Show Subscription Form




Homemade Pretzels Recipe

Read Reviews
5 1
Publisher Photo
These pretzels are crisp on the outside and chewy inside. They rival many of the hot pretzels found in stores.—Suzanne McKinley, Lyons, Georgia
TOTAL TIME: Prep: 25 min. + rising Bake: 15 min.
MAKES:20 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 15 min.
MAKES: 20 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Place on greased baking sheets. Bake at 450° for 15-20 minutes or until golden brown. Yield: 20 pretzels.
Originally published as Homemade Pretzels in Taste of Home June/July 1998, p54

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.

Reviews for Homemade Pretzels

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 17, 2009

"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."

Loading Image