Soft Pretzels

When I saw this recipe, I knew that I had to try it. I have always had a “thing” for soft pretzels.

Unfortunately, I have mostly stopped eating them in the past few years. For a long time, I bought frozen, pre-made soft pretzels and enjoyed the salty, bready treats, probably more than I should have.

One sad day, my pretzel-filled utopia came completely unraveled.

One of my favorite, salty, chewy, golden brown pretzels was two servings. No big deal, right? Eh, sort of a big deal because they descended from their glorious snack status to simply being meal-calorie-sized hunks of bread.

Who eats half of a soft pretzel anyway?

Don’t get me wrong, I love meal-size hunks of bread, but I just don’t end up feeling meal-satisfied from eating them.

Major bummer. I stopped buying my favorite carby treats and moved on to other snacks that never quite lived up to the soft pretzel. I thought soft pretzels had been written off for good, but things have changed.

Soft pretzels and I have blissfully reunited. Now to learn how to make them whole wheat!

Thank you Nicole for a reasonably sized soft pretzel!

From Nicole at PreventionRD.

Ingredients:

  • 1 tbsp sugar
  • 1 (1/4-oz) package active dry yeast (2 1/2 tsp)
  • 3 3/4 to 4 cups all-purpose flour
  • 1 tbsp salt
  • olive oil spray
  • 1 large egg, lightly beaten
  • 2 tsp coarse sea salt
  • 1 tbsp baking soda

Directions:

  • Combine sugar, yeast, and 1 1/2 cups lukewarm water (105 to 110 F) in the bowl of a stand mixer.
  • Let stand until foamy, about 5 minutes.
  • Mix in 1 tbsp salt and 3 1/2 to 4 cups of flour until a dough forms. 
  • Using a dough hook attachment, “knead” for 8 minutes.
  • Briefly remove dough to lightly coat bowl with olive oil spray.
  • Return dough to bowl, cover bowl tightly with plastic wrap, then let dough rise in a draft-free place at warm room temperature until doubled in size, about 45 minutes.
  • Turn out dough onto a clean work surface and cut into 16 equal pieces.
  • Using your hands, roll 1 piece back and forth into a rope about 14-16 inches long.
  • Twist dough into a pretzel shape, then transfer pretzel with your hands to an oiled baking sheet.
  • Form the rest of the pretzels in same manner with remaining dough, spacing them 1 1/2 inches apart.
  • Let pretzels stand, uncovered, about 20 minutes.
  • Bring a wide 6-quart pot of water to a boil.
  • Once boiling, add heaping tablespoon of baking soda.
  • Pre-heat oven to 425 F.
  • Using both hands, carefully add 3 pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes.
  • Transfer boiled pretzels to a rack to cool. Repeat with remaining pretzels.
  • Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet.
  • Brush pretzels lightly with some of egg and sprinkle with pretzel salt.
  • Bake until golden brown, about 20-22 minutes.
  • Cool 15 minutes, then serve warm.

Servings ~ 16
Calories ~ 99 calories, Fat ~ 0.1 g,  Carbohydrates ~ 21.4 g, Protein ~ 3 g


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12 comments
  1. I’m so glad you liked them! You have me craving them now…!!! My husband LOVED these, too…he’s been asking for them daily ever since!! 🙂

    • Brit said:

      They were awesome! Chris was so excited about them too!

  2. brannyboilsover said:

    I have successfully made them with whole wheat. Do you have vital wheat gluten?

    • Brit said:

      Yes, I sure do! Do you have a recipe?!

      ETA: I found one that looks promising. I will try it out later!

  3. Oh goodness Brit, I bookmarked to make too. They look so good.

    How long did it take you to make them? I’m thinking this might be more of a wekeend project.

    • Brit said:

      The dough was quick, then of course the downtime for rising…the time consuming part was the rolling, boiling, baking piece. I did that in assembly line fashion since I didn’t have room to bake them all at once anyway. I would say it took about an hour between rolling the first one out and getting the last batch into the oven. Not a good weeknight venture (of course I made them on a weeknight though).

  4. Stephanie said:

    Now that looks good! I love a soft, warm pretzel. I will have to try this recipe out in the near future!

  5. Ritter said:

    These look soooo yummy!!!! I think I’ll need to try them 🙂

  6. These look amazing! My husband loves pretzels, so I will definitely need to make these for him (and me too, I guess).

  7. KrisB said:

    I have these on my Must Make list as well. I need to get on that!

  8. These look so good. My husband loves soft pretzels, I’ll have to try these. Much better than the frozen kind we buy now.

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