Soft Pretzels

Written by Eryn on March 6, 2011

The last two Tap Parties we have hosted we have served our tasty brews and what better to go with them than soft pretzels.  We found this great recipe on and have modified it slightly to be used in the bread machine.  Why spend hours kneading and punching down dough when the bread machine does it for you?  The dough cycle take 1.5 hours and then the fun begins of rolling out the dough into those great twists.  From there the twists go through a 2 minute boil in a baking soda bath.  This helps them brown up and gives that great pretzel taste.  After the bath they get salted and baked in the oven.  The best pretzels are the ones right out of the oven, soft, chewy and just down right delicious!  If you are interested in making your own soft pretzels I have included the recipe, just be warned that one batch may not be enough.


  • 4 teaspoons active dry yeast
  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 5 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 1/2 teaspoons salt
  • 1 tablespoon vegetable oil

Bath Water

  • 1/2 cup baking soda
  • 4 cups hot water


  • 1/4 cup kosher salt, for topping


  1. In the bread machine add the wet ingredients with the sugar and yeast in the bottom, then add the dry ingredients.  Set the bread machine to the dough cycles and sit back and relax.
  2. Preheat oven to 450 degrees F (230 degrees C). In a large pot, dissolve baking soda in hot water.
  3. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, boil each pretzel into the baking soda solution about 1 min on each side and place on a greased baking sheet. Sprinkle with kosher salt.
  4. Bake in preheated oven for 8 minutes, until browned.


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