rye pretzels
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Rye Pretzels Are Soft and Chewy, Easy and Addictive

Soft Rye Pretzels and chewy and dense with a touch of rye flavor that makes them the perfect snack for football Saturdays with an ice cold beer.
Prep Time 2 hours 30 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Servings 18
Author Marye Audet-White


  • 2 cups warm water (110F)
  • 1 tablespoon active dry yeast
  • 3 cups bread flour
  • 2 cups rye flour
  • 2 tablespoons sugar
  • 2 1/2 teaspoons kosher salt
  • Pink coarse salt or other coarse salt for topping

Water bath

  • 6 cups water
  • 2 tablespoons baking soda
  • 2 tablespoons sugar


  • Add the water and sugar to the yeast and set it aside for 5 minutes.
  • Mix the bread flour, rye, and salt together.
  • Add the flour to the yeast mixture and mix on medium speed until a dough forms.
  • Knead with a dough hook for 5 minutes or by hand for 8 o 10 minutes.
  • The dough will be slightly soft and just a little tacky but not sticky.
  • Put in a greased bowl and cover with plastic wrap. Let rise for about 2 hours - or until double.
  • Preheat the oven to 450F
  • Grease two cookie sheets.
  • Heat the water to a simmer.
  • Deflate the dough and knead gently.
  • Divide it into 16 equal pieces.
  • Roll each piece into an 18 inch rope.
  • Make a loop with each rope and cross over the ends.
  • Cross the ends once more and bring the loop over the ends to make a pretzel shape.
  • Repeat with each rope.
  • Add the baking soda and sugar to the water.
  • Slide three pretzels at a time into the water.
  • Cook for 2 minutes then turn and cook one more minute.
  • Remove from the water, let drain, place on cookie sheet and sprinkle with coarse salt.
  • Repeat until all of the pretzels are done.
  • Bake in the 450F oven for 12 to 15 minutes or until golden.
  • Eat warm.


You can freeze these after baking. Warm before serving.