Golden Soft Pretzels

Golden Soft Pretzels

fenchurch1 0

"What makes a pretzel a pretzel is the step of boiling them in baking soda water. If you dip them in baking soda water but don't boil them in it, or if you use egg yolk to brush them, they are not going to turn out like pretzels."
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1 h 55 m servings 242 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 2371 mg
  • 95%

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.

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  • Prep

  • Cook

  • Ready In

  1. Dissolve yeast and sugar in 2 cups warm water in a large bowl; let stand until bubbling, about 10 minutes. Beat butter, egg, and 1 teaspoon salt into yeast mixture until smooth. Mix in 2 cups flour to make a wet dough. Stir remaining flour into dough, 1 cup at a time, to make a stiff dough. Form dough into a ball.
  2. Grease a large bowl and turn dough around in greased bowl to coat. Cover lightly with a kitchen towel, place in a warm area, and let dough rise until doubled, at least 1 hour. Punch dough down.
  3. Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.
  4. Divide dough in half; cut each half into 8 pieces. Roll pieces out on a floured surface into ropes about 1/2-inch thick. Shape each rope into a pretzel.
  5. Bring 5 cups water to a boil in a large saucepan and dissolve baking soda in the boiling water. Boil pretzels, a few at a time, in the baking soda water for 10 minutes. Arrange pretzels on prepared baking sheets and sprinkle with coarse sea salt.
  6. Bake in the preheated oven until pretzels are shiny and golden brown, 15 to 20 minutes.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of sodium for the baking soda. The actual amount of the baking soda consumed will vary.



Battery acid flavored and gummy. Dough recipe is good but the process is wrong. Cut the baking soda and reduce the boil time

Waaaaay too much baking soda. I wasted time and money on this recipe.

I tried this recipe and it tasted nasty with the baking soda bath to the point where it was not edible. The second try without the baking soda bath tasted much better. The cook time was also a b...

Unfortunately I hadn't read the "nasty" review first. I agree, WAY too much baking soda. Maybe they meant 1/2 TB, not 1/2 Cup. Sorry I wasted my tyime and money.

As pretzels, pretty good. A bit sweet (makes sense--sugar was more than in other pretzel recipes I've used), and I had to add 1/2 c more flour, but that's normal. With dough you have to adjust...