Prep 30 mins
Cook 20 mins
I'm from Philly, so soft pretzels are all over, BUT these home-baked pretzels are awesome. They are more like a PA Dutch pretzel, a little softer and more airy.
- 2 package active dry yeast
- 354.88 ml water
- 1064.65 ml all-purpose flour
- 2.46 ml salt
- 19.71 ml baking soda
- 118.29 ml cold water
- coarse salt or kosher salt
- assorted mustard (great with honey mustard!) (optional)
- In a large bowl, dissolve yeast in warm water.
- Add flour and salt and stir to form a soft dough.
- Turn dough onto a floured surface and knead until smooth, 4 to 5 times.
- Place in a greased bowl, cover and let rise for 15 minutes.
- Preheat oven to 450 degrees.
- Punch down and divide into 20 equal pieces.
- On a lightly floured surface, roll each piece into a 15 inch rope and twist into a pretzel shape.
- Combine baking soda and cold water and brush over each pretzel.
- Sprinkle with coarse salt.
- Place on non stick baking sheets.
- Bake for 15 minutes or until golden brown.
- Serve warm with assorted mustards.
I made these last night and they were AMAZING!!! I too used about 1 cup less flour and only cooked them for 9 minutes a batch. I also didn't have any baking soda, so I used about 3 times the amount in baking powder. LOVE THEM!
These pretzels were good but they didnt taste the way i thought they would. the recipe was good but i must agree with the other reviews less flour less cook time.
Thanks Karen for an easy to follow and delicsious recipe. This was so much fun with DGS, the pretzels in the photo arn't as prety as they should be - but as the DGS's did all the work you can see the fun they had. They weren't as soft as I expected but think I left them in the oven a little to long, or maybe I made them to thin, not sure. But we will certainly be making these again.