These Rye Soft Pretzels are an easy, tasty side for your fall and winter soups!
Soup season has roared in like a lion around here my friends!
Temps are dipping quickly (I’m in heaven!) and soup is a regular on our weekly menu. Bring it on!
Our usual MO at least twice a week during the fall and winter is soup, a side salad and some crusty bread of some sort.
And every once in a while I step up my game and treat us to something special on the side like these Rye Soft Pretzels!
I’ve always been a fan of rye bread. Growing up after church on Sundays, we’d always stop at our favorite little local bakery in town and pick up a large loaf of seeded rye. We’d enjoy it for breakfast with eggs and bacon, or for lunch with sandwiches.
So my love for all things rye runs deep.
I’m also a huge pretzel lover, so today’s rye soft pretzels push all my buttons!
You know I’m always a bit challenged when it comes to yeast recipes, but honestly, these are super simple. I have yet to bake a batch that hasn’t turned out perfectly.
A Few Cook’s Notes for Rye Soft Pretzels Recipe:
I topped the pretzels with salt and caraway seeds, because I just adore that combination. But I’ve also made these with just salt or my everything bagel seasoning. So good!!
The pretzels are always best eaten the same day they are made. I really enjoy them when they’re still warm from the oven.
These are also perfect served with a variety of mustards and your favorite beer.
Bundle up for the fall season guys! It’s time to put on a big pot of soup or chili and get baking! These will be a family fave, I guarantee!
These Rye Soft Pretzels are an easy, tasty side for your fall and winter soups!
- 2 cups warm water, about 110 degrees
- 1 Tbsp. + 1 tsp. honey
- 1 tsp. active dry yeast
- 3 1/2 cups all-purpose flour
- 2 cups rye flour
- 1 Tbsp. coarse kosher salt
- 2 tsp. butter, melted
- 1/2 cup baking soda
- 1 large egg, lightly beaten with 2 tsp. water
- pretzel or coarse salt, caraway seeds or everything bagel seasoning for sprinkling
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Add warm water and honey to the bowl of a stand mixer fitted with a dough hook. Sprinkle in the yeast and let it stand until it begins to look foamy, about 10 minutes.
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In a large bowl, whisk together the flours and the salt. Add one cup of the flour mixture to the yeast mixture and mix on low until combined. Add 4 more cups, one at a time, and knead until combined, about 30-45 seconds. Knead on medium-low until dough pulls away from the sides of the bowl, about 1-2 minutes. Add the remaining 1/2 cup flour and continue to knead until smooth and elastic, about 6 minutes.
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Pour the melted butter into a large bowl and coat all sides. Transfer the dough to the bowl, tossing to coat all sides in butter. Cover with plastic wrap and place in refrigerator overnight.
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Remove the dough from the refrigerator and let rise in a warm spot until it doubles in size, about 1-3 hours.
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Butter two large baking sheets or spray with nonstick cooking spray. Punch down dough. Transfer dough to lightly floured work surface. Pat dough into a rectangle and cut into 12 equal pieces, about 3 1/2 ounces each.
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Working with one piece at a time while others are covered with a damp towel or plastic wrap, roll the dough into an 18-inch long rope. Make a U shape with the rope and cross over the ends at the bottom of the U to form a pretzel. Transfer to the prepared sheets and cover with a towel. Repeat with remaining dough. Let pretzels rise for 15 minutes on trays before baking.
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Preheat oven to 450 degrees. Fill a large, wide pot with water. Bring to a boil. Slowly add baking soda.
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Reduce the water to a simmer and slowly add 3-4 pretzels to the simmering water. Poach for 30 seconds, and then remove with a slotted spoon to prepared sheets. Repeat with remaining pretzels. Brush pretzels with beaten egg and water mixture. Sprinkle with salt, caraway or everything bagel seasoning.
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Bake until golden brown, about 12-15 minutes, rotating trays halfway through baking. Remove from oven. Let cool for a few minutes. Enjoy while still warm.
Adapted from A New Way to Bake by Martha Stewart Living
The perfect snack! Or soup accoutrement! I love rye too! This is a winner, my friend! Shared!
I have a hard time stopping at one Annie!! Happy weekend ahead!
When it comes to soup season, I’m all about the sides :) These are perfect and my husband would be in heaven to have these on the counter to snack on, as well!
They’re such a treat Jennifer!
Oh, girl, I LOVE homemade pretzels! These definitely would be lovely with some soup on a cold day, but, honestly, I could just eat them as they are and call it a day! Pinned! Have a wonderful weekend, my friend.
Me too Dawn! Perfect with a variety of mustards!
Rye bread is my favorite! And homemade pretzels are pretty hard to beat; I love that you combined the two and I have to try these soon! Maybe for game day this weekend? Happy almost-Friday, Mary Ann!
Give them a go Kelsie! They’re easy and so delicious! Happy weekend!
I love rye, what a great idea!
Me too Matt! So perfect with fall and winter soups!
Your pretzels turned out beautifully Mary Ann! Perfect with soup and perfect game day fare!!
Thanks Marissa! We’ll be enjoying these off and on all season!
OMG i’ve died and gone to soup pair heaven~ So love this “twist” on regular pretzels. haha
I got it Lindsay! LOL!
They are so perfect! I love the idea of these served on the side with soup etc. instead of regular bread!
Thanks Leigh Ann! We all deserve a little treat every now and then, right?!
These would compliment a big bowl of beer cheese soup very well! :)
Yes! Great idea Kev!
I’ve never tried my hand at pretzels, but I absolutely adore them and cannot wait to try your recipe! The kids would love the novelty of it! Extra salt on mine, please ;)
They’re easier than you think Katherine! I think you’d love them Katherine!
These pretzels look fantastic and remind me of the ones they sell in Germany.
I’ve tasted the ones in Germany Gerlinde. They’re delicious!
Ooh I adore soft pretzels! I had to go back and try one of the pretzels at that market in Philly haha. These look awesome!
I bet they were awesome Natasha! That’s my boys very place!
There’s nothing better than homemade pretzels – these look like the perfect weekend baking project!
So easy and so fun Laura! Thanks!
Rye bread is one of my favorites, but one I’ve never made. These pretzels with rye sound great! They’d be perfect with that dipping sauce too!
So tasty Kathy! These are so easy to make too!
Love Rye too, Mare… but alas I’ve not had proper bread since last May! omgeee :/ But these look absolutely fabulous, shaped to perfection! I know these would be enjoyed with a chill in the air. So fun to share too! Hope you two have a fabulous weekend Mare!
Keeping my fingers crossed that you’re back to proper bread soon Traci! Hope you and Rob have an awesome weekend too!
My husband is going to LOVE these pretzels! Such a great recipe Mary Ann!
Thanks Alida!
When I saw these the other day on Instagram I showed them to my husband, and I now he is requesting I make them! Pretzels are always a big hit in our house. And I’ll definitely try them with the everything bagel seasoning! Happy Monday Mary Ann.
I’m always looking for fun things to bake and bring to work, Mary Ann – I think this is my next project! We’ve been working long hours and everyone appreciates a yummy treat.
You’re so sweet Geraldine! I bet your co-workers would love these!
Are just great. I have to try it soon. Winter is close and is again time for soup! I make my bread usually but I never tried to make pretzels.
I hope you enjoy them Barbara! I love rye, so these were a hit for me!