1/1 Photo of Soft Ball Pretzels Courtesy of Paula Deen
1 hr 30 mins
Chef Shelby's Note:
I can't wait to try this recipe with the kids. Another recipe from Paula's Ball Game episode. (Prep time is estimated/cook time includes rise time)
My Private Note
Units: US | Metric
- 1In a large mixing bowl, combine warm water and yeast.
- 2When the yeast dissolves, add half of the flour, the butter, salt, and sugar and mix for about 3 minutes.
- 3Stir in the remaining flour.
- 4Turn dough out onto a floured surface and knead until the dough is no longer sticky.
- 5Let the dough rise in a greased, covered bowl until it doubles in size, about 45 to 50 minutes.
- 6Punch down the dough and divide into 12 pieces.
- 7Roll each piece of dough into 18-inch long ropes.
- 8On a greased cookie sheet, shape each rope into a pretzel shape.
- 9Let rise again until almost doubled, about 30 minutes.
- 10Preheat oven to 500 degrees F.
- 11In a large non-aluminum Dutch oven over high heat, bring 4 cups of water and baking soda to a boil.
- 12Using a large slotted spoon, gently lower pretzels into water a few at a time and boil for about 1 minute, or until they float.
- 13Return the pretzels to the cookie sheet and brush with melted butter then sprinkle with kosher salt.
- 14Bake in oven until browned, about 12 minutes.
- 15Serve hot with mustard or eat as is.
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Nutritional Facts for Soft Ball Pretzels Courtesy of Paula Deen
Serving Size: 1 (138 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 161.1
- Calories from Fat 54
- Total Fat 6.0 g
- Saturated Fat 3.7 g
- Cholesterol 15.2 mg
- Sodium 675.8 mg
- Total Carbohydrate 23.1 g
- Dietary Fiber 0.9 g
- Sugars 1.1 g
- Protein 3.2 g