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Chewy Soft Pretzels Recipe

Chewy Soft Pretzels Recipe photo by Taste of Home

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These homemade pretzels never last long around our house. My kids love to make them…and eat them! I serve them to company with a variety of dips, such as pizza sauce, ranch dressing, spinach dip or hot mustard. —Elvira Martens, Aldergrove, British Columbia

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Chewy Soft Pretzels Recipe

Prep: 1 hour + rising Bake: 15 min.

Yield: 12 Servings

60 15 75

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/2 cups warm water (110° to 115°)
1 tablespoon sugar
2 teaspoons salt
4 to 4-1/4 cups all-purpose flour
8 cups water
1/2 cup baking soda
1 egg, lightly beaten
Kosher salt, sesame seeds, poppy seeds or grated Parmesan cheese

Directions

In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into 12 portions. Roll each into an 18-in. rope; twist into a pretzel shape.
In a large saucepan, bring water and baking soda to a boil. Place pretzels into boiling water, one at a time, for 30 seconds. Remove with a slotted spoon; drain on paper towels.
Place on greased baking sheets. Brush with egg; sprinkle with desired topping.
Bake at 425° for 12-14 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 pretzel (calculated without toppings) equals 163 calories, 1 g fat (trace saturated fat), 18 mg cholesterol, 400 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Chewy Soft Pretzels in Taste of Home Christmas Annual Annual 2009, p96

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Reviews for Chewy Soft Pretzels

Chewy Soft Pretzels

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Reviewed on Feb. 01, 2012 by jms_surprise@cox.net

These are great! We even par-boiled and then froze them, thawed to room temp and then egg washed and baked....turned out great! We are doing 3 batches for the Super Bowl this Sunday!

Reviewed on Jan. 30, 2012 by blininger1

easy and fun to make and good to eat!

Reviewed on Jan. 02, 2012 by wvmountaineer

Just made this and it's so amazing do exactly as it says and you won't have a problem my family loved it.

Reviewed on Jan. 02, 2012 by Heiress

delicious!!

Reviewed on Jan. 02, 2012 by sreagin

So much fun and easy to do. My 7 yo grandson and I made these over Christmas break. Everyone raved about them. You must try these!

Reviewed on Dec. 21, 2011 by kbundick

Very easy to make and super, super yummy!!! I need to double it next time.

Reviewed on Dec. 17, 2011 by crob

question? would love to try this recipe....was wondering can u boil the pretzels a few hours ahead before baking? sorry if this sounds like a crazy question, but hoping for great results for my first dough experience! :)

Reviewed on Dec. 17, 2011 by jawjawme

I make bagels a lot. this recipe was great. the 8 cups of water was for boiling ,not in dough

Reviewed on Dec. 17, 2011 by ztakoy

additional 8 ciups of water are for boiling pretzels in them

Reviewed on Dec. 16, 2011 by Mayberrygal

I have always wanted to try making pretzels, but I'm a chicken when it comes to yeast breads! I do everything in my bread machine. Could I do this recipe in my bread machine on the dough cycle and then form the pretzels, boil, and bake them?

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