An array of mustards -- ranging from spicy to sweet, smooth to grainy -- adds intrigue to these easy-to-make soft pretzels.Pretzel salt is available from Spice Barn.

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Recipe Summary

Yield:
Makes 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix yeast, coarse salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5 minutes.

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  • Mix flour and cayenne in a large bowl. Using a pastry cutter or your fingers, cut butter into flour until mixture resembles coarse crumbs.

  • Slowly pour yeast mixture over flour mixture, stirring to combine. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes. Cover with plastic, and let rise for 30 minutes.

  • Cut dough into 12 pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portion backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes.

  • Preheat oven to 475 degrees. Bring a large pot of water to a boil, and add baking soda. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Transfer to wire racks to drain. Return to baking sheet, sprinkle with pretzel salt, and bake until golden brown and cooked through, about 15 minutes. Pretzels will keep, uncovered, at room temperature for up to 12 hours. Rewarm in a 250-degree oven if desired, and serve with mustards.

Cook's Notes

To save time, store-bought bread dough can be used in place of homemade; start at step 4.

Reviews (10)

75 Ratings
  • 5 star values: 17
  • 4 star values: 28
  • 3 star values: 23
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
06/24/2019
These turn out picture perfect and taste as good as it gets. I’ve been using this recipe since Martha set it out over 20 years ago and everyone always wants more! Easiest thing to make too, a family tradition now. A little grated cheese in place of pretzel salt or adding sesame seeds on top keeps things varied enough for us!
Rating: 5 stars
10/08/2017
These were perfect and delicious! I did read the previous notes left and appreciated the notes left by Julie and Josh - and used them for the draining & baking portion. I made two specialty dips and also served them with mustard and everyone loved them. My children loved them so much they asked me to make another batch the next day so they could have them in their school lunches this week. Great recipe and made for a really fun and unexpected appetizer for my guests.
Rating: Unrated
09/23/2012
Fun to make. They were a little doughier than I expected, so next time I'll lower the oven temp and bake a little longer. The kids had fun helping and loved the hot bath they got before baking.
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Rating: Unrated
08/01/2012
I always love what you make Lucinda. These pretzels are awesome. I didn't let my first batch drain long enough after boiling. Second time was the time. These are delicious.
Rating: 4 stars
11/05/2011
I made this with whole wheat sourdough bread and things turned out well. My dough was too thick and I used a convection bake instead of regular bake. The pretzels came out good and I still had enough left for my sausage mushroom whole wheat sourdough pizza. Next time I'll roll the dough thinner, turn down the boiling water to a simmer and use a conventional bake.
Rating: Unrated
08/28/2011
Bummer- same thing happened to me....the first one I boiled, COMPLETELY fell apart into several pieces. For the next ones, I shaped them into bagel-shape and that worked out ok.
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Rating: Unrated
12/28/2008
The trick to pretzels, I am finding, is to use a somewhat sticky dough and roll the ropes VERY thin. If I don't do them stringy enough, I usually end up with giant poofy knots instead of pretzel shapes. If the dough isn't somewhat sticky, they lose their shape in the water.
Rating: Unrated
12/11/2008
I made these pretzels and had a terrible time with the boiling water. They fell into pieces and I am not sure why. I make doughs quite a bit and would love some insight to what may have been the problem, because I do want to make them again.
Rating: Unrated
10/31/2008
This recipe was extremely simple. My brother has never made anything from scratch and he and I had a blast making these pretzels, and they were GOOD! To change it up from pretzel salt we also used some roasted minced garlic and some toasted sesame seeds on some.
Rating: Unrated
10/31/2008
This recipe was extremely simple. My brother has never made anything from scratch and he and I had a blast making these pretzels, and they were GOOD! To change it up from pretzel salt we also used some roasted minced garlic and some toasted sesame seeds on some.