Soft Pretzels I

Soft Pretzels I

63

"These pretzels taste just like the ones you get in the mall! Serve with your favorite cheese sauce or mustard. Bet you can't eat just one!"
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Ingredients

servings 176 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1568 mg
  • 63%

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. In a large bowl, dissolve the yeast and sugar in the warm water. Proof for 5 minutes.
  2. Mix in butter or margarine, flour, and salt. Cut dough into short strips, roll into ropes, and shape into pretzels. Cover, and let rise on a greased baking sheet for about 45 minutes.
  3. In a cast iron or other nonaluminum pan, bring water and baking soda almost to a boil. Gently lower pretzels into water for about 1 minute, turning once. Do not let water come to a full boil. Remove pretzels, and return to greased baking sheet. Sprinkle with kosher salt.
  4. Bake at 475 degrees F (245 degrees C) for about 12 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

63
  1. 73 Ratings

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Most helpful positive review

If you bake them for five (5) minutes before you drop them in the water, it makes them easier to handle, just pre-heat the oven to 300 for the initial baking, then raise the temp as directed for...

Most helpful critical review

I, like another reviewer, unfortunately tried the Mall Pretzels from this site first...we LOVED that recipe. This was much quicker to make but the other reviewer was right the other recipe is m...

If you bake them for five (5) minutes before you drop them in the water, it makes them easier to handle, just pre-heat the oven to 300 for the initial baking, then raise the temp as directed for...

I, like another reviewer, unfortunately tried the Mall Pretzels from this site first...we LOVED that recipe. This was much quicker to make but the other reviewer was right the other recipe is m...

I may have given these a better rating, had I not tried Mall Pretzels from this site first. These are quicker to make, but not near as good. The dough was tough to work with, it should rise fo...

This is a good basic recipe but I did adjust it a bit. I omitted the margarine and used two cups of water. After the dough was mixed I hand kneaded several times and placed the dough in a grease...

Yummy! I followed the measurements exactly and combined it all in my cuisinart (fast!). It makes a nice dough. After shaping I increased the rising time to at least a full hour. I also found tha...

Everything went well until I tried to lift them off the pan to boil them. Since the dough had risen, they were very delicate and were easily misshapen in the transfer process to the pot of wate...

The only difference I did was bake them at 400 degrees for 5 minutes; then turned the pan and baked another 3 minutes - because the first time I made them at 475, the batch came out very dark an...

These pretzels are absolutly wonderful. We used Bread flour instead of all purpose, they came out GREAT!!! For a really good treat coat with butter when you remove from the oven!!!!

I like this one because the taste is closer to a soft pretzel you'd get in Philadelphia. If you are looking for the mall pretzel, this is not the recipe to choose. These are lighter and fluffi...