Taste of Home
Movie Theater Pretzel Rods
TOTAL TIME: Prep: 70 min. + rising Bake: 10 min.
YIELD: 32 pretzel rods.
My kids and all their friends clamor for the large, chewy pretzel rods. They are fantastic fresh from the oven. —Lisa Shaw, Burnettsville, Indiana
Ingredients
-
1 package (1/4 ounce) active dry yeast
-
1-1/2 cups warm water (110° to 115°)
-
2 tablespoons sugar
-
2 tablespoons butter, melted
-
1-1/2 teaspoons salt
-
4 to 4-1/2 cups all-purpose flour
-
8 cups water
-
1/3 cup baking soda
-
1 large egg yolk
-
1 tablespoon cold water
-
Optional: Coarse salt and warm cheese sauce
Directions
-
1.
In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
-
2.
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
-
3.
In a large saucepan, bring 8 cups water and the baking soda to a boil. Punch dough down; divide into 32 portions. Roll each into a 5-in. log. Add to boiling water, a few at a time; cook 30 seconds. Remove with a slotted spoon; drain on paper towels.
-
4.
Place on greased baking sheets. Lightly beat egg yolk and cold water; brush over pretzels. If desired, sprinkle with coarse salt. Bake at 425° until golden brown, 9-11 minutes. Remove from pans to wire racks. Serve warm with cheese sauce if desired.
Nutrition Facts
1 pretzel rod: 69 calories, 1g fat (1g saturated fat), 8mg cholesterol, 156mg sodium, 13g carbohydrate (1g sugars, 0 fiber), 2g protein.
© 2024 RDA Enthusiast Brands, LLC