Soft Rye Pretzels

Soft Rye Pretzels
Photo by Quentin Bacon


  • 1 Tbs. honey
  • 1 Tbs. kosher salt
  • 1 package active dry yeast
  • 1 cup rye flour
  • Coarse sea salt, such as Maldon
  • 2Tbs. unsalted butter, melted, for the bowl and the baking sheets
  • ½ cup baking soda
  • + 1 more ingredients
    • 2-½ cups all-purpose flour

Measure the yeast into a large bowl. Heat 1-1/2 cups of water in a small saucepan over low heat to a temperature that is warm to the touch, about 100°F, and pour it over the yeast. Add the honey and stir to combine. Add the flours and salt and stir again. Dump the sticky dough onto a floured sur...

View full recipe at Fine Cooking


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