Homemade Pretzels Recipe – Perfect for your football parties

I love bread! I’m not real picky about the kinds of breads that I like, but the one bread that I do NOT like is marbled rye. I can eat the soft rye with dill dip, but that’s where I draw the line. My mom used to make little, mini pizzas on rye bread squares, and I could never figure out why I didn’t like them. Now I know…the rye bread! I would like to try making them someday with a different type of bread.

Last year was my first attempt at making homemade pretzels. I was a little scared to try them because they seemed time intensive, and I knew that they probably wouldn’t taste as good as my favorite, Auntie Annes. But, we were going to a Superbowl party, and I knew I needed to bring something. Pretzels seemed like the perfect treat.

This recipe is not too time intensive, but any time you are using yeast, you have to be patient. As long as you follow the directions in the recipe, you can’t mess this one up.

These pretzels are really, really, really good. They DO taste like the mall pretzels, and not like the ones you take out of the freezer and bake. You can cut them into little pieces and make pretzel bites out of them as well. You could also sprinkle with cinnamon and sugar. The possibilities are endless. So try making these for your Sunday football gatherings. Your friends and family will love them!

Soft Pretzels
Adapted from: Allrecipes.com


4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil

1/2 cup baking soda
4 cups hot water
1/4 cup kosher or sea salt, for topping
1/4 cup melted butter


In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water by stirring gently with a fork. Let stand for 10 minutes (yeast should be foamy).

In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. You can also do the above steps using the dough cycle in your bread machine. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.

After 1 hour, turn dough out onto a lightly floured surface and divide into 12 equal pieces using a pizza cutter. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with salt.

Bake in preheated oven for 8 minutes, until browned.

Remove from oven and brush with generous amounts of melted butter.


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