Recipe by Pam
"Fun to make."
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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
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?
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.
Loved these pretzels!! Much easier to make than I expected.
Only thing I changed was I didn't use shortening. Highly recommend
Wayyy too much flour. They taste ok but they're not very attractive. Dough separates when trying to roll out.
Yummy!! The kids loved to help me on these. They were fun to make, and tasted great.
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!
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. : )
They are beautiful when they come out of the oven but they do not have that yeasty taste of a soft pretzel. ...I was very disappointed. ...
They just tase like a yeast bread...not bad but not a pretzel. ..
* 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
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These are so much better, and cheaper, than mall pretzels!
Make these yeasty, chewy pretzels at home. Your family will love them.
Use your bread machine to make soft, buttery dinner rolls.