Thursday, February 2, 2012

Soft Pretzels

Pretzels are best the day made, warm from the oven.

1 tablespoon granulated sugar
1 1/2 cups warm water
2 1/2 teaspoons active dry yeast
3 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon table salt 
1 heaping tablespoon baking soda
1 large egg, beaten
pretzel salt

Stir the sugar and warm water together. Add the yeast and let stand for 5 minutes.
Whisk together the flour and salt. Add the yeast mixture and stir with a wooden spoon until a dough forms.
Turn out the dough on a floured surface and knead for about 8 minutes to make a smooth and sticky dough.
Place dough in an oiled bowl, cover, and let rise in a warm spot (the sun is great) for 45 minutes.
Turn out dough on a clean surface and divide into 10 equal pieces. Roll 1 piece into a 24-inch rope, twist into a pretzel shape, and place on a cookie sheet with oiled parchment. Repeat with the rest of the dough pieces.

Let pretzels stand, uncovered, for 20 minutes.
Preheat oven to 425°F. Bring a 6-quart pot of water to a boil. When it starts to boil, add the baking soda. Carefully add 2 pretzels, one at a time, to the pot of water and cook until pretzels are set and puffed, about 3 minutes. Place bake on parchment.
Brush pretzels with the egg and top with pretzel salt. Bake until golden brown, about 35 minutes.
Source: Joy the Baker


  1. The Weekly Sweet ExperimentFebruary 4, 2012 at 3:16 PM

    They look delicious. Pretzels never go bad here - they never last :)

  2. i like my pretzels two ways--slathered with mustard or coated with cinnamon sugar. either way, this is a fine recipe!

  3. I love soft pretzels but have never tried making them myself. Yours turned out beautifully!

  4. They look delicious, I'd love one dipped in mustard.

  5. Pretzels have been on my must try list for a while now. This looks like a great recipe.



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