Soft Pretzels

For the finishing touch, serve these pretzels warm from the oven.

Yield: 12 servings (serving size: 1 pretzel)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 128
  • Calories from fat: 9%
  • Fat: 1.3g
  • Saturated fat: 0.5g
  • Protein: 3.5g
  • Carbohydrate: 25.1g
  • Fiber: 1g
  • Cholesterol: 3mg
  • Iron: 1.6mg
  • Sodium: 374mg
  • Calcium: 5mg

Ingredients

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

Preparation

  1. 1. Dissolve yeast and sugar in 1 cup warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Combine 1 1/2 cups flour and salt in a large bowl. Add butter, yeast mixture, and remaining 1 1/2 cups flour, stirring until a soft dough forms.
  2. 2. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes). 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. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
  3. 3. Punch dough down; divide into 12 equal portions. Cover and let rest 10 minutes on a lightly floured surface. Shape each portion of dough into an 18-inch rope with tapered ends; twist each rope into a pretzel shape.
  4. 4. Preheat oven to 450°.
  5. 5. Combine 4 cups water and baking soda in a large nonaluminum Dutch oven; bring to a boil. Add 4 pretzels; cook 1 minute, turning once (do not overcrowd pan). Remove pretzels with a slotted spoon; shake off excess water. Place pretzels on a baking sheet coated with cooking spray; sprinkle 1/4 teaspoon kosher salt evenly over pretzels. Repeat procedure twice with remaining pretzels and salt.
  6. 6. Bake pretzels at 450° for 10 minutes or until golden brown. Remove from pans to wire racks.
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