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My review
Soft Pretzels II
Anne Williamson
"Salted or seeded, these make a great snack."
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Ingredients
1 h 50 m servings 183 calsOriginal recipe yields 12 servings (12 pretzels)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Stir sugar into 1/4 cup warm water in a small bowl. Sprinkle yeast over top. Let stand for 10 minutes. Stir to dissolve yeast.
- Combine 1 1/2 cups warm water, flour, and salt in large bowl. Stir yeast into mixture. Add a bit more flour, if needed, so dough isn't too sticky.
- Knead for 8 to 10 minutes until dough is smooth and elastic. Place in greased bowl, turning once to grease top. Cover with tea towel. Let stand in oven with light on and door closed about 45 minutes, or until doubled in bulk.
- Punch dough down. Roll into log. Mark off into 12 portions, and cut. Roll each portion into 1/2 inch rope. Shape each rope into pretzel form on greased baking sheets. Beat egg white and 1 teaspoon water with fork in small bowl; brush glaze on pretzels. Sprinkle some pretzels with kosher salt, and some with sesame seeds.
- Bake at 450 degrees (230 degrees C) for about 15 minutes. Turn out onto racks to cool.
Nutrition Facts
Per Serving: 183 calories; 1.3 g fat; 36.5 g carbohydrates; 5.7 g protein; 16 mg cholesterol; 1064 mg sodium. Full nutrition
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Reviews
Read all reviews 2632 Ratings
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Most helpful positive review
10/3/2001
I don't ususally bake. Therefore, I was mortified when my gourmet club gave me the task of making soft prestzels for our German meal. They were fun and easy to make. I have become the "pretz...
Most helpful critical review
1/9/2001
These pretzels expanded to about three times their original size and didn't taste like pretzels. It was more like a heavy bread dough. I don't recommend this recipe (the Soft Pretzel I recipe ...
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10/3/2001
I don't ususally bake. Therefore, I was mortified when my gourmet club gave me the task of making soft prestzels for our German meal. They were fun and easy to make. I have become the "pretz...
10/20/2000
These pretzels taste wonderful, however I had a difficult time twisting them into the classic pretzel shape. Also, I think using whole egg yolk, instead of just egg white, for brushing on top w...
1/9/2001
These pretzels expanded to about three times their original size and didn't taste like pretzels. It was more like a heavy bread dough. I don't recommend this recipe (the Soft Pretzel I recipe ...
6/29/2009
This recipe is delicious! I brushed them with olive oil instead of the egg, It made them more shiny, and the salt on top stuck better. My family LOVES these!
5/2/2010
Bakes up soft. My 12 year old son made these and they were great. We used sea salt for the outside of the pretzels before baking.
9/28/2009
this recipe was frusterating. First the dough was too dry and I had to add in some extra water for it to be workable. After letting it rise the dough was sticky. and when I baked them they stuck...
4/18/2008
It was good for me to do since it was my first time using yeast! Instead of putting kosher salt on it, I coated mines with cinnamon-sugar. My family loved them.
10/6/2002
I didn't really like this. I think the recipe definately needs improvement.