Recipe By Pam English
Rating
Published Jun 19th
Soft Homemade Pretzels
Prep 20m Cook 15m Additional 1h 5m Ready In 1h 40m
Servings 1 dozen pretzels Calories 158

Fun to make.

Recipe Ingredients

  • 2 (.25 ounce) packages active dry yeast
  • 1 cup warm water (110 degrees F (43 degrees C))
  • 3 ½ cups all-purpose flour
  • 2 tablespoons white sugar
  • 1 tablespoon shortening, melted
  • 1 teaspoon salt
  • 1 egg yolk
  • 1 tablespoon water
  • coarse salt, or to taste

Cooking Directions

  1. 1 Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Turn dough onto a floured surface and knead for 5 minutes.
  2. 2 Place dough into a greased bowl and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal-size pieces. Roll each piece into a rope 18 to 20 inches long.
  3. 3 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  4. 4 Shape each rope of dough into a pretzel on the prepared baking sheet; let pretzels rest for 5 minutes. Beat egg yolk with 1 tablespoon water in a small bowl and brush yolk mixture over each pretzel; sprinkle each with coarse salt.
  5. 5 Bake in the preheated oven until pretzels are golden brown, about 15 minutes.

Nutrition Facts

  • Calories 158
  • Carbohydrate 30.4 g
  • Cholesterol 17.1 mg
  • Fat 1.8 g
  • Fiber 1.2 g
  • Protein 4.4 g
  • Saturated Fat 0.5 g
  • Sodium 676.4 mg
  • Sugar 2.2 g

Reviews

  1. This recipe is perfect just as it is I've made it multiple times. Stick to the ingredients and you shouldn't have any problems if you substitute ingredients then I can't really say. I use vegetable shortening. Main thing I'd like to point out is to make sure you MELT THE SHORTENING! I was moving pretty - Read more ...
  2. Very easy recipe. I was a bit surprised when mixing the yeast in warm water that you are not required to let it foam for 10 minutes. These tasted wonderful. The only thing I changed after reading reviews was the amount of flour. I only added 3 cups. Dough came out perfect. Instead of shortening - Read more ...
  3. Have made this recipe several times everyone loves them! I did make a couple of changes I added a cup of my sourdough start i made from the receipe on this site mines about 6 months old. I cut mine into bite size pieces. I also started using honey instead of the sugar.
  4. Don't use eggs!!! They pooled around the bottem then started to burn making a horrible taste and smell. Other than that they were great! They had a hard crust which I didn't really like but it wasn't bad. Will try making a moister dough to avoid the crust and putting butter on instead of eggs. - Read more ...
  5. Wayyy too much flour. They taste ok but they're not very attractive. Dough separates when trying to roll out.
  6. Loved these pretzels!! Much easier to make than I expected. Only thing I changed was I didn't use shortening. Highly recommend
  7. Yummy!! The kids loved to help me on these. They were fun to make and tasted great.
  8. I have perfected this recipe already. My recipe changes are as follows. I do not use shortening at all. Another tip to better pretzels is heat a pot of boiling water. I use an upside down cookie sheet with paper and after the dough raises I put the Pretzels in a bath of boiling water - Read more ...
  9. Two things: 1. For me, the amount of flour is excessive, so I would only add a little as I go otherwise I believe you will end up with a very stiff, unworkable dough. 2. The baking time was much more than listed on the recipe, so adjust the time according to your oven as - Read more ...