Recipe By Anonymous
Rating
Published Jun 6th
Prep - Cook - Additional - Ready In -
Servings 1 - 2 dozen pretzels Calories 175.9

These pretzels taste just like the ones you get in the mall! Serve with your favorite cheese sauce or mustard. Bet you can’t eat just one!

Recipe Ingredients

  • 1 ⅓ cups warm water (110 degrees F/45 degrees C)
  • 2 tablespoons margarine
  • 1 ½ tablespoons white sugar
  • ¾ teaspoon salt
  • 4 cups all-purpose flour
  • 2 ½ teaspoons active dry yeast
  • 4 cups water
  • 1 ½ tablespoons baking soda
  • 2 tablespoons kosher salt

Cooking Directions

  1. 1 In a large bowl, dissolve the yeast and sugar in the warm water. Proof for 5 minutes.
  2. 2 Mix in butter or margarine, flour, and salt. Cut dough into short strips, roll into ropes, and shape into pretzels. Cover, and let rise on a greased baking sheet for about 45 minutes.
  3. 3 In a cast iron or other nonaluminum pan, bring water and baking soda almost to a boil. Gently lower pretzels into water for about 1 minute, turning once. Do not let water come to a full boil. Remove pretzels, and return to greased baking sheet. Sprinkle with kosher salt.
  4. 4 Bake at 475 degrees F (245 degrees C) for about 12 minutes.

Nutrition Facts

  • Calories 175.9
  • Carbohydrate 33.7 g
  • Fat 2.2 g
  • Fiber 1.3 g
  • Protein 4.6 g
  • Saturated Fat 0.4 g
  • Sodium 1567.8 mg
  • Sugar 1.7 g

Reviews

  1. The only difference I did was bake them at 400 degrees for 5 minutes; then turned the pan and baked another 3 minutes - because the first time I made them at 475, the batch came out very dark and hard. I also made one batch of brushed-on butter and coarse salt, and one batch - Read more ...
  2. I like this one because the taste is closer to a soft pretzel you'd get in Philadelphia. If you are looking for the mall pretzel this is not the recipe to choose. These are lighter and fluffier and have a more traditional pretzel taste. Definitely reduce the oven temperature to at least 450. I baked - Read more ...
  3. I, like another reviewer, unfortunately tried the Mall Pretzels from this site first...we LOVED that recipe. This was much quicker to make but the other reviewer was right the other recipe is much better. This also didn't work very well...oven temp too high and it just didn't taste as good as the other one. We - Read more ...
  4. Yummy! I followed the measurements exactly and combined it all in my cuisinart (fast!). It makes a nice dough. After shaping I increased the rising time to at least a full hour. I also found that boiling for longer than 1 min. and flipping them half way through in a steady simmer resulted in the - Read more ...
  5. These pretzels are absolutly wonderful. We used Bread flour instead of all purpose they came out GREAT!!! For a really good treat coat with butter when you remove from the oven!!!!
  6. I may have given these a better rating, had I not tried Mall Pretzels from this site first. These are quicker to make, but not near as good. The dough was tough to work with, it should rise for an hour first. When putting the pretzels in the baking soda water, I had one completely - Read more ...
  7. Everything went well until I tried to lift them off the pan to boil them. Since the dough had risen they were very delicate and were easily misshapen in the transfer process to the pot of water. Then they came out looking really weird. They taste good though. And since they were boiled they stay - Read more ...
  8. If you bake them for five (5) minutes before you drop them in the water, it makes them easier to handle, just pre-heat the oven to 300 for the initial baking, then raise the temp as directed for baking after the water bath. This also makes them alittle more airy, and less dense. Works great!
  9. This is a good basic recipe but I did adjust it a bit. I omitted the margarine and used two cups of water. After the dough was mixed I hand kneaded several times and placed the dough in a greased bowl and let it rise for one hour. I then punched it down and kneaded - Read more ...
RedCipes