Chewy Bread Pretzels Recipe

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Chewy Bread Pretzels Recipe

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3 2
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 15 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 4 cups all-purpose flour
  • 1 egg, beaten
  • Coarse salt, optional

Directions

In a large bowl, dissolve yeast in water. Add sugar and salt. Blend in flour, 1 cup at a time, to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide into 15 equal portions. Roll each portion into a 14-in. rope shape into the traditional pretzel shape and place on a greased baking sheet. Brush pretzels with egg and sprinkle with salt if desired. Cover and let rise 15 minutes. Bake at 425° for 15 minutes. Yield: 15 servings.
Originally published as Chewy Bread Pretzels in Taste of Home April/May 1993, p48

Nutritional Facts

1 each: 131 calories, 1g fat (0 saturated fat), 14mg cholesterol, 320mg sodium, 26g carbohydrate (1g sugars, 1g fiber), 4g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 4 cups all-purpose flour
  • 1 egg, beaten
  • Coarse salt, optional
  1. In a large bowl, dissolve yeast in water. Add sugar and salt. Blend in flour, 1 cup at a time, to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide into 15 equal portions. Roll each portion into a 14-in. rope shape into the traditional pretzel shape and place on a greased baking sheet. Brush pretzels with egg and sprinkle with salt if desired. Cover and let rise 15 minutes. Bake at 425° for 15 minutes. Yield: 15 servings.
Originally published as Chewy Bread Pretzels in Taste of Home April/May 1993, p48

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