Soft pretzels from Philadelphia


Soft pretzels are a popular snack in Philadelphia, sold from vans and bakeries alike. Eat Philadelphia soft pretzels with mustard.


2 pk yeast (dry active yeast)
1 3⁄4 c flour (all purpose)
1 1⁄4 c water (warm to tepid)
2 T sugar
1 t salt
2 t olive oil
1 egg (beaten)


  1. Heat the oven to 425°F (220°C)
  2. In a bowl, stir the yeast and warm water together. Add the sugar and salt and mix well.
  3. Add the two types of flour in small amounts, stirring well after each addition. Keep stirring until the mixture forms into a dough.
  4. Turn the dough out onto a lightly floured surface and knead the dough for 5 minutes.
  5. Place the dough into a bowl greased with olive oil and cover. Allow the dough to rise for 45 minutes in a warm place.
  6. Cut off pieces of dough and roll into ropes about 10-12 inches (25-30 cm) long. Shape each rope into the traditional pretzel shape.
  7. Place pretzels on ungreased cookie sheets, brush each one with egg, and then sprinkle with sesame seeds.
  8. Bake for 12 to 15 minutes, or until golden.


To knead, press the dough out with your hands, then fold it in half. Give the dough a quarter turn after each fold and start again.

Cover the bowl where the dough will rise with the kitchen towe or film. A draft free place such as a cupboard, the microwave, off, or oven, also off, will do for the dough to rise.

Leave about 2 inches of space around each pretzel. Pretzels will expand in the oven.

2 dozen
Preparation time
Cooking time
Total time
1 hour, 22 minutes