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                Load image into Gallery viewer, Soft Pretzel - Baking Mix

                Load image into Gallery viewer, Soft Pretzel - Baking Mix

                Load image into Gallery viewer, Soft Pretzel - Baking Mix
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Soft Pretzel - Baking Mix

Ready for another batch of Soft Pretzels? Make a dozen of these deliciously salty and savory treats at home with a fresh round of ingredients. Just because soft pretzels are the ultimate bar snack doesn’t mean you can’t enjoy them at home, too!

Kit Includes:

  • Soft Pretzel Baking Mix
  • Malt (Note: It's totally fine if your malt has crystalized in its packaging.)
  • Pretzel Salt
  • Baking Yeast


Ingredients: Wheat Flour, Brown Sugar, Malt, Yeast, Salt

Needed but not included: Butter, Baking Soda


Let's Get Started
Step-by-Step Instructions

1.Start off by proofing your yeast

In a small bowl, combine your full yeast packet, 1 teaspoon (5 ml) of sugar, and 1 cup (236 ml) warm water. Stir gently. Let sit until foamy, about 5 minutes.

    2. Make Dough

    In a large bowl, add baking mix and cubed butter. Using your hands mix until crumbly. Add yeast mixture, and mix with your hands until a shaggy dough forms.

    Cubed butter in flour mixture - How to make pretzels
    Adding yeast mixture to flour - How to make pretzels
    Mixing dough - How to make pretzels

    3. Knead Dough

    Knead your dough for about 10-12 minutes. (If you're using a stand mixer, use the dough hook attachment to mix on medium for 8 minutes.)

    Dough should be a tight, elastic ball. Cover mixing bowl with plastic wrap, let rise in warm area until doubled in size, about 45 minutes.

    Kneading dough - How to make pretzels

    Forming dough - How to make pretzels

    Dough rising - How to make pretzels

    4. Roll in out

    Turn dough out onto a floured work surface (like your counter). Gently flatten with your hands, and then using a rolling pin, roll out to a larger rectangle about 12" x 14" (30 x 35 cm) in size. Cut into 12 strips about 1" (2.5 cm) wide by 14" (35 cm) long.

    Rolling out dough - How to make pretzels

    Cutting strips of dough - How to make pretzels

    5. Shape

    Using your hands, form each strip into a large U. Cross the ends over about two-thirds the way up for the bottom of the U. Bring the tips of the dough to the bottom of the U and press into the dough to seal. Flip over.

    Repeat with all strips of dough and lightly cover with a clean kitchen towel or plastic wrap once formed.

    Rolling a U - How to make pretzels

    Crossing the U - How to make pretzels

    Making your first pretzel - How to make pretzels

     Flipping up one side - How to make pretzels

    6. Prepare Water Bath

     When done forming the dough, you’ll want to start heating up your water bath and preheating your oven to 450° F (232° C). For your water bath, bring 4 quarts (4 L) of water, malt, and 1/4 cup (59 ml) baking soda to a boil in a stockpot over medium-high heat.

    Note: To prevent boil-overs, it can be helpful to lower the heat when adding your baking soda. After it's fully incorporated into the hot water, you can raise the heat back to a full boil.

    Note: Your malt may become hardened in its packaging. That's totally fine. It will melt right away when added to the hot water.

    7. Cook

    Use a large slotted spoon or spider to add 1 or 2 pretzels to the water bath. Boil for 1 minute (pretzels will sink and then rise to the top). Remove pretzels with spoon to a clean kitchen towel and pat dry. Repeat for all pretzels.

    Boiling pretzel in hot water - How to make pretzels

    8. Finishing Touch

    Place pretzels on a baking sheet lined with a baking mat. Brush pretzels with melted butter and sprinkle pretzel salt over each pretzel.

    Bake 12 minutes until pretzels are a deep golden brown. Enjoy!

    Adding salt to soft pretzels - How to make pretzels

    Fresh out of the oven - How to make pretzels




  • -$-32.00
  • Regular price $32.00