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My review
Buttery Soft Pretzels
CHRISTA ROSE
"After spending so much money on those Mall bought pretzels, I thought I'd try making some myself. So here's a recipe that has worked for me. These pretzels are a bit sweeter than other types and are buttery. These are great plain with a bit of pretzel salt or coated with cinnamon and sugar. Once finished, dip the hot pretzel in melted butter and coat with your favorite flavors. Enjoy!"
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Ingredients
2 h 20 m servings 237 calsOriginal recipe yields 12 servings (1 dozen)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.
- In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.
- Bake in preheated oven until browned, about 8 minutes.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 237 calories; 1.7 g fat; 48.9 g carbohydrates; 5.9 g protein; 0 mg cholesterol; 4681 mg sodium. Full nutrition
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Reviews
Read all reviews 18242310 Ratings
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Most helpful positive review
7/28/2007
Good recipe, though I replaced the oil with butter and used less flour. Another reviewer asked why the baking soda bath is necessary: Old world Germans used to dip their brezels (pretzels) in a...
Most helpful critical review
2/3/2011
Nice taste but WAY to much flour! Start w/ 3 & if you need more then add it but I did not need anymore than 3 cups!
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7/28/2007
Good recipe, though I replaced the oil with butter and used less flour. Another reviewer asked why the baking soda bath is necessary: Old world Germans used to dip their brezels (pretzels) in a...
6/7/2002
I have gotten into baking breads, etc. since my wife bought a baking stone. This recipe is very good. The pretzels didn't last long. Here's what I will do next time I make a batch: After di...
1/28/2007
WOW!! These pretzels are absolutely amazing. They were soft and chewy on the inside, awesome flavor, with that great authentic thin "pretzel" crust on the outside. I spooned the melted butter ...
2/11/2007
These are better than Auntie Anne's or Pretzel Time!! My kids ate all 12 within 10 minutes - I couldn't believe how good these were !! I wish I had made a triple recipe. They all said they tast...
12/22/2002
Update to my review from over a year ago... I'm still making these pretzels and love them because they are soooo easy. I've found the sea salt is the absolute best thing to top them with (but b...
8/14/2006
I couldn't understanding why other reviewers had such a hard time with the dough....then it dawned on me, I did not follow the instructions. I looked at the water, yeast, salt sugar content, mi...
8/10/2007
As I was reading the reviews, I was pretty unsure about how it was going to turn out. I halved the recipe, because it is just my boyfriend and I, and this was my only mistake! I made them as the...
1/23/2005
I've been using this recipe for a few years, and have found it to be my most popular bread. My friends STRONGLY encourage me to bring pretzels to most events. A few recommendations- use higher ...