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Soft Pretzels

So, Thanksgiving has now come and gone and we are well into the holiday eating season. With Christmas and the new SHF coming up, I think I’m going to have to start planning my New Year’s Resolutions now…
But since it’s still 2004, today I baked soft pretzels.
My grandmother, who is originally from Philadelphia, came over for lunch and I thought that I would surprise her with some traditionally Philly snacks – namely, soft, salty pretzels. They were really easy to make and incredibly good dipped in mustard. They’re great for an afternoon snack or served at a party.

Classic Soft Pretzels
1/4 cup warm/hot water (110F)
1 teaspoon sugar
1 packet active dry yeast
2 1/2 cups all purpose flour
1 teaspoon salt
3/4 cup water2 tbsp baking soda
1 cup cold water

Combine yeast, hot water and sugar in small dish and leave to foam for 5 minutes. Stir flour and salt in medium bowl. Add yeast mixture and 3/4 cup water and stir until everything comes together. Knead on a lightly floured surface until smooth.
Place in a slightly oiled bowl, cover with plastic wrap, and leave to rise for one hour.
Dissolve baking soda in cold water. Preheat oven to 400F.
Punch down dough and cut into 8 pieces. Roll out each piece until approximately 18 inches long and twist into a pretzel shape. Dip pretzel into baking soda mixture and place on parchment covered baking sheet. Repeat to make 8 pretzels.
Bake for 15-20 minutes, until golden brown.

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3 Comments
  • Mandy
    February 20, 2008

    These look wonderful! I was wondering if I may have permission to use this as a base recipe for a garlic knot recipe I’m creating to post on my vegan blog, a Smexy Housewife. I will be sure to give you credit!

  • jelena
    March 17, 2009

    thank you for the recipe,my pretzels turned out great
    and equally important is they’re incredibly easy to make! and they keep their softness and moist the day after

  • Mercy Van-Lare
    October 21, 2009

    Dear

    This recipe I tried turned out just HEAVENLY!!!!
    Thank you for sharing all these recipes with us. I get so excited any time I’m trying any of them.

    Mercy

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