\n- In the bowl of a stand mixer fitted with a dough hook, whisk yeast in warm water, let sit for a minute. Whisk in salt, sugar, and melted butter. Slowly add in flour, a 1\/2 cup at a time. If dough is sticky, add in a bit more.<\/li>\n
- Knead dough on a floured surface for 3 minutes, then shape into a ball. Cover with a tea towel and let it rest for 10 minutes.<\/li>\n
- Boil the 9 cups of water with the baking soda. Preheat oven to 400\u00ba. Line 2 baking sheets with parchment paper, and lightly spray with baking spray, set aside.<\/li>\n
- Cut ball of dough into 4 pieces, cut each piece into 3 equal parts. Roll the dough into 20″ ropes. Make a circle with the dough by bringing the two ends together at the top of the circle. Twist the ends together, and bring the twisted ends back down towards yourself and press them down to form a pretzel shape.<\/li>\n
- Drop 2 at a time into the boiling water\/baking soda bath for 20 to 30 seconds. Don’t leave them in any longer than that or they’ll have a metallic taste. Remove from water with a slotted spatula, allowing as much water to drip off. Place on prepared pan and sprinkle with the coarse salt. Repeat with remaining dough.<\/li>\n
- Bake for 12 to 15 minutes until golden brown.<\/li>\n<\/ol>\n
<\/p>\n
<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
The Boy and I made these last week when he had a hankering for soft pretzels. They were so good, that I made a second batch a few days later! They were pretty easy to make, and are best right … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238,4],"tags":[97,5583],"class_list":["post-40142","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","category-news","tag-baking","tag-soft-pretzels"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-ars","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":17060,"url":"https:\/\/willceau.com\/news\/2014\/08\/12\/no-bake-peanut-butter-bars\/","url_meta":{"origin":40142,"position":0},"title":"No Bake Peanut Butter Bars","author":"Tina Garceau","date":"August 12, 2014","format":false,"excerpt":"A recipe for no bake bars in August is a good thing. Microwave the ingredients, press into the pan, and top off with chocolate and pretzels. It's the perfect combination of sweet and salty!\u00a0 1 - 16 ounce jar smooth peanut butter 1\/2 cup butter pinch of kosher salt 2\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/08\/NoBakePBBars1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/08\/NoBakePBBars1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/08\/NoBakePBBars1.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":44881,"url":"https:\/\/willceau.com\/news\/2025\/04\/14\/pretzel-rolls\/","url_meta":{"origin":40142,"position":1},"title":"Pretzel Rolls","author":"Tina Garceau","date":"April 14, 2025","format":false,"excerpt":"The Boy is a huge fan of soft pretzels, so it wasn't difficult to talk him into making pretzel rolls with me. These rolls are delicious on their own, and they make fabulous burger buns! You can freeze the leftovers (if there are any leftover) by wrapping them individually in\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/04\/pretzelrolls-scaled.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/04\/pretzelrolls-scaled.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/04\/pretzelrolls-scaled.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/04\/pretzelrolls-scaled.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/04\/pretzelrolls-scaled.jpg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/04\/pretzelrolls-scaled.jpg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":42752,"url":"https:\/\/willceau.com\/news\/2024\/03\/18\/braised-short-ribs\/","url_meta":{"origin":40142,"position":2},"title":"Braised Short Ribs","author":"Tina Garceau","date":"March 18, 2024","format":false,"excerpt":"I could make this dish twice a week, every week with no complaints - the fellas loved it so. Short ribs slow cooked in a low oven with carrots, celery, onion, mushrooms, chopped garlic, and beef broth served over wide egg noodles. The meat is fork tender and delicious! 2\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/03\/ShortRibs.jpg?fit=640%2C480&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/03\/ShortRibs.jpg?fit=640%2C480&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/03\/ShortRibs.jpg?fit=640%2C480&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":44563,"url":"https:\/\/willceau.com\/news\/2025\/02\/03\/cheddar-biscuit-loaf\/","url_meta":{"origin":40142,"position":3},"title":"Cheddar Biscuit Loaf","author":"Tina Garceau","date":"February 3, 2025","format":false,"excerpt":"This bread is a copycat version of a biscuit made popular by a certain chain restaurant named after a scarlet crustacean. I made it out of curiosity to see what all the fuss was about. The texture of the bread is soft, with tangy cheddar, and a kick from the\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/02\/CheddarBread.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/02\/CheddarBread.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/02\/CheddarBread.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":20243,"url":"https:\/\/willceau.com\/news\/2016\/01\/12\/breadsticks\/","url_meta":{"origin":40142,"position":4},"title":"Breadsticks","author":"Tina Garceau","date":"January 12, 2016","format":false,"excerpt":"When the temperatures dip, I'm all about making soups and stews. But you need a little something to go with them - like these breadsticks. They're soft, and airy, and when served warm out of the oven - absolutely divine!\u00a0 1 1\/2 cups warm water - 105 to 110\u00ba 1\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/01\/Breadsticks.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/01\/Breadsticks.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/01\/Breadsticks.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":22605,"url":"https:\/\/willceau.com\/news\/2017\/09\/04\/hermit-cookies\/","url_meta":{"origin":40142,"position":5},"title":"Hermit Cookies","author":"Tina Garceau","date":"September 4, 2017","format":false,"excerpt":"Hermits are a classic New England treat - I grew up eating these in bar form, but this cookie version is just as good. Hermits are soft, spicy, studded with raisins, and delicious! 1 stick butter 1 1\/2 cups light brown sugar 2 tablespoons milk 2 large eggs 2 cups\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/09\/Hermits.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/09\/Hermits.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/09\/Hermits.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/40142","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=40142"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/40142\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=40142"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=40142"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=40142"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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