Jul 9 2012

Soft Pretzel Recipe


Soft pretzels are one of those foods that kids always seem to want when they see them, and I always say no because they are packed with processed garbage I don’t want them to have. So, as usual my best solution is to go home and make them a healthier, and usually tastier, version.

These blow away the frozen soft pretzels, and the kids love making them. I let them make whatever shapes they want, but remember to check up on the smaller pieces and take them out of the oven when they are golden.

I know the recipe seems lengthy, but they are easier to make than you may think and they make a great snack. I like them plain, but you can dip them in mustard if you would like.


1 (1/4-ounce) package active dry yeast
1/2 teaspoon sugar
3 tablespoons barley malt syrup
2 cups whole wheat pastry flour
1 teaspoon fine salt
1/2 cup extra virgin olive oil
2 cups all-purpose flour
2 tablespoons baking soda
Ener-G Egg Replacement for 1 egg
1 tablespoon rice or almond milk
Coarse salt


Put yeast, sugar and 1 cup warm (about 110°F) water into a large bowl, stir gently and set aside to let rest until foamy, about 5 minutes. Add 1 tablespoon of the barley malt syrup, 1 cup of the whole wheat flour, fine salt and oil and stir until mixture resembles pancake batter. Add remaining 1 cup whole wheat flour and 1/4 cup water and beat until smooth.

Gradually incorporate the all-purpose flour, 1 cup at a time, kneading until smooth. Turn dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Transfer dough to a clean large bowl, cover with oiled plastic wrap and set aside to let rise until doubled in size, about 1 hour.

Preheat oven to 400°F. Place rack in upper third of oven. Grease a large baking sheet; set aside.

Put 1 quart water, baking soda and remaining 2 tablespoons barley malt into a large pot and bring almost to a boil over medium-high heat, then reduce heat to medium-low and simmer until ready to use, making sure to stir it often.

Divide pretzels into five inch long rolls. About an inch thick.

Ease the pretzel into the simmering water mixture and poach it for about 1 minute. Using a slotted spoon, transfer the pretzel to a dry towel, pat gently, then transfer to prepared baking sheet. Repeat process with remaining dough.

Whisk together Ener-G powder and water to make the equivalent of 1 egg and add “milk” in a medium bowl. When all pretzels are formed, brush them with the egg mixture and sprinkle all over with coarse salt. Bake until golden brown, 13 to 15 minutes.



  1. Posted June 6, 2011 at 5:12 pm | Posted By: Ana

    Oh, I know my son will love these! Could I use brown rice syrup in place of the barley malt syrup or they are not equivalent? I don’t have that ingredient, but I can look for it if absolutely necessary.

  2. Elizabeth
    Posted June 7, 2011 at 12:48 am | Posted By: Elizabeth

    Hi Ana, the barley malt syrup really does give them the right “pretzel” flavor. It’s not hard to find though.

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