Home > Recipes > Homemade Pretzels

Homemade Pretzels Recipe

These pretzels are crisp on the outside and chewy inside. They rival many of the hot pretzels found in stores.—Suzanne McKinley, Lyons, Georgia

[X]

Rate Homemade Pretzels Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Homemade Pretzels Recipe

Prep: 25 min. + rising Bake: 15 min.

Yield: 20 Servings

25 15 40

Ingredients

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
4-1/2 cups all-purpose flour
1/2 teaspoon salt
4 teaspoons baking soda
1/2 cup cold water
Coarse salt

Directions

In a large bowl, dissolve yeast in warm water. Add flour and salt; stir to form a soft dough. Turn onto a floured surface; knead 4-5 times. Cover and let rise in a warm place for 15 minutes.
Punch dough down and divide into 20 equal pieces. On a lightly floured surface, roll each piece into a 15-in. long strip; twist into a pretzel shape. Combine baking soda and cold water; brush over pretzels. Sprinkle with coarse salt.
Place on greased baking sheets. Bake at 450° for 15-20 minutes or until golden brown. Yield: 20 pretzels.

Nutritional Facts 1 serving (1 each) equals 103 calories, trace fat (trace saturated fat), 0 cholesterol, 311 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Homemade Pretzels in Taste of Home June/July 1998, p54

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Homemade Pretzels

Homemade Pretzels

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Jan. 17, 2009 by cmead

This a a great recipe for small children. I made them with my 3 year old class to "sell" at their "bakery". They couldn't roll them 15" long, so they were pretty fat, but they baked just fine.