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Soft Pretzels recipe

Soft and chewy pretzels, with a light sprinklingof salt, make great snacks as is or with mustard or cheese dippingsauce.

Recipe: Soft Pretzels

1 (1/4-ounce) package active dry yeastor 2 1/2 teaspoons
1 cup warm water
2 tablespoons butter, softened
1 tablespoon granulated sugar
1/2 teaspoon salt
4 cups all-purpose or bread flour
2 quarts water
1 tablespoon baking soda
1/2 cup coarse salt

  • Generously grease a large mixing bowland 2 large cookie sheets; set aside.
  • In a large bowl, sprinkle yeast over warmwater (105°C to 115°F / 40°C to 45°C) and stiruntil dissolved. Stir in softened butter, sugar, and salt.
  • Beat in 1 1/4 cups flour, adding up to2 3/4 cups additional flour gradually. Knead until dough is nolonger sticky.
  • Place the dough into the prepared greasedbowl, cover with plastic wrap and let rise until doubled, about1 hour.
  • Punch down and divide into 12 to 16 pieces.Roll each piece between your hands into an 18-inch length. Twistand fold each into a pretzel shape. Place onto greased bakingsheets, cover lightly with a tea towel. Allow to rise again untildouble.
  • Preheat oven to 375°F (190°C).
  • In a large shallow saucepan, mix waterwith baking soda and bring to a boil. Gently lower the pretzelsinto the water for 1 minute, or until they float to the top.Return to the baking sheet and sprinkle with coarse salt.
  • Bake for 10 to 12 minutes. Remove to awire cooling rack.

    Makes 12 to 16 pretzels.

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