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Soft Chewy Pretzels

adapted from


  • 2 1/4 t. active dry yeast
  • 1 T. sugar
  • 2 t. salt
  • 1 1/2 c. warm water
  • 4 to 4 1/2 c. flour
  • 2 T. oil
  • 8 c. water
  • 1/2 c. baking soda
  • 1 egg, lightly beaten
  • Kosher salt, poppy seeds, grated Parmesan cheese, or other toppings as desired


  1. In a large mixer with dough hook attachment, dissolve yeast, sugar and salt in warm water.
  2. Add flour a half cup at a time to form a stiff dough; kneed well.
  3. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Punch dough down; divide into 12 portions. Roll each into an 18-in. rope; twist into a pretzel shape.
  5. In a large saucepan, bring water and baking soda to a boil. Place pretzels into boiling water, one at a time, for 30 seconds. Remove with a slotted spoon; drain on paper towels.
  6. Place on greased baking sheet. Brush with egg; sprinkle with desired topping.
  7. Bake at 425º for 12-14 minutes or until golden brown. Remove from pan to wire racks. Serve warm.

Servings: Makes 12 large pretzels