Soft Pretzels

No need to rush off to the mall – these super soft pretzels will satisfy your sweet or salty buttery carb cravings. This recipe was one of the first yeast-dough recipes I began working with and I think it’s a great place to start. No need to plan too far ahead, these rise in one hour and only bake for 8 minutes before they’re ready to eat!

If you’re the type to opt for a ‘lower fat’ version and substitute applesauce or yogurt for oil, pretzels will be a little dense and not keep well for more than a day but will still taste super yum. I’ve made them both ways depending on what I’m feeling that day. Also… full disclosure: a plate of these pretzels rarely lasts more than one day anyway!

One batch makes about two pans of pretzels, I usually do one pan salty and the other sweet. Remember to salt pretzels before baking and leave off the salt if you want them to be sweet. For the sweet version I dip the finished pretzel in melted butter than generously coat with cinnamon-sugar mixture.

 

 


Soft Pretzels

Pretzel Dough

  • 4 tsp. yeast
  • 1 tsp. sugar
  • 1 1/4 c. warm water
  • 4 c. flour + 1 c. reserved
  • 1/4 c. sugar
  • 1 tsp. salt
  • 1 tbs. oil

Baking Soda Bath

  • 1 c. hot water
  • 1/8 c. (2 Tbs.) baking soda

Combine yeast, sugar and 1 1/4 c. warm water. Let it set for 10 minutes. Mix together dry ingredients, add oil and yeast mixture.  Add flour from reserved cup gradually until dough is kneadable (I usually end up using 3/4 c.). Knead dough until smooth. Place dough in an oiled bowl, cover and let rise for 1 hour. Roll and shape dough as desired. Dip pretzels in baking soda bath then place on greased baking sheet (or on parchment-paper lined baking sheet). For salty pretzels, salt before baking.

Bake at 450° for 8 minutes, until light golden brown.

For sweet pretzels, after baking, brush pretzels with melted butter then dip in a mixture of white or brown sugar and cinnamon.


 

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