Golden Soft Pretzels Recipe - Allrecipes.com
Golden Soft Pretzels Recipe
  • READY IN ABOUT 2 hrs

Golden Soft Pretzels

Recipe by  

"What makes a pretzel a pretzel is the step of boiling them in baking soda water. If you dip them in baking soda water but don't boil them in it, or if you use egg yolk to brush them, they are not going to turn out like pretzels."

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Ingredients Edit and Save

Original recipe makes 16 pretzels Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    1 hr 55 mins

Directions

  1. Dissolve yeast and sugar in 2 cups warm water in a large bowl; let stand until bubbling, about 10 minutes. Beat butter, egg, and 1 teaspoon salt into yeast mixture until smooth. Mix in 2 cups flour to make a wet dough. Stir remaining flour into dough, 1 cup at a time, to make a stiff dough. Form dough into a ball.
  2. Grease a large bowl and turn dough around in greased bowl to coat. Cover lightly with a kitchen towel, place in a warm area, and let dough rise until doubled, at least 1 hour. Punch dough down.
  3. Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.
  4. Divide dough in half; cut each half into 8 pieces. Roll pieces out on a floured surface into ropes about 1/2-inch thick. Shape each rope into a pretzel.
  5. Bring 5 cups water to a boil in a large saucepan and dissolve baking soda in the boiling water. Boil pretzels, a few at a time, in the baking soda water for 10 minutes. Arrange pretzels on prepared baking sheets and sprinkle with coarse sea salt.
  6. Bake in the preheated oven until pretzels are shiny and golden brown, 15 to 20 minutes.
Kitchen-Friendly View

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of sodium for the baking soda. The actual amount of the baking soda consumed will vary.
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Reviews More Reviews

Dec 29, 2013

Battery acid flavored and gummy. Dough recipe is good but the process is wrong. Cut the baking soda and reduce the boil time

 
Dec 27, 2013

Waaaaay too much baking soda. I wasted time and money on this recipe.

 

6 Ratings

Dec 02, 2012

I tried this recipe and it tasted nasty with the baking soda bath to the point where it was not edible. The second try without the baking soda bath tasted much better. The cook time was also a bit off.

 
Jun 03, 2013

Unfortunately I hadn't read the "nasty" review first. I agree, WAY too much baking soda. Maybe they meant 1/2 TB, not 1/2 Cup. Sorry I wasted my tyime and money.

 
Mar 12, 2013

As pretzels, pretty good. A bit sweet (makes sense--sugar was more than in other pretzel recipes I've used), and I had to add 1/2 c more flour, but that's normal. With dough you have to adjust liquid to dry ratios pretty frequently depending on the moisture in the air. The directions leave a bit to desired, however. I have never, and probably never will, boiled bagels or pretzels for 10 minutes. 30 seconds on each side--a minute if you are determined to get the boiling in correctly--is sufficient. I've never had a problem. I also just use a tall, heavy saucepan and put water and baking soda in--never a ton, probably about 2-3 tbs of baking soda to 3-4 cups of water. These were very golden, and nice and chewy, perfectly baked at 25 minutes. Thanks for the recipe.

 

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Nutrition

  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 45.4 g
  • 15%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 2371 mg
  • 95%

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

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