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Rye Soft Pretzels

These Rye Soft Pretzels are an easy, tasty side for your fall and winter soups! 
Course: Snacks
Cuisine: American
Servings: 12 pretzels
Calories: 208kcal
Author: MaryAnn Dwyer


  • 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


  • 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.
  • 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. 
  • 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.
  • Remove the dough from the refrigerator and let rise in a warm spot until it doubles in size, about 1-3 hours.
  • 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.
  • 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.
  • Preheat oven to 450 degrees. Fill a large, wide pot with water. Bring to a boil. Slowly add baking soda.
  • 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.
  • 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.


Calories: 208kcal | Carbohydrates: 41g | Protein: 6g | Fat: 1g | Cholesterol: 17mg | Sodium: 1860mg | Potassium: 112mg | Fiber: 3g | Sugar: 1g | Vitamin A: 45IU | Calcium: 13mg | Iron: 2.2mg