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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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(11-14) of 14 reviews

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Reviewed on Dec. 16, 2011 by annsway1

These are sooo good! Boiling before baking is the key to two things; bagels and pretzels. I lost my recipe like this and am estatic to find it again. Thanks so much for posting.

Reviewed on Dec. 16, 2011 by sstetzel

bjmgt
seems like that would make soup!

Well....kind of Wink The additional 8 cups of water is mixed with the baking soda in a large pan and brought to a boil. You parboil the pretzels in it the mixture.

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.

Reviewed on Dec. 16, 2011 by bjmgt

Are you sure that the recipe calls for an additional 8 cups of water to 4 - 4 1/4 cups of flour? In addition to the 1 1/2 cups for the yeast?? seems like that would make soup!

Reviewed on Oct. 09, 2011 by dianajohannes

Boiling before baking makes such a difference!

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