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.
- Ready In:
- 2 cups hot water
- 1 tablespoon sugar
- 1⁄4 ounce active dry yeast
- 1 tablespoon sugar
- 5 -6 cups all-purpose flour
- 1 tablespoon salt
- 2 teaspoons canola oil
- 2 tablespoons baking soda
- 1 egg
- Preheat oven to 450 degrees F.
- Using 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.
- Add 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.
- Pour 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.
- Roll 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.
- To top, spray with water and roll into salt, cinnamon and sugar, or spread a small amount of mustard onto top.
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> These pretzels are delicious! They were a little harder to make, well getting the boiling process down was a little hard for me. However, after the first few it was not that hard. I have never thought to try to make my own pretzels but I had heard that they were not as hard as it seems. Once we tried it, they turned out amazing!!! We made a variety of flavors including the original salted, cinnamon sugar, and we even made ones that were stuffed with cream cheese (I would definitely recommend trying this). It was a fun experience for my daughter as well! She loved rolling and tying the dough into knots. I was very surprised how well these turned out and tasted just like ones that you would get from a pretzel shop! This has become one of our new favorite recipes at the house!
Excellent recipe! First attempt at pretzels so I am very pleased with how easy and delicious these were. Did take a bit longer than 35 minutes- maybe that's discounting the time it takes for the dough to rise and/or novice pretzel makers getting used to the recipe. End results are well worth the extra time though! Will definitely make these again.
What a wonderful recipe and do they ever taste fantastic! The dough is very pliable and easy to work with - I just wish my artistic abilities with pretzels were better! Really, really fun to make, I'd love to make these again with my neice and nephew. Maybe they can form pretzels better than I can! Note to self: Read HOW to form them before making them! Thanks for sharing this delicious recipe, TasteTester! Made for Veg*n Swap 12.