That’s all I need to say. Pretzels. After seeing this recipe on the blog A Beautiful Mess, I knew I needed to attempt it myself! It was extremely easy and they turned out deliciously 🙂

The yeast decided to go for a swim.

Note to self: wear apron next time…

Another note to self: NYC apartments offer very little counter space to properly role out dough for pretzels…

Thus resulting in very large bun-like things.

But they turned out pretty yummy in the end!

Some have sea salt…

Others have cinnamon sugar…

I must say though that the cinnamon sugar ones are my favourite!


Soft Pretzels 

Makes 8-12


  • 1 1/2 cups warm water
  • 1 1/8 teaspoon active dry yeast
  • 2 tablespoon sugar
  • 1 1/8 teaspoon salt
  • 1 cup bread flour
  • 3 cups (all-purpose) flour
  • 3-4 tablespoon melted butter
  • course sea salt
  • cinnamon and sugar
  • 1 cup warm water
  • 1 tablespoon baking soda.

Dissolve the yeast in the 1 1/2 cups warm water. Stir in the sugar and salt. In a kitchen aid mixer (or a large bowl, working by hand) combine the bread flour, all-purpose flour, and yeast solution. Mix/knead until dough is elastic-like (4-6 minutes). Set dough in a greased bowl, cover and allow to rise for 1 hour. Once dough has risen cut it into 8-12 pieces and roll out into a  long rope. Twist into a pretzel shape. Dip in a shallow bowl containing the 1 cup warm water and 1 tablespoon baking soda. Place an a baking sheet (that’s been covered with parchment paper), cover and allow to rise for another 45 minutes to an hour. Brush on the melted butter. Top with either course salt or cinnamon sugar. And bake at 375 F for 10-12 minutes.


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