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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pretzels 70g Recipe makes 24 pretzels) |
||
| Calories 85 | ||
| Calories from Fat 2 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.2g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1279mg | 53% | |
| Potassium 40mg | 1% | |
| Total Carbohydrate 18.3g | 6% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 2.3g | ||
| Protein 2.3g | 4% | |
Auntie's Delicious Soft Pretzels, Amish Recipe
24 pretzels
Ingredients
- 1 1/4 cups water (approx 105 degrees)
- 1 tablespoon yeast
- 1/4 cup brown sugar
- 2 cups occident flour (bread flour)
- 2 cups flour
Dipping solution
- 1/2 cup baking soda, into
- 3 cups hot water
- sweet creamy butter, for 'dipping' face of pretzels after baking (melt butter, then let set a few minutes, and use paper towel to remove cream which will float to the)
Directions
1
Dissolve yeast into warm water.2
Add sugar, then flour& mix well- do not 'knead' as this toughens the dough.3
(Mix just until combined well) Let rise until doubled, at least 20 minutes.4
Cut into long 'ropes'.5
Shape into pretzel shapes, then dip into prepared dipping solution.6
Place on well-greased cookie sheet and sprinkle with pretzel salt.7
Bake at 500-550°F for 4-6 minutes until golden brown.8
Dip face of pretzel into melted butter.9
Variation: add 1 t vanilla to the dough.10
Flavor variations.11
Cinnamon/sugar- omit salt& dip into cinnamon sugar after face has been coated with butter.12
Sour cream& onion- after dipping face of pretzel in butter, sprinkle with sour cream& onion powder Garlic- same as sour cream& onion, but use garlic powder.13
Sesame or poppy seed--BEFORE baking, AFTER dipping into dipping solution, dip pretzel face-down into the seeds, then bake.14
Salt is optional with this one.
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Browse similar recipes by category
- Course > Breads > Yeast
- Course > Lunch/Snacks > Snacks
- Cuisine > North American > United States > Northeastern > Amish/Mennonite
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Occasion > Gifts
- Occasion > Novelty > Copycat
- Dietary > Kid Pleaser
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: JamieLynnzer
On Jun 24, 2009
Amazing! I made these today for the family. I halfed the recipe and got 8 medium pretzels (4 with coarse salt and 4 cinnamon/sugar). The recipe could not be simpler. I didn't have bread flour so I used all purpose and they came out wonderful. Do watch closely in the oven, as they cook fast! Thanks for the perfect pretzel. I will be making these again!
From: cookinpotter
On Jun 13, 2009
i would never have believed it if somebody had told me how easy these were to make! i've been putting it off forever but had promised my 6yo daughter we'd give it a try and they were a huge hit! delish, easy, and pretty quick. even my 2yo helped out a little. i did have to add more liquid, but we live in a dry, high altitude place so that may be why. they're not nearly as good the next day, and all the salt dissolved after a bit, but i'm going to try to re-heat them in the oven to crisp them up and add a little more salt on top (we like them salty! yum!) these'll be a definite regular around here, thanks!
From: Piper Lee
On Jan 2, 2006
These are the best homemade pretzels I've ever tasted! I have 5 kids who come home "starving" everyday from school and these fill their cavernous bellies right up! Super recipe. I've tried a lot of soft pretzel recipes and this is the one I'm sticking with for good! Thanks for sharing. btw... This recipe only made 7 pretzels so I guess I need to roll them smaller next time; but they were so yummy!
From: touchdown6
On Jan 15, 2006
These were great, and really did taste like mall pretzels - it must be the brown sugar. I looked up "occidental" flour, and it seemed like regular all purpose, so I used 4 cups of all purpose, and my dough was a bit on the dry side - maybe I'll use a bit less next time. Overall though, they were great!
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