Philadelphia Soft Pretzel

A Mid-Atlantic street classic, the Philadelphia soft pretzel is thicker and chewier than its German cousins. Soft yeast dough gets a quick baking-soda bath, a shower of coarse salt, and a swipe of mustard for that iconic snack-cart bite.

Serves 8 · 90 min prep · 15 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 4 cups flourPantry
• 1 1/2 cups warm waterPantry
• 2 1/4 tsp active dry yeastPantry
• 1 tbsp brown sugar or maltPantry
• 2 tsp saltSpices
• 1/2 cup soda in water baking soda bathPantry
• for topping coarse saltSpices
• for brushing butterDairy
• for serving mustardPantry

Instructions

1. 1Make a soft yeast dough; rise.
2. 2Shape into pretzels or thick sticks (Philly style often thicker).
3. 3Dip in baking soda bath; salt.
4. 4Bake until deep brown; brush with butter.
5. 5Mustard on the side.