Easy Soft Pretzel Recipe

4 2 2
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Easy Soft Pretzel Recipe

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4 2 2
Publisher Photo
These pretzels can be made salty or sweet; your choice.—Taste of Home Cooking School
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 15 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 15 min. + cooling

Ingredients

  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 cup warm water (120° to 130°)
  • 1 tablespoon softened butter or vegetable oil
  • TOPPING:
  • 3 tablespoons water
  • 2 teaspoons sugar
  • 2 teaspoons baking soda
  • Kosher salt
  • Coarse sugar
  • 2 tablespoons butter, melted, optional
  • Cinnamon-sugar

Directions

In a large bowl, combine flour, yeast, salt, water and butter; beat until smooth (mixture will be slightly sticky). Sprinkle with 1-2 tablespoons water if dough is dry. Cover and let rest in a warm place 30 minutes.
Punch dough down. Turn onto a lightly greased surface; divide into six pieces. Roll each piece into a 24-in. rope. For topping, combine water, sugar and baking soda in a shallow bowl. Shape each rope into a pretzel and dip into the baking solution. Sprinkle pretzels with coarse salt or coarse sugar.
Place on parchment-lined baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Brush with melted butter. Dip in cinnamon-sugar, if desired. Serve warm. Yield: 6 servings.
Originally published as Soft Pretzels in Taste of Home Cooking School Collection Winter 2009, p36

  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 cup warm water (120° to 130°)
  • 1 tablespoon softened butter or vegetable oil
  • TOPPING:
  • 3 tablespoons water
  • 2 teaspoons sugar
  • 2 teaspoons baking soda
  • Kosher salt
  • Coarse sugar
  • 2 tablespoons butter, melted, optional
  • Cinnamon-sugar
  1. In a large bowl, combine flour, yeast, salt, water and butter; beat until smooth (mixture will be slightly sticky). Sprinkle with 1-2 tablespoons water if dough is dry. Cover and let rest in a warm place 30 minutes.
  2. Punch dough down. Turn onto a lightly greased surface; divide into six pieces. Roll each piece into a 24-in. rope. For topping, combine water, sugar and baking soda in a shallow bowl. Shape each rope into a pretzel and dip into the baking solution. Sprinkle pretzels with coarse salt or coarse sugar.
  3. Place on parchment-lined baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Brush with melted butter. Dip in cinnamon-sugar, if desired. Serve warm. Yield: 6 servings.
Originally published as Soft Pretzels in Taste of Home Cooking School Collection Winter 2009, p36

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Reviews forEasy Soft Pretzel

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MY REVIEW
paul3303 User ID: 1713232 216623
Reviewed Jan. 1, 2015

"The pretzel was good, however, it 's taste and texture was more like a soft bread stick. My granddaughter enjoyed them."

MY REVIEW
Anna_Bash User ID: 6341391 109487
Reviewed Dec. 27, 2011

"Excellent"

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