Soft Homemade Pretzels

Soft Homemade Pretzels

12
Pam 1

"Fun to make."
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Ingredients

1 h 40 m servings 158 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 676 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 15 Ratings

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Most helpful positive review

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 m...

Most helpful critical review

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 co...

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 co...

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 m...

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 w...

Have made this recipe several times everyone loves them! I did make a couple of changes I added a cup of my sourdough start i made from the receipe on this site mines about 6 months old. I cut m...

Made these for my son. He LOVED them. I followed the recipe except I substituted margarine for the shortening and only baked for 13 mins. Purrrrfect!!!

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 ...