Homemade Soft Pretzels

Quick homemade pretzels from a small yeast dough sweetened with honey, shaped by hand, brushed with egg, sprinkled with kosher salt and baked at 425°F.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Homemade Soft Pretzels, photo coming soon
  • Prep 25 min
  • Cook 10 min
  • Total 35 min

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These homemade pretzels from Sandra Mills's recipe book are a quick, small-batch yeast dough: yeast, warm water, honey and flour kneaded together, rolled into ropes and twisted into pretzels. Brushed with egg and sprinkled with kosher salt, they bake golden in about 10 minutes.

Ingredients

  • 1 packet yeast
  • 1/2 cup warm water
  • 1 teaspoon honey
  • 1 1/3 cups flour
  • 1 egg, beaten
  • Kosher salt

Instructions

  1. Mix. Combine the yeast, warm water, honey and flour.
  2. Knead. Knead until doughy.
  3. Shape. Roll pieces into ropes on a lightly floured board and form pretzels.
  4. Top. Place on a greased cookie sheet, brush with beaten egg and sprinkle with kosher salt.
  5. Bake. Bake at 425°F until brown, approximately 10 minutes.

Tips

  • The typed page lists 1 teaspoon honey twice; 1 or 2 teaspoons both work.
  • Kids love shaping these.

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