Homemade Soft Pretzels are delicious appetizers that will get you in 'game day' mode. They are simple, oil-free, dairy-free and healthy. Don't forget the mustard!
You know how inviting those giant soft pretzels are at sports events, shows and fairs? I always seem to have to buy one.
For some reason soft pretzels make me think I am having fun. Maybe because I first discovered them at carnivals and movie theaters.
Then they showed up in malls and to me, it is always a good time shopping.
I think these delicious savory homemade soft pretzels will get you in a celebratory mood too.
But do you know they aren’t hard to make at all? They can be made healthier too. These pretzels don’t have any butter, oil or dairy.
Just look at them!
For quite a few years I only dreamt that I could make soft pretzels at home even though I was already a bread maker. They were elusive to me.
Finally, I pulled up my bootstraps and set off for the kitchen. I took out the yeast and just stared and then took out the flour and stared some more.
Guess I forgot to roll up my sleeves.
An idea came to mind so I began. It started with whole wheat flour. Man, the little suckers weren’t hard at all.
You can Make Soft Pretzels as Giant as you Like.
- Just roll out a longer roll of dough.
- You see how I twisted the pretzels in an easy cross-your-arms shape? That is from the 14” tenth of dough rope.
- If you go to 16” or 18” ropes your pretzels will be thinner and larger. If you do this you may want to twist the center arms once in the middle and then reach down to the bottom of the pretzel.
- This will make them stronger. The 16” ones probably don’t need an extra twist but the 18” length might.
Mustard is the original condiment that was always served with soft pretzels. But now that you can make them at home I’ve discovered even more dipping options.
What Dips Go Good with Soft Pretzels?
We’ll start with classic bright yellow mustard.
Any other mustard you can find. Something like sweet-hot mustard would be great.
Dairy-Free Ranch Dressing - it’s is the best and here is an easy homemade recipe.
Ooey gooey nacho cheese dip and there are many vegan recipes.
Homemade almond mayonnaise - it's better than store-bought but hey, it's all good.
What's all the Buzz About Soft Pretzels?
- They’re soft and savory.
- You can dress them up with a dipping sauce
- They’re easy to make at home
- You can change the shape to whatever you like, such as a thinly braided wreath
- This recipe is healthy and delicious
Start the movie!
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Homemade Soft PretzelsSoft Pretzels are delicious appetizers that will get you in a celebratory mood.
- 2 1/4 teaspoons yeast
- 1 1/2 cups warm water for yeast - this amount of water has been adjusted, 100-110°
- 4 1/4 cups whole wheat flour
- 1 tablespoon salt
- 1 teaspoon sugar
- 1/2 cup dairy-free milk - for brushing the tops of the prepared pretzels before they bake
- coarse salt - for sprinkling on top of the pretzels
- Have parchment paper on 2 baking sheets.
- Dissolve the yeast in 1 1/2 cups of warm water. Let sit for 5 minutes.
- Add a tablespoon salt, a teaspoon of sugar and stir.
- Add this mixture to the flour and blend. It will be sticky.
- Turn out the dough on a floured surface.
- Knead until smooth, about 5 to 10 times.
- Divide dough in half, then half again. You will have 4 balls.
- Set all of these 4 balls back in a bowl and cover with a moist paper towel (touching the balls) to help keep them from drying out.
- Take out one ball and recover the rest.
- Divide that one ball into thirds. So eventually, each of the 4 balls will be divided into thirds which will give you 12 balls and will become 12 pretzels.
- Roll out each of those first three balls into a rope about 1" to 1-1/2" in diameter and 14" to 16" long. Mine were 14" and they are a little fat.
- Shape into pretzel shapes right on the parchment paper that is already on the cookie sheet.
- Continue with each ball as in the directions above until all the pretzels shapes are done.
- Brush the pretzels with the dairy-free milk a couple at a time and then sprinkle the coarse salt on top while the pretzels are still moist.
- Bake at 425° for 12 to 15 minutes.
- Remove to a wire rack to cool.
NotesTO FREEZE: After the pretzels have cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer. They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.
NutritionServing: 1PretzelCalories: 154kcalCarbohydrates: 31gProtein: 6gFat: 1gSodium: 596mgPotassium: 175mgFiber: 5gCalcium: 27mgIron: 1.6mgTried this recipe?Let us know how it was!