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Chewy Soft Pretzels
These homemade pretzels never last long around our house. My kids love to make them…and eat them! I serve them to company with a variety of dips, such as pizza sauce, ranch dressing, spinach dip or hot mustard. —Elvira Martens, Aldergrove, British Columbia
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 to 4-1/4 cups all-purpose flour
- 8 cups water
- 1/2 cup baking soda
- 1 large egg, lightly beaten
- Optional toppings: Kosher salt, sesame seeds, poppy seeds and grated Parmesan cheese
Directions
- 1. Dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough.
- 2. Turn dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- 3. Punch down dough; divide and shape into 12 balls. Roll each into a 22-in. rope; shape into a pretzel.
- 4. Preheat oven to 425°. Place water and baking soda in a large saucepan; bring to a boil. Place pretzels, 1 at a time, in boiling water for 30 seconds. Remove; drain on paper towels that have been lightly coated with cooking spray.
- 5. Place pretzels on greased baking sheets. Brush with egg; top as desired. Bake until golden brown, 12-14 minutes. Remove from pans to wire racks; serve warm.
Nutrition Facts
1 pretzel: 164 calories, 1g fat (0 saturated fat), 16mg cholesterol, 400mg sodium, 33g carbohydrate (1g sugars, 1g fiber), 5g protein.
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