Sunday, 28 December 2008

Soft Pretzels

I decided to make my son some pretzels for his birthday. This was my first time making pretzels and they turned out pretty good considering. Soft pretzels would be a nice addition to your New Year's Eve Party or for any special occasion or as a snack, my favorite way to eat them.

Soft Pretzel Recipe

Recipe for these pretzels is courtesy ACH Foods.


  • 4 to 4 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 envelope RapidRise Yeast
  • 1-1/2 teaspoons salt
  • 1 cup milk
  • 1/2 cup water
  • 2 tablespoons vegetable oil
  • 2 eggs, lightly beaten
  • Coarse salt, grated Parmesan cheese, poppy seeds or sesame seeds



In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and oil until very warm (120°F. to 130°F); Stir in enough remaining flour to make soft dough. I began with a wooden spoon and finished stirring with a Danish Dough Whisk.

Knead on floured surface until smooth and elastic, about 4 to 6 minutes. Cover, let rest on floured surface 10 minutes.

Divide into 14 equal pieces.  Roll each piece to 20-inch rope.  Cover; let rest 5 to 10 minutes until risen slightly.

To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay over bottom of circle.

Place on 2 greased baking sheets. Brush with beaten eggs.

Bake at 350°F for 15 minutes. Remove from oven; brush again with eggs. Sprinkle with salt, cheese, poppy seed or sesame seed. Return to oven and bake for 15 minutes or until done. Remove pretzels from baking sheets; let cool on wire racks.

The warm pretzels are ready to be eaten. They taste even better brushed with melted butter.


Nutritional Information: Per Serving:

Serving size: 1 pretzel
calories 188; total fat 4g; saturated fat 1 g; cholesterol 32 mg; sodium 270mg; total carbohydrate 32g; dietary fiber 1 g; protein 6g.

Happy Baking!

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