Homemade Soft Pretzels

Those big, warm, soft pretzels you can get at the big game... only at home!

Homemade Soft Pretzels

girlversusdough Recipe by girlversusdough

Rated 5.0 Stars
12345Rated 0 Stars
12345
(4)

14

1 hour 20 minutes

2 hours

8 large pretzels

Print


Recipe
Recipe
Versions
Nutrition
Tips &
Techniques

Recipe Versions

Put your own twist on this recipe!

To create a version of this recipe, just
or join.

Nutrition Info

    Looks like there’s no nutritional information for this recipe.

    Sorry about that. We do our best to give you complete information wherever we can.

    Tips & Techniques

    Member recipe

    This recipe was submitted by a member and has not been tested in our kitchen.

    Ingredients

    • 1 1/2 cups warm water
    • 1 tbsp sugar
    • 2 tsp salt
    • 2 1/4 tsp active dry yeast
    • 4 1/2 cups unbleached all-purpose flour
    • 4 tbsp butter, melted
    • vegetable oil for the pan
    • 10 cups water
    • 2/3 cup baking soda
    • 1 large egg yolk + 1 tbsp water (egg wash)
    • toppings (Kosher, pretzel or sea salt, parmesan cheese, etc.)

    Directions

    1. 1In the bowl of a stand mixer, combine water, salt, sugar and yeast. Allow to sit for 5 minutes or until slightly foamy.
    2. 2Add in melted butter and flour and, using the dough hook, knead for about 4-5 minutes or until the dough is cohesive and has pulled away completely from the edges of the bowl.
    3. 3Place dough in a lightly greased bowl, cover and let rise until doubled in bulk, about 1 hour.
    4. 4When the dough is nearly doubled, bring to a boil the 10 cups water and baking soda.
    5. 5Preheat the oven to 450 degrees F and line two baking sheets with lightly oiled parchment paper.
    6. 6In a small bowl, beat together egg yolk and water for the egg wash.
    7. 7When dough is risen, remove from the bowl and divide into 8 equal pieces. Roll out each piece into a 2-foot long rope and twist into a pretzel shape, pinching the edges to keep them from coming apart.
    8. 8Using a turner, place one pretzel at a time into the baking soda bath and boil for 30 seconds. Remove from the bath and place on parchment paper.
    9. 9Brush each pretzel with the egg wash and sprinkle with salt or topping of your choice.
    10. 10Once all pretzels have been boiled, bake for about 12-14 minutes or until a deep brown.
    11. 11Remove from oven and allow to cool for 5 minutes before eating.

    Categories: Breads, Yeast Breads, American, Lower Calorie, Lower Fat, One Dish, Vegetarian

    Add a Comment
    Rated 5.0 Stars
    12345Rated 0 Stars
    12345
    Please enter a comment.
    Post Post
     

    Please Sign In

    Sorry, we don’t have that username/password in our system. Please try again.
    Post Post
    Post Post
    You must agree to the above terms.
    Join Tablespoon
    Anonymous User
    Anonymous said:

    This is the exact same recipe from the Food Network website posted nearly six years ago. Tisk, tisk.

    3/21/2013 11:30:41 PM
    Anonymous User
    Anonymous said:

    I just made these and it was awesome and I found out that you need to use baking soda and not powder the baking powder makes the dough grainy and bitter and if you used bleached it just doesn't taste the same. great recipe! tastes amazing!

    2/24/2013 11:30:01 AM
    TBSPAna
    TBSPAna said:

    Hi! You can use baking powder in place of baking soda, however you’ll need to use 2-3 times the amount of baking powder. So for this recipe, you’ll want to use at least 1 1/2 cups of baking powder.

    12/17/2012 1:43:45 PM
    Anonymous User
    Anonymous said:

    can i use baking powder instead of baking soda as replacement?

    12/16/2012 8:43:32 PM
    Anonymous User
    Anonymous said:

    All I have is bleached All Purpose Flour, is that ok to use?

    9/13/2012 12:37:16 PM
    lambby
    lambby said:

    haven't trued yet.. but i know they will B-d-licious...

    4/25/2012 2:06:51 AM
    leeshaskitchen
    leeshaskitchen said:

    These are fantastic!

    2/2/2012 7:47:15 PM
    TBSPAna
    TBSPAna said:

    HI Anon - Combine 10 cups of water with the 2/3 cup baking soda. Bring this to a boil as described in step 4. Then you will individually dip the pretzels in the baking soda/water bath in step 8.

    1/12/2012 11:01:20 AM
    Anonymous User
    Anonymous said:

    what do you mean by boil in baking soda?

    1/11/2012 10:21:32 PM
    TBSPSara
    TBSPSara said:

    Hi HappyLeesa - The soft pretzels are best eaten immediately after baking, as long as you give at least 5 minutes of cool time. If you have leftovers, we recommend covering the platter with tin foil and storing at room temperature.

    12/14/2011 11:15:15 PM
    njurden
    njurden said:

    Delicious and easy to make

    12/10/2011 4:09:38 AM
    HappyLeesa
    HappyLeesa said:

    How do you store the leftovers?

    11/21/2011 11:33:15 AM
    Anonymous User
    Anonymous said:

    Steph, I am Sarah's MIL, and I was wondering what mixer you think is the best: an on the cheaper side--to make homemade bread. I have a friend who swears by the Bosch.

    2/7/2011 2:22:00 PM
    Cupcake
    Cupcake said:

    I think I'm going to give these a shot this weekend. I've been looking for a pretzel recipe that is soft enough to use with the bacon, beer, and cheese dip.

    2/1/2011 12:18:17 PM

    What's Up?

    Close
    • You must supply your name.
    • Please describe the content you found before submitting your report.
    • Send cancel

    Please wait while we submit your report...

    We’re looking into your concern, and if it violates our policies, we’ll take it down ASAP.

    Your confirmation number is . Please reference this number when checking on the status of your report.

    Sorry we can’t process your report right now. It could be a technical problem.

    Please try again in a few minutes, or visit our Contact Us page for more ways to reach us.

    See something fishy? Let us know. We'll take down any content that violates our Community Rules.Report abuse

    Latest Blog Posts

    previous next

    Best. Recipes. Evah.

    New Recipes

    See All
    previous next
     
    Contact Us / Privacy Policy / Terms of Use / Community Guidelines / Site Map platefull Advertise on Platefull

    Ad Choices Ad Choice
    © 2013 Tablespoon.com

    Share It: Social

    Cancel