July 12, 2010

Big, Soft Pretzels

I made pretzels. Those big, soft ones you get in the mall that are slathered in butter and sea salt. And? They. Were. Delicious. 

This recipe does make a lot -- 12 full size pretzels -- which are really best once you first make them, so unless you're making them for a crowd, you might want to halve the recipe. But this is really a keeper and a nice treat for at-home enjoyment.


  • 4 tsp active dry yeast
  • 1 tsp white sugar
  • 1 1/4 cups warm water
  • 5 cups flour
  • 1/2 cup white sugar
  • 1 1/2 tsp salt
  • 1 tbsp vegetable oil
  • 1/2 cup baking soda
  • 4 cups hot water
  • 1/4 cup kosher salt for topping
  • 1/4 cup melted butter for brushing


  1. In a small bowl, dissolve yeast and 1 tsp sugar in warm water. Let stand until creamy -- about 10 minutes
  2. In a large bowl, mix together flour, 1/2 cup sugar and salt. Make a well in the centre and add the oil and yeast mixture. Mix and form into a dough. Knead the dough until smooth -- about 7 - 8 minutes. 
  3. Lightly oil a large bowl and place the dough in the bowl and coat with oil. Cover with plastic wrap and let rise in a warm place until doubled, about an hour.
  4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. 
  5. Preheat oven to 450 degrees. In a large pot, dissolve baking soda in hot water and dip each pretzel into the baking soda solution for about 45 seconds and place onto greased baking sheet. Sprinkle with kosher salt.
  6. Bake in preheated oven for 8 minutes, or until browned.
  7. Brush melted butter on top and enjoy!
Recipe originally from www.allrecipes.com

No comments:

Post a Comment


Related Posts with Thumbnails
Web Analytics