Mom's Pretzels

Mom's Pretzels

48 Reviews 14 Pics
  • Prep

    40 m
  • Cook

    12 m
  • Ready In

    2 h 22 m
FIREDANCER201
Recipe by  FIREDANCER201

“These pretzels are good sprinkled with cheese before baking. Homemade pretzels are the best!”

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Ingredients

Adjust Servings

Original recipe yields 12 pretzels

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Directions

  1. Sprinkle the yeast over 1 cup of warm water in a bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 10 minutes until the yeast softens and begins to form a creamy foam.
  2. Stir in 1 1/2 cups of flour, vegetable oil, and table salt, to make a thick, smooth batter. Stir in 1 1/4 cups of flour, and knead the dough on a well-floured surface until elastic, about 5 minutes. Form the dough into a ball, cover it with a cloth, and let it rest for 1 hour.
  3. Line a baking sheet with parchment paper.
  4. Cut the dough ball into 12 even pieces, and roll each out into a rope about 18 inches long and as thick as a pencil. To shape into pretzels, form a dough piece into a "U" shape, then cross the two tails to make a loop. Spread the two tail ends apart, bring them up, and press the ends into the top of the loop, to form the pretzel shape. Let the formed pretzels rest for 30 minutes on the prepared baking sheet.
  5. Preheat an oven to 475 degrees F (245 degrees C).
  6. Fill a large saucepan about half full of water, bring to a boil, and stir in the baking soda. Working one at a time, drop each pretzel into the boiling water, and let cook for 1 minute, to give the pretzel a skin. Place the boiled pretzels onto the prepared baking sheet, and sprinkle each one with coarse salt.
  7. Bake in the preheated oven until the pretzels are golden brown, about 12 minutes.

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Reviews (48)

Rate This Recipe
Mrs. Hooper
63

Mrs. Hooper

This is a great and accurate recipe for making classic soft pretzels. Expect the dough to be sticky... that's just pretzel dough. If you add too much flour while kneading, your pretzels will be tough and hard. Follow the directions as written and you will come out with great pretzels.

spicyme
19

spicyme

Very delicious. boiling them really gives them a good texture so dont skip that part! the only thing i would suggest is lightly greasing the baking pan before putting on the pretzels, because they will require a bit of coaxing to get off the pan after baking if you dont.

ilkaisha
16

ilkaisha

To anyone who thinks these taste like regular bread: Use more baking soda!!! Your boiling water should be slightly cloudy, and you should be able to smell the soda if you put your nose near the steam. This is the KEY to a pretzel's signature flavor! Using soda to that measure, these pretzels are -out of this world.- They are so soft and delicious! I didn't use parchment because I was out. During the second rise, they didn't stick. I just sprinkled the pan with kosher salt before baking and they came right off the bare pan after the quick boil. Absolutely perfect. My boyfriend's grandfather had a bakery in Germany, and he says that this recipe is like the one they used in the shop. I made eight pretzels with this recipe. They were all kind of fat (that's how I like 'em!), but I imagine you could do 12 thinner pretzels if you like.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 126 cal
  • 6%
  • Fat
  • 2.6 g
  • 4%
  • Carbs
  • 22.1 g
  • 7%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1646 mg
  • 66%

Based on a 2,000 calorie diet

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