Years ago my daughter brought this recipe home from school to do as a project. I just came across it again and couldn't help but remember the fun she had making it (needed a bit of help with the boiling water and oven). They turned out good too, including the ones she made with silly shapes.
My Private Note
Units: US | Metric
- 1Dissolve the yeast in the 1/8 c warm water (use a large bowl).
- 2Stir in the 1 1/3 c warm water and brown sugar.
- 3Slowly mix in the flour.
- 4Knead dough (using extra flour for the board and your hands) until it is stretchy and smooth (not sticky).
- 5Grease two large cookie sheets.
- 6Preheat oven to 475 degrees F.
- 7Fill a 2-3 quart saucepan half full of water.
- 8Add 1 tablespoon of baking soda for every cup of water.
- 9Bring to a boil.
- 10Talk a golf-ball size piece of dough and roll into a rope as thich as your thumb.
- 11Bend into a U-shape, cross ends, twist crossed ends making a full turn, then fold the ends back toward the middle of the U.
- 12Press ends into dough firmly.
- 13Should be the familiar pretzel shape.
- 14Other shapes (including candy cane shapes for Christmas) also work.
- 15Lower pretzel in boiling water for 30 seconds, remove from water (getting rid of any excess water) and place on greased cookie sheet.
- 16Sprinkle with coarse or kosher salt.
- 17Repeat until all the dough has been used.
- 18Bake for 8 minutes or until golden.
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Nutritional Facts for Fat-free Soft Pretzels
Serving Size: 1 (1068 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1288.3
- Calories from Fat 30
- Total Fat 3.3 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 23.5 mg
- Total Carbohydrate 275.8 g
- Dietary Fiber 9.4 g
- Sugars 36.3 g
- Protein 33.7 g