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Waffled Soft Pretzels

 Waffled Soft Pretzels
12 ServingsPrep: 45 min. + rising Cook: 5 min./batch

Ingredients

  • 2 teaspoons active dry yeast
  • 1-1/3 cups warm water (110° to 115°)
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon kosher salt
  • 3-1/2 to 4 cups King Arthur Unbleached Bread Flour
  • 6 cups water
  • 1/4 cup baking soda
  • 2 tablespoons butter, melted
  • Additional kosher salt

Directions

  • In a large bowl, dissolve yeast in warm water. Add the brown sugar,
  • salt and 2 cups flour; beat until smooth. Stir in enough remaining
  • flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 4-6 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 45 minutes.
  • Punch dough down; divide into 12 portions. Roll each into a 18-in.
  • rope; twist into a pretzel shape. Cover and let rest for 10 minutes.
  • 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

2 of 2

Waffled Soft Pretzels (continued)

Directions (continued)

  • with a slotted spoon and drain on paper towels.
  • Place pretzels onto a preheated waffle iron coated with cooking
  • spray. Cook for 1 to 1-1/2 minutes or until golden brown. Carefully
  • remove to wire racks. Immediately brush with butter and sprinkle
  • with additional salt. Serve warm. Yield: 1 dozen.
For baked pretzels: Place on parchment-lined baking sheets. Brush with butter and sprinkle with additional salt. Bake at 475° for 7-9 minutes or until golden brown. Remove from pans to wire racks. Serve warm.