Soft Homemade Pretzels Recipe - Allrecipes.com
Soft Homemade Pretzels Recipe
  • READY IN ABOUT hrs

Soft Homemade Pretzels

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Ingredients Edit and Save

Original recipe makes 1 dozen pretzels Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    1 hr 40 mins

Directions

  1. Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Turn dough onto a floured surface and knead for 5 minutes.
  2. Place dough into a greased bowl and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal-size pieces. Roll each piece into a rope 18 to 20 inches long.
  3. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  4. Shape each rope of dough into a pretzel on the prepared baking sheet; let pretzels rest for 5 minutes. Beat egg yolk with 1 tablespoon water in a small bowl and brush yolk mixture over each pretzel; sprinkle each with coarse salt.
  5. Bake in the preheated oven until pretzels are golden brown, about 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2013

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?

 
Most Helpful Critical Review
Feb 17, 2013

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.

 

9 Ratings

Jun 25, 2013

Loved these pretzels!! Much easier to make than I expected. Only thing I changed was I didn't use shortening. Highly recommend

 
Jan 30, 2014

Wayyy too much flour. They taste ok but they're not very attractive. Dough separates when trying to roll out.

 
Mar 04, 2013

Yummy!! The kids loved to help me on these. They were fun to make, and tasted great.

 
Aug 15, 2014

Don't use eggs!!! They pooled around the bottem then started to burn making a horrible taste and smell. Other than that they were great! They had a hard crust which I didn't really like but it wasn't bad. Will try making a moister dough to avoid the crust and putting butter on instead of eggs. Yummy!

 
Jan 13, 2014

Well--THAT was EASY! I agree that there is a little too much flour--so I think that the next time, I'll start with three cups and add a touch more if needed. Other than that, the recipe was my first attempt with yeast and a bread-type dough. I wanted soft and golden pretzels, so the egg wash was my preferred method. I won't win awards for their looks, but these did disappear quickly. : )

 

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Nutrition

  • Calories
  • 158 kcal
  • 8%
  • Carbohydrates
  • 30.4 g
  • 10%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 1.8 g
  • 3%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 676 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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