Easy Soft Pretzels . . . so simple to make, and absolutely soft and delicious. A perfect recipe for beginning bakers!
These pretzels are great on their own, but we also love serving them with Ham Potato Chowder, Smoky Corn Cheddar, and Creamy Chicken Bacon Ranch Soup. Yum!
I got this recipe for soft pretzels way back in Jr. High in a Home Ec class. So if a bunch of hormonally charged, clumsy, less than attentive 14 year-olds can make them, so can you. Promise. If you have never made bread before, this is a great recipe to start with.
They are heavenly with soup and other main dishes, but they also make great after school snacks. They are soft and yummy and slightly chewy. We like them even better than the soft pretzels at the mall. Give them a try!
How to make Easy Soft Pretzels
Ingredients:
- water
- instant yeast
- milk
- salt
- sugar
- flour
Combine yeast and water in a large mixing bowl. Add milk, salt, and sugar. Stir in flour to make a stiff dough. Knead on floured counter a few times. Let dough rest for about 5 minutes.
Roll into ropes and form into pretzel shapes. Place on lightly greased or silpat lined baking sheets. Brush with milk and sprinkle with salt if desired.
Bake at 400° for about 15-18 minutes or until lightly browned.
*For traditional pretzels, I sprinkle them with coarse salt. But most often, I just leave them plain because my boys love eating them with butter and homemade jam.
It takes a little bit of practice to get smooth, perfectly shaped pretzels. But usually I let my kids help and we get all kinds of shapes. They love to make their initials. You can even just make twists. No matter how they look, they will taste fantastic, so don’t give up!
MORE BREAD RECIPES TO TRY:
Easy Homemade Soft Pretzels
Quick and easy recipe for homemade soft pretzels. -We have tried sprinkling the tops with poppy seeds, sesame seeds, garlic salt and Parmesan, and cinnamon/sugar. Most of the time I just leave them plain-and they are still heavenly! -Sometimes I replace some of the white flour with freshly ground whole wheat flour and it works wonderfully and is more healthy.Soft Pretzels
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
10
Serving Size:
1
Amount Per Serving:
Calories: 212 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 2mg Sodium: 364mg Carbohydrates: 43g Fiber: 2g Sugar: 3g Protein: 7g
To see all my yeast bread recipes, click HERE.
Angel
February 24, 2019 at 10:22 pmThank you. This is the recipe I used in middle school home Ec class as well. Just the one I’ve been looking for!
Kara Cook
March 13, 2019 at 11:54 amSo glad you found it! I wonder how many home Ec teachers use it. 🙂
Shawnie
July 20, 2018 at 2:49 pm????????????LOVE THESE SO MUCH!!!????????????
Kara Cook
March 13, 2019 at 11:54 amI am so happy to hear that Shawnie! We sure love them at our house!
Patty Nardi
December 4, 2016 at 10:37 pmWe have dairy allergy problems. Can I use coconut milk instead?
Kara Cook
July 21, 2018 at 7:59 amYes, I think coconut milk should work just fine.
Sarah
September 4, 2016 at 7:14 amWell, these were absolutely fantastic! Thanks!!
Ella Daniels
July 9, 2016 at 8:54 amI was looking at your soft pretzel recipe and it didn’t specify whether the flour was all-purpose or self-rising. Can you clear that up for me please. I assumed it is self-rising, but you know what they say about assuming. LOL. Thanks.
Kara Cook
July 21, 2018 at 8:00 amI use all purpose flour in all of my recipes unless otherwise specified. You never need to use self rising flour in yeast breads, because the yeast is what causes the dough to rise. Hope that helps!
Donna E
December 1, 2011 at 5:02 pmI will have to try these too. They look really good. I still have some recipes in my handwriting from junior high home ec class! That was about 45 years ago for me! (I can’t believe it’s that long ago either.) 😀