Waffled Soft Pretzels Recipe

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Waffled Soft Pretzels Recipe

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MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. + rising Cook: 5 min./batch
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. + rising Cook: 5 min./batch

Ingredients

  • 2 teaspoons active dry yeast
  • 1-1/3 cups warm water (110° to 115°)
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon kosher salt
  • 3-1/2 to 4 cups bread flour
  • 6 cups water
  • 1/4 cup baking soda
  • 2 tablespoons butter, melted
  • Additional kosher salt

Directions

In a large bowl, dissolve yeast in warm water. Add the brown sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down; divide into 12 portions. Roll each into a 18-in. rope; twist into a pretzel shape. Cover and let rest for 10 minutes.
In a large saucepan, bring water and baking soda to a boil. Place pretzels into boiling water, one at a time, for 30 seconds. Remove with a slotted spoon and drain on paper towels.
Place pretzels onto a preheated waffle iron coated with cooking spray. Cook for 1 to 1-1/2 minutes or until golden brown. Carefully remove to wire racks. Immediately brush with butter and sprinkle with additional salt. Serve warm. Yield: 1 dozen.
For baked pretzels: Place on parchment-lined baking sheets. Brush with butter and sprinkle with additional salt. Bake at 475° for 7-9 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
Originally published as Waffled Soft Pretzels in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p170

  • 2 teaspoons active dry yeast
  • 1-1/3 cups warm water (110° to 115°)
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon kosher salt
  • 3-1/2 to 4 cups bread flour
  • 6 cups water
  • 1/4 cup baking soda
  • 2 tablespoons butter, melted
  • Additional kosher salt
  1. In a large bowl, dissolve yeast in warm water. Add the brown sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
  3. Punch dough down; divide into 12 portions. Roll each into a 18-in. rope; twist into a pretzel shape. Cover and let rest for 10 minutes.
  4. In a large saucepan, bring water and baking soda to a boil. Place pretzels into boiling water, one at a time, for 30 seconds. Remove with a slotted spoon and drain on paper towels.
  5. Place pretzels onto a preheated waffle iron coated with cooking spray. Cook for 1 to 1-1/2 minutes or until golden brown. Carefully remove to wire racks. Immediately brush with butter and sprinkle with additional salt. Serve warm. Yield: 1 dozen.
For baked pretzels: Place on parchment-lined baking sheets. Brush with butter and sprinkle with additional salt. Bake at 475° for 7-9 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
Originally published as Waffled Soft Pretzels in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p170

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