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Philly-style Pretzels

These old-fashioned "Philadelphia-style" pretzels are almost like bagels -- smooth and shiny on the outside, chewy within.

Ready In:
2hrs 15mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Pa. Hiker
Contributor
@Pa. Hiker
Contributor
"These old-fashioned "Philadelphia-style" pretzels are almost like bagels -- smooth and shiny on the outside, chewy within."
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  1. Tiffster
    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!
    Reply
  2. Pa. Hiker
    These old-fashioned "Philadelphia-style" pretzels are almost like bagels -- smooth and shiny on the outside, chewy within.
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