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Pretzels recipe

Soft pretzels make great snacks everyoneloves! It’s what they’re dipped in that make people take sides…they’reeither a pro-mustard dipper or a pro-cheese dipper.

Recipe: Pretzels

1 1/2 cups warm water (105°F to115°F/ 40°C to 45°C)
2 (1/4-ounce each) packages active dry yeast
1/4 cup granulated sugar
1 1/2 teaspoons salt
1/4 cup vegetable oil
4 to 4 1/2 cups bread flour or all-purpose flour
1 large egg white
1 tablespoon water
Sesame seeds or poppy seeds

  • Measure warm water into large bowl. Sprinklein yeast; stir until dissolved. Add sugar, salt, oil and 3 cupsflour; beat until smooth. Gradually add remaining flour to makea soft dough.
  • Knead dough by hand 10 minutes until smoothand elastic. Cover bowl and let rest 30 minutes.
  • Divide dough into 24 pieces; cover andlet rest 5 minutes.
  • Roll each into a uniform 18-inch rope.Shape into a pretzel by making a circle, overlapping the twoends, twisting them once and then pressing them onto the bottomcurve of the circle. (Dough may also be shaped into 8-inch breadsticks.) Place on greased baking sheets.
  • Beat egg white and water together; brushpretzels. Sprinkle with coarse salt, sesame or poppy seeds.
  • Bake in preheated 425°F (220°C)oven for 12 to15 minutes or until golden brown. Remove from bakingsheets; cool on wire rack.

    Makes 24 servings.

    Recipe provided courtesy of Wheat FoodsCouncil.

    Homemade Soft Pretzels – Recipe by Laura Vitale – Laura in the Kitchen Episode 207

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  • Comments

    1 Comment


    Just found this recipe and already made it twice! Both times I made some pretzel dogs and with the left over dough made regular pretzels once and the second time I fashioned the dough into a bagel and used them as such the next day with cream cheese. Yum. Thanks for the easy and great recipe. do you think these soft pretzels or the pretzel bites recipe could be made into pretzel burns or rolls? btw, love your website! keep up the great work!

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