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My review
Mom's Pretzels
5
Jamie Willhight
"These pretzels are good sprinkled with cheese before baking. Homemade pretzels are the best!"
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Ingredients
2 h 22 m servings 126Original recipe yields 12 servings (12 pretzels)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Sprinkle the yeast over 1 cup of warm water in a bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 10 minutes until the yeast softens and begins to form a creamy foam.
- Stir in 1 1/2 cups of flour, vegetable oil, and table salt, to make a thick, smooth batter. Stir in 1 1/4 cups of flour, and knead the dough on a well-floured surface until elastic, about 5 minutes. Form the dough into a ball, cover it with a cloth, and let it rest for 1 hour.
- Line a baking sheet with parchment paper.
- Cut the dough ball into 12 even pieces, and roll each out into a rope about 18 inches long and as thick as a pencil. To shape into pretzels, form a dough piece into a "U" shape, then cross the two tails to make a loop. Spread the two tail ends apart, bring them up, and press the ends into the top of the loop, to form the pretzel shape. Let the formed pretzels rest for 30 minutes on the prepared baking sheet.
- Preheat an oven to 475 degrees F (245 degrees C).
- Fill a large saucepan about half full of water, bring to a boil, and stir in the baking soda. Working one at a time, drop each pretzel into the boiling water, and let cook for 1 minute, to give the pretzel a skin. Place the boiled pretzels onto the prepared baking sheet, and sprinkle each one with coarse salt.
- Bake in the preheated oven until the pretzels are golden brown, about 12 minutes.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 7493 Ratings
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Most helpful positive review
6/13/2009
This is a great and accurate recipe for making classic soft pretzels. Expect the dough to be sticky... that's just pretzel dough. If you add too much flour while kneading, your pretzels will be ...
Most helpful critical review
10/26/2009
Though the making of the dough was easy enough, these pretzels baked up hard as rocks on the outside and really odd on the inside. The taste of the dough was great, and it was simple enough to m...
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6/13/2009
This is a great and accurate recipe for making classic soft pretzels. Expect the dough to be sticky... that's just pretzel dough. If you add too much flour while kneading, your pretzels will be ...
12/2/2011
To anyone who thinks these taste like regular bread: Use more baking soda!!! Your boiling water should be slightly cloudy, and you should be able to smell the soda if you put your nose near the ...
11/24/2009
Very delicious. boiling them really gives them a good texture so dont skip that part! the only thing i would suggest is lightly greasing the baking pan before putting on the pretzels, because th...
2/26/2011
Very good pretzels. Not sure why someone commented that they were hard; mine were not hard at all, and I refrigerated the dough bc I had to leave after making it. The dough was still cold when...
2/9/2011
Just made these and they are very tasty. Made them heart shaped since it's almost Valentine's Day. Will be using this recipe again for sure :)
8/11/2009
very simple recipes and it works very well. Just very time consuming I find. Also, be very careful not to bump the preztels in the slightest amount, otherwise they will flatten out.
1/1/2011
Good recipe. Followed directions exactly and they turned out great - the dough was sticky (but I expected that reading the reviews) but when it came time to form the pretzels the dough was great...
12/23/2011
I just tried this recipe out. These are to die for. I tried other pretzel recipes but this was so easy the results were great. Thanks. As a side note we used our profession mixer instead of mixi...