Homemade Soft Pretzels
From tippystclair 15 years ago
- 35 minutes to make
- Serves 24
There’s no need to wait for a trip to the ball park: You can make these popular pretzels at home. While street pretzels use coarse or kosher salt, you can substitute poppy or sesame seeds, use seasoned salt, or make some of each. Read more This recipe is courtesy of the Home Baking Association. See less
Ingredients
- 1/2 cup warm water (100°-110°F) shopping list
- 1 package (1/4 oz) active dry yeast shopping list
- 1 cup warm milk (100- 110°F) shopping list
- 2 Tbsp vegetable oil shopping list
- 2 Tbsp sugar shopping list
- 1 1/2 tsp salt shopping list
- 4 to 4 1/2 cups all-purpose flour or half whole wheat flour shopping list
- 1 egg, lightly beaten with 1 Tbspwater shopping list
- Poppy or sesame seeds shopping list
- seasoned or coarse (kosher) salt shopping list
How to make it
- Preheat oven to 350°F.
- Place warm water in large warm bowl (heat it in the microwave or with hot water).
- Sprinkle in yeast; stir until dissolved.
- Add milk, oil, sugar, salt and 1-1/2 cups flour; blend well.
- Mix in additional flour to make soft dough. Knead on a lightly-floured surface until smooth and elastic, about 5 minutes.
- Place in a greased bowl, turning to grease the top.
- Cover; let rise until doubled in size, about 30 minutes.
- Punch dough down; divide into 24 pieces.
- Roll each piece into a 16-inch rope.
- To make pretzels, curve the ends of each rope to make a circle; cross the ends at the top.
- Twist ends once and lay them down over the bottom of the circle.
- Place the pretzels on greased baking sheets.
- Cover and let rest in a warm, draft-free place for 5 to 10 minutes, until risen slightly.
- Brush the pretzels with the beaten egg mixture and sprinkle with the selected topping.
- Bake at 350°F for 35 minutes or until golden.
- Cool on a wire rack.
- Serve them with German-style mustard.
The Rating
Reviewed by 8 people-
i love these kath low fat and all i can have them once in a while hahahaaha
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Oh yeah! These are wonderful. Thanks so much for the post. My daughter and I love to splurge on one of these every so often. And...lol... ya gotta have the mustard...lol. mmm I'm hungry for one right now. It's a "5er". Thanks again!
lura
in Welcome To loved it
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I have a recipe like this Kathy, soft pretzels are wonderful especially with the course sea salt.
Big Five
Michael
trigger
in loved it
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