Soft Pretzels

photo of soft pretzels on a plate

I have a “to-do” list of recipes that is constantly growing.  Every week, I try to take some of those recipes off the list, setting a sublist of recipes to complete for the week.  My list for the week is always more ambitious than the free time and energy I have. Usually I only complete about half the recipes.  Even as I’m writing my to-do list, I already know that a bunch of the ones on the list are “most likely not” ones, but I put them on- just in case.

Last week I saw a recipe for Soft Pretzels from Little Corner of Mine. I love soft pretzels, but I never thought to try to make them.  Also, until now, I’ve been afraid to work with yeast. However, the recipe didn’t seem to hard.  I put it on my to-do list for the week, but I didn’t have high hopes in accomplishing the recipe.

However, to my surprise, the recipe got accomplished this weekend, thanks to Baby Bro’s Girlfriend who was a big help! The recipe is a bit time consuming since you have to wait for the dough to rise, but other than that, it wasn’t too hard to put together.  The pretzels came out really good!  They were a lot smaller than I thought they would be, but big pretzels are so hard to finish anyway.

photo of six pretzels on a plate

The recipe yields 12 small sized pretzels.  Next time we’ll have to make more because these disappeared quickly.

Soft Pretzels (adapted from Little Corner of Mine)

Print Recipe

Yields: 12 small sized pretzels

Ingredients

2 tsp. active dry yeast
pinch of sugar
2/3 cup + 1 Tbsp. warm water


2 1/2 cup all-purpose flour
4 Tbsp. sugar
1 tsp. salt

2 Tbsp. oil

3 Tbsp. baking soda
1 cup hot water

Directions

1. Dissolve yeast into water with a pinch of sugar, let stand 10 minutes, until the mixture is creamy colored. Mix the yeast mixture with flour, sugar, salt and canola oil, and knead until combined (about 5 minutes).

2. Transfer the dough in a greased bowl, cover with cling wrap and let it rest until double in size. Time needed depends on the temperature in your kitchen.  We let our dough rise about an hour and a half.

3. When the dough has doubled in size, divide into 12 balls. Take one ball and roll it into a long strand. Set aside. Repeat with the rest of the dough. After all 12 long strands are rolled out, take the first one and stretch it out again and twist it into a pretzel shape and place on the parchment paper. Repeat and finish the rest.
photo of the dough separated into ballsphoto of the dough formed into pretzel shapes


4. Mix baking soda with hot water (close to boiling). Dip each pretzel into the mixture and place it back on the parchment paper. You can then sprinkle the pretzels with sea salt or cinnamon (for sweet pretzels).

5. Bake for 8 minutes at 425 F or until golden brown.

photo of baked pretzels on a baking sheetSoft Pretzels

Soft Pretzels

Prep Time: 30 minutes
Cook Time: 8 minutes
Course: Side Dish
Cuisine: American
Servings: 12 small pretzels
Homemade soft pretzels are a fun baking project. These take some time, but are easy to put together.

Ingredients:

  • 2 tsp active dry yeast
  • pinch of sugar
  • 2/3 cup + 1 Tbsp. warm water
  • 2 1/2 cup all-purpose flour
  • 4 tbsp sugar
  • 1 tsp salt
  • 2 tbsp oil
  • 3 tbsp baking soda
  • 1 cup hot water

Directions:

  1. Dissolve yeast into water with a pinch of sugar, let stand 10 minutes, until the mixture is creamy colored. Mix the yeast mixture with flour, sugar, salt and canola oil, and knead until combined (about 5 minutes).
  2. Transfer the dough in a greased bowl, cover with cling wrap and let it rest until double in size. Time needed depends on the temperature in your kitchen. We let our dough rise about an hour and a half.
  3. When the dough has doubled in size, divide into 12 balls. Take one ball and roll it into a long strand. Set aside. Repeat with the rest of the dough. After all 12 long strands are rolled out, take the first one and stretch it out again and twist it into a pretzel shape and place on the parchment paper. Repeat and finish the rest.
  4. Mix baking soda with hot water (close to boiling). Dip each pretzel into the mixture and place it back on the parchment paper. You can then sprinkle the pretzels with sea salt or cinnamon (for sweet pretzels).
  5. Bake for 8 minutes at 425°F or until golden brown.

Notes:

Recipe adapted from Little Corner of Mine

Nutrition Facts
Soft Pretzels
Amount Per Serving (1 pretzel)
Calories 133 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 1015mg44%
Potassium 34mg1%
Carbohydrates 24g8%
Sugar 4g4%
Protein 2g4%
Calcium 4mg0%
Iron 1.2mg7%
Net Carbs 24g48%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

6 comments on “Soft Pretzels”

  1. Looks great! Funny I was thinking about making soft pretzel a couple of weeks ago. I think I was watching some FN show and someone was making soft pretzels. I might have to try this come spring.

  2. I never thought to make my own. I usually just buy the frozen ones. But I saw a few recipes saying how easy they were, so I decided to try it out. Too bad superbowl is over. These would have been a great superbowl snack.

  3. Sigh! Pretzels have been on my list for a while too!

  4. It helps to have eager helpers to accomplish items on the to-do list. =)

  5. I was nervous to attempt these the first time, but they turned out so incredibly good. I’ve made them three times since. … made a spicy cheese sauce and a spicy mustard for dipping

  6. Pingback: Soft Pretzels | Online REL

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