1/1 Photo of Homemade Soft Pretzels
These are soft and chewy, just like the ones we get at the mall. It uses the boiling-before-baking method which is also typically used in making authentic New York bagels. I usually provide several toppings such as coarse salt, cinnamon and sugar, and mustard so everyone can choose their favorite topping.
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- 1Preheat oven to 450 degrees F.
- 2Using an electric mixer fitted with a dough hook, place the hot water in a large mixing bowl, add 1 tablespoon sugar and let dissolve. Sprinkle the yeast over the water-and-sugar mixture and let it dissolve also.
- 3Add 5 cups flour and salt slowly until combined, about 30 seconds. Beat on medium speed until the sides pull away from the bowl. If dough is sticky add more flour. Transfer to floured board and knead 10 times until smooth.
- 4Pour oil into bowl and swirl to coat sides. Place dough in the bowl and place in a warm spot and let rise to double its size. Punch dough down and divide into 16 pieces.
- 5Roll one piece of dough at a time to 18" strips. Twist into a pretzel shape. Fill a large shallow pot with 2" of water and add baking soda. Heat to a gentle boil. Place 2-3 pretzels into water and poach for one minute. Repeat until all pretzels have poached. Place pretzels onto a cookie sheet sprayed with Pam. Brush pretzels with beaten egg and bake at 450 degrees for 12-15 minutes until golden.
- 6To top, spray with water and roll into salt, cinnamon and sugar, or spread a small amount of mustard onto top.
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Nutritional Facts for Homemade Soft Pretzels
Serving Size: 1 (103 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 212.2
- Calories from Fat 15
- Total Fat 1.7 g
- Saturated Fat 0.2 g
- Cholesterol 15.5 mg
- Sodium 1216.0 mg
- Total Carbohydrate 42.1 g
- Dietary Fiber 1.5 g
- Sugars 2.2 g
- Protein 6.1 g