homemade soft pretzels
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 183.3
- Total Fat: 0.8 g
- Cholesterol: 0.8 mg
- Sodium: 411.6 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 1.1 g
- Protein: 6.9 g
View full nutritional breakdown of homemade soft pretzels calories by ingredient
Introduction
soft and delicious pretzels soft and delicious pretzelsNumber of Servings: 6
Ingredients
-
2 cups white bread flour
1 tsp instant dry yeast
1 tsp salt
1 cup skim milk, warmed
1/8 cup (2 Tbsp) brown sugar
1/4 cup baking soda
kosher or pretzel salt
Directions
makes 6 soft pretzels
Mix together the flour, milk, salt, sugar, and yeast until combined, then knead until smooth and elastic (20 mins by hand or ~12 with a dough hook). The dough should be a little on the wet side, but if it's too wet add more flour accordingly. Cover in plastic wrap and let rise in a warm place for 1 hour.
Fill a high sided saute pan halfway with water and add the baking soda, and put over high heat to bring to a boil. Preheat the oven to 425, and grease or line with parchment paper one half sheet pan/cookie tray.
Punch down dough and divide into 6 even pieces. These can be rolled like a play-doh snake to about 3ft long then twisted into a traditional pretzel shape, or you can just make them into little logs about 8 inches long, or whatever shape you like. Have fun with them!
Float each pretzel in the boiling baking soda/water for about 1 minute, then remove to the baking sheet. Top with salt as desired, then bake 12-18 minutes, or until golden brown and delicious. Enjoy with a little mustard as a snack, these stay soft and fresh for up to a week if stored in a plastic bag.
Number of Servings: 6
Recipe submitted by SparkPeople user STEFFYFUU.
Mix together the flour, milk, salt, sugar, and yeast until combined, then knead until smooth and elastic (20 mins by hand or ~12 with a dough hook). The dough should be a little on the wet side, but if it's too wet add more flour accordingly. Cover in plastic wrap and let rise in a warm place for 1 hour.
Fill a high sided saute pan halfway with water and add the baking soda, and put over high heat to bring to a boil. Preheat the oven to 425, and grease or line with parchment paper one half sheet pan/cookie tray.
Punch down dough and divide into 6 even pieces. These can be rolled like a play-doh snake to about 3ft long then twisted into a traditional pretzel shape, or you can just make them into little logs about 8 inches long, or whatever shape you like. Have fun with them!
Float each pretzel in the boiling baking soda/water for about 1 minute, then remove to the baking sheet. Top with salt as desired, then bake 12-18 minutes, or until golden brown and delicious. Enjoy with a little mustard as a snack, these stay soft and fresh for up to a week if stored in a plastic bag.
Number of Servings: 6
Recipe submitted by SparkPeople user STEFFYFUU.