| Total: | 2 hr 5 min |
| Prep: | 1 hr 45 min |
| Cook: | 20 min |
| Yield: | 16 servings |
| Total: | 2 hr 5 min |
| Prep: | 1 hr 45 min |
| Cook: | 20 min |
| Yield: | 16 servings |
Ingredients
- 1 tablespoon sugar
- 1 tablespoon active dry yeast (one 1/4-ounce envelope)
- 5 to 6 cups all-purpose flour
- 1 tablespoon salt
- 2 teaspoons canola oil
- 2 tablespoons baking soda
- 1 large egg
- Coarse or pretzel salt
- Vegetable-oil cooking spray
Instructions
- Pour 2 cups hot water into bowl of electric mixer with dough hook. Check water with instant-read thermometer to register about 110 degrees. Add sugar, stir to dissolve. Sprinkle with yeast; let sit 5 minutes; yeast should bubble.
- Beat 1 cup flour into yeast on low until combined. Beat in salt and 4 cups flour until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. Add 1/2 cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about 10 times until smooth.
- Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.
- Heat oven to 450 degrees. Lightly spray two baking sheets with cooking spray. Set aside. Punch down dough remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into sixteen pieces (about 2 1/2 ounces each), and wrap in plastic.
- Roll one piece of dough at a time into an 18-inch-long strip. Twist pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; eight will fit on each sheet. Let dough rest until it rises slightly, about 15 minutes.
- Meanwhile, fill large shallow pot with 2 inches water. Bring to a boil. Add baking soda. Reduce to simmer; transfer three to four pretzels to water. Poach 1 minute. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.
- Beat egg with 1 tablespoon water. Brush pretzels with egg wash. Sprinkle with salt. Bake 12 to 15 minutes, until golden brown. Let cool on wire rack. Pretzels are best when eaten the same day, and will keep at room temperature, uncovered, for two days. Do not store in covered container.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 176 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 12 mg |
| Sodium | 477 mg |
| Serving Size | 1 of 16 servings |
| Calories | 176 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 12 mg |
| Sodium | 477 mg |
Reviews
I can’t believe people who don’t read a recipe before they decide to make it. the baking soda doesn’t go into the flour, it goes into the water.
I haven’t made these yet, but they sound great and I plan on trying them out at my nephew’s B-day party this weekend. Anyway, I would imagine you add the baking soda to the flour before starting the dough. That’s what I will do. Hope this is helpful!
This recipe calls for baking soda, but it doesn’t tell you when to add it.
very good product
They were a little work but they tasted fantastic and I will have to make more by request. I would like to know of a good cheese dip to go along for those who like dipping rather than mustard.
I made these for a get together. They were so fun to make and were a hit at the snack table. I am going to make them again tonight for the office crew potluck tomorrow.
Made these tonight…gotta say they were way better than I ever expected homemade pretzels to be (especially ones made by yours truly). They look, smell, and taste absolutely delicious and go with just about everything (honey is my fav!). These take a while to prepare and bake but they are well worth it! 🙂
This recipe has now been passed around across the country, and has become a tradition when visiting with family. It is easy to make, and is getting my mouth watering just thinking about it.