Soft Pretzels II

Soft Pretzels II

25

"Salted or seeded, these make a great snack."
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Ingredients

1 h 50 m servings 183 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 1064 mg
  • 43%

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 sugar into 1/4 cup warm water in a small bowl. Sprinkle yeast over top. Let stand for 10 minutes. Stir to dissolve yeast.
  2. Combine 1 1/2 cups warm water, flour, and salt in large bowl. Stir yeast into mixture. Add a bit more flour, if needed, so dough isn't too sticky.
  3. Knead for 8 to 10 minutes until dough is smooth and elastic. Place in greased bowl, turning once to grease top. Cover with tea towel. Let stand in oven with light on and door closed about 45 minutes, or until doubled in bulk.
  4. Punch dough down. Roll into log. Mark off into 12 portions, and cut. Roll each portion into 1/2 inch rope. Shape each rope into pretzel form on greased baking sheets. Beat egg white and 1 teaspoon water with fork in small bowl; brush glaze on pretzels. Sprinkle some pretzels with kosher salt, and some with sesame seeds.
  5. Bake at 450 degrees (230 degrees C) for about 15 minutes. Turn out onto racks to cool.

Reviews

25
  1. 31 Ratings

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Most helpful positive review

I don't ususally bake. Therefore, I was mortified when my gourmet club gave me the task of making soft prestzels for our German meal. They were fun and easy to make. I have become the "pretz...

Most helpful critical review

These pretzels expanded to about three times their original size and didn't taste like pretzels. It was more like a heavy bread dough. I don't recommend this recipe (the Soft Pretzel I recipe ...

I don't ususally bake. Therefore, I was mortified when my gourmet club gave me the task of making soft prestzels for our German meal. They were fun and easy to make. I have become the "pretz...

These pretzels taste wonderful, however I had a difficult time twisting them into the classic pretzel shape. Also, I think using whole egg yolk, instead of just egg white, for brushing on top w...

These pretzels expanded to about three times their original size and didn't taste like pretzels. It was more like a heavy bread dough. I don't recommend this recipe (the Soft Pretzel I recipe ...

This recipe is delicious! I brushed them with olive oil instead of the egg, It made them more shiny, and the salt on top stuck better. My family LOVES these!

Bakes up soft. My 12 year old son made these and they were great. We used sea salt for the outside of the pretzels before baking.

this recipe was frusterating. First the dough was too dry and I had to add in some extra water for it to be workable. After letting it rise the dough was sticky. and when I baked them they stuck...

It was good for me to do since it was my first time using yeast! Instead of putting kosher salt on it, I coated mines with cinnamon-sugar. My family loved them.

I didn't really like this. I think the recipe definately needs improvement.

These turned out hard and tasteless. I suppose from all the good reviews it may have been human error, but I followed the recipe and am usually a decent baker so it was disappointing.