Chewy Soft Pretzels Recipe

5 15 10
Chewy Soft Pretzels Recipe
Chewy Soft Pretzels Recipe photo by Taste of Home
Publisher Photo

Chewy Soft Pretzels Recipe

Read Reviews
5 15 10
Publisher Photo
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
Featured In: Recipes for Pretzels
MAKES:
12 servings
TOTAL TIME:
Prep: 1 hour + rising Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 1 hour + 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 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

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.
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 with plastic wrap; let rise in a warm place until doubled, about 1 hour.
Punch down dough; divide and shape into 12 balls. Roll each into an 18-in. rope; shape into a pretzel.
Preheat oven to 425°. Place water and baking soda in a large saucepan; bring to a boil. Place pretzels, one at a time, in boiling water for 30 seconds. Remove; drain on paper towels.
Place 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. Yield: 1 dozen.
Originally published as Chewy Soft Pretzels in Taste of Home Christmas Annual Annual 2009, p96

Nutritional Facts

1 each: 163 calories, 1g fat (0 saturated fat), 18mg cholesterol, 400mg sodium, 33g carbohydrate (2g sugars, 1g fiber), 5g 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 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
  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 with plastic wrap; let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough; divide and shape into 12 balls. Roll each into an 18-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, one at a time, in boiling water for 30 seconds. Remove; drain on paper towels.
  5. Place 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. Yield: 1 dozen.
Originally published as Chewy Soft Pretzels in Taste of Home Christmas Annual Annual 2009, p96

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChewy Soft Pretzels

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kmandres13 User ID: 6966504 101251
Reviewed Dec. 16, 2013

"Wonderful. However I was terrible at making the Pretzel shape. So instead I called them Christmas wreaths. I could get away with that considering the season!!! On a few I added garlic and Parm cheese. On a few others I added cinnamon and sugar!!!"

MY REVIEW
jms_surp[email protected] User ID: 1263038 126351
Reviewed Feb. 1, 2012

"These are great! We even par-boiled and then froze them, thawed to room temp and then egg washed and baked....turned out great! We are doing 3 batches for the Super Bowl this Sunday!"

MY REVIEW
blininger1 User ID: 3120877 145135
Reviewed Jan. 30, 2012

"easy and fun to make and good to eat!"

MY REVIEW
wvmountaineer User ID: 6371645 102022
Reviewed Jan. 2, 2012

"Just made this and it's so amazing do exactly as it says and you won't have a problem my family loved it."

MY REVIEW
Heiress User ID: 6233608 211091
Reviewed Jan. 2, 2012

"delicious!!"

MY REVIEW
sreagin User ID: 5998946 117862
Reviewed Jan. 2, 2012

"So much fun and easy to do. My 7 yo grandson and I made these over Christmas break. Everyone raved about them. You must try these!"

MY REVIEW
kbundick User ID: 5312692 187004
Reviewed Dec. 21, 2011

"Very easy to make and super, super yummy!!! I need to double it next time."

MY REVIEW
crob User ID: 5653671 185630
Reviewed Dec. 17, 2011

"question? would love to try this recipe....was wondering can u boil the pretzels a few hours ahead before baking? sorry if this sounds like a crazy question, but hoping for great results for my first dough experience! :)"

MY REVIEW
jawjawme User ID: 5822110 106910
Reviewed Dec. 17, 2011

"I make bagels a lot. this recipe was great. the 8 cups of water was for boiling ,not in dough"

MY REVIEW
ztakoy User ID: 6037300 145134
Reviewed Dec. 17, 2011

"additional 8 ciups of water are for boiling pretzels in them"

Loading Image