Easy Soft Pretzels Recipe

Easy soft pretzels using store-bought frozen bread dough for the DIY feel without the disappointment. Perfect for Oktoberfest or Beer Tasting party.

Want to make soft pretzels for your Oktoberfest or beer tasting party so you can get that freshness, but don’t want to invest time or money in something that may not turn out?

If you don’t want to bake pretzels from scratch but want that DIY feel, this is the recipe for you! Use store-bought frozen bread dough as the base so it will turn out perfectly.

Munich Soft Pretzel

  • 1 pkg frozen bread dough, defrosted
  • water
  • baking soda (see chart)
  • 1 egg yolk
  • 1 Tbsp water
  • ½ c kosher salt
  1. Cut dough into 10 pieces and roll into 18″ ropes.

  2. Shape each rope into the pretzel shape: Pull the ends of the rope towards you and make a U or an upside down horseshoe shape. Pick up the ends and criss cross them, forming a circle in the top half. Pick up the ends and criss cross again, forming a twist. Lift the ends over the twist and press into the circle at the 10 and 2 o’clock positions.

  3. Put on a greased baking sheet and let rise in a warm place for 20 minutes. (In the oven with the light on is the perfect temperature setting and there’s no drafts.)

  4. Preheat oven at 475° F. While you’re waiting, fill a large stainless steel pot with water to a boil. (Be sure to use a pot that won’t react with baking soda.) Measure the water until it comes within a couple of inches from the rim. Add baking soda as follows, and bring to a boil. It’s the baking soda water bath that gives it the traditional pretzel taste.

    8 c water with ¼ c baking soda

    9 c water with ½ c baking soda

    10 c water with ⅔ c baking soda

  5. Boil pretzels, 30 – 60 seconds per side, until puffy and shiny. Let them drain on a wire rack for a minutes. (But don’t let them dry out. It’s the wetness that helps the salt stick to them.)

  6. Cover baking sheet with parchment paper. Put pretzels on baking sheet. Make an egg wash by beating egg yolk with water. Brush on dough. Sprinkle with salt and bake until cooked through – about 15 minutes. Serve with Maille coarse grain mustard as a dip.

  7. Pretzels should be stored in an air tight container when not being served. Reheat in oven at 250° F for a few minutes before serving.


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