Pretzel
Easy homemade pretzel recipe with five ingredients without lye. These soft pretzels are 100% homemade, with a nice crust outside and chewy inside. The best!
Servings: 12 servings
Ingredients
- 1/4 oz. (10g) active dry yeast packet
- 1 1/2 cups warm water 110°F to 115°F/37°C to 47°C
- 2 tablespoons sugar
- 2 tablespoons butter melted
- 1 1/2 teaspoons salt
- 4 - 4 1/2 cups all-purpose flour
- 8 cups water
- 1/2 cup baking soda
- 1 egg yolk
- 1 tablespoon cold water
- coarse salt optional
Instructions
- In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt, and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (the dough will be sticky).
- Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place the dough in a greased bowl, turning it once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- In a large saucepan, bring 8 cups of water and baking soda to a boil. Punch the dough down and divide it into 12 portions. Roll each portion into a log and shape into a traditional pretzel. Add the pretzels to the boiling water, a few at a time, and cook for 30 seconds. Remove with a slotted spoon and drain on paper towels.
- Place the pretzels on greased baking sheets. In a small bowl, lightly beat the egg yolk and cold water, then brush the mixture over the pretzels. Sprinkle with salt. Bake at 425°F (218°C) for 9-11 minutes or until golden brown. Remove from the pans and transfer to wire racks to cool. Serve warm.
Notes
Here is a tutorial on how to shape pretzels.
Nutrition
Serving: 1g | Calories: 183kcal | Carbohydrates: 34g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 2855mg | Fiber: 1g | Sugar: 2g