Copycat Carnival Soft Pretzels

Copycat Carnival Soft Pretzels


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If you ever find yourself longing for a fair-grounds soft pretzel on a Tuesday afternoon, you’re not alone! Everyone loves these warm, salty stadium delights and we shouldn’t have to wait until the Saturday circus to get one. Make them at home! As long as you allot for one-hour of dough-rising, these snacks are a snap.

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Time needed

90 min preparation + 10 min cooking

Serving Size / Yield

10 servings


  • 5 C. flour
  • 1 1/2 C. water
  • 1/2 C. milk
  • 2 tsp. salt
  • 1 T. yeast
  • 1 tsp. sugar
  • 5 T. baking soda
  • Butter, melted
  • Sea salt

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In a large bowl, add the water and yeast and stir. In a separate bowl, combine the salt, sugar, and flour. Once the yeast has completely dissolved in the water, combine with the flour mixture and milk. Mix evenly with a stand mixer. To let the dough rise, place it in a greased bowl and cover it with a wet towel. It should rise to twice the size and take 1 hour. Preheat oven to 500 degrees F. Using your hand, Smash the dough back down and divide it into 10 equal sections. Roll the pieces out into long ropes. Longer ropes mean larger, thinner pretzels, while shorter ropes mean smaller, thicker pretzels. Twist the ropes into pretzel shapes, pressing down the ends to secure them. Let them sit out for 15 minutes to rise again. In a saucepan bring water and baking soda to a boil. Place the pretzels in, one by one, leaving each in for 30 seconds. Place the pretzels on a baking sheet and brush them with the melted butter. Top with sea salt and cook for 10 minutes or until golden brown. Roll them in cinnamon if desired, or serve with mustard.

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