Homemade Philly Soft Pretzels


Homemade Philly Soft Pretzels

15 Min

Bake up a batch of your very own Soft Pretzels, just like the ones street vendors in Philadelphia and other big cities sell! Put out some mustard for dipping and enjoy the tasty experience!

What You'll Need

  • 1 pound frozen bread dough, thawed
  • 1 egg white
  • 1 tablespoon water
  • 1 teaspoon (coarse) salt (see Note)

What to Do

  1. Coat 2 large rimmed baking sheets with nonstick cooking spray.
  2. Cut dough into four equal pieces. On a lightly floured surface, roll each piece into a 24-inch rope; form into a pretzel shape and place on baking sheets.
  3. In a small bowl, beat together egg white and water; brush over top of each pretzel. Sprinkle evenly with kosher salt. Loosely cover with plastic wrap and set aside in a warm place to rise for 15 minutes. Preheat oven to 350 degrees F.
  4. Remove plastic wrap and bake pretzels 15 to 17 minutes, or until golden. Serve warm.


For a little variety, top these with minced onion or garlic salt instead of coarse salt.

DID YOU KNOW…that more than half of the 400 million pounds of pretzels made annually in the United States are produced in Pennsylvania?

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I eat way too many of these but I just love them so much. When at the local mall either my first or last stop is to the pretzel stand. I never not get one. Having this easy recipe, now I can have them at home.

To make this homemade Philly soft pretzel it requires a frozen bread dough. Is that from a previous recipe or can this item be purchased in the local store. For the life of me, I have never seen frozen bread dough in the freezer aisle at my local grocery.

Hi there! The Test Kitchen used Bridgeford Frozen Bread Dough. You can ask your local grocer if they carry it, and if not, you can always go ahead and search online to see where they are found in your area. :) Have a great day!

Made this recipe with a few alterations. I used fresh not frozen pizza dough from walmart. After forming them. I boiled them in 4 cups of water, with 4 tsps. of baking soda added. Boiled until the float. Only took a few seconds. Took them out with a strainer spoon, then onto a greased stoneware pan. Baked in a 475 oven for 15-18 minutes. They came out really tender and tasty, I will do these again, still need to get some pretzel salt though:)

In another pretzel recipe (pretzel bites) using bread dough it calls for the bits of dough to be put into boiling water for about 45 seconds tossing gently so all sides get the benefit of the boiling water. They are drained with slotted spoons, placed on paper towels for a few minutes to drain and cool slightly and then baked on greased baking sheets. They say some shrivel up a little funny but they recover in the oven while baking. I do believe the baking soda water bath is for bagels like jek0099 mentioned.

I'm actually from Philly and I never thought I'd get the chance to taste something as yummy as those ever again!!!

I thought that pretzels were supposed to go into a baking soda bath before cooking?

Maybe that's for bagels?


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