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Homemade Soft Pretzel Recipe

You can make these amazing Soft Pretzels any time, not just to celebrate Oktoberfest! This goes TOO WELL with our favorite Beer Cheese recipe ... 


3/4 cup warm water (about 100F)

1 tsp. granulated sugar

1/2 packet active dry yeast

2 1/4 cup all-purpose flour

3/4 tsp. kosher salt

1/2 cup Baking Soda

1 large egg, lightly beaten

Large crystal salt

Butter or cooking spray


1.) In a medium bowl, whisk the water and sugar together until the sugar is dissolved. Sprinkle the yeast over the top and let it rehydrate for about 5 minutes. 

2.) Add the flour and salt to a food processor and pulse to combine. Add the yeast mixure and process for 30 seconds.

3.) Spray a large bowl with cooking spray and add the dough, covering it with plastic wrap. Let the dough rest for 30 minutes. 

4.) Preheat the overn to 450F. Line a backing sheet with parchment paper and spray with cooking spray. 

5.) On a lightly floured surface, divide the dough into six equal pieces. Roll each piece into a 14-inch piece of rope. Bend the dough into a horseshoe shape.

Twist the ends twice and fold over top, forming the clasic pretzle shape (it might take a turn or two to get it right). Place on the baking sheet and shape the remaining dough pieces. 

6.) Bring a large pot of water to a boil. Add the baking soda and let the water get back up to a boil. Carefully, add one pretzle to the water, turning it with a slotted spoon or spatchula after about 30 seconds. Let it sit in the water for another 30 seconds, remove, and place on the baking sheet. Repeat with the remaining pretzels. 

7.) Brush the tops of each pretzel with the egg wash and sprinkle with the coarse salt. Bake until deep golden, about 12 minuets. Let cool slightly and serve warm. 

Reciep from

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