If you’ve ever lived in New York or been to a ballgame, chances are you have had a delicious soft pretzel! I usually think I can only have those at an event but NOT ANYMORE! Thanks to my delightful recipe, you can have pretzels ANY TIME! Like, all the time if you want. These are time-consuming but fun and oh so worth it!

Watch the cooking video here:


4 1/2 tsp active dry yeast

1 1/2 tsp sugar

1 1/2 cups warm water

4-5 cups flour

1/2 cup sugar

1/4 tsp garlic powder

1 1/2 tsp salt

1 tbsp vegetable oil


1/2 cup plus 2 tbsp baking soda

9 cups water

1 egg


In small bowl, combine yeast, sugar and warm water and let sit for about 10 minutes until thickened and frothy. 

In large bowl or Kitchenaid mixer with hook attachment, mix flour, sugar, garlic powder and salt. Add oil and the yeast/water mixture. Mix until it forms a dough and is smooth, about 6 minutes. If dry, add a little more water. Put dough in oiled bowl late enough so it can double. Cover with plastic wrap and proof for one hour till doubled. 

OVEN 450

Line 2 baking sheets with parchment or silpat. Cut dough into 8-10 pieces, depending on how big you want your pretzels. Roll out each piece into a long rope and twist into pretzel shape. In large saucepan, bring to a boil the baking soda and water. Drop each pretzel into water for 30 seconds and then put on baking sheet. 

Make egg wash with egg and water. Brush each pretzel with egg wash. Sprinkle with kosher salt. Bake for 8 minutes until browned and cooked through.