
Soft Pretzels
It has been almost a month since the mall has been closed and I have not been able to eat a soft pretzel! I am surprised by how much I miss them! The soft buttery deliciousness is covered in salt! My mouth is watering just thinking about it.
Since I was missing my salty carb snacks I figured I would try and make some to fill the void. This recipe is pretty close to Mr. Pretzel snacks I love and miss so much. The only thing I found surprising was how difficult it was to twist the pretzels. They make it look so easy!
For those of you that are missing the pretzels as much as I am. I hope you enjoy this recipe as much as I did.
Ingredients
1 (.25 ounce) package of active dry yeast (or 2 1/4 tsp)
2 tablespoons sugar
1 teaspoons salt
1 1/2 cups warm water
4 cups all-purpose flour
2 cups warm water
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse salt
Directions
In a large mixing bowl, dissolve the yeast, sugar, and salt in 1 1/2 cups of warm water.
Stir in flour, and knead the dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
Combine 2 cups of warm water and baking soda in an 8-inch square pan. Line baking sheets with parchment paper, I used 4 baking sheets.
After the dough has risen, cut it into 12 pieces. Roll each piece into a 3-foot rope, pencil-thin, or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment-covered baking sheets, and let rise for 15 to 20 minutes.
Preheat an oven to 450 degrees F.
Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
I dipped the pretzels into an 8-inch square pan with melted butter in it and then sprinkled salt on them. This was the perfect fix I was looking for to replace my craving for Mr. Pretzel.
Soft Pretzels
Ingredients
- .25 oz package of active dry yeast (or 2 1/4 tsp)
- 2 tbsp sugar
- 1 tsp salt
- 1 1/2 cups warm water
- 4 cups all-purpose flour
- 2 cups warm water
- 2 tbsp baking soda
- 2 tbsp butter melted
- 2 TBSP coarse salt
Instructions
- In a large mixing bowl, dissolve the yeast, sugar, and salt in 1 1/2 cups of warm water.
- Stir in flour, and knead the dough on a floured surface until smooth and elastic, about 8 minutes.
- Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
- Combine 2 cups of warm water and baking soda in an 8-inch square pan. Line baking sheets with parchment paper, I used 4 baking sheets.
- After the dough has risen, cut it into 12 pieces. Roll each piece into a 3-foot rope, pencil-thin, or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment-covered baking sheets, and let rise for 15 to 20 minutes.
- Preheat oven to 450 degrees F.
- Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
- I dipped the pretzels into an 8-inch square pan with melted butter in it and then sprinkled salt on them.

