Easy Baked Soft Pretzels

(from Lucianolinda’s recipe box)

Source: King Arthur Flour

Categories: Appetizers- Snacks


  • Dough
  • 2 1/2 cups flour
  • 1 tsp. salt 1 tsp. sugar
  • 2 1/4 tsp. yeast
  • 7/8 to 1 cup warm water
  • (use more in winter, less in summer, somewhere in between in spring and fall)
  • Or use canned biscuits (my own idea- and they taste good !)
  • Topping:
  • 1 cup boiling water
  • 2 Tbsp. baking soda
  • coarse, Kosher or pretzel salt, optional
  • 3 Tbsp. unsalted butter, melted


  1. Place all dough ingredients into a bowl, and beat until well combined. Knead dough, for about 5 minutes, until soft, smooth and quite slack.

  2. Flour the dough and place in a bag. Allow to rest 30 minutes.

  3. (Or separate canned biscuits, flour, and place in baking pan at least 1 inch apart, cover with plastic wrap. They don’t need to rest as long as dough, and can begin rolling into ropes, leaving others under cover until needed.)

  4. While dough is resting, prepare topping: combine boiling water and baking soda stirring until the soda is totally dissolved. Set the mixture aside to cool to lukewarm (or cooled).

  5. Preheat oven to 475 degrees. Spray a baking sheet with vegetable spray or line with parchment paper, and spray parchment.

  6. Transfer dough to a lightly greased work surface. divide into 8 equal pieces (about 2 1/2 oz. each) Allow to rest, uncovered 5 minutes. Pour baking soda water into a 9 inch square pan.

  7. (just follow directions now using biscuits instead of dough.)

  8. Roll each piece of dough into a long, thin rope (about 28 to 30 inches long) and twist each rope into a pretzel. Working with about 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over the tops, leave them in the water for 2 minutes before placing them on the baking sheet. The baking soda “bake” will give pretzels that nice golden-brown color.

  9. Transfer the pretzels to prepared baking sheet. Sprinkle them lightly with course, Kosher, or pretzel salt, if desired. Allow them to rest uncovered, for 10 minutes.

  10. Bake the pretzels for 8 to 9 minutes, or until they’re golden brown.

  11. Remove from oven. Brush thoroughly with melted butter. Keep brushing the butter until all is used.

  12. makes 8 large pretzels

  13. If desired, omit salt, and make a glaze of powdered sugar, and a few drops of milk, with almond extract to taste. Pretzels can be dipped, or drizzled in this topping. Or smear with peanut butter, jelly or any other topping you like.

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