One of my best friends from college came to visit a couple of weeks ago, and we made these pretzels! I was surprised at how quick we made these, but they really did take 30 minutes from start to finish.
If you have a hard time getting them rolled out add a little more flour.
I got the recipe from Sally’s Baking Addition, which by the way is one of my new favorite food blogs. Her pictures are beautiful and her recipes are really good too! She made cake batter cinnamon rolls last week that looked amazing!
We made our pretzels with all white flour. I want to try half whole wheat next, or maybe the cinnamon sugar version with an icing dip. Or maybe garlic parmesan. Oh yum! We also halved the recipe, and got 5 pretzels.
- 1½ cups warm water (lukewarm)
- 1 packet active yeast (2¼ tsp)
- 1 tsp salt
- 1 tbsp sugar
- 4 cups flour (whole wheat flour or all-purpose flour or a mixture)
- 1 large egg
- course salt for sprinkling
- Preheat oven to 425F degrees. Line baking sheet with silicone baking mat. Set aside.
- In a medium bowl, dissolve yeast in warm water. Once dissolved, add salt and sugar. Slowly add flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Continue to add more flour until dough is no longer sticky.
- Turn the dough out onto a floured surface. Knead the dough for about 5 minutes and shape into a ball.
- Using about a ⅓ a cup of dough, roll the dough into a rope with an even diameter (about 20 inches long). Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.
- In a shallow bowl, beat the egg. Dunk the shaped pretzel into the egg wash (both sides). Place on a lined baking sheet and sprinkle with salt.
- Bake for 10 minutes at 425F degrees, then turn the oven to broil for the last 3-5 minutes to brown the tops. Pay attention, you don't want to burn them.
- Enjoy! Serve with mustard, icing, plain.. whatever you like!
Source: Sally’s Baking Addiction 30 Minute Homemade Soft Pretzels
See where I am linking up to here!
Update! Sprinkle your pretzels with a little garlic powder. AMAZING. I have only made them fresh, so I am not sure how well they keep. I did refrigerate some of the dough overnight, and it worked just fine for making pretzels the next day. The recipe worked well for pretzel bites too.
We enjoyed our pretzels while playing Drop Site and drinking smoothies.