Soft Pretzel Recipe (Eggless)

My sister-in-law, Patti, made pretzels with our girls last night while my husband and I were at the Pat Benatar concert. Yeah, funny concert. Anyways, Patti said the girls had a blast making unique shaped pretzels! This recipe is very kid friendly and tastes great too!

1 (1/4-ounce) package active dry yeast

1/8 cup hot water

1 ¼ cups warm water

¼ cup firmly packed brown sugar

4 ½ cups unbleached all-purpose flour

Vegetable oil cooking spray

Baking soda



1. In a large bowl, dissolve yeast in hot water. Stir in warm water and sugar until mixed. Slowly add 1 cup at a time of flour, mixing after each addition. Mix until dough no longer sticks to side of bowl.

2. Flour your hands and knead for 5 to 10 minutes until dough is smooth, adding a little more flour if dough is too sticky. Set aside.

3. Meanwhile, preheat oven to 475 degrees. Spray two cookie sheets with vegetable oil spray and set aside.

4. With a knife, cut a piece of dough a little bit larger than a golf ball; roll with your hands and shape into a pretzel.

5. Fill a large skillet or wok with water, 1 tablespoon of baking soda to every cup of water you add. Bring to a low boil on medium heat.

6. Place 4 pretzels at a time into the skillet for 40 to 50 seconds, then remove onto the prepared cookie sheets, spacing 1 inch apart. Sprinkle each pretzel with a little salt.

7. Place the sheets in the oven and bake for 8 minutes or until pretzels are golden brown.


I found this recipe in Bakin’ Without Eggs by Rosemarie Emro

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