Soft Pretzels and Pretzel Dogs

Soft Pretzel with some Pretzel Dog friends

I refuse to pay mall prices for soft pretzels.  It actually would kill me to spend $3.00 for a delicious mall-made pretzel, when I can spend less than that on making 16 of them at home.  Sure, it's a lot more work, and I end up with too many pretzels, but my family and friends help me make and eat them, and I can also make some yummy pretzel dogs while I'm at it.  Then I can call it a meal.  
This recipe comes from (, and the recipe is titled "Mall Pretzels."  I think they're referring to the Auntie Anne's variety.  I can't say, since I refuse to buy them.  These are great pretzels, though.  They turn out chewy, buttery, salty, and a deep dark pretzely color.  The water & baking soda bath is the key on the pretzel color and flavor.   
Make sure you use the parchment paper.  If you've never used parchment paper, it's about time you did.  Trust me, it's one of my best tools in the kitchen.

Soft Pretzels & Pretzel Dogs


  •          1 (.25 ounce) package active dry yeast
  •          2 tablespoons brown sugar
  •          1 1/8 teaspoons salt
  •          1 1/2 cups warm water (110 degrees F/45 degrees C)
  •          4 cups King Arthur All-Purpose Flour
  •          4 cups warm water (110 degrees F/45 degrees C)
  •          4 tablespoons baking soda
  •          2 tablespoons butter, melted
  •          2 tablespoons coarse kosher salt

1.In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
2. In a large, low-rimmed saucepan, bring water and baking soda to a simmer over medium heat.
3.After dough has risen, cut into 16 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. (If the dough resists lengthening.  Set down and let rest for about 5 minutes.) Twist into a pretzel shape*, and dip into the baking soda solution for about 20-30 seconds. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
*If you want pretzel dogs, take a hot dog and a dough rope and press one end of the dough rope into the side of the hot dog at one end.  Wrap rope around the hot dog until there is no more rope and then pinch to seal at the end of the hot dog.  Dip into water/soda solution as you did the regular pretzels.  If you’re doing both regular pretzels and pretzel dogs, do the regular pretzels first so they don’t end up tasting like hot dogs from the water/soda bath.
4.Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Hello, Pretzel Dog.