Chewy Soft Pretzels Recipe
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
- 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
- 1. 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.
- 2. 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.
- 3. Punch dough down; divide into 12 portions. Roll each into an 18-in. rope; twist into a pretzel shape.
- 4. 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.
- 5. Place on greased baking sheets. Brush with egg; sprinkle with desired topping.
- 6. Bake at 425° for 12-14 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 1 dozen.
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.
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