– soft homemade pretzels

Last fall we made homemade pretzels. The kids loved playing with the dough. The messier the recipe the more fun, of course!

shaped dough ready for the oven

Homemade Soft Pretzels


  • 1 pkg (2 1/4 tsp.) active dry yeast
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1 1/2 c. whole-wheat flour
  • 3/4 c. all-purpose flour
  • 1/4 c. baking soda
  • 1/4 c. coarse salt



1. Stir 1 c. warm water (105°F to 110°F), yeast, sugar and salt in an electric mixer fitted with a dough hook. Set aside until yeast has dissolved and mixture bubbles, about 5 minutes. Stir in both flours, set mixer speed to medium and knead with dough hook until dough is smooth and elastic, about 10 minutes. (Or, mix with a wooden spoon and knead by hand.) Transfer dough to an oiled bowl, cover with a clean kitchen towel and set aside in a warm spot until doubled in size, about 1 hour.

2. Preheat oven to 425°F. Oil 2 large baking sheets. Stir baking soda and 2 c. warm water in a bowl until dissolved.

3. Turn dough out onto a floured work surface; cut into 20 equal-size balls. Working with 1 at a time, roll and stretch each ball to form thin, 12- to 15-inch-long ropes. Twist each into a pretzel shape.

4. Use a slotted spoon to dip each pretzel into baking soda solution; place on a baking sheet. Reshape as needed. Sprinkle with coarse salt. Bake until browned, approx 10 mins. Remove sheets to a wire rack to cool for 10 minutes; transfer pretzels to rack to cool.

adapted from