s time for the water bath.  Your water should be a slow boil.

Make sure you have a cookie sheet lined with paper towels and a slotted spoon.

Place two pretzels at a time or 4 to 5 Pretzel bites into the water/soda bath for 10 to 15 seconds.  NO LONGER!

Remove them quickly to the paper towel lined cookie sheet.

They will look a bit wrinkly . . . that’s perfectly o.k.

Brush the bathed pretzels in egg wash, and sprinkle with coarse or Kosher salt.  Place on lined or greased cookie sheets.  Place in pre-heated 425 degree oven, for about 8 to 10 minutes.  We like ours pretty golden brown.  My husband can’t stand anything soggy and under baked!

This is optional, but I brushed each pretzel and pretzel bite with a bit of melted butter and sprinkled them with Parmesan Cheese.  Sesame seeds, poppy seeds or cinnamon & sugar would also be right down yummy! Trust me . . . they didn’t last long enough.

This recipe comes from Dine & Dish. I did add 1/2 teaspoon of salt, and will add at least an extra tablespoon of brown sugar the next time I make these.



  • 1 1/8 cups water (70 to 80 degrees F)
  • 3 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoons active dry yeast
  • *Note:  I added 1/2 teaspoon of salt to the dough as well.
  • 2 quarts water
  • 1/2 cup baking soda
  • coarse salt
  • melted butter – to brush on the baked pretzels
*You want a nice soft dough, but one that isn’t sticky.  If your dough is too sticky, add a tablespoon or two of flour and knead in.  If it’s too dry, simply add a tablespoon or two of warm water.  Be careful not to add too much. 3 cups of flour in my stand mixer was the perfect amount.
For bread machine:
  1. In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
  2. When cycle is completed, turn dough onto a lightly floured surface. Knead for an additional 3 to 4 minutes for chewy consistency.  Divide dough into eight balls. Cover with saran wrap, and let sit for at least 5 minutes.  Roll each into a 20-in. rope; form into pretzel shape. In a saucepan, bring water and baking soda to a boil. Drop pretzels into boiling water/baking soda bath –  two at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels.
  3. Place pretzels on greased baking sheets.
  4. Brush tops of pretzels with egg wash.  One egg+ 1 tablespoon water mixed together with a fork until well blended.  Sprinkle with Kosher or other coarse salt.
  5. Bake at 425 degrees F for 8-10 minutes or until golden brown. Brush with melted butter. Sprinkle with parmesan cheese or sesame seeds if you like.
In Heavy Stand Mixer
      1.  Add warm water and at least 3 tablespoons of brown sugar in the bowl of your stand mixer.  Dissolve the sugar quickly in the water, then add your dry yeast. Let yeast mixture rest for 2 to 3 minutes.
      2.  Add 1 cup of the flour along with 1/2 teaspoon salt.  Mix well with dough hook.
      3.  Add remaining 2 cups of flour, and continue kneading with dough hook for 5 to 6 minutes, until the dough is elastic and smooth.  Add additional flour or warm water if needed.
      4.  Once dough is done, I let the dough rest in an oiled bowl for about 10 minutes, while I prepared the soda bath, baking sheets, etc.
      5.  Divide the dough into eight balls, to make medium size pretzels.  Save some of the balls for pretzel bites if you like.  (Refer to pictures above)
      6.  Cover the balls with saran wrap and let sit for 3 to 5 minutes.  This helps the dough to relax, and it will be much easier to roll into ropes.
      7.  Roll each into a 20-in rope; form into pretzel shape, or cut into bite size pieces.  In a saucepan, bring water and baking soda to a boil.  Drop pretzels into boiling water, two at a time; boil for 10 to 15  seconds.  About 10 seconds for the bites.  Remove with slotted spoon; drain on paper towels.
     8.  Place pretzels on greased baking sheets, silpats or parchment paper.  Brush tops of pretzels with egg wash.  One egg+ 1 tablespoon water mixed together with a fork until well blended.  Sprinkle with Kosher or other coarse salt.
     9.  Bake at 425 degrees F for 8-10 minutes or until golden brown.  Brush with melted butter, and sprinkle with Parmesan cheese or sesame seeds, etc.







  • Blog is the New Black - 02/28/2012 - 5:17 pm

    Oh, yes yes YES!ReplyCancel

  • Claire @ Claire K Creations - 02/29/2012 - 2:22 am

    Yay I’m glad you posted this cause I can’t get dough here either.

    I love that you said parmesan is optional… I think it’s always a must! I’ve always been a bit scared to make pretzels because of the whole water bath thing but you make it look easy.ReplyCancel

  • Abbie - 03/20/2012 - 4:40 pm

    These pretzels are delicious!ReplyCancel

  • bob hayes - 09/27/2012 - 12:46 am

    Oh yeah! Made these tonight at my wife’s request. Added an extra tablespoon of brown sugar. Wife loved them. I loved them. Neighbors loved them. 8 is not enough!ReplyCancel

  • Nicole - 01/17/2013 - 10:43 pm

    Do you never let the dough rise? Or did I miss that part?ReplyCancel

    • Get Off Your Butt and BAKE! - 01/20/2013 - 1:59 pm

      Hi Nicole,

      This particular recipe doesn’t require raising the dough before shaping them, however, after I shaped them,
      I let them rest for at least fifteen to 20 min. while I prepared the water/soda bath. They will puff up in the boiling water
      bath, and more as they bake.

      Hope this helps,