Soft Pretzels

This recipe is originally from the American Home-Brew association. I've made minor improvements. The recipe is easy to make, I let my kids help, and the pretzels taste quite good. I've cut the recipe down. If you decide to double this version, you still need only one beaten egg.


2¼ teaspoons dry yeast
¾ cup warm water
1 Tablespoon sugar
½ teaspoon table salt
2 cups all purpose flour
1 egg -- beaten
coarse salt (kosher salt works)

Preparing the Pretzels

  1. Preheat oven to 425 degrees F.
  2. Disolve yeast in warm water. Add sugar and table salt, mix well. Let sit for five minutes to activate the yeast.
  3. Add the liquid mixture to the flour in a large bowl and mix until dough is formed.
  4. Remove from bowl and knead on a flat surface for five minutes.
  5. After kneading, let the dough rest for five minutes.
  6. Roll the dough into creative and imaginary shapes.
  7. Brush the pretzels with the beaten egg and sprinkle with coarse salt.
  8. Arrange the pretzels on a lightly greased cookie sheet.
  9. Bake at 425° F for 12-15 minutes or until golden brown.

Notes :

If you have a KitchenAid® mixer [], then do this in the mixer bowl and use the dough hook attachment to knead the dough. You can also do the mixing and kneading in a bread machine under the "dough" setting too.

These must be eaten warm. I like them with mustard on them, and accompanied by a good beer.