Homemade Pretzels
A soft chewy pretzel recipe
Servings: 12 pretzels
Calories: 215kcal
Ingredients
- 1½ cups milk warm not boiling
- 1 tbsp sugar
- 1½ tsp salt
- 2 tbsp butter melted
- 4½ cups flour
- 2¼ tsp instant yeast OR 1 package active dry yeast
- 1 egg beaten and mixed with 2 tbsp water
- pretzel salt for sprinkling over pretzels
- 9 cups water
- ½ cup baking soda
Instructions
- mix flour and instant yeast together
- place warm milk, sugar and salt in a mixer fitted with dough hook
- slowly add flour and mix
- add melted butter and continue to mix until dough comes together
- take dough out of bowl and knead on a lightly floured surface until elastic and smooth. about 5 minutes.
- place dough in a mixing bowl that has been greased with vegetable oil
- rub top of dough with a little oil, cover with a dish towel and place in warm place for 1 hour
- preheat oven to 400
- add ½ cup baking soda to 9 cups of water and bring to a boil
- cut dough into 12 pieces
- roll each piece into a long rod around 16 inches long
- form into a pretzel shape press ends into pretzel. Or cut into 1 inch nuggets.
- Boil one or two at a time for 30 seconds
- place on a parchement lines sheet.
- Brush with egg wash and sprinkle with pretzel salt or everything seasoning
- Bake for 12-14 minutes until golden brown. (8-10 for nuggets)
Notes
You can use active yeast instead of instant yeast. If you use active yeast place the contents of one envelope into the warm milk and allow to activate for 5 minutes. Then proceed with recipe.
Nutrition
Serving: 1pretzel | Calories: 215kcal | Carbohydrates: 38g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 1703mg | Potassium: 96mg | Fiber: 1g | Sugar: 3g | Vitamin A: 128IU | Calcium: 50mg | Iron: 2mg