I stole this recipe for Soft Pretzels from Big American Cookbook. Making homemade pretzels seems intimidating, but this recipe is straight forward and easy to follow. Basic yeast dough is made to start the pretzels. After rising, the dough is rolled into ropes and shaped into pretzel twists. The shaped pretzels are briefly boiled in a baking soda and water mixture. Then the pretzels are sprinkled with salt and baked. Tastes just like soft pretzels you would buy at a fair!

April 26^th is National Pretzel Day and making Soft Pretzels are a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).

Did you know?  The pretzel can be traced back to the Romans, although the twisted loose knot shape was introduced in the early part of the 7^th century. The first U.S. commercial pretzel factory was established in 1861 in Lititz, Pennsylvania.¹ (see more trivia in the Trivia tab)

In a large bowl, mix ¼ cup warm water with 1 envelope ( 2 ¼ tsp) active dry yeast, let stand 10 minutes. Add in an additional 1 ½ cups water, 4 cups flour and 2 tsp salt.

Add more flour ¼ cup at a time if necessary to make a stiff dough.

Knead dough for 10 minutes to form a smooth dough ball.

Lightly oil a large bowl and put the dough ball in the bowl and cover with a towel. Rise for 1 hour, it should double. Quarter the dough, then cut each quarter into 3 pieces.

Roll one piece to 18” long. Hold up one end in each hand, set the middle “U” on the counter.

Then cross the two ends.

And fold the crossed ends back onto the dough.

Preheat oven to 475 F. Spray baking sheet with cooking spray. Bring a large heavy pot half filled with water to boil over medium-high heat, and then add ¼ cup baking soda. While the water is boiling, finish shaping the other pretzels. Drop pretzels, one at a time, in the boiling water and cook for 15 seconds then remove with tongs (I use a slotted spoon).

Place the boiled pretzels on the baking sheet.

Sprinkle with salt. Bake for 13 to 15 minutes, or until dark brown.

Enjoy fresh from the oven!

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Soft Pretzels

Making homemade pretzels seems intimidating, but this recipe is straight forward and easy to follow. Basic yeast dough is made to start the pretzels. After rising, the dough is rolled into ropes and shaped into pretzel twists. The shaped pretzels are briefly boiled in a baking soda and water mixture. Then the pretzels are sprinkled with salt and baked. Tastes just like soft pretzels you would buy at a fair!

Course Snack

Cuisine American

Prep Time 20 minutes

Cook Time 15 minutes

Rising Time 1 hour

Total Time 35 minutes

Servings 12 people

Ingredients

• 1 ¾ cups warm water about 110 F.
• 1 envelope (2 ¼ tsp) active dry yeast
• 4 ½ cups AP flour
• 2 tsp kosher salt
• Extra virgin olive oil
• ¼ cup baking soda

Instructions

1. In a bowl stand mixer, mix ¼ cup warm water with yeast, let stand 10 minutes. With dough hook attachment stir in remaining 1 ½ cup water, 4 cups flour and salt. Add more flour ¼ cup at a time if necessary to make a stiff dough. Knead dough for 10 minutes.
2. Lightly oil a large bowl. Form the dough into a ball, put in the bowl and cover with a towel. Rise for 1 hour, it should double.
3. Preheat oven to 475 F. Spray baking sheet with cooking spray. Bring a large heavy pot half filled with water to boil over medium-high heat, and then add baking soda.
4. Quarter the dough, then cut each quarter into 3 pieces. Roll one piece to 18” long. Hold up one end in each hand, set the middle “U” on the counter, cross the two ends and fold them back onto the dough.
5. Drop pretzels, one at a time, in the boiling water and cook for 15 seconds then remove with tongs and place on baking sheet. Repeat. Sprinkle with salt. Bake for 13 to 15 minutes, or until dark brown.