Amish Soft Pretzels
User Reviews
4.7
Amish Soft Pretzels
Description
This Amish Soft Pretzels recipe begins with proofing yeast in warm milk and sugar, then mixing it into a dough of flours, brown sugar, salt, and butter. The dough is kneaded until soft but not overly sticky and allowed to rise until doubled. Shaped into pretzels, the dough pieces are briefly boiled in a hot water and baking soda solution, which helps create the distinctive soft yet chewy crust typical of pretzels.
After boiling, pretzels are sprinkled with coarse salt and baked at a high temperature to develop color and texture. The result is a tender interior with a slightly crisp, flavorful crust. Serving the pretzels with melted butter adds richness, while dipping options like cream cheese, cheese sauce, or sweetened mustard complement the mildly sweet and salty flavors.
This recipe yields six large pretzels, and portions can be adjusted accordingly. The dough handling requires attention to stickiness and rise time, but results in classic soft pretzels with a pleasing bite and flavor balance.
Ingredients
For the pretzels:
- 1 cup milk (warmed to 110 degrees Fahrenheit)
- 1 package dry yeast 1/4 ounce or 2 1/4 teaspoons, fast acting
- 1 tablespoon sugar
- 2 ½ cups flour (plus additional for kneading)
- 2 tablespoons brown sugar (packed)
- 1/2 teaspoon salt
- 2 tablespoons butter (room temperature)
For dunking:
- 3 cups water boiling
- 1/3 cup baking soda
For topping:
- salt coarse; for topping
- ½ cup butter 1 stick, melted
- mustard sweetened cream cheese; warm cheese sauce; optional for dipping
- cream cheese
- cheese sauce
Instructions
- In a small bowl, combine the warm milk, yeast, and 1 tablespoon sugar. Set aside and allow the yeast to proof for 5 minutes until the mixture is frothy.
- In a large mixing bowl, combine 1 cup of the flour, the brown sugar, and salt. Add the yeast mixture and stir well.
- Cut the two tablespoons of softened butter into small chunks and stir in to the pretzel batter (some small bits of butter may not fully mix in, but they will be incorporated during kneading).
- Add the remaining 1 ¼ cups flour and mix well.
- Turn the dough out onto a floured surface and knead for 5 minutes, adding up to ½ cup more flour if needed, until the dough is soft and less sticky (the dough should still be slightly sticky).
- Shape the dough into a ball and place in a greased bowl, turning once to grease the top of the dough ball. Cover the bowl with a clean kitchen towel and place in a warm location to rise until doubled, 60-90 minutes.
- Preheat the oven to 450 degrees Fahrenheit.
- Prepare a large baking sheet by greasing with non-stick cooking spray or covering with a silicone baking mat.
- Punch the dough down and divide it into 6 equal pieces. Use the palm of your hand to roll the dough starting in the center and working your way outward to form a long, thin rope of dough. The rope should be about 30 inches long.
- In a medium saucepan, combine the 3 cups water and 1/3 cup baking soda and bring to a boil. Stir well.
- Twist one of the dough ropes into the shape of a pretzel. Dip the pretzel into the baking soda mixture (use a large slotted spoon to pull the pretzel out). Then place on the prepared baking sheet and reshape if needed. Repeat with the remaining ropes of dough.
- Sprinkle the pretzels with coarse salt, then bake at 450 degrees for 10 minutes until golden brown. Note: The bottoms of the pretzels will get darker faster than the tops. To prevent burning, you may want to check the pretzels after 8 minutes of baking.
- Remove the pretzels from the oven. Use tongs to dip the hot pretzels into the ½ cup of melted butter, or use a pastry brush to baste the tops and bottoms of each pretzel with the butter. Sprinkle with additional coarse salt if desired.
- Serve the pretzels warm with dipping sauces if desired.
Notes
- The recipe makes six large pretzels, with calories estimated per pretzel varying by ingredient brands.
- Use fast-acting yeast and warm milk to ensure good dough rise.
- Boil pretzels briefly in baking soda water to create characteristic pretzel crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 48g | 16% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 2071mg | 86% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 183IU | 4% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
