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Amish soft pretzels

Amish Soft Pretzels Recipe

The best soft pretzel recipe! These pretzels are soft and chewy in the middle, golden brown on the outside, and have a delicious pretzel flavor. And they are super easy to make. 
5 from 1 vote
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Prep Time 25 minutes
Cook Time 10 minutes
Resting time 35 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Snack
Cuisine American, Amish
Servings 15 pretzels
Calories 262 kcal

Ingredients
  

  • 1 1/4 c. warm water (about 110°)
  • 1 Tbsp. active dry yeast
  • 1/4 c. brown sugar, loosely filled
  • 1 Tbsp. oil or melted butter
  • 3/4 tsp. salt
  • 2 c. bread flour
  • 1 1/2 - 1 3/4 c. all-purpose flour
  • coarse pretzel salt

Baking Soda Solution:

  • 2 c. warm water
  • 2 Tbsp. baking soda

For brushing over the top of Pretzels:

  • 3 - 4 Tbsp. melted butter

Optional - only if you want to make sweet cinnamon pretzels:

  • 1/2 c. sugar
  • 1 Tbsp. cinnamon

Instructions
 

  • Add water, yeast, and brown sugar to a mixing bowl. Mix to combine and let it rest for about 5 minutes.
    1 1/4 c. warm water (about 110°), 1 Tbsp. active dry yeast, 1/4 c. brown sugar, loosely filled
  • Add oil and salt. Mix.
    3/4 tsp. salt, 1 Tbsp. oil or melted butter
  • Add 2 c. of bread flour and 1 c. all-purpose flour and knead for a couple of minutes, slowly adding more flour as needed until the sides of the bowl are cleaned, or it's no longer sticking to your hands (if kneading by hand).
    2 c. bread flour, 1 1/2 - 1 3/4 c. all-purpose flour
  • Place the dough into a greased bowl and let it rise for about 30 minutes.
  • Preheat the oven to 475°.
  • Remove the dough and knead with your hands to remove air bubbles. Divide the dough into 15 pieces.
  • Roll each piece into a long thin rope (approx. 18" long). This doesn't have to be exact. It's ok if the pretzels are not all the same size.
  • Twist each rope into a pretzel shape.
  • Mix the baking soda and warm water until the soda is dissolved. Dip each pretzel into the soda solution and place them (at least an inch apart) onto a well-greased or parchment-lined baking sheet.
    2 c. warm water, 2 Tbsp. baking soda
  • Sprinkle the tops with a bit of coarse salt and let them rest for a couple of minutes.
    coarse pretzel salt
  • Bake for 8 - 10 minutes or until nicely browned.
  • Remove from the oven and generously brush the tops with melted butter.
    3 - 4 Tbsp. melted butter
  • Serve with warm cheese dip or honey mustard.
  • If you want sweet pretzels: mix the sugar and cinnamon then dip the freshly butter-basted pretzels into the sweet mixture until well coated.
    1/2 c. sugar, 1 Tbsp. cinnamon
  • These are the very best when freshly baked and still warm from the oven. But to enjoy them as leftovers, you can store them in an air-tight container and warm them for about 15 seconds in the microwave.

Notes

I have detailed instructions and photos in my post (above).
Sometimes you can find pretzel salt at Amish bulk food stores, but any coarse salt should work. If you are making cinnamon/sugar pretzels, omit the coarse salt.
If you don't have any bread flour, you can substitute it with all-purpose flour.

Nutrition

Serving: 1pretzelCalories: 262kcalCarbohydrates: 48gProtein: 7gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 6mgSodium: 276mgPotassium: 76mgFiber: 2gSugar: 4gVitamin A: 75IUVitamin C: 1mgCalcium: 15mgIron: 2mg
Keyword Amish Pretzel Recipe, Pennsylvania Dutch Soft Pretzels
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