Appetizers/ Bread-Dough

Soft Pretzels Recipe for Two

4 Homemade Soft Pretzels with mustard

These decadent fat soft pretzels are warm and golden with a chewy salty crust. This recipe makes a small batch of 4 soft pretzels. 

Serve them plain or dip them into your favorite mustard or cheese sauce.

Scroll to the bottom for a full recipe card.

The ingredients are typical pantry staples making it convenient to whip up a batch anytime you are in the mood.

Once you taste these, that mood will be often!

These pretzels also go really great with this Blue Cheese Beer Dip.

How to make Soft Pretzels:

Preheat the oven to 170 degrees F (77 C). This is for the dough rise cycle.

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In a small bowl or the bowl of a Kitchenaid Stand Mixer, dissolve the yeast with the 2 teaspoons of sugar in 1/2 cup of warm water (110 degrees to 115 degrees). The water is the right temperature when it feels only slightly warm to your finger. If it feels hot it will kill the yeast and if it’s too cold it won’t activate the yeast. Click for a Kitchenaid Stand Mixer.

Let the yeast mixture sit for about 5 – 10 minutes until it is activated and foamy.

soft pretzel yeast activating with water and sugar

Add in the melted butter, 1/2 teaspoon of salt, and 1/3 cup of the flour. Mix until it is smooth.

soft pretzel ingredients in bow of stand mixer, not yet mixed

Add in the remaining 1 cup of flour and continue to mix until it forms a sticky ball of dough. Add in small amounts of additional flour if it needs it.

soft pretzel dough in stand mixer bowl

Leave it in the Kitchenaid Stand Mixer to do the kneading by letting it run for a few extra minutes. You can also put the dough on a floured surface and knead it by hand for about 5 minutes.

Place it back into the bowl, if you kneaded by hand, and add a small amount of oil to the bowl. Turn the dough to coat all sides and cover the bowl with a damp towel.

Turn off the oven, place the bowl inside, and let it rise for about 1 hour.

Remove the bowl from the oven and set aside.

Preheat the oven to 425 degrees F (220 C).

Bring the 8 cups of water and baking soda to a boil in a large sauce pan.

While that comes up to heat, punch down your dough and divide it into 4 equal portions. Roll each one into a log shape.

soft pretzels rolled into log shapes

Next form them into a twisted pretzel shape or leave them long for pretzel rods.

soft pretzels twisted into a knot

Drop each pretzel into the boiling water. Let them boil for 30 seconds on the first side then gently flip them over for another 30 seconds.

soft pretzels boiling in water

Using a slotted spoon, transfer them one at a time to a plate lined with paper towel to drain. They will still be pretty raw and very sticky to the touch.

soft pretzels draining on a paper towel

Move the pretzels to a small baking sheet lined with parchment paper. Click for parchment paper.

Whisk the egg with the 1 teaspoon of cold water until well combined. Brush the tops of the pretzels with the egg wash mixture and sprinkle with coarse salt. 

Soft Pretzels being brushed with egg wash

Bake the pretzels at 425 degrees F (220 C) for about 10 – 15 minutes until golden brown.

Allow to cool slightly on a wire rack. Serve warm with your favorite mustard or cheese sauce. Enjoy!

Homemade Soft Pretzels Small Batch

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Yield: 4 Pretzels

Soft Pretzels for Two

Soft Pretzels for Two

These decadent fat soft pretzels are warm and golden with a chewy salty crust. Serve them plain or dip them into your favorite mustard or cheese sauce. This recipe makes a small batch of 4 soft pretzels.

Prep Time 10 minutes
Cook Time 15 minutes
Rise Time 1 hour
Total Time 1 hour 25 minutes

Ingredients

  • 3/4 teaspoon active dry yeast
  • 1/2 cup warm water (110 degrees - 115 degrees *See Notes)
  • 2 teaspoons sugar
  • 1 Tablespoon butter
  • 1/2 teaspoon salt
  • 1 1/3 cups to 1 2/3 cups all purpose flour
  • 8 cups water, to boil
  • 1/2 cup baking soda
  • 1 egg
  • 1 teaspoon cold water
  • Coarse salt (for topping)

Instructions

  1. Preheat the oven to 170 degrees F (77 C). This is for the dough rise cycle.
  2. In a small bowl or the bowl of a Kitchenaid Stand Mixer, dissolve the yeast with the 2 teaspoons of sugar in 1/2 cup of warm water (110 degrees to 115 degrees). The water is the right temperature when it feels only slightly warm to your finger. If it feels hot it will kill the yeast and if it’s too cold it won’t activate the yeast.
  3. Let the yeast mixture sit for about 5 – 10 minutes until it is activated and foamy.
  4. Add in the melted butter, 1/2 teaspoon of salt, and 1/3 cup of the flour. Mix until it is smooth.
  5. Add in the remaining 1 cup of flour and continue to mix until it forms a sticky ball of dough. Add in small amounts of additional flour if it needs it.
  6. Leave it in the Kitchenaid Stand Mixer to do the kneading by letting it run for a few extra minutes. You can also put the dough on a floured surface and knead it by hand for about 5 minutes.
  7. Place it back into the bowl, if you kneaded by hand, and add a small amount of oil to the bowl. Turn the dough to coat all sides and cover the bowl with a damp towel.
  8. Turn off the oven, place the bowl inside, and let it rise for about 1 hour.
  9. Remove the bowl from the oven and set aside.
  10. Preheat the oven to 425 degrees F (220 C).
  11. Bring the 8 cups of water and the baking soda to a boil in a large sauce pan.
  12. While that comes up to heat, punch down the dough and divide it into 4 equal portions.
  13. Roll each one into a log shape.
  14. Next form them into a twisted pretzel shape or leave them long for pretzel rods.
  15. Drop each pretzel into the boiling water. Let them boil for 30 seconds on the first side then gently flip them over for another 30 seconds.
  16. Using a slotted spoon, transfer them one at a time to a plate lined with paper towel to drain. They will still be pretty raw and very sticky to the touch.
  17. Move the pretzels to a small baking sheet lined with parchment paper.
  18. Whisk the egg with the 1 teaspoon of cold water until well combined. Brush the tops of the pretzels with the egg wash mixture and sprinkle with coarse salt.
  19. Bake the pretzels at 425 degrees for about 10 – 15 minutes until golden brown.
  20. Allow to cool slightly on a wire rack.
  21. Serve warm with your favorite mustard or cheese sauce. Enjoy!

Notes

  • For the warm water (110 degrees to 115 degrees) - The water is the right temperature when it feels only slightly warm to your finger. If it feels hot it will kill the yeast and if it’s too cold it won’t activate the yeast.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 244 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 54mg Sodium: 8023mg Carbohydrates: 42g Fiber: 2g Sugar: 2g Protein: 7g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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4 Comments

  • Reply
    Suzanne Stavert
    March 23, 2017 at 2:01 pm

    Oh my goodness! I adore pretzels and have never tried to make them myself! My daughter and I took an Oktoblerfest cooking class and had fun learning their technique. I am going to try this!

    • Reply
      Zona
      March 23, 2017 at 2:03 pm

      I think you will love these! I was tempted to make a second batch after just one bite. Thanks for your comment Suzanne 🙂

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