Mini Soft Pretzels

These mini pretzels are soft, chewy, and perfectly salted. The sugar in the recipe helps feed the yeast and achieve the chewy texture that’s created from the dough rising twice. The sugar also pulls moisture out of the dough to create a slightly crunchy exterior during baking. Real sugar normally contributes to browning in breads, but in this recipe, the baking soda bath gets the credit for the classic pretzel color we know and love.

This salty treat is perfect for sharing and entertaining. Get the family involved and have fun experimenting with new knot shapes or testing out new toppings. Add a side of mustard or melted cheese for delicious dipping.




  1. Stir together the warm milk, yeast, and 1 tablespoon of sugar. Allow to sit for 5 minutes to proof the yeast.
  2. Whisk in the remaining sugar, salt, and melted butter.
  3. Add the flour and mix until the dough begins to come together.
  4. Knead for 10 minutes or until the dough is smooth and stretchy.
  5. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and allow to rise in a warm spot for one hour, or until doubled in size.
  6. Line a baking sheet with parchment paper.
  7. On a lightly floured work surface, divide the dough into 12 equal-sized balls. Keep the dough balls covered with plastic wrap as you work with one at a time.
  8. Working with one ball at a time, roll the dough into a 20-inch rope. Make the classic pretzel shape by twisting the ends together about 1-2 inches from the end. Pull the twist into the middle of the loop that was created. Press the ends into the loop with a slight overlap. Transfer to the lined baking sheet and repeat with each dough ball.
  9. Set the tray aside uncovered to complete a second rise (about 20 minutes).
  10. Preheat oven to 400°F.
  11. In a large pot, mix the baking soda and water and bring to a boil. Working with one pretzel at a time, carefully lower the pretzel into the boiling water and leave for 30 seconds. Using a slotted spatula or spoon, lift the pretzel out of the water and allow as much of the excess water to drip off. Place the pretzel back onto the prepared baking sheet and repeat.
  12. Sprinkle coarse salt over the pretzels and bake for 12 minutes, or until golden brown.



Photo credit: Blue Bowl Breads

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