Soft Pretzels

Enjoy these soft homemade pretzels made with basic bread ingredients and sprinkled with coarse salt.

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  • prep time 45 min
  • total time 2 hr 0 min
  • ingredients 11
  • servings 12
 

Ingredients

3
to 3 1/2 cups all-purpose flour
1
tablespoon sugar
1
teaspoon salt
1
pkg. active dry yeast
1
cup water
1
tablespoon shortening
6
cups water
1/4
cup baking soda
1
tablespoon water
1
egg white
Coarse salt or sesame seed

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LOCATION

Steps

  • 1 In large bowl, combine 1 cup flour, sugar, salt and yeast; mix well. In small saucepan, heat 1 cup water and shortening until very warm (120 to 130°F.). Add warm liquid to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. Stir in an additional 1 1/2 to 1 3/4 cups flour until dough pulls cleanly away from sides of bowl.
  • 2 On floured surface, knead in 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
  • 3 Grease cookie sheets. Punch down dough several times to remove all air bubbles. Shape dough into ball. Divide dough into 12 pieces. Roll each into 16-inch rope; form each rope into pretzel shape. Place on greased cookie sheets. Cover; let rise in warm place until light, 15 to 20 minutes.
  • 4 Heat oven to 400°F. In large nonaluminum saucepan, combine 6 cups water and baking soda; mix well. Bring to a boil. Drop pretzels, one at a time, into water that is just boiling; cook 5 seconds on each side. Remove pretzels from water with slotted spoon; place on greased cookie sheet. In small bowl, combine 1 tablespoon water and egg white; beat well. Brush over pretzels. Sprinkle with coarse salt.
  • 5 Bake at 400°F. for 8 to 10 minutes or until golden brown. Immediately remove from cookie sheets; cool on wire racks for 5 minutes. Serve warm.
  • 1 In large bowl, combine 1 cup flour, sugar, salt and yeast; mix well. In small saucepan, heat 1 cup water and shortening until very warm (120 to 130°F.). Add warm liquid to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. Stir in an additional 1 1/2 to 1 3/4 cups flour until dough pulls cleanly away from sides of bowl.
  • 2 On floured surface, knead in 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
  • 3 Grease cookie sheets. Punch down dough several times to remove all air bubbles. Shape dough into ball. Divide dough into 12 pieces. Roll each into 16-inch rope; form each rope into pretzel shape. Place on greased cookie sheets. Cover; let rise in warm place until light, 15 to 20 minutes.
  • 4 Heat oven to 400°F. In large nonaluminum saucepan, combine 6 cups water and baking soda; mix well. Bring to a boil. Drop pretzels, one at a time, into water that is just boiling; cook 5 seconds on each side. Remove pretzels from water with slotted spoon; place on greased cookie sheet. In small bowl, combine 1 tablespoon water and egg white; beat well. Brush over pretzels. Sprinkle with coarse salt.
  • 5 Bake at 400°F. for 8 to 10 minutes or until golden brown. Immediately remove from cookie sheets; cool on wire racks for 5 minutes. Serve warm.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pretzel
Calories
140
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
850mg
850%;
Total Carbohydrate
29g
29%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
10%;
Exchanges:
1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.