Prep 2 hrs
Cook 15 mins
These are just like the ones you get at the fair! Most recipes leave out the very important step of boiling before baking. You must do this to achieve the right results. *Prep time includes rising time.
- In large bowl, stir yeast, sugar and warm water.
- Let rest til yeast is dissolved and is a little foamy.
- Stir in 1 cup flour. Then rest of flour mixed with the 1 Tbl salt.
- Knead on lightly floured surface til smooth.
- Place in oiled bowl, rolling around til all oiled. Cover and let rise till doubled in size.
- Remove and knead again just a little bit, gently.
- Cut into 16 pcs., roll each pc.into 14" ropes, shape into pretzels and place on greased cookie sheet.
- Cover and let rise 15 minutes.
- Drop each, one or 2 at a time into a small pot of boiling water, boiling each 1 minute, and replace back onto greased cookie sheet.
- Brush each with eggwash (1 egg beaten with 1 Tbl. water), sprinkle with coarse salt. Bake in preheated 450º oven for 12-15 minutes! This is the best recipe to make real soft pretzels!
This recipe is so easy to do, and it yields great results! I followed the recipe exactly, but when it came to the boiling part, I boiled them in 4 1/2 cups of water and 1/4 c. baking soda for 1 minute, flipping them over with a spider strainer after 30 seconds. I also followed aprons's suggestion and baked them at 425 degrees F, and mine were done in about 21 minutes. They seemed to become more dense and pretzel-y after cooling for several hours. I put sea salt on 4 of them, garlic salt on 4 of them, and left 8 plain. My husband and I loved these, thanks!
I made these and I am not sure if I did it right... They taste like a pretzel, but have the texture of a roll. Maybe I needed to boil them longer? Add baking soda to the water? I don't know what I did wrong, I feel like I followed the recipe as written. Anyways, they taste good, just not like a pretzel from the mall. We have been snacking on them and tonight I used them with our cheeseburger soup that I made for dinner. I may have to tinker a little and see what happens. Thanks for a yummy recipe.