photo of soft pretzels on a plate

I’ve had a craving for soft pretzels for a while now. The last time I made soft pretzels, I had a lot of help from Baby Bro’s GF.  So rather than make them on my own, I waited until she was back in town. It’s nice to have so many little helpers. 😉 You can read my previous post on soft pretzels here.

photo of pretzels cooling on a rack

She came back into town last weekend and was agreeable to making soft pretzels. I was busy baking other stuff, so she did all the work on these pretzels. I only helped near the end.

I love how this recipe makes individual sized pretzels rather than giant pretzels.

close-up photo of soft pretzels

Soft Pretzels (adapted from Little Corner of Mine)

Print Recipe

Yields: 12 small sized pretzels

Ingredients

2 tsp. active dry yeast
pinch of sugar
2/3 cup + 1 Tbsp. warm water

2 1/2 cup all-purpose flour
4 Tbsp. sugar
1 tsp. salt
2 Tbsp. oil

3 Tbsp. baking soda
1 cup hot water

Directions

1. Dissolve yeast into water with a pinch of sugar, let stand 10
minutes, until the mixture is creamy colored. Mix the yeast mixture with
flour, sugar, salt and canola oil, and knead until combined (about 5
minutes).

2. Transfer the dough in a greased
bowl, cover with cling wrap and let it rest until double in size. Time
needed depends on the temperature in your kitchen.  We let our dough
rise about an hour and a half.

3. When the dough has doubled in
size, divide into 12 balls. Take one ball and roll it into a long
strand. Set aside. Repeat with the rest of the dough. After all 12 long
strands are rolled out, take the first one and stretch it out again and
twist it into a pretzel shape and place on the parchment paper. Repeat
and finish the rest.

 

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Soft Pretzels

These soft homemade pretzels are great as a snack or appetizer.
Servings: 12 small pretzels
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Ingredients

  • 2 tsp active dry yeast
  • 1 pinch of sugar
  • 2/3 cup + 1 tbsp warm water
  • 2 1/2 cup all-purpose flour
  • 4 tbsp sugar
  • 1 tsp salt
  • 2 tbsp oil
  • 3 tbsp baking soda
  • 1 cup hot water

Instructions
 

  • Dissolve yeast into water with a pinch of sugar, let stand 10 minutes, until the mixture is creamy colored. Mix the yeast mixture with flour, sugar, salt and canola oil, and knead until combined (about 5 minutes).
  • Transfer the dough in a greased bowl, cover with cling wrap and let it rest until double in size. Time needed depends on the temperature in your kitchen. We let our dough rise about an hour and a half. 
  • When the dough has doubled in size, divide into 12 balls. Take one ball and roll it into a long strand. Set aside. Repeat with the rest of the dough. After all 12 long strands are rolled out, take the first one and stretch it out again and twist it into a pretzel shape and place on the parchment paper. Repeat and finish the rest.
  • Mix the baking soda and hot water together until baking soda is dissolved. Dip each pretzel into the mixture and place it back on the parchment paper. 
  • Bake for 8 minutes or until golden brown.

Notes

Recipe adapted from Little Corner of Mine
Serving: 1pretzel, Calories: 133kcal, Carbohydrates: 24g, Protein: 2g, Fat: 2g, Sodium: 1015mg, Sugar: 4g, NET CARBS: 24
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!


soft pretzels