Soft Pretzels I Recipe - Allrecipes.com

Directions

In a large bowl, dissolve the yeast and sugar in the warm water. Proof for 5 minutes.
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.
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.
Bake at 475 degrees F (245 degrees C) for about 12 minutes.

Nutrition

Amount Per Serving (12 total)

Calories
176 cal
9%

Fat
2.2 g
3%

Carbs
33.7 g
11%

Based on a 2,000 calorie diet

Reviews (57)

Rate This Recipe

CFLICK524

Sep. 19, 2003

"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 bakin..." See moreg after the water bath. This also makes them alittle more airy, and less dense. Works great!"

Momof2

Jul. 22, 2007

"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 be..." See moretter. This also didn't work very well...oven temp too high and it just didn't taste as good as the other one. We will keep the other one. Thanks for the post."

SHEILAR73

Oct. 18, 2003

"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 h..." See moreour first. When putting the pretzels in the baking soda water, I had one completely fall apart. I'm not sure I agree with the 475 degree temperature either. I had mine in for 9minutes, and they burned. They tasted okay, just more trouble to make than the Mall Pretzels. I will be using that recipe from now on."

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