Amish Soft Pretzels

Growing up in the Amish we often had soft pretzel night with fresh, buttery soft pretzels made in our propane ovens and then dipped in a creamy cheese sauce we call “shmear kaes” but also known as cup cheese. These fluffy pretzels are an original recipe from a combination of Amish cook books and a family favorite that has inspired more recipes like the soft pretzel pigs in a blanket, soft pretzel breakfast wraps and soft pretzel garlic knots.

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Amish soft pretzels like Auntie Annes

Amish Soft Pretzels

marilynpeight
These golden and buttery soft pretzels rival the mall chain pretzels from Auntie Anne's, and are an Amish family favorite for Saturday or Sunday evening snack!
5 from 2 votes
Prep Time 30 minutes
Total Time 1 hour 12 minutes
Course Snack
Cuisine Amish
Servings 12 pretzels

Ingredients
  

  • 2 Tablespoons Yeast Active dry
  • 1 1/2 cup warm water
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 2 cups bread flour
  • 1 1/4 cups all purpose flour

baking soda mixture

  • 3/4 cup water
  • 1 tablespoon baking soda

Toppings

  • 1/4 cup butter melted
  • Pretzel salt or coarse sea salt

Instructions
 

Preheat oven to 400 (after rise time)

  • Whisk together yeast, 1 1/2 cup warm water and brown sugar in a large mixing bowl. Allow to rest for 5 minutes then stir in salt. Transfer the bowl to a stand mixer (you can also mix by hand if you prefer), then add 1 cup bread flour and mix for several minutes until the flour is well incorporated. Add the remaining bread flour and 1 cup all purpose flour (reserving the 1/4 cup for later) in increments, mixing well between each addition. Continue adding flour as needed until the dough is no longer sticking to the mixing bowl.
  • Sprinkle a little of the reserved flour onto a counter top, then remove the dough from the mixer and knead, incorporating remaining flour if the dough is sticky. Once the dough is soft and pliable return it to a bowl, lightly greased with a butter wrapper or a teaspoon of olive oil, and cover with a tea towel. Allow the dough to rise for 30 minutes for a chewier soft pretzel and 60 minutes for a softer soft pretzel.
  • Remove the dough from the bowl and shape it into a log. Cut 12 sections and roll them into thin strips, then shape them into pretzels. Take 3/4 cup water and 1 Tablespoon baking soda and whisk them together is a large flat bottomed bowl (a 9 in. pie plate works as well). Dunk the soft pretzels in the baking soda mixture then transfer to greased cookie sheets and sprinkle with sea salt.
  • Bake for ten-15 minutes in preheated oven, or until tops and bottoms are golden brown, then remove and brush tops with butter.

Notes

I personally prefer to use salted butter in this recipe. 
Although I recommend using the bread flour for added softness, you can also just use all purpose flour instead. 
Keyword Amish, Soft Pretzels,
Tried this recipe?Let us know how it was!

Equipment needed for these Amish soft pretzels:

  • Stand mixer A stand mixer is useful for mixing the soft pretzel dough in, but a mixing bowl works too if you wish to mix the soft pretzel dough by hand.
  • Measuring cups Measuring cups are needed to ensure you have an accurate measurement of the flours and water needed to make the soft pretzel dough and baking soda mixture.
  • Baking sheets I like to use my Nordic ware baking sheets for baking the soft pretzels on. Greasing the baking sheets with butter makes the soft pretzels taste even better!
  • Tea towel A tea towel can be used to cover the bowl filled with dough that needs to rest.

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Optional but delicious:
Serve with cup cheese or honey mustard dipping sauce.

Ingredients needed for these Amish style soft pretzels: Water, coarse sea salt or pretzel salt, butter, all purpose flour, brown sugar, bread flour (occident), salt, baking soda and active dry yeast.

Step 1-2: Whisk together yeast, 1 1/2 cup warm water and brown sugar in a large mixing bowl. Allow to rest for 5 minutes then stir in salt. Transfer the bowl to a stand mixer or mix by hand, then add 1 cup bread flour and mix for several minutes until the flour is well incorporated. Add the remaining bread flour and 1 cup all purpose flour (reserving the 1/4 cup for later) in increments, mixing well between each addition. Continue adding flour as needed until the dough is no longer sticking to the mixing bowl. Sprinkle a little of the reserved flour onto a counter top, then remove the dough from the mixer and knead, incorporating remaining flour if the dough is sticky. Once the dough is soft and pliable return it to a bowl and cover with a tea towel. Allow the dough to rise until doubled.

How long should I let these soft pretzels rise?

I have been experimenting with different rise times for these soft pretzels and discovered our favorite, which is an hour of rise time which produces soft pretzels that are even softer and fluffier than the soft pretzels that have risen for 30 minutes. If you prefer a chewier soft pretzel I would say go for the 30 minute rise time as those soft pretzels are a little more dense and also more chewy.

Step 3: Remove the dough from the bowl and shape it into a log. Cut 12 sections and roll them into thin strips, then shape them into pretzels. Take 3/4 cup water and 1 Tablespoon baking soda and whisk them together is a large flat bottomed bowl (a 9 in. pie plate works as well). Dunk the soft pretzels in the baking soda mixture then transfer to greased cookie sheets and sprinkle with sea salt.

Step 4: Bake for ten-15 minutes in preheated oven, or until tops and bottoms are golden brown, then remove and brush tops with butter.

Fun ideas for these soft pretzels:

These soft pretzels are an excellent treat for the weekend. I can highly recommend serving them with cup cheese and even a side of deli ham and pickles for the perfect Sunday evening snack!

You can also shape these pretzels into letters for the kids and have fun customizing them to preference! Making Soft Pretzels is often a family event in the Amish and Mennonite communities. For both my husband and I, we grew up looking forward to soft pretzel evening and had fun creating pretzel sticks, initials and anything else we could think of. Twisting the pretzel shape was something we learned at a young age, and the pretzel making tips and techniques are passed down from one generation to the next!

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15 thoughts on “Amish Soft Pretzels”

    1. So… I’m confused, which one are we supposed to use, the bread flour or the all purpose flour? That’s where the confusion is for me, because the ingredients list calls for both, but the instructions only show using the bread flour and if you substitute the bread flour with the all purpose, the measurements won’t add up…

    1. They are best when fresh but I keep them on the counter and we still eat them the day after. Sometimes I’ll reheat them in a frying pan with a little butter and that’s good!

      1. 2 cups bread flour, 1 cup all purpose flour got into the dough mixture.. the 1/4 cup flour is used on the counter so it dosnt stick. Re read the instructions..

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