Soda Pretzels

Soda Pretzels

46
ARVILLALAR 5

"This recipe for pretzels uses traditional Irish soda bread dough instead of a yeast based dough. It's quick and works great! These pretzels come out great, just like the street vendor type."
Saved
Save
I Made it Rate it Share Print

Ingredients

30 m servings 137 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 2746 mg
  • 110%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a non-aluminum stock pot, dissolve 1/3 cup baking soda in 5 cups water. Bring water to a boil, and then remove from heat. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, sift together all-purpose flour, whole wheat flour, and baking soda. Stir in buttermilk and honey until dough pulls together. Turn dough out onto a lightly floured surface, and knead briefly to form a firm dough.
  3. Divide dough into 12 equal pieces. Roll each piece into a cylinder approximately 12 inches long. Form into classic pretzel shape. Pinch ends to seal. Dip pretzels in baking soda solution and then place on lightly greased cookie sheets.
  4. Sprinkle pretzels with kosher salt, and bake in preheated oven until golden brown, about 10 minutes.

Reviews

46
  1. 51 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

These were great but i did make a few modifications. I only had all purpose flour. I brushed them wth melted butter before baking. To make butermilk, add 1T vinegar to a measuring cup ten fill ...

Most helpful critical review

I was dying for soft pretzels and had no yeast when I found this recipe. It makes a nice pretzel, a little heavy. I might try some yeast recipes later to compare. If you have a craving, try it.

These were great but i did make a few modifications. I only had all purpose flour. I brushed them wth melted butter before baking. To make butermilk, add 1T vinegar to a measuring cup ten fill ...

It was a fast, easy success! I loved how the instructions didn't require a bread machine. PS- It works perfectly fine if you use all purpose flour for wheat and Karo Corn Syrup for honey.

The directions are little unclear as to what to do with the water and soda at first. Once you get over the slight confusion it is a wonderful recipe. I made it with my kindergarten class and t...

These are pretty good--a nice wheat pretzel! I've been on a pretzel kick lately, & I've always made yeast pretzels, so I thought I'd give this one a shot. A little sweet, and yes, it's dense a...

I have made multiple pretzel recipes from this site and I always have the same complaint no matter how they taste: They never make a pretzel the same size as the ones you can buy at the mall! I ...

Delicious and FAST! I didn't have buttermilk and so I used milk mixed with some vinegar instead. I also used Karo syrup instead of honey. After kneading the dough on my kitchen aid, I formed pre...

These were very good, especially considering that they were ready to eat in about 30 minutes!

For a soda pretzel, it is very good. My daughter made them several times. She got blue honor ribbons at the county and state 4-H fair with this recipe. We used sea salt as the topping. The w...

I really loved this recipe! I used only whole wheat flour and like others did some substitutions for the buttermilk and honey. I was able to use the dough to create some other amazing breads too...