Easy Soft Pretzel Recipe
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5.0
165 reviews
Excellent
Easy Soft Pretzel Recipe
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You can have chewy, soft pretzels at home, anytime the craving calls. No need to head to the shopping mall for your favorite salty treat. This homemade pretzel recipe is a keeper.
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Ingredients
- 1 ½ cups warm water 110-115F
- 2 TB granulated sugar
- 1 ½ tsp table salt
- ¼ oz active dry yeast fresh
- 4 ½ cups all purpose flour
- ¾ tick salted butter melted
- canola olive, or vegetable oil
- ⅔ cup baking soda mixed in 10 cups of water
- 2 egg yolks beaten with 1 TB water
- Optional Toppings: flaky sea salt, sesame seeds, parmesan cheese, cinnamon sugar, warm butter
Instructions
- Combine first 4 ingredients in large bowl, mixing it in a little. Let sit until mixture foams. Add flour and butter. Mix until combined, by hand or stand mixer.
- Knead until dough is smooth and no longer sticks to bowl (about 5 min). Put dough into well oiled bowl and turn dough so it is oiled on all surface areas.
- Cover with damp towel and set in warm place for 1 hour, or until doubled in size.The actual time it takes to double depends, of course, on the temperature. If the room is cool, I set my dough in the oven, with only the light turned on. If you do that, just make sure you remove the dough before preheating oven.
- Preheat oven to 450F. Line cookie sheets with parchment paper, and grease paper with oil.
- Bring baking soda and 10-cup water mixture to a boil in large pan.
- Divide dough into 8 equal pieces. Roll out each one into a 1 1/2 - 2 ft rope. Lightly oil working surface if needed.
- Making a U-shape with rope, cross the ends over each other and form pretzel shape. Press ends tightly in, so they don't come apart while baking.
- One at a time, carefully lift and place each pretzel into boiling water for just 30 seconds. This gives it that wonderful outer texture.
- Return to parchment-lined pan. Brush tops of pretzels with egg/water mixture. If desired, sprinkle lightly with coarse salt. Bake 9-10 minor until golden brown.
- Remove from oven and brush with butter, if desired. Sprinkle desired toppings onto pretzels. Cool on rack a few minutes before taking a bite.
Equipments used:
Notes
- Pretzels are best eaten fresh and warm. To store leftover pretzels: once the pretzels are fully cooled to room temperature, you can store them in an airtight container for a day or two, or freeze them for later.
- Baked soft pretzels can also be frozen. Wait until they are completely cooled to room temp, place them in an airtight container, and freeze.
- If pretzels were frozen, let them defrost at room temperature first. To microwave, place pretzels on a glass plate and loosely cover with damp cloth/towel. Heat for 15 seconds at a time, until desired warmth.
- See original article for flavor variations and topping ideas.
- If you enjoyed this recipe, please come back and give it a rating ❤️
Nutrition Information
Show Details
Serving
1g
Calories
330kcal
(17%)
Carbohydrates
52g
(17%)
Protein
8g
(16%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
71mg
(24%)
Sodium
343mg
(14%)
Potassium
16mg
(0%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
330IU
(7%)
Vitamin C
0.003mg
(0%)
Calcium
54mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 330kcal | 17% |
| Carbohydrates | 52g | 17% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 71mg | 24% |
| Sodium | 343mg | 14% |
| Potassium | 16mg | 0% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
165 reviews
Excellent
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