Wednesday, April 3, 2013

Homemade Soft Pretzles

If you know Alton Brown, he loves to experiment his recipe. This recipe was taking from Food network, by Alton Brown.

 I copied his Overnight Cinnamon rolls and it came out great.
The first two bake was gone in five minutes, the kids loved it. It was almost close to the Annie's pretzels.
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1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt


Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

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I always love reading your comments!


  1. Hi Sara! These look delicious, great job!


  2. This could be a project we could do in the winter or rainy day! Visiting from Prowess and Pearls. I'm pinning this to save the recipe.

  3. I love soft Pretzel

  4. Hi there! I have ventured over from Linkin’ With My Ladies. I am co-hosting this month and I just wanted to thank you for participating! Love your blog! XOXO, Mandi @ All My Happy Endings

  5. Hi Sara! I love big soft pretzels with lots and lots of mustard. :D Thanks so much for dropping by and linking up! Have a wonderful weekend!

  6. These look delish! I will have to try these out! Have a great weekend! Nicole

  7. Wow, these look great. I love soft pretzels and have to try this one.
    I am your newest GFC.
    Have a great weekend,
    @ Eclectic Red Barn

  8. These look so good! Alton Brown is my favorite Food Network chef and his chocolate chip cookies are the best ever. I found your link through "Swap n' Share Sunday" at Spatulas On Parade

  9. Sara, these look delicious and fun to make with the kids!
    found you at the Swap N Share hop...great blog.


  10. Wanted to stop by and say thanks for linking up at Swap N Share Sundays on Spatulas On parade.
    recipe pinned

  11. Hi! I'm visiting from the Swap and Share party. These look great! I'll have to try making pretzels! I would love for you to share at my party:

  12. I haven't made pretzels since junior high cooking class! I think I'm going to have to do this one soon :)

    Thanks for linking up for WW!


  13. Love your recipe - it looks delicious, Sara! Thank you for sharing at our ALL MY BLOGGY FRIENDS party :-)

  14. I was wondering if you could make pretzels just the day before yesterday! Awesome!!