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Soft Pretzels Recipe

Our kids enjoy every step of making soft homemade pretzels. Each one has a chance to add ingredients, mix and shape the dough, brush on the egg and sprinkle on salt.—Lori Hoogland, Catawba, Wisconsin

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Soft Pretzels Recipe

Prep: 20 min. Bake: 15 min.

Yield: 18-20 Servings

20 15 35

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/2 cups warm water (110° to 115°)
1 tablespoon sugar
1 teaspoon salt
4 cups all-purpose flour
1 egg, beaten
Coarse salt

Directions

In a large bowl, dissolve yeast in water. Add the sugar, salt and enough flour to make a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Pinch off about 2 tablespoons of dough for each pretzel. Shape into traditional pretzel twists or letters or animals as desired. Place on greased baking sheets.
Brush with egg; sprinkle with salt. Bake at 425° for 15 minutes or until golden brown. Cool on wire rack. Yield: 18-20 servings.

Nutritional Facts 1 serving (1 each) equals 98 calories, 1 g fat (trace saturated fat), 11 mg cholesterol, 122 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Soft Pretzels in Taste of Home April/May 1995, p14

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Soft Pretzels

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Reviewed on Feb. 03, 2013 by jcarver6

SOOOOOOO YUMMY&SOOOOO E-A-S-Y!!! Growing up I made this EXACT same recipe from the age of 12 when I babysat on the weekends and I've been looking for this EXACT recipe for most of my adult life, as I forgot the amounts of ingredients! This is the ONLY copy I've found in ALL my years of searching! These are SO very good as recipe is written, no changes needed! I also make "pretzel pockets" which is like a calzone with either smoked sausage (smoked grillers) and kraft sandwich chz..u pinch off a ball&roll with rolling pin and place meat at one corner&roll, place cheese in middle, under meat, tucking in ends of dough as u roll, and seal edges with fingertip dipped in egg brush or water. Then rub back&forth until "flush" with rest of dough. Poke 4 holes with fork, don't too deep. Sprinkle with Kosher salt as recipe states..never skip the salt! Also good made the same way but with motzella cheese pizza sauce and favorite meat! Endless variations possible! These are great frozen after cooled&simply heat in low oven for made same day taste! I can't THANK YOU enough for posting this family favorite! THANK YOU THANK YOU THANK YOU!!! :0)

Reviewed on Feb. 03, 2013 by jcarver6

Reviewed on Mar. 18, 2011 by cbanks72

Used only 3c of flour---never used yeast and worked with dough before---made pretzel sticks and they puffed up really nicly. Good for a card game party.