For years the highlight of a trip to the mall was indulging in a soft pretzel from Auntie Anne's or a Cinnabon.  I've had cinnamon roll recipe for years.  Now I have a soft pretzel recipe, too!

In the past year I've tried two different pretzel recipes.  This one from King Arthur Flour is definitely the winner.  I am not going to claim that it tastes just like a mall pretzel.  Fresh out of the oven...it may be even better.  Delightful.  The key to this recipe (other than to follow it) is to let the dough rest and to roll the pretzels into very long ropes.  Oh, and BUTTER.

(Read to the end to see our pretzel hearts!)
Do you tire of seeing our Corelle dishes in almost every one of our food photos?  It's what we eat from, so it's what I photograph.  We're not fancy at This Simple Home.

Soft Pretzel Recipe
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant/bread machine yeast
7/8 cup warm water (3/4 cup + 2 tablespoons)
*~*~*~*~*
1 cup boiling water
2 tablespoons baking soda
*~*~*~*~*
3 tablespoons butter, melted
pretzel salt

Combine the first five ingredients (by hand, in a stand mixer, or in a bread machine).  (No need to proof instant yeast.)  If dough is sticky, add one or two tablespoons of flour.  If dough is dry, add an additional one or two tablespoons of water.

Knead dough for five minutes.  Flour dough ball and place in a covered bowl or food storage bag for 30 minutes.

While dough is rising, prepare dip.  Combine the boiling water and baking soda.  Stir until dissolved.  Allow to cool.  It should be comfortable to touch (lukewarm or cooler).

Preheat oven to 475. When 30 minutes is over, divide dough into eight equal pieces.  To do this divide dough ball in half.  Work one half at a time to divide again.  Then divide those halves into quarters and repeat with other half.  You should have a total of eight pieces.

Shape each dough piece into a simple log, five to seven inches long.  Let dough rest, uncovered for five minutes.

Place the baking soda and water bath in a 9 inch pan.  Prepare your baking sheets with parchment paper or lightly oiling.

Roll each dough piece into a long, think rope of 28-30 inches in length.  I recommend measuring and keeping a mental note of where on your counter 30 inches is from the edge.  

Form a pretzel shape.  Set pretzel in water mixture (as many as will fit in the pan).  Spoon water over the pretzel.  Let sit for two minutes.  Move pretzels to prepared baking sheet.  

Sprinkle pretzels with pretzel salt.  Allow the pretzels to rest on the baking sheet for ten minutes.

Bake pretzels for 8-9 minutes.  Brush immediately with butter.  Serve warm.  Makes eight pretzels.

Yes, those are lots of directions, but they actually aren't too complicated to make if you have made a yeast bread before.

To Note:
~ I tried coarse and kosher salt.  Pretzel salt makes a nice difference.  You'll still love the pretzels if you use an alternate salt.
~ Be patient.  There are a lot of little steps to make these soft pretzels.  It's worth it.
~ Pretzel hearts were made for my family around Valentine's Day.  I divided each 30 inch rope into two pieces, making 16 hearts.
~ Really, this is the original recipe.  I often adapt a bit, but other than using the least amount of water recommended, I don't need to change this.  However, I still wrote it up here because I have just linked to favorite recipes before only to have the recipe or even website disappear.  I did not want to risk that.  The original recipe does show very different looking pretzels.  Fatter.

What is your favorite soft pretzel topping?  I like cinnamon and sugar or butter and salt.

~ Annette W. {This Simple Mom}
Disclosure: This post contains affiliate links. By purchasing an item through a link, I will earn a small percentage. Thank you!

Sign up for weekly or daily emails from This Simple Home or Annette's newsletter.