Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Sweet Soft Pretzels 3.3 (26) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 40 mins Servings: 8 This dough is excellent with any of the mix-ins listed; experiment to find your favorite. Ingredients ½ recipe Quick Basic Pizza Dough, or 1 pound store-bought pizza dough, thawed if frozen All-purpose flour, for work surface ⅓ cup finely chopped nuts or ½ cup chopped chocolate or 2 tablespoons fennel seed olive oil, for bowl and baking sheet 3 tablespoons baking soda 2 tablespoons coarse sugar Directions Place dough on a lightly floured work surface; sprinkle with nuts, chocolate, or fennel seed. Gently knead to incorporate. Transfer to an oiled bowl, cover with plastic wrap, and let rest 1 hour. Divide dough into 8 equal pieces. On a lightly floured work surface, roll each piece into an 18-inch-long rope. To shape dough into pretzels, form each dough rope into a U-shape and twist ends twice. Fold twisted end down and pinch to secure. Transfer pretzels to an oiled baking sheet and let rest 20 minutes. Preheat oven to 475 degrees. Bring a large pot of water to a boil; add baking soda. In batches, boil pretzels until puffed and slightly shiny, about 1 minute. With a slotted spoon, transfer to a wire rack to drain. Return pretzels to baking sheet; sprinkle with sugar. Bake until golden brown and cooked through, 10 to 15 minutes, rotating sheet halfway through. Serve warm or at room temperature. Cook's Notes Get the kids involved in the process -- forming the twisty shape is a fun activity for little helpers. Rate it Print