Soft Pretzels


Mix and Kneed

Let set Covered and oiled until it doubles in size

Prepare the Dipping Mixture

  • Heat  4 Cups of water
  • Add 1/2 cup baking soda

Final Step                                    Preheat Oven to 400

  • Divide the Dough into 12 pieces
  • Roll Each Piece into a Rope
  • Twist into a pretzel shape
  • Dip into the Hot Soda water for about the time it takes to make another pretzel
  • Place On Greased Pan or _Pan covered with Parchment
  • Sprinkle generously with Kosher or Large grain salt
  • Bake until Brown  About 8 minutes

originally posted on Apr 11, 2015


Here is some general information about Yeast.

1 small package of yeast is approximately 2  1/2 teaspoons

1 small package is generally enough for one recipe

if you use less yeast it will just take longer for the bread to rise as long as there is enough food(Sugar)  for the yeast to eat.

There are two ways to to use the yeast in recipes.

  • The way I prefer is to just dry mix it into the ingredients and make sure the liquids you add are warmish( 100 degrees F)
  • The other way is to Proof the Yeast
    • Warm all the liquids to about 100 degrees Fahrenheit
    • Add a teaspoon of sugar
    • add yeast
    • Let sit for 5 minutes until it bubbles


Pizza Dough/ basic bread dough

Quick and easy Pizza Dough


  • 3 cups Flourdough
  • 1/4 cup of flax (optional)
  • 1 tsp of salt
  • 2 tsp sugar
  • 2 tsp yeast


  • 1 cup of warm water
  • 2 tsp of good olive oil


  • Dry mix all the dry ingredients
  • Make a hole in the middle of the dry ingredients for the liquid
  • add the liquids and stir until the moisture is mostly absorbed
  • incorporate all the flour from the sides and bottom
  • you do NOT need to Kneed this recipe
  • cover and let rise until it doubles in size


  • As a Pizza 20 minutes at 375
  • As a Bread 30 min at 375 or until golden brown

Tips and options

  • Use a plastic container with a lid to prepare the dough and allow it to rise.
  • use more or less flax to suit your taste
  • substitute 1 cup of white flour for 1 cup of whole wheat
  • doubling this recipe is easy
  • its OK to store in the refrigerator for a week or freezer for a few months
  • freezing dough makes the crust crispier