Soft Pretzel
- Ready In:
- 16mins
- Ingredients:
- 7
- Yields:
-
6 Pretzels
- Serves:
- 6
ingredients
- 1 1⁄2 teaspoons active dry yeast
- 3⁄4 cup warm water (110 F-115 F)
- 1 1⁄2 teaspoons sugar
- 3⁄4 teaspoon salt
- 1 1⁄2 cups flour
- 2 tablespoons butter, melted
- coarse salt
directions
- In a large mixing bowl, combine the yeast and warm water, and stir to dissolve the yeast. Stir in the sugar and salt. Add the flour, 1/2 cup at a time, to form a soft dough.
- On a lightly floured surface, turn out the dough and knead until the dough is soft and elastic, about 5 minutes (the dough will be slightly sticky). Place the dough in a lightly oiled bowl, turning once to coat the top of the dough ball with oil. Cover the bowl and let rise in a warm (70°F-80°F) place until it is doubled in size, about 1 hour.
- Preheat the oven to 425°F Punch down the dough and divide it into 6 equal portions. On a lightly floured surface, roll 1 dough portion into a 14" long rope; twist the rope into a pretzel shape---an oval with overlapping ends in the middle. Place the pretzel on a lightly greased baking sheet. Repeat with the remaining dough portions. Brush each pretzel with the melted butter and sprinkle with salt.
- Bake the pretzels until they are golden brown, 15 to 20 minutes. Transfer the pretzels to wire racks to cool slightly.
- Variation: Whole wheat pretzels: Substitute 1 1/2 cup whole wheat flour for the flour.
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Reviews
-
After reading jo-mama's review, I was tempted to boil the pretzels as well, but then decided to just go with what you're posted & I wasn't disappointed in the least! Although another time I might just try the whole wheat four, we were very pleased with these pretzels as given here! Thanks for sharing this simple recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef]
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I needed to add a little more water to get my dough to come together. Once it did, though, it was fine. Before baking, I tested boiling the pretzels--I boiled three and left three un-boiled and then baked them. I think I prefer the boiled pretzels. They had the traditional pretzel look and texture. The unboiled pretzels raised more in the oven while baking, and were not as moist. Thanks for sharing!