Soft Pretzels

Name: Soft Pretzels
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 1/2 cups warm water; 2 1/4 tsp active dry yeast; 1 tbsp sugar; 4 cups all-purpose flour; 1 1/2 tsp salt; 2 tbsp melted butter; 10 cups water mixed with 2/3 cup baking soda, for boiling; 1 egg yolk beaten with 1 tbsp water, for brushing; Coarse salt, for topping

8 servings30 min prep15 min cookMedium

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The Story Behind It

The Tale of Soft Pretzels

Story updated September 18, 2026

Pretzels are believed to have originated with European monks, possibly as early as the 7th century, who shaped dough into loops resembling arms crossed in prayer as rewards for children learning their prayers. The lye-dipped, chewy German-style pretzel became especially iconic.

Ingredients

Scale:· 8 servings

1 1/2 cups warm water
2 1/4 tsp active dry yeast
1 tbsp sugar
4 cups all-purpose flour
1 1/2 tsp salt
2 tbsp melted butter
10 cups water mixed with 2/3 cup baking soda, for boiling
1 egg yolk beaten with 1 tbsp water, for brushing
Coarse salt, for topping

Instructions

1Stir yeast and sugar into warm water; let sit until foamy.
2Stir in flour, salt, and melted butter to form a dough, then knead 8 minutes.
3Let rise 1 hour, until doubled.
4Divide into 8 pieces, roll into ropes, and twist into pretzel shapes.
5Boil each pretzel in the baking soda water 20-30 seconds per side.
6Brush with egg wash, sprinkle with salt, and bake at 425°F for 12-15 minutes.

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