Recipe of Today: Soft Pretzels

Recipe of Today: Soft Pretzels


  • 1 cup warm water (110 F°)
  • 2 ¼ tsps active dry yeast
  • 1 tbsp sugar
  • 3 tbsps olive oil
  • 3 ¼ cups all-purpose flour
  • 1 tsp kosher salt
  • ⅓ cup baking soda
  • coarse salt for sprinkling
  • mustard for serving


  • Get your Kitchenin KM50 Stand Mixer, whisk together warm water, yeast and sugar. Let stand until foamy, about 10 minutes. Add 3 tbsps oil, flour and kosher salt. With the dough hook attached, knead the dough on medium-low speed until smooth, about 10 minutes. Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free place until doubled, about 1 hour.
  • Line 2 baking sheets with parchment paper, then brush the parchment paper with oil. Turn the dough out on a lightly floured work surface and cut it into 12 equal pieces. Roll each piece into a long string about 18 inches (45 cm) long. Lay each string horizontally, with the ends up and toward the center as if to form an oval, cross one end over the other, and press each end into the bottom of the oval to form a pretzel shape. Place pretzels on prepared pan, evenly spaced.
  • Place a rack in the middle of the oven and preheat to 450°F. In a large, wide saucepan, add 7 cups water, add baking soda, and bring to a boil. Gently drop 2 or 3 pretzels into the boiling water at a time (be careful not to overcrowd). Boil for less than 1 minute, turning once with a large colander or spatula. Position the cooked pretzels to the baking sheet, right side up.
  • Sprinkle kosher salt on the pretzels. Bake until nicely browned, about 10 minutes, rotating the pan about halfway down. Then serve hot with a tbsp mustard. Enjoy!

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