Soft Pretzels II

Name: Soft Pretzels II
Prep time: 40 min
Cook time: 15 min
Total time: 110 min
Yield: 12 pretzels
Ingredients: 1 teaspoon white sugar; ¼ cup warm water (110 degrees F/45 degrees C); 1 ¼ teaspoons active dry yeast; 1 ½ cups warm water (110 degrees F/45 degrees C); 4 ½ cups all-purpose flour; ½ teaspoon salt; 1 egg; 1 teaspoon water; 2 tablespoons kosher salt; 1 tablespoon sesame seeds

Rating: 4.12 stars

33 Ratings
27 Reviews
9 Photos

Salted or seeded, these make a great snack.

By Anne Williamson

Gallery

Recipe Summary

prep:

40 mins

cook:

15 mins

additional:

55 mins

total:

1 hr 50 mins

Servings:

Yield:

12 pretzels

Nutrition Info

Directions

Step 1

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.

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Step 2

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.
Step 3

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.
Step 4

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.
Step 5

Bake at 450 degrees (230 degrees C) for about 15 minutes. Turn out onto racks to cool.

Nutrition Facts

Per Serving:

184 calories; protein 5.7g; carbohydrates 36.5g; fat 1.3g; cholesterol 15.5mg; sodium 1064mg. Full Nutrition

Reviews (27)

Most helpful positive review

OREGONSOUL

01/09/2003

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 "pretzel Queen"! They tasted GREAT and I got so MANY compliments. I served them with honey mustard dressing and that was a hit. In less than a week I am making them again. Thank you for sharing your recipe Anne! Oregonsoul Read More

Helpful

(39)

Most helpful critical review

kiswa

01/07/2003

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 is better). Read More

Helpful

(22)

33 Ratings

5 star values: 17
4 star values: 9
3 star values: 3
2 star values: 2
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

OREGONSOUL

01/09/2003

Helpful

(39)

HUMILITY99

09/19/2003

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 would give them a shinier appearance. Read More

Helpful

(26)

kiswa

01/06/2003

Helpful

(22)

Emily

06/30/2009

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! Read More

Helpful

(14)

Jane R

05/04/2010

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. Read More

Helpful

(11)

Kate Brien

09/28/2009

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 to the pan. I've made soft pretzels several times before but it was my first time using this recipe. I would not use it again. Read More

Helpful

(10)

Zinnada Hodges

04/18/2008

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. Read More

Helpful

(9)

SarahCooks

03/26/2003

I didn't really like this. I think the recipe definately needs improvement. Read More

Helpful

(8)

dawn

04/28/2009

my family loved them this was the first ever that i made pretzels Read More

Helpful

(7)

More Reviews

Back to Soft Pretzels II

All Reviews for Soft Pretzels II

- of Reviews

Soft Pretzels II

Servings Per Recipe: 12
Calories: 183.5

% Daily Value *

protein: 11 %

carbohydrates: 12 %

dietary fiber: 6 %

sugars:

fat: 2 %

saturated fat: 1 %

cholesterol: 5 %

vitamin a iu:

niacin equivalents: 32 %

folate: 25 %

calcium: 2 %

iron: 14 %

magnesium: 5 %

potassium: 2 %

sodium: 43 %

thiamin: 39 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Soft Pretzels II

1 of 27

All Reviews

OREGONSOUL

01/09/2003

Helpful

(39)

HUMILITY99

09/19/2003

Helpful

(26)

kiswa

01/06/2003

Helpful

(22)

Emily

06/30/2009

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!

Helpful

(14)

Jane R

05/04/2010

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.

Helpful

(11)

Kate Brien

09/28/2009

Helpful

(10)

Zinnada Hodges

04/18/2008

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.

Helpful

(9)

SarahCooks