Homemade Pretzels Recipe

5 3 5
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Homemade Pretzels Recipe

Read Reviews
5 3 5
Publisher Photo
These pretzels are crisp on the outside and chewy inside. They rival many of the hot pretzels found in stores.—Suzanne McKinley, Lyons, Georgia
Recommended: Homemade Snack Recipes
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 4-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking soda
  • 1/2 cup cold water
  • Coarse salt

Directions

In a large bowl, dissolve yeast in warm water. Add flour and salt; stir to form a soft dough. Turn onto a floured surface; knead 4-5 times. Cover and let rise in a warm place for 15 minutes.
Punch dough down and divide into 20 equal pieces. On a lightly floured surface, roll each piece into a 15-in. long strip; twist into a pretzel shape. Combine baking soda and cold water; brush over pretzels. Sprinkle with coarse salt.
Place on greased baking sheets. Bake at 450° for 15-20 minutes or until golden brown. Yield: 20 pretzels.
Originally published as Homemade Pretzels in Taste of Home June/July 1998, p54

Nutritional Facts

1 each: 103 calories, 0 fat (0 saturated fat), 0 cholesterol, 311mg sodium, 22g carbohydrate (0 sugars, 1g fiber), 3g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 4-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking soda
  • 1/2 cup cold water
  • Coarse salt
  1. In a large bowl, dissolve yeast in warm water. Add flour and salt; stir to form a soft dough. Turn onto a floured surface; knead 4-5 times. Cover and let rise in a warm place for 15 minutes.
  2. Punch dough down and divide into 20 equal pieces. On a lightly floured surface, roll each piece into a 15-in. long strip; twist into a pretzel shape. Combine baking soda and cold water; brush over pretzels. Sprinkle with coarse salt.
  3. Place on greased baking sheets. Bake at 450° for 15-20 minutes or until golden brown. Yield: 20 pretzels.
Originally published as Homemade Pretzels in Taste of Home June/July 1998, p54

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Reviews forHomemade Pretzels

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jesslock27 User ID: 7746926 270012
Reviewed Jul. 26, 2017

"I made it for the first time and it came out delish!! My kids loved it!!!"

MY REVIEW
adamscook User ID: 7795459 256472
Reviewed Nov. 6, 2016

"These were delicious and super easy. I made half the recipe as a snack one night. I topped them with butter, cinnamon and sugar! I will be making these again and again"

MY REVIEW
cmead User ID: 1313690 47338
Reviewed Jan. 17, 2009

"This a a great recipe for small children. I made them with my 3 year old class to "sell" at their "bakery". They couldn't roll them 15" long, so they were pretty fat, but they baked just fine."

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