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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (142g) Recipe makes 10 servings |
||
| Calories 214 | ||
| Calories from Fat 25 | (11%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 6mg | 2% | |
| Sodium 1033mg | 43% | |
| Potassium 72mg | 2% | |
| Total Carbohydrate 41.0g | 13% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 2.8g | ||
| Protein 5.4g | 10% | |
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Ingredients
- 1 1/2 cups warm water
- 1 1/8 teaspoons active dry yeast (1/2 pkg.)
- 2 tablespoons brown sugar
- 1 1/8 teaspoons salt
- 1 cup bread flour
- 3 cups flour
- 2 cups warm water
- 2 tablespoons baking soda
- coarse salt
- 2-4 tablespoons butter (melted)
Directions
1
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.2
Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic.3
Let rise at least 1/2 hour.4
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda.5
Be certain to stir often.6
After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape.7
Dip pretzel in soda solution and place on greased baking sheet.8
Allow pretzels to rise again.9
Bake in oven at 450 for about 10 minutes or until golden.10
Brush with melted butter and enjoy!11
Toppings: After you brush with butter try sprinkling with coarse salt.
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- Course > Breads
- Course > Lunch/Snacks > Snacks
- Preparation > Time to Make > < 4 hours
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- Occasion > To Go... > Picnic
- Dietary > Kid Pleaser
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
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Featured Reviews for This Recipe
From: Color Guard Mom
On Nov 21, 2008
Yummy. With more experience in making these, they'll be just like the ones at the mall. 
From: Chef #938586
On Oct 1, 2008
These were OK...I'd defiantly recommend the dough be used to wrap around wieners or cheese and whatever else you come up with because the dough alone isn't very tasty (bland and not pretzely); maybe some tweaking could fix that though. Also, the wash that is supposed to help them brown and makes that shiny coat on regular pretzels....is not the one used in this recipe. Mine came out like dull dinner rolls. 
From: CabinKat
On Apr 26, 2006
I divided this recipe in two, one for pretzels and the other for hot dog "buns". Both ways came out very nicely. I wouldn't recommend dipping the dough in soda water, it causes the dough to stick hard to the "greased" sheets. I would recommend just brushing them with the soda-water once they are on the pan. I would also recommend letting the dough rise for the first time at least an hour. It made a difference in the final size. Very good flavor nonetheless and the buns were yummy with the hot dogs. Thanks!!
From: kevin casey
On Sep 12, 2004
this worked well in my bread machine. i had a little difficulty rolling out the pretzels, but that's because i'm new to this whole stay-at-home thing and haven't cooked before.
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