"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." — fenchurch1
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2 (.25 ounce) packages
active dry yeast
warm water (110 to 115 degrees F/43 to 46 degrees C)
6 1/2 cups
all-purpose flour, or as needed
coarse sea salt, or as needed
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Golden Soft Pretzels
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 34
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These are so much better, and cheaper, than mall pretzels!
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