The Best Philadelphia Soft Pretzels Ever

"I read somewhere that Philadelphians eat nearly half of all the pretzels made in America. Well, these pretzels are to die for, and are just like the ones you pay several dollars for at the concession stand. I've made these many times with my kids, and we absolutely LOVE them, especially dipped in warm mustard or melted cheese. Prep time is approximate, and includes letting the dough rise for 30 minutes."
 
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Ready In:
1hr 12mins
Ingredients:
9
Yields:
12 pretzels
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ingredients

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directions

  • In mixing bowl add warm water and yeast. Stir until the yeast is completely dissolved.
  • Add the sugar. Stir. Gradually stir in the flour. The dough will become stiff and dry. That's what you want.
  • Sprinkle some flour on the counter or on a board. Flour your hands, too. Knead the dough for about 5 minutes.
  • Form the dough into a ball. Place the ball of dough back in the bowl and cover the bowl with a dish towel. Let the dough rise in a warm, dark place for at least 30 minutes, or until the dough has doubled in size.
  • While the dough rises, heat the oven to 400F degrees. Grease or butter a cookie sheet.
  • Fill a saucepan half full of water, add the baking soda, and bring the water to a slow boil.
  • When the dough is finished rising, put it on a floured surface. Flour a rolling pin and roll the dough into a square shape, about 1/4-1/2 inch (6-10 mm) thick. Cut the dough into 1/2-inch (or so) wide strips. They don't have to be perfect.
  • Twist each strip into a pretzel shape, pinching the ends so they don't fall apart. Be careful not to let the strips stretch too thin as you handle them.
  • Place a pretzel on a spatula and lower it into the boiling water for 5-10 seconds. It will puff up and float. Use the spatula to remove the pretzel from the water. Place the pretzel on the greased cookie sheet. Repeat this with the other pretzels.
  • In a small bowl, beat the egg for 1 minute. Use a pastry brush to coat the top of each pretzel with the egg. Sprinkle salt over the pretzels.
  • Bake for about 12-15 minutes, or until golden brown.
  • Serve with warmed mustard or melted cheese. YUM!

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Reviews

  1. definitely not a Philly pretzel but a great Auntie Anne's - too crispy and flat to be a Philly pretzel - very tasty though - ate 4 already
     
  2. These were delicious, soft and fluffy. Much prefer these soft pretzels to the hard crusted, chewy New York pretzels. I'd give these 4 - 41/2 stars.
     
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RECIPE SUBMITTED BY

30 THINGS ABOUT ME: 1. I taught myself how to cook out of self-defense. (Mom hated cooking, and her "specialty" was "Liver and Onions") 2. I love to cook. 3. I think eating's pretty fun, too. 4. I enjoy many different cuisines. 5. Organ meat isn't one of them. 7. I was born in New Jersey. 8. I'm Italian. 9. The only Italian words I know are bad ones. 10. I'm married to a wonderful man who loves trying new recipes. 12. I have 5 beautiful children...and the pictures to prove it. ;) 13. I hate doing laundry. 14. I do it anyway because I hate dirty clothes even more. 15. I used to work in Marketing. 16. My favorite color is purple. 17. I like the black jelly beans best. 18. I have a weakness for dark chocolate. 19. I love penguins. 20. My favorite pets are cats. 21. We have a pet turtle. 22. I can drive a stick (manual transmission). 23. I can juggle (nothing sharp or on fire). 24. I love gardening. 25. I hate garden-eating bugs. 26. My hobby is black and white photography. 27. I enjoy public speaking. 28. I like creating fun, innovative cakes. 29. I once made a soundboard cake for a DJ's wedding. It even lit up. 30. I live in Texas, but I don't say, "y'all." 31. I've always wanted to visit New Zealand. 32. I read a lot. 33. I use vegan-certified skin care products. 34. I'm not religious, but I have a personal relationship with Jesus. 35. Okay, so I have more than thirty things...never was much good with numbers! <img src="http://www.recipezaar.com/members/home/296809/BannerforAMpages1a.jpg"> <img src="http://i26.photobucket.com/albums/c105/jewelies/babyred-1.jpg"> <img src="http://www.satsleuth.com/cooking/RecipeSwap2.JPG" width=80%> <img src="http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting"><img src="http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif"> <img src="http://i18.photobucket.com/albums/b112/kzbhansen/Banners/Animation3.gif"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif"> <img src="http://www.recipezaar.com/members/home/584814/CAFE_ZMAKK3.jpg" width=90%> <img src="http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg">Oh bother!Take this <a target="quizilla" style="color:rgb(128,0,128)" href="http://quizilla.com/redirect.php?statsid=17&url=http://www.quizilla.com/users/h0t5auce/quizzes/Which+Food+Network+chef+are+you%3F">quiz</a>! <a href="http://www.amazingcounter.com"><img border="0" src="http://c9.amazingcounters.com/counter.php?i=1933571&c=5801026" alt="Hit Counters"></a> <a href="http://www.4travelcoupons.com/budget-coupons.html">Budget</a> <a href="http://www.4travelcoupons.com/car-rentals.html">Car Rentals</a>
 
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