Homemade Soft Pretzels Recipe



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homemade soft pretzels recipe

Easy Soft Pretzels Recipe And Tips

 There are some things we shy away from when it comes to cooking, thinking they are going to be so time consuming or complicated. Often anything with yeast in it tends to scare people to death At first glance, this homemade soft pretzels recipe may seem difficult or scary but it is really easy and takes very little time  to make. As a bonus, you won’t have to drag out your mammoth mixer or need anything special to make this soft pretzels recipe and most of us already have all of the ingredients in our pantry.



Soft Pretzels Recipe

2 cups warm water (110 – 115 degrees)
1 pkg. or 1 Tbsp. yeast
1/2 cup brown sugar
5-6 cups flour
6 cups water
1/2 tsp. baking soda

Topping

1 large egg
1 Tbsp. water
Toppings: coarse salt, sesame seed, poppy seed, Parmesan cheese, grated

Dissolve yeast and brown sugar in warm water. Add flour slowly, stirring until mixture does not stick to the side of the bowl.
Knead dough 2-3 minutes.
Make into pretzel shapes, circles or hearts on a lightly floured surface.
In a large frying pan, place 6 cups of water and 1/2 tsp. baking soda: bring to a boil. Cook each pretzel 1 minute. You may need to change the water when it gets full of flour.
Lightly beat egg and water; brush on top of pretzels. Sprinkle with your choice of toppings.
Place on a greased baking sheet and bake at 475 degrees until golden (about 10 minutes). Serve with hot mustard sauce (recipe below). Makes 16-18 soft pretzels.

Dessert Soft Pretzels

Use the same recipe above but brush with butter and sprinkle with cinnamon and sugar.

 

You can try dipping your pretzels in many different sauces or spreading a variety of things on your pretzels but if you want to keep things homemade to go with your homemade soft pretzels, try this yummy recipe. Make it ahead of time so it is ready before you start making your soft pretzels.

 

Hot Mustard Sauce

1/4 cup ground mustard
1/4 cup vinegar
1/4 cup sugar
1 egg yolk
2 Tbsp. honey

In a small sauce pan, combine mustard and vinegar. Let stand for 30 minutes.  Whisk in the sugar and the egg yolk until smooth. Cook over medium heat, whisking constantly until mixture begins to simmer and is thickened (about 7 minutes). Remove from heat and whisk in the honey. Chill. Serve with your soft pretzels. Store in the refrigerator. Makes 1/2 cup.

 

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Comments

    • says

      Almost all of the salty pretzel recipes have either white or brown sugar in them. The same way many dinner roll or bread recipes have some sugar in them. This may seem more sugar then some of the other recipes of this kind but that is because it makes a bigger batch.

  1. Grizzly Bear Mom says

    Mari, many recipes call for a bit of sugar. In the past it was used to feed the yeast so the dough raised. Perhaps we got used to the flavor and continue to use it. I know that Americans like their food much sweeter than the rest of the world.

  2. Kathy says

    How do you store these or are they best eaten the day you make them? Sounds like a fun recipe to try with the grands. Thanks for sharing.

    • says

      Like homemade bread or pies they are always best eaten the same day but they do store nicely in an air tight container and you can freeze them too. Treat them pretty much like you would a dinner roll.

  3. Rachel H says

    I will have to make these for my grandson. He was really disappointed last night when his parents did not bring him a pretzel for the German restaurant they went to for dinner.

  4. Kathy says

    I just made these for the grand kids. They haven’t arrived yet and 3 are already consumed! Perfect recipe, easy,cheap and all ingredients that are in the pantry. Thanks again for sharing.

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