Prep 2 hrs
Cook 15 mins
These old-fashioned "Philadelphia-style" pretzels are almost like bagels -- smooth and shiny on the outside, chewy within.
- 1 tablespoon sugar
- 2 cups water (warm)
- 1 tablespoon active dry yeast or 1 tablespoon instant yeast
- 3 cups wheat flour
- 2 teaspoons non-diastatic malt drink powder or 2 teaspoons sugar
- 1 tablespoon salt
- 2 1⁄2 cups all-purpose flour
- 6 cups water
- 2 tablespoons baking soda
- pretzel salt or kosher salt
- 1 large egg
- 1 tablespoon water
- Mix the sugar, water and yeast; stir to dissolve.
- (If you're using instant yeast, skip this step, simply combining all of the ingredients at once.) Add the white wheat flour, malt, salt, and enough unbleached flour to make a soft (but not sticky) dough.
- Knead well, place in a bowl, and let rise till doubled.
- Divide the dough into 16 pieces.
- Roll each piece into a log, and shape the logs into pretzels.
- In a large pot, boil together 6 cups of water and 2 tablespoons baking soda.
- Put 4 pretzels at a time into the boiling water, and cook for 1 minute.
- Transfer boiled pretzels to a lightly greased baking sheet.
- When all the pretzels have been cooked, paint them with an egg glaze (1 egg mixed with 1 tablespoon water) and sprinkle with salt or seeds (if desired), then bake in a preheated 450°F oven for 12 to 15 minutes, or until the pretzels are well-browned.
Delicious! They taste exactly the way I remember the homemade soft pretzels tasting from my childhood, when all my Pennsylvania German aunts would have pretzel days in October! Chewy with a bit of crunch. Not so much work -- definitely worth the bit of effort expended. Nom plain or with mustard!