Easy Homemade Soft Pretzels

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

1 1/2 cups Warm Water
1 packet Yeast active dry yeast ; 2 1/4 teaspoons
2 teaspoons Salt
1 tablespoon Brown sugar or Granulated sugar
1 tablespoon Unsalted butter ; melted and slightly cooled
3 3/4 cups All-Purpose Flour ; spooned and level
coarse salt for sprinking

Servings

INSTRUCTIONS

2. Turn the dough out onto a floured surface. KNead the dough for 3-minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes.

3. Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. Silivone baking mars are highly recommended over parchment. If using parchment, lightly spray with nonstick spray or grease with butter. Set asie.

4. With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.

5. Roll the dough into a 20-22 inch rope. Take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.

6. (This step is optional but promises a chewier pretzel and helps provide that traditional soft pretzel taste_

Bring baking soda and 9 cups of water to a boil in a parge pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drop off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels. If desired, you can cover and refrigerate the noiled unabked pretzles for up to 24-hours before baking in the oven.

7. Bake for 12-15 minutes or until golden brown (at 400 degrees)

8. Remove from the oven and serve war mwith spicy nacho cheese sauce. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days.

NOTES

Alert editor

Easy Homemade Soft Pretzels

1 1/2 cups Warm Water 
1 packet Yeast active dry yeast 2 1/4 teaspoons
2 teaspoons Salt 
1 tablespoon Brown sugar or Granulated sugar 
1 tablespoon Unsalted butter melted and slightly cooled
3 3/4  cups All-Purpose Flour spooned and level
  coarse  salt for sprinking

1. Whisk the yeast into warm water.  Allow to sit for 1-minute.  Whisk in salt, brown sugar and metled butter.  Slowly add 3 cups of flour, 1 cup at a time.  Mix with a wooden spoon (or gough hool attached to a stand mixer), wuntil dough is thick.  Add 3/4 cup more flour until the dough is no longer stickly.  If it is sticky, add 1/4-1/2 cup more, as needed.  Pole the dough with yout finger if it bounces back it is ready to knead.
2. Turn the dough out onto a floured surface.  KNead the dough for 3-minutes and shape into a ball.  Cover lightly with a towel and allow to rest for 10 minutes.
3. Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.  Silivone baking mars are highly recommended over parchment.  If using parchment, lightly spray with nonstick spray or grease with butter.  Set asie.
4. With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.
5. Roll the dough into a 20-22 inch rope.  Take the ends and draw them together so the dough forms a circle.  Twist the ends, then bring them towards yourself and press them down into a pretzel shape.
6. (This step is optional but promises a chewier pretzel and helps provide that traditional soft pretzel taste_
Bring baking soda and 9 cups of water to a boil in a parge pot.  Drop 1-2 pretzels into the boiling water for 20-30 seconds.  Any more than that and your pretzels will have a metallic taste.  Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drop off.  Place pretzel onto prepared baking sheet.  Sprinkle each with coarse sea salt.  Repeat with remaining pretzels.  If desired, you can cover and refrigerate the noiled unabked pretzles for up to 24-hours before baking in the oven.
7. Bake for 12-15 minutes or until golden brown (at 400 degrees)
8. Remove from the oven and serve war mwith spicy nacho cheese sauce.  Pretzels may be stored in an airtight container or zipped top bag for up to 3 days.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (70g)
Recipe Makes: 12 Servings

Calories: 147
Calories from Fat: 12 (8%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.2g
Cholesterol 2.5mg		1 %
Sodium 497.4mg		17 %
Potassium 48.9mg		1 %
Total Carbohydrate 29g		9 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 27.9g
Protein 3.9g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 147

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe