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Nutrition Facts
Serving Size 1 pretzels 75g Recipe makes 16 pretzels)
Calories 152
Calories from Fat 6		(4%)
Amount Per Serving		%DV
	Total Fat 0.7g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 13mg		4%
Sodium 442mg		18%
Potassium 61mg		1%
Total Carbohydrate 30.9g		10%
	Dietary Fiber 1.2g	4%
	Sugars 0.9g
Protein 4.7g		9%
how is this calculated?

Real Homemade Soft Pretzels

Recipe #130301 | 2¼ hours | 2 hours prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Wildflour
Jul 18, 2005

These are just like the ones you get at the fair! Most recipes leave out the very important step of boiling before baking. You must do this to achieve the right results. *Prep time includes rising time.

16 pretzels (change servings and units)

Ingredients

1 tablespoon yeast
1 tablespoon sugar
2 cups warm water
1 cup flour
4 cups flour, mixed with
1 tablespoon salt, more flour if needed
1 egg
1 tablespoon water
coarse salt

Directions

1
In large bowl, stir yeast, sugar and warm water.
2
Let rest til yeast is dissolved and is a little foamy.
3
Stir in 1 cup flour. Then rest of flour mixed with the 1 Tbl salt.
4
Knead on lightly floured surface til smooth.
5
Place in oiled bowl, rolling around til all oiled. Cover and let rise till doubled in size.
6
Remove and knead again just a little bit, gently.
7
Cut into 16 pcs., roll each pc.into 14" ropes, shape into pretzels and place on greased cookie sheet.
8
Cover and let rise 15 minutes.
9
Drop each, one or 2 at a time into a small pot of boiling water, boiling each 1 minute, and replace back onto greased cookie sheet.
10
Brush each with eggwash (1 egg beaten with 1 Tbl. water), sprinkle with coarse salt. Bake in preheated 450º oven for 12-15 minutes! This is the best recipe to make real soft pretzels!

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Featured Reviews for This Recipe

From: Greeny4444

On Oct 25, 2009

This recipe is so easy to do, and it yields great results! I followed the recipe exactly, but when it came to the boiling part, I boiled them in 4 1/2 cups of water and 1/4 c. baking soda for 1 minute, flipping them over with a spider strainer after 30 seconds. I also followed aprons's suggestion and baked them at 425 degrees F, and mine were done in about 21 minutes. They seemed to become more dense and pretzel-y after cooling for several hours. I put sea salt on 4 of them, garlic salt on 4 of them, and left 8 plain. My husband and I loved these, thanks!

0 people found this review helpful

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From: Yellow Lab Lover

On Sep 7, 2009

very good recipe. i used my Kitchen aid for the dough and added some extra water, they turned out beautifully. Thank you, i will be making these again.

0 people found this review helpful

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From: Chef #588941

On Feb 3, 2008

We tried both boiling and not boiling and preferred the not boiled pretzels. The not boiled have a crunchy outside and soft inside. The boiled are more chewy and reminded me of a bagel. We also sprinkled garlic salt on some and really enjoyed it.

8 people found this review helpful

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From: aprons

On Jan 21, 2008

These are very good, and chewy just like the ones at the mall. I was worried that they would burn at 450 degrees so I baked them at 425 for 25 minutes. This was just fine.

4 people found this review helpful

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