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Soft Pretzels

Yield 12 servings (serving size: 1 pretzel)
There is nothing better than a warm soft pretzel served with a side of mustard. This kid-friendly recipe would be great as an appetizer or an afternoon snack.

Ingredients

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 1/2 teaspoons sugar
  • 1 cup warm water (100° to 110°)
  • 3 1/4 cups all-purpose flour, divided (about 14 1/2 ounces)
  • 1 teaspoon salt
  • Cooking spray
  • 6 cups water
  • 2 tablespoons baking soda
  • 1 teaspoon cornmeal
  • 1 teaspoon water
  • 1 large egg
  • 2 teaspoons kosher salt

Nutrition Information

  • calories 141
  • caloriesfromfat 12 %
  • fat 1.9 g
  • satfat 0.2 g
  • monofat 0.6 g
  • polyfat 0.6 g
  • protein 4.3 g
  • carbohydrate 26.8 g
  • fiber 1.1 g
  • cholesterol 18 mg
  • iron 1.8 mg
  • sodium 541 mg
  • calcium 8 mg

How to Make It

  1. Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes.

    Proofing Yeast
  2. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and 1 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).

  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

  4. Preheat oven to 425°.

  5. Divide dough into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal. Place pretzels on a baking sheet lightly coated with cooking spray. Cover and let rise 10 minutes (pretzels will rise only slightly).

  6. Combine 6 cups water and baking soda in a nonaluminum Dutch oven. Bring to a boil; reduce heat, and simmer. Gently lower 1 pretzel into simmering water mixture; cook 15 seconds. Turn pretzel with a slotted spatula; cook an additional 15 seconds. Transfer pretzel to a wire rack coated with cooking spray. Repeat procedure with remaining pretzels.

  7. Place pretzels on a baking sheet sprinkled with cornmeal. Combine 1 teaspoon water and egg in a small bowl, stirring with a fork until smooth. Brush a thin layer of egg mixture over pretzels; sprinkle with kosher salt. Bake at 425° for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool.