Movie Theater Pretzel Rods Recipe

5 1
Movie Theater Pretzel Rods Recipe
Movie Theater Pretzel Rods Recipe photo by Taste of Home
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Movie Theater Pretzel Rods Recipe

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5 1
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My kids and all of their friends clamor for the large, chewy pretzel rods. They are fantastic fresh from the oven. —Lisa Shaw, Burnettsville, Indiana
MAKES:
32 servings
TOTAL TIME:
Prep: 70 min. + rising Bake: 10 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 70 min. + rising Bake: 10 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1-1/2 teaspoons salt
  • 4 to 4-1/2 cups all-purpose flour
  • 8 cups water
  • 1/2 cup baking soda
  • 1 egg yolk
  • 1 tablespoon cold water
  • Coarse salt, optional

Directions

In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
In a large saucepan, bring 8 cups water and baking soda to a boil. Punch dough down; divide into 32 portions. Roll each into a 5-in. log. Add to boiling water, a few at a time, for 30 seconds. Remove with a slotted spoon; drain on paper towels.
Place on greased baking sheets. Lightly beat egg yolk and cold water; brush over pretzels. Sprinkle with coarse salt if desired. Bake 425° for 9-11 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 32 pretzel rods.
Originally published as Movie Theater Pretzel Rods in Taste of Home Winning Recipes 3 2012, p12

Nutritional Facts

1 pretzel (calculated without coarse salt): 68 calories, 1g fat (1g saturated fat), 8mg cholesterol, 1060mg sodium, 13g carbohydrate (1g sugars, 0 fiber), 2g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1-1/2 teaspoons salt
  • 4 to 4-1/2 cups all-purpose flour
  • 8 cups water
  • 1/2 cup baking soda
  • 1 egg yolk
  • 1 tablespoon cold water
  • Coarse salt, optional
  1. In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 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. In a large saucepan, bring 8 cups water and baking soda to a boil. Punch dough down; divide into 32 portions. Roll each into a 5-in. log. Add to boiling water, a few at a time, for 30 seconds. Remove with a slotted spoon; drain on paper towels.
  4. Place on greased baking sheets. Lightly beat egg yolk and cold water; brush over pretzels. Sprinkle with coarse salt if desired. Bake 425° for 9-11 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 32 pretzel rods.
Originally published as Movie Theater Pretzel Rods in Taste of Home Winning Recipes 3 2012, p12

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