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Easy Soft Pretzels

Updated: Apr 25

A forgiving recipe for fluffy, bakery-style pretzels.


When your son insists on eating 18 pretzels a week, you start reading labels. After seeing the cocktail of glyphosate-treated flour, gut-inflaming gums, and—I’m not kidding—corn syrup in the butter, I knew the freezer aisle wasn't an option.


These "Safe Food" pretzels are my solution. By using organic flour and skipping the industrial conditioners, I’ve created a treat that is:


  • ✅ Glyphosate-Free

  • ✅ Anti-Inflammatory (No gums or stabilizers!)

  • ✅ Sensitivity-Safe

     

The double rise is worth the wait for a kid who needs reliable, clean fuel. Here is how I make his favorite "safe food" right in our kitchen.



Prep time: 70 minutes | Bake time: 10 minutes | Yield: 6 Pretzels


Ingredients

The Dough

  • Water: ½ Cup + 2 Tbsp (Warm, 105°F–115°F)

  • Sugar: 1 Tbsp Granulated Sugar

  • Yeast: 1 ¼ tsp Active Dry Yeast

  • Flour: 1 ½ Cups All-Purpose Flour

  • Butter: 3 Tbsp Unsalted (Chilled and cubed)

  • Salt: ¼ tsp Fine Sea Salt

The Bath & Topping

  • Baking Soda: 3 Tbsp

  • Topping: Coarse Pretzel Salt (for sprinkling)


Instructions

  1. Bloom the Yeast: Combine warm water and sugar. Sprinkle yeast over the top and let sit for 5 minutes until a frothy "bloom" forms.

  2. Cut the Butter: While the yeast activates, whisk together flour and salt. Work the butter into the flour using a pastry cutter or your fingers until it resembles fine grains of rice.

  3. Knead: Pour the yeast mixture into the dry ingredients. Knead by hand or with a mixer for 3 minutes until the dough is smooth and elastic.

  4. First Rise: Shape the dough into a ball and let it rest at room temperature for 30 minutes.

  5. Shape: Divide the dough into 6 equal portions. Roll each into a long rope and twist into your desired pretzel shape.

  6. Proof: Arrange shaped pretzels on a baking sheet and let them rest for a final 20 minutes.

  7. The Alkaline Bath: Preheat your oven to 475°F. Bring a large pot of water and baking soda to a rolling boil.

  8. The Boil: Carefully submerge each pretzel in the boiling water for 60 seconds. Remove with a slotted spoon (I use two spoons, its easier!!) and return to the baking sheet.

  9. Season: Immediately sprinkle with coarse salt while the surface is still tacky.

  10. Bake: Bake for 10 minutes or until the crust is a caramel brown (if you like a darker pretzel then the below image go for 2 more minutes).



Baker’s Notes

  • Humidity Adjustment: This is a high-hydration recipe designed for a very fluffy interior. If your kitchen is particularly humid, omit the extra 2 Tbsp of water for a dough that is easier to handle.

  • Flavor Profile: For a more traditional, bready pretzel, you can reduce the butter by half.



Pro-Tip: For a professional high-gloss finish, brush the pretzels with a little melted butter immediately after pulling them from the oven. ***I never have time for this step. Lol


Things I used

Baja Gold Sea Salt https://amzn.to/4tN0eMa

Mercer Rim Dinner Plate https://go.shopmy.us/p-53249599

Mercer Rim App Plate https://go.shopmy.us/p-53249606

Mercer Rim Cereal Bowl https://go.shopmy.us/p-53249658


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