"Fun to make." — Pam
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2 (.25 ounce) packages
active dry yeast
warm water (110 degrees F (43 degrees C))
3 1/2 cups
coarse salt, or to taste
I have perfected this recipe already. My recipe changes are as follows. I do not use shortening at all. Another tip to better pretzels is heat a pot of boiling water. I use an upside down cookie sheet with paper and after the dough raises I put the Pretzels in a bath of boiling water and baking soda for about 10 to 30 seconds. Then I put them on the parchment paper and brush them with egg whites and salt them and bake at a higher temperature of 425 to really get a crunchy and chewy pretzel.
Two things: 1. For me, the amount of flour is excessive, so I would only add a little as I go otherwise I believe you will end up with a very stiff, unworkable dough. 2. The baking time was much more than listed on the recipe, so adjust the time according to your oven as every oven is different. But, having said that, how could you not enjoy homemade pretzels?
Yummy!! The kids loved to help me on these. They were fun to make, and tasted great.
* Percent Daily Values are based on a 2,000 calorie diet.
Soft Homemade Pretzels
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 17
These are so much better, and cheaper, than mall pretzels!
Make these yeasty, chewy pretzels at home. Your family will love them.
See how to make amazing pizza dough from scratch.