By Joe Klinkhoff, BFC member, volunteer, and chef


Klinkhoff standing at the ovenPhiladelphia Style Soft Pretzels

Dough Ingredients:

  • 1 ¼ Cups warm water
  • 3 TBSP brown sugar
  • 1 Pkg Yeast (2 ¼ tsp.)
  • 3.5 Cups flour
  • 2 tsp salt

Additional Ingredient:

  • kosher salt

Pretzel bath:

  • 4-6 Cups water
  • 1 tsp. Baking soda PER cup of water
  • Bring to boil


  • In a mixer bowl, add warm water and sugar.  
  • Stir gently, then add yeast to proof.  
  • Once foamy, add the rest of the dough ingredients.  
  • Run the mixer on the low-med speed with a dough hook until the dough is elastic and has cleared most of the bowl, about 6-8 minutes. This dough is much tougher than the one above. There should be nothing left on the sides of the bowl. 
  • Form Pretzels: Form dough into a log and cut into 12 pieces
  • Allow to rise briefly, covered with a damp cloth for about 30 minutes.
  • Preheat oven 475°F
  • Make a Pretzel bath in a small pot.
  • Drop pretzels in boiling water for 30 seconds each; they should float.
  • Arrange on a rack to drip excess water off.
  • Salt at this time if desired
  • Arrange on oiled or parchment-covered baking trays.
  • Bake for 15 – 18ish minutes. Pretzels should be dark brown on top.
  • Remove from the oven and allow to cool for a few minutes before removing from the tray.