Amish-Style Soft Pretzels Recipe (2024)

I have a deep relationship with soft pretzels. As does cookbook author and Simply Recipes associate editor Carrie Havranek. As, I am guessing, do many of you.

Carrie and I share something in common when it comes to pretzels— our favorite version comes from Pennsylvania. I went to college outside the City of Brotherly Love and I have vivid memories of traveling into the city for a day of museums and wandering along South Street. These trips always included at least one (maybe two) street vendor soft pretzels.

The buttery crust. The sharp crunch of the salt. The chewy middles. Even the cheap mustard the vendors always gave for dipping. It all feels very near and dear to my heart.

But enough about me. This is about Carrie and her fantastic new book Tasting Pennsylvania, which includes a recipe for Amish-Style Soft Pretzels (note: awesome melted butter on top!) that you can make at home without the price of a plane ticket.

The Cuisine of Pennsylvania

If the only cuisine you can name from Pennsylvania is Philly Cheesesteak, you're in for a treat. Yes, Carrie includes a recipe for those delightful sandwiches (another staple of my South Street visits), but Pennsylvania cuisine is so much more.

Did you know, for instance, that Pennsylvania is the #1 producer of mushrooms in the United States? And fourth in apple production? You can see this evidenced in recipes like Roasted Kennett Square Mushroom Soup and an Apple Pie Shortbread Tart.

You can also see Pennsylvania's German and Polish roots in recipes like Pennsylvania Dutch Onion Tart (Zwiwwelkuche, say that five times fast), pierogis with potato and cheddar filling, and yes, scrapple. Pennsylvania's history is rich with other immigrant groups, too—they're represented with dishes like Double Chocolate Tahini Cookies, Old Forge-Style Pizza, and English Toffee Pudding.

Pennsylvania has also become something of a hotbed for star chefs and trendy restaurants. Try Beet-Cured Salmon from High Street on Market or Braised Pork Cheek Tacos from Victory Brewing Company at your next party! Also, I suspect the Pennsylvania Mushroom Ramen from Mister Lee's Noodles will be high on my meal rotation this winter.

Let's Hear From Carrie!

I could read you the names of tempting recipes all day. Before we get to that recipe for Amish-Style Soft Pretzels, I thought you might like to hear a bit about Pennsylvania and this cookbook from the author herself!

Tell me about YOUR Pennsylvania. I love how you describe it as a "place of opposites" in your introduction. What do you mean, and how does this relate to the food of Pennsylvania?

We have three metro areas that are densely populated (Philly, Pittsburgh and, where I live, the Lehigh Valley), but the state is enormous and full of rural communities, too. We have cities with James Beard Award-winning chefs, many of whom have contributed recipes. And then we've got tons of great mom and pop cafes and family-run restaurants. The food, then, is both progressive and traditional, chef-driven and homey. The best of Pennsylvania food manages to conjure those juxtapositions, but that's not easy to pull off. We haven't gone haute, yet!

What is something about Pennsylvania cuisine that you want everyone to know?

It is more than cheesesteaks, pierogies, and pork products!

What are the major flavors of Pennsylvania? The ingredients that you see come into play again and again?

Pork, cabbage, mushrooms, beets and, quite honestly, Italian food. Oh, and beer. And, often, pork and beer together. We have a strong craft beer culture here.

What are the three recipes from the book that you think capture the breadth of Pennsylvania cuisine the best?

Pennsylvania Mushroom Ramen, Pittsburgh Salad, and Shoo-Fly Pie.

Love Pretzels? Here Are Some Other Salty Treats!

Christmas Crack
Peanut Butter Pretzel Magic Bars
Chocolate-Covered Pretzels

Soft Pretzels

Prep Time50 mins

Cook Time10 mins

Total Time60 mins

Servings8 pretzels

Carrie says, "I have such fond memories of eating buttery soft pretzels, with just the right balance of sweet and salty, at the Amish markets in South Jersey and Philly. This one comes pretty close. Pretzels are customarily eaten to bring luck in the new year, but their appeal so transcends that tradition that it’s fun to make them anytime."

Ingredients

2 1/2 cups (300 grams) all-purpose flour
1 teaspoon salt
1 tablespoon brown sugar
2 1/4 teaspoons instant dry yeast (one packet)
Scant 1 cup warm water
1/4 cup baking soda
Kosher or coarse sea salt, for sprinkling
4 tablespoons unsalted butter, melted

Special Equipment

Stand mixer

Method

Make the dough:
Place the flour, salt, brown sugar, yeast, and warm water in the bowl of a stand mixer with the hook attachment and beat until well combined. Knead the dough, by hand or machine, until it’s smooth and soft, 5 to 7 minutes.
Rest the dough:
Flour the dough a little, place on a floured surface, and cover. Let rest for 30 minutes.
Prep the oven and baking sheets:
Preheat the oven to 475°F. Prepare a baking sheet with parchment or nonstick cooking spray.
Divide the dough:
Uncover the dough and divide it into eight equal pieces. Let them rest, uncovered, for another 5 minutes.
Twist the pretzels:
Using the palms of your hands, roll each piece into a thin rope approximately 25 to 30 inches long. Twist each rope into a pretzel shape by lifting the ends of the rope, crossing them to make a twist, and then folding them back down onto the bottom loop. Gently press the ends so they stay in place.
Make the baking soda bath:
Boil 6 to 8 cups water in a large stockpot over high heat and add the baking soda, stirring until it’s dissolved. Reduce to a simmer.
Working quickly and carefully, dip each pretzel into the water bath, and simmer for 30 seconds on each side, flipping them with a slotted spoon. They will puff up slightly in the water.
Bake the pretzels:
Transfer the pretzels to the prepared baking sheet and sprinkle with coarse sea salt. Bake pretzels until golden brown, 8 to 10 minutes.
Brush with butter:
Remove from the oven and brush with the melted butter, using up all the butter. These pretzels are best consumed while warm. They can be reheated in the oven, or frozen and defrosted later in a low oven. Top with your favorite mustard, if desired.

Snacks and Appetizers
Kid-Friendly
Yeast Breads
Easy Baking

FAQs

What's the difference between a pretzel and a soft pretzel? ›

Soft pretzels can usually be baked in 15 minutes; hard pretzels, meanwhile, must be baked for up to an hour. The longer baking time further dries out the pretzel. And, as we have discussed, the lack of moisture is what gives the hard pretzel its brittle texture.

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What makes a soft pretzel taste like a pretzel? ›

The answer lies in a brief dip in an alkaline water bath before baking. This bath essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving pretzels their signature chewy crust. It also gives them their unique and indelible “pretzel” flavor.

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Do you use baking soda or powder for soft pretzels? ›

Baking Soda + Boiling Water Pretzel Bath

Slowly pour in your baking soda and whisk until completely dissolved. Dip your pretzels in the bath using a slotted spoon for 30 seconds, flipping once during this time. Drain and place back onto your greased parchment lined baking sheets.

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What is the best salt for homemade soft pretzels? ›

Fine sea salt – This is for the dough. Pretzel salt – This is for sprinkling on the pretzels before baking. I'd highly recommend ordering the pretzel salt for the most impressive pretzels possible and best flavor. If that's not an option, use coarse sea salt instead.

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What city is known for soft pretzels? ›

On the culinary front, Philadelphia might be best known for cheese steaks, cream cheese, scrapple (don't ask what's in it though) and the soft pretzel. In Philadelphia, pretzels are peddled from food carts at major intersections and hawked by roadside hucksters at traffic lights.

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What makes Auntie Anne's pretzels different? ›

Our Original Pretzel only contains 5 grams of fat, and, yes, it is lightly dipped in butter. Since Auntie Anne's Pretzels are made fresh in our stores, you can request your pretzel without butter for a lower calorie option or order your pretzel without salt.

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What is the secret ingredient in pretzels? ›

Traditional Bavarian pretzels are dipped in a lye solution before they are baked. Lye, also known as sodium hydroxide, is essentially the same stuff that's used to make soap and clean drains. It can even dissolve glass.

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How do Germans eat soft pretzels? ›

The origin of pretzels is in Germany, in particular around Stuttgart, although the Bavarians claim having invented the pretzels, and they are sold with crumbles of salt. Salt is the standard. You can also get them with butter additionally, or with lunch meat, ham, cheese, spread cheese.

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What is the best flour for pretzels? ›

Bread flour is best used for, you guessed it, breads. This is fine for pretzels, but if you don't plan to make that much bread, buying bread flour for just one thing can seem like a waste. All-purpose flour can be used for a wide variety of baked goods, including cookies, muffins, pie crusts, and breads.

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What gives soft pretzels their flavor? ›

What Gives Pretzels Their Pretzel Flavor? You have baking soda to thank for that distinct pretzel flavor. Baking soda is highly alkaline and imparts that subtly metallic taste onto the dough before your pretzels go into the oven. Some recipes call for a lye bath, which does the same thing.

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Why do you boil pretzel dough before baking? ›

The boiling water + baking soda is important for color and texture of pretzel. Baking soda raises pH, thus creating a basic solution. This help the browning process during baking, which will occur more in basic pH. Thus, producing the desired flavor and brown color of pretzel.

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Why do you boil soft pretzels? ›

While it sounds strange, this step is what gives pretzels that iconic flavor, chewy texture, helps deepen their golden color in the oven, and locks in the super soft interior. If you get the water boiling ahead of time, it really only adds 5 minutes to the entire process. We do it every time now. It's worth it!

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What kind of mustard is good for soft pretzels? ›

Dijon mustard or a spicy brown mustard are the typical go-tos, as they add an extra kick to your pretzel snack. However, you can also get the best of both worlds by choosing a cheesy mustard dip. All you need is spicy brown mustard, a cheese spread, and Worcestershire sauce.

Why do you boil soft pretzels in baking soda? ›

As noted above, baking soda is a staple ingredient for making homemade pretzels. Dunking your pretzels in a baking soda bath prior to baking is what enables them to develop their distinctive color and crispy-on-the-outside, chewy-on-the-inside texture.

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What kind of salt do they use on soft pretzels? ›

WHITE PRETZEL COARSE SALT. An intensely white and clean salt that provides visual and textural appeal to soft pretzels, breadsticks and other topical applications as well as seasonings and rubs.

Keep Reading ›

Was the original pretzel hard or soft? ›

Early pretzels were of the “soft” variety; hard pretzels are something of a relatively modern invention. However, contrary to popular belief, hard pretzels did not originate in 1600 when a baker fell asleep while he was tending his fire, burning pretzels to a crisp, as good of a story as that might have been.

Are Auntie Anne's pretzels soft? ›

Original Pretzel

The original twist that started it all; a simple, buttery and salty soft pretzel that is better than the best.

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What is the meaning of soft pretzel? ›

Definitions of soft pretzel. a pretzel made of soft bread. type of: pretzel. glazed and salted cracker typically in the shape of a loose knot.

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Why are Philly pretzels different? ›

Philadelphia soft pretzels are distinguished from all others by their shape (a figure-8, not loopy with a thick center and thinner ends), their texture (chewy, not crunchy), and their distribution method (look for them on street corners, not supermarkets). They come lightly salted, or, on request, as “baldies.”

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