These classic soft pretzels are a tender, salty delight that are quick & easy to make from scratch. Serve them warm from the oven with a savory mustard or cheese dip. They are a delicious snack any time! Smart Recipes, European Recipes, Grains Recipes, Recipes Grains European Homemade Pretzels Homemade Pretzels Recipe | CHEFBear.net PT1H30M Serves 8 4 Teaspoons Active Dry Yeast 1/4 Cup Pretzel Or Kosher Salt 5 1/2 Cups All Purpose Flour 3/4 Cup Sugar 1 Tablespoon Vegetable Oil 1/2 Cup Baking Soda In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water (about 110 degrees). Let stand until mixture is foamy, about 10 minutes. In a stand mixer, combine flour, remaining sugar, table salt, oil, and the yeast mixture. Mix until a dough forms. Knead the dough in the mixer until smooth & elastic, about 7-8 minutes. Alternately, turn dough out on a lightly- floured work surface and hand knead dough for about 10 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 450 degrees. Coat 2 sheet pans with cooking spray and set aside. Meanwhile, bring 4 cups of water to boil and add baking soda. Stir untill the baking soda is dissolved. In a large saucepan over medium-high heat, add water, stir in baking soda, and bring to a boil. Turn dough out onto a lightly- floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape.With tongs, dip each pretzel into the boiling baking soda solution and arrange them on baking sheets. Sprinkle with pretzel or kosher salt. Bake until puffy and golden brown, about 8-10 minutes. Place pretzels on wire racks to slightly cool. Serve warm.

Homemade Pretzels

Homemade Pretzels Recipe


These classic soft pretzels are a tender, salty delight that are quick & easy to make from scratch. Serve them warm from the oven with a savory mustard or cheese dip. They are a delicious snack any time!

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Recipe Information

Flavor Profile

European

Protein

Grains

Category

Snacks

Serves

8

Total Time

1 Hour 30 Minutes

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Ingredients

      • 4 Teaspoons Active Dry Yeast
      • 1/4 Cup Pretzel Or Kosher Salt (For Topping)
      • 5 1/2 Cups All Purpose Flour
      • 3/4 Cup Sugar
      • 1 Tablespoon Vegetable Oil
      • 1/2 Cup Baking Soda

Directions

  1. In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water (about 110 degrees). Let stand until mixture is foamy, about 10 minutes.
  2. In a stand mixer, combine flour, remaining sugar, table salt, oil, and the yeast mixture. Mix until a dough forms. Knead the dough in the mixer until smooth & elastic, about 7-8 minutes. Alternately, turn dough out on a lightly- floured work surface and hand knead dough for about 10 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  4. Preheat oven to 450 degrees. Coat 2 sheet pans with cooking spray and set aside. Meanwhile, bring 4 cups of water to boil and add baking soda. Stir untill the baking soda is dissolved.
  5. In a large saucepan over medium-high heat, add water, stir in baking soda, and bring to a boil.
  6. Turn dough out onto a lightly- floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape.With tongs, dip each pretzel into the boiling baking soda solution and arrange them on baking sheets. Sprinkle with pretzel or kosher salt.
  7. Bake until puffy and golden brown, about 8-10 minutes. Place pretzels on wire racks to slightly cool. Serve warm.



Nutrition & Cost Facts

Calories

419 kcal

Carbs

86 g

Fat

3 g

Protein

11 g

Cost Per Serving

$0.40

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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