Homemade Pretzels

I love big, hot, soft pretzels.  In fact, I will go to a college football game just so I can eat a pretzel from the concession stand.  When we were in Germany, I ate a bunch.  Boy, did they make mehappy.  Meanwhile, I have had a recipe for homemade pretzels sitting in my email inbox for over a year.  My son-in-law, Yankee, sent it to me after he and Little Miss made them one day.  Since Oktoberfest and football season are right around the corner, I thought it was time to make some pretzels.  I learned one thing for sure.  We are being charged way too much for soft pretzels.  This recipe makessix, and took about $1.00 worth of ingredients.  I happened to have everything on hand, so that’s an estimate, but you know what I’m saying.  Although these pretzels taste wonderful, I definitely need some practice on getting the shapes to look just right.

Bake 10 to 15 minutes. Time varies depending on the size of the pretzels.

Homemade Pretzels - The 2 Seasons

Homemade Pretzels

Ingredients

  • Source - Allrecipes.com
  • Makes 6 pretzels
  • 3 cups flour
  • 1 tablespoon dry active yeast
  • 1 teaspoon white sugar
  • 2 tablespoons softened butter
  • 1 1/3 cup water
  • 1/4 teaspoon salt
  • 3 cups water
  • 3 teaspoons baking soda
  • 2 tablespoons melted butter
  • 1 tablespoon coarse salt

Instructions

  1. In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cup water. Let this mixture stand until bubble begin to form, about 15 minutes. Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
  2. Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions.
  3. Preheat the oven to 450 degrees F (220 degrees C). Bring the remaining 3 cups of water to a boil and add the baking soda. Remove from the heat. Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Place the soaked pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with coarse salt.
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 Homemade Pretzels - The 2 Seasons

We each ate one of these pretzels as soon as they came out of the oven, and they are really good.  They aren’t exactly like the ones at the football stadium, but they’re close.  Enjoy.

 

Take care.

 

Comments

  1. Sandy Walby says

    Janette, I just read your post for home maid pretzels. I’m a bit confused as it doesn’t give any baking time. Also when do you dip it into hot water?

    Love you and Jordans blog.

    • says

      Hi Sandy,

      Jordan here with information about the pretzels. They are dipped into the water before you put them on the baking sheet. (That’s in the recipe). Bake 10 to 15 minutes. Time varies based on size. (Sorry that’s not in the recipe, but we will fix it. ) . They are so tasty I hope you get a chance to make the recipe!

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