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
- all purpose 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
Soft Pretzels
Quick and easy recipe for homemade soft pretzels.
Ingredients
- 1/2 cup warm water
- 2 Tbsp yeast (I use SAF)
- 1 cup milk
- 1 1/2 tsp salt
- 2 Tbsp sugar
- 4 cups flour
Instructions
- Combine yeast and water in a large mixing bowl. Add milk, salt, and sugar. Stir in flour to make a stiff dough. (Unlike most bread recipes, you want plenty of flour. That makes the pretzels chewier.) Knead on floured counter a few times. Let dough sit for about 5 minutes.
- Roll into ropes and form into pretzels. 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.
Notes
-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.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 212Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 364mgCarbohydrates: 43gFiber: 2gSugar: 3gProtein: 7g
To see all my yeast bread recipes, click HERE.
I’d love to make these but please can you tell me can I use dried yeast instead and if so how much do I use? Thanks
You can use the same amount of dried yeast, but you need to make sure it is fully dissolved in the warm water. You may also need to let the dough sit for more than 5 minutes before forming your pretzels.
I’d love to make these with my children but please tell me can I use dried yeast instead and if so how much do I use? Thanks
Fabulous recipe, Better than store Bought…!!! Thank you…!!!
These look AMAZING! Can these be made gluten free?
Thank you. This is the recipe I used in middle school home Ec class as well. Just the one I’ve been looking for!
So glad you found it! I wonder how many home Ec teachers use it. 🙂
????????????LOVE THESE SO MUCH!!!????????????
I am so happy to hear that Shawnie! We sure love them at our house!
We have dairy allergy problems. Can I use coconut milk instead?
Yes, I think coconut milk should work just fine.
Well, these were absolutely fantastic! Thanks!!
I 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.
I 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!
I 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.) 😀