World’s Greatest Soft Pretzels

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World’s Greatest Soft Pretzels – huge pretzels that are soft, buttery and salty, you know the ones I’m talking about.


My husband and I love our pretzels and we make them quite often. But for some reason we’re not quite pleased with them, we’re looking for that special soft pretzel that you get at the mall, or at the ball game. You know the one I’m talking about, eh? Those huge pretzels that you just can’t stop eating, they’re salty, they’re buttery, they’re just amazing. Well I think we finally hit the jackpot.

After the hundreds of experiments and hundreds of pretzels eaten, we’ve finally done it. We made the pretzel of our dreams. The world’s greatest soft pretzels. Don’t let the pictures fool you, these pretzels are huge, just like the ones you buy at the ball game. Just writing about them now makes me drool and wished I had one to enjoy, but hey we made these a couple weeks ago, so no pretzel for me now. But I have the memories, and most importantly I have the recipe.


Pretzels are not hard to make, so don’t get discouraged by the fact that you have to make a water bath with baking soda and dip them in there, that’s child’s play. The dough is super easy to make too, just use your mixer, let it do all the work. And the fun part, is rolling out the long ropes and I swear my ropes were 3 or 4 feet long, just because I wanted the largest pretzels.

Now let me just tell you for a minute here how good these are, especially if you eat them right out of the oven. When they come out, brush them with some melted butter, and before you take a bite, dip that piece in the butter again and then eat it. The saltiness from the coarse Kosher salt and the buttery pretzel, well this just doesn’t get any better. You’ll just want to keep on eating, so don’t let me stop you.

5.0 from 2 reviews
World's Greatest Soft Pretzels
Prep time
Cook time
Total time
Serves: 9
  • 4½ to 5 cups all purpose flour
  • 1½ cups lukewarm water
  • ½ cup warm milk
  • 2 tsp salt
  • 1 tbsp yeast
  • 1 tsp sugar
  • butter for brushing
  • Kosher Sea Salt
  • 5 tbsp baking soda
  1. In the bowl of your mixer, combine the warm water with the yeast and lightly stir. In another large bowl, mix the salt, sugar and flour together. When the yeast dissolves, add the flour mixture and the warm milk. Using the dough attachment, mix everything until the dough comes together and is no longer sticky. Let the dough rise until it doubles in size in a greased bowl, and covered with a damp towel. It should take about an hour.
  2. Punch down the dough and divide it into 9 pieces. Take each piece and roll it into a long rope, about 3 to 4 feet and about ¾ of an inch in diameter. Shape each rope into a pretzel shape and place them onto greased cookie sheets and let them rise again for about 15 minutes.
  3. Preheat oven to 500 F degrees.
  4. In a large pot, make a bath with baking soda and boiling water. Using a large spoon, lower each pretzel into the water and leave in for about 30 seconds to a minute. You don't have to wait until they float. Return the pretzels to the cookie sheet and brush them with melted butter and sprinkle them generously with the Kosher sea salt.
  5. Bake until golden brown, about 10 minutes, depending on the oven. When you take them out of the oven you can brush them again with butter and serve them hot and/or with mustard.
Prep time includes time to allow the dough to rise.
Cook time is per one cookie sheet at a time. I was able to place 2 pretzels per cookie sheet, so I baked 4 times.


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    • says

      They will keep for a few days, usually I place them in a ziploc bag and just keep them in the fridge. If you want to make the dough in advance, I wouldn’t do it more than a day in advance.

    • says

      Yes, though I sometimes find it easier to roll it out on an unfloured surface, I guess it depends what your surface is and how sticky your dough is, if the dough is too sticky you might need some flour.

  1. Marisa says

    Just made these, and they turned out sooo delicious! My husband inhaled three of these, and he’s not even a big bread lover (like me ;)). I’m definitely done with my pretzel recipe search! This recipe’s a keeper, thanks so much for sharing :)

  2. Shawna says

    I’m still getting the hang of the whole pretzel making process, so while mine didn’t come out quite right I know that it wasn’t your recipe! The very first one I baked was incredibly delicious. It wasn’t the prettiest but it was good. However, the other ones had a very strong flavor of baking soda, which I know now was the water boiling too low. I should have added more water as I went. Also, I think next time I’ll use parchment paper because despite greasing the pans my pretzels stuck pretty bad. However, I know that these were my mistakes. This pretzel is so good! I’ll get the hang of it.

  3. Kara says

    The baking soda causes a reaction when baking the pretzels. It is what will help create the deep browning on the outside of the pretzels. Just don’t add the baking soda to boiling water, as it will foam up and possibly boil over! Alton Brown suggests suggests a ratio of 10 cups water to 2/3 cup baking soda. I am going to have to try this recipe. Alton Brown’s pretzel recipe was good, but I am still searching for the perfect pretzel.

  4. Kristin says

    How much boiling water do you us compared to the baking soda? I want to make sure I have the right ratio :) Can’t wait to try these!

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