Homemade Soft Pretzels Recipe

2.5 3 3
Homemade Soft Pretzels Recipe
Homemade Soft Pretzels Recipe photo by Taste of Home
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Homemade Soft Pretzels Recipe

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2.5 3 3
Publisher Photo
Now that I'm home full-time, I like to make all kinds of breads for meals, family gatherings and just for fun with my daughters, Lindsay and Mariah. Both girls love to help when it comes to making bread, especially kneading the dough. This is one of their favorite recipes.
Recommended: Homemade Snack Recipes
MAKES:
32 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 15 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 15 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 1/4 cup butter, softened
  • 1 large egg
  • 6-1/2 to 7-1/2 cups all-purpose flour
  • 1 large egg yolk
  • 2 tablespoons water
  • Coarse salt, optional

Directions

In a large bowl, dissolve yeast in warm water. Add sugar, salt, butter and egg. Stir in 3 cups of flour; mix until smooth. Add enough additional flour to make a stiff dough. Cover bowl tightly with foil; refrigerate for 2-24 hours.
Punch dough down and divide in half. On a lightly floured surface, cut each half into 16 equal pieces. Roll each piece into a 20-in. rope. Shape into the traditional pretzel shape and place on a greased baking sheet.
In a small bowl, combine egg yolk and water; brush over the pretzels. Sprinkle with salt if desired. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 400° for 15 minutes or until brown. Yield: 32 pretzels.
Originally published as Soft Pretzels in Country Extra September 1993, p47

Nutritional Facts

1 each: 122 calories, 2g fat (1g saturated fat), 17mg cholesterol, 165mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 3g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 1/4 cup butter, softened
  • 1 large egg
  • 6-1/2 to 7-1/2 cups all-purpose flour
  • 1 large egg yolk
  • 2 tablespoons water
  • Coarse salt, optional
  1. In a large bowl, dissolve yeast in warm water. Add sugar, salt, butter and egg. Stir in 3 cups of flour; mix until smooth. Add enough additional flour to make a stiff dough. Cover bowl tightly with foil; refrigerate for 2-24 hours.
  2. Punch dough down and divide in half. On a lightly floured surface, cut each half into 16 equal pieces. Roll each piece into a 20-in. rope. Shape into the traditional pretzel shape and place on a greased baking sheet.
  3. In a small bowl, combine egg yolk and water; brush over the pretzels. Sprinkle with salt if desired. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 400° for 15 minutes or until brown. Yield: 32 pretzels.
Originally published as Soft Pretzels in Country Extra September 1993, p47

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Reviews forHomemade Soft Pretzels

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TamaraBass User ID: 7384381 26102
Reviewed Aug. 23, 2013

"It does not taste like Pretzels at all... but it is very good bread!"

MY REVIEW
sullivan09 User ID: 4286499 15682
Reviewed Dec. 14, 2011

"Didn't turn out right."

MY REVIEW
JillAndLea User ID: 1675407 39774
Reviewed Sep. 27, 2010

"This recipe didn't produce anything that tasted remotely like pretzels. To us, they tasted more like dinner rolls. As far as dinner rolls go, I'd give them 5 stars."

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