Easy Soft Pretzels and an Afternoon of Joy!

I wasn’t feeling fine after lunch but I didn’t want to spend my midweek afternoon just lying in bed. The kids’ school break has officially started (although Hannah’s graduation is on Sunday yet) and I wanted that we could have an enjoyable afternoon together.

Easy Soft Pretzels

So, we set up my mobile kitchen and began preparing to bake Easy Soft Pretzels, recipe by Stefano Faita. The good thing about this recipe is that the dough doesn’t need proofing so we can have our baked pretzels without waiting for hours :). My daughter Hannah had to run to the nearest grocery store (CVC Supermarket is just outside our village gate) to buy ingredients for the sweet and sour mustard dip (this was her second trip to the grocery store alone and she’s enjoying it; the first time that she was sent to buy veggies, she bought 2 sticks of barbecue for herself – that wasn’t in the list :)).

Meanwhile, Tim and I (and one of the maids because I always need assistance), started to make the pretzels.

Recipe from Stefano Faita:

Easy Soft Pretzels

(The rolling pin wasn’t actually used :)).


1 1/3 cup warm water
1 tbsp. active dry yeast
2 3/4 to 3 cups all-purpose flour
1 tbsp. sugar
1 tsp salt, for pretzel dough
1 egg + 1 tbsp. water, for egg wash
Coarse salt, to taste, for finishing pretzels
Mustard, for serving (optional)


Preheat oven to 425 degrees F.
Easy Soft Pretzels

Combine warm water with yeast in a small bowl. Let stand 5 minutes.
Easy Soft Pretzels

Combine 2 3/4 cups flour, sugar and salt in a large bowl. (I’ve had this yellow mixing bowl for years).
Easy Soft Pretzels

Add yeast mixture to flour mixture. Stirring or mixing with your hands to bring dough together, adding 1/4 cup more flour, as needed.
Easy Soft Pretzels

Sprinkle work surface with flour and knead dough until smooth and elastic.
Easy Soft Pretzels

Divide dough into 12 equal pieces. Roll into 15-inch long ropes. Shape into a pretzel knot. (You could also just make pretzel sticks, if you like.)
Easy Soft Pretzels

Brush each pretzel with egg wash and sprinkle with coarse salt.

Bake until golden brown, about 15 to 20 minutes. Serve with mustard, if desired.


The dough was difficult to handle. I kept on sprinkling flour on the work surface and dipping my hands on the flour just so I could attain a dough that I could work with. But this did not alter the quality of the baked pretzels: they were soft on the inside and slightly crunchy on the outside.
Easy Soft Pretzels

Here’s Tim rolling out his stolen dough (I wonder where he got that plastic rolling pin? :D).

We were able to make 6 big pretzels and 8 small ones. We baked the small ones for 25 minutes and the big ones for 30 minutes. I also needed to brush the still-hot pretzels with butter to make them shiny (despite the egg wash) and more fragrant.

We prepared two kinds of dip: mustard and chocolate.

Easy Soft Pretzels

And here’s how to enjoy freshly-baked soft pretzels:

Easy Soft Pretzels

Easy Soft Pretzels

Easy Soft Pretzels

Easy Soft Pretzels

Tim was giggling because our maid, Chalana, was careless with the chocolate dip and it landed on her shirt.

Easy Soft Pretzels

Easy Soft Pretzels

I hope you, too, will try making these easy soft pretzels and have some fun with your kids.

I might be linking up with these lovely blogs.

Journey with Jesus,


  1. This looks like a great recipe! Love the photos of your son laughing!

    • RinaPeru says:

      It was really yummy, yes :). We preferred the mustard dip. Maybe next time, we’ll improve in shaping the pretzels.


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