RECIPE: Soft pretzels that are so more-ish

Soft Pretzels


1 ½ cups of warm water

1 tablespoon of salt

1 tablespoon of sugar

1 packet active dry yeast

4 ½ cups flour

3 tablespoons of oil, divided

2/3 cup baking soda

2 eggs beaten

Coarse salt

Sesame seeds


In a bowl mix water, salt and sugar till combined. Add yeast and let rest for 5 to 10 minutes or until yeast starts to foam.

Add flour and 2 tablespoons of oil and mix thoroughly until a dough forms.

Leave to sit in the bowl for about 5 minutes before kneading on a lightly floured surface until smooth.

Place in a lightly greased bowl and let sit covered with glad wrap in a warm place for 1 hour.

Cut dough into 8 pieces and roll them out into thin ropes twisting the two ends to form a pretzel shape. (Check out a YouTube tutorial for more detailed instructions).

Preheat oven to 230C then add baking soda to a large pot of water and bring to a rolling boil. Boil each pretzel for 30 seconds each side using a slotted spoon.

Transfer pretzels to a baking sheet, brush with egg wash and sprinkle with sesame seeds and salt. Bake for 10-15 minutes or until golden brown. Serve with mayo and mustard mix.

Recipe submitted by Debbie Reid from Kyogle CWA Evening Branch

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