Soft Pretzels


  • 1 cup lukewarm water
  • 4 tablespoons (1/4 cup) melted butter, lukewarm
  • 1 packet (2 1/4 teaspoons) active yeast
  • 2 teaspoons salt
  • 2 tablespoons, dark brown sugar
  • 3 cups bread flour or all-purpose flour*
  • 1 large egg or (additional) 1/4 cup melted butter


  1. Preheat oven to 450°F.  Line two baking sheets with parchment paper.
  2. Stir together water, butter and yeast in the bowl of a stand mixer until yeast is mostly dissolved. Let stand for 5 minutes.  Add salt and brown sugar and stir to combine.
  3. Add flour and mix use dough hook attachment on medium speed until combined. Touch the dough — if it is still really sticky and is clinging to mixing bowl, add an additional 1/4 cup flour at a time until dough balls up and no longer sticks to bowl.  Continue mixing using the dough hook attachment on medium speed for an additional 5 minutes.  (If you do not have a stand mixer, you can knead by hand for 5 minutes instead.)
  4. Turn dough out onto a floured surface, and use a knife or a bench scraper to cut dough into 8 equal pieces.  Stretch each piece into long even ropes, about 18-20″ long.
  5. Form ropes into pretzel shapes on parchment-covered baking sheets.  To do so, form rope into a large circle, pull ends up, criss-cross (twist) ends once or twice, and then lay them back on bottom of circle for form a standard pretzel shape.  Or form ropes into whatever shape you’d like.
  6. Broil for 2-4 minutes! Be careful, the tops may go from golden brown to burnt very quickly, especially when broiling.

Serve with a variety of your favorite mustards!

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