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My review
Golden Soft Pretzels
fenchurch1
"What makes a pretzel a pretzel is the step of boiling them in baking soda water. If you dip them in baking soda water but don't boil them in it, or if you use egg yolk to brush them, they are not going to turn out like pretzels."
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Ingredients
1 h 55 m servings 242 calsOriginal recipe yields 16 servings (16 pretzels)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Dissolve yeast and sugar in 2 cups warm water in a large bowl; let stand until bubbling, about 10 minutes. Beat butter, egg, and 1 teaspoon salt into yeast mixture until smooth. Mix in 2 cups flour to make a wet dough. Stir remaining flour into dough, 1 cup at a time, to make a stiff dough. Form dough into a ball.
- Grease a large bowl and turn dough around in greased bowl to coat. Cover lightly with a kitchen towel, place in a warm area, and let dough rise until doubled, at least 1 hour. Punch dough down.
- Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.
- Divide dough in half; cut each half into 8 pieces. Roll pieces out on a floured surface into ropes about 1/2-inch thick. Shape each rope into a pretzel.
- Bring 5 cups water to a boil in a large saucepan and dissolve baking soda in the boiling water. Boil pretzels, a few at a time, in the baking soda water for 10 minutes. Arrange pretzels on prepared baking sheets and sprinkle with coarse sea salt.
- Bake in the preheated oven until pretzels are shiny and golden brown, 15 to 20 minutes.
Footnotes
- Editor's Note:
- The nutrition data for this recipe includes the full amount of sodium for the baking soda. The actual amount of the baking soda consumed will vary.
Nutrition Facts
Per Serving: 242 calories; 3.7 g fat; 45.4 g carbohydrates; 6 g protein; 19 mg cholesterol; 2371 mg sodium. Full nutrition
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Reviews
Read all reviews 67 Ratings
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Most helpful positive review
3/12/2013
As pretzels, pretty good. A bit sweet (makes sense--sugar was more than in other pretzel recipes I've used), and I had to add 1/2 c more flour, but that's normal. With dough you have to adjust...
Most helpful critical review
12/29/2013
Battery acid flavored and gummy. Dough recipe is good but the process is wrong. Cut the baking soda and reduce the boil time
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12/29/2013
Battery acid flavored and gummy. Dough recipe is good but the process is wrong. Cut the baking soda and reduce the boil time
12/27/2013
Waaaaay too much baking soda. I wasted time and money on this recipe.
3/12/2013
As pretzels, pretty good. A bit sweet (makes sense--sugar was more than in other pretzel recipes I've used), and I had to add 1/2 c more flour, but that's normal. With dough you have to adjust...
12/2/2012
I tried this recipe and it tasted nasty with the baking soda bath to the point where it was not edible. The second try without the baking soda bath tasted much better. The cook time was also a b...
8/29/2017
It's not the amount of baking soda, it's the time. Slow boil, drop it in the bath, and tap the side of the pretzel with the edge of your spatula after dropping it in. After about 10-30s in the...