Don’t you just love the soft pretzels you get when you’re out and about having fun?
It’s so easy to make soft pretzels at home, anytime you want them. You don’t have to be at the mall or go to a sporting event.
The best part about making your own soft pretzels is that you can make traditional salty pretzels OR make them sweet with cinnamon sugar topping. Oh, yum! something for everyone.
Making pretzels at home is easier than you might think and if baking is not something you usually do give it a try, you’ll be surprised. Most of the ingredients are in our pantry and this process is great to do with the kids.
My helpers were very happy to assist me making this recipe. They had pretzels for several days, and we even froze some for future snacks.
Don’t by intimidated using yeast. It is not complicated or difficult and you will be amazed that you Did It! The recipe I used is adapted from a recipe by Alton Brown.
water bath before baking
Soft Pretzels
- Category: Snack
Ingredients
- 1 1/2 cups warm water (110-115 degrees F)
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast (you can use rapid rise)
- 2 1/2 to 3 cups all-purpose flour
- 1 1/2 cups white whole wheat flour, optional — if you choose not to use white whole wheat just increase the all-purpose flour to 4 cups.
- 5 cups water
- 3 TBLS. baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Course Kosher salt for topping
- melted butter and cinnamon-sugar topping recipe below (optional)
Instructions
- In the bowl of a stand mixer add the warm water, sugar, salt and sprinkle the yeast on top. Let the mixture sit for about 6-8 minutes or until the mixture begins to foam. Add the flour to the bowl and with a dough hook attachment mix on low speed just until well combined then increase to medium speed. (You can add additional water if needed 1 TBLS. at a time.) Mix until the dough begins to come away from the sides of the bowl (about 5 minutes).
- Lightly oil a large bowl and place the dough in the bowl turning it to coat with oil. Cover with plastic wrap and let rise in warm place until doubled in size, about 1 hour.
- Preheat oven to 450 degrees.
- When dough has doubled, remove from bowl and place on a lightly floured surface. Pinch off a piece of dough and roll into a rope and shape into pretzel or twists. Place them on parchment lined baking sheets until you are finished. (You can make as many or few pretzels as you wish and freeze the remainder of the dough.)
- In a large pan boil 5-6 cups of hot water and add baking soda. Reduce heat to low so the water is a light simmer. Dip each pretzel shape into the simmering water for 30 seconds on each side. Remove with slotted spoon and let drip on paper towel then place on parchment lined baking sheet.
- Brush tops with beaten egg and sprinkle with course kosher salt.
- Bake in pre-heated oven 8-12 minutes or until browned. Cool on wire rack for 5 minutes.
Cinnamon Topping
- If using, add cinnamon topping to the pretzels while still warm.
- In a small dish add 1/4 cup butter, melted, 1/2 cup granulated sugar and 2 teaspoons cinnamon. Stir well to combine. Dip the warm pretzels in the mixture.
This is a great recipe to make with the kids. They are fascinated by the process and they love helping to shape and twist the dough.
ladygourmet says
Dear Joanne, These look wonderful! I know my daughter will love to try these over the weekend. Blessings, Catherine xo
Wineladyjo says
Thanks so much Catherine.
Joanne T Ferguson (@mickeydownunder) says
G’day! One word? YUM! and one the list Joanne!
Cheers! Joanne
Thanks for all you do behind the party scenes too!
Walking On Sunshine Recipes says
I made homemade pretzels yesterday for the first time and definitely want to try them with this cinnamon mixture! They look so good!
Wineladyjo says
Hi Lois, The cinnamon sugar is so delicious if you like sweet treats. The recipe yields quite a lot of pretzels so I made both salty and sweet. The boys loved both. Thanks for stopping by.
Mrs. Diner says
These sweet pretzels look delicious! We are hosting a soft pretzel link party this week in honor of Soft Pretzel month. Please stop by & link up if you like: http://www.ratetheplateutah.com/2013/04/food-holiday-link-party-national-soft.html. Thanks!
Joanne DiPalo says
Thanks for the invitation. I’m on my way now to see if the party is still live.
Thanks so much for stopping by.
Joanne
Spatulas On Parade - Dawn says
Thanks for stopping by Swap N Share Sundays and linking these pretzels. I am craving them now and pinned! Thanks again
Dawn
Spatulas On Parade
Joanne DiPalo says
Thanks for pinning Dawn.
See you again soon,
Joanne
bakerunlive.com says
I love making homemade pretzels, though it’s been a few months since I’ve done so. Thanks for the reminder to add them into my baking schedule! I found you from Swap n Share Sundays (Spatulas on Parade).
Joanne DiPalo says
I have to say we make them often during the cold months and when it’s raining. My grandsons have fun rolling the dough and of course they love eating them.
Hope you will soon have a chance to make them. Thanks so much for stopping by.
Joanne
Joanne DiPalo says
Hi Dawn, Thanks so much for your comment.
Sorry for the confusion. The total amount of flour for the recipe should be 4 cups. I substituted 1 1/2 cups of white whole wheat flour -which is optional as not everyone likes to use www flour, and then added the balance of all purpose flour to make a total of 4 cups. I usually tack on extra flour & water in the event it is needed – depending on the humidity and altitudes in different locations.
Hope this clarifies any confusion.
Thanks so much for stopping by.
Joanne
Spatulas On Parade - Dawn says
gorgeous pretzels and I make sweet and savory, love them.
Question? Why the big difference in amounts of flour? 1 1/2 of wwwflour but 4 cups of all purpose?