Simple Homemade Pretzels

These pretzels are a great treat and simple too.  They taste as close to those we used to find at those specialty shops when shopping malls were still in style.  But you can make them at home with real ingredients and you won't give up a bit of the wonderful texture and taste.  

While I'd rather use a sourdough starter for bread items instead of yeast, this is one recipe in which we make an exception.  These are just too yummy not to try!

Simple ingredients that you probably already have in your kitchen, make for a great rainy day, or any day, project.  So here is the step-by-step and full recipe at the bottom.

INGREDIENTS:

  • 1 1/2 cups of warm water (95-100 degrees F)

  • 2 Tablespoons yeast

  • 1/4 cup brown sugar

  • 1/2 teaspoon salt

  • 3 1/2 - 5 cups flour (all purpose)

  • 1 cup cold water

  • 2 Tb baking soda

DIRECTIONS:

1. In mixing bowl with bread attachment, pour in the warm water and then add the yeast.  Let rest for a few minutes.

2. Add the sugar, salt and a portion of the flour (1 or 2 cups to start.)

3. Continue adding flour a 1/2 cup at a time.  You may not need all of the flour - it is more important to watch how the dough is working.  Many times I only need 4 cups.

4. Continue mixing the flour and when you see the sides of the bowl are getting clean as the dough pulls away, you know you have added enough.  

5. Remove dough from mixer and let rest in a glass or plastic bowl for 25 min.  I cover mine with a damp cloth to keep it from drying out.  (Photo to right:  My dough sitting in oven next to our bread, with just the warmth of the oven light.  I do it this way on cold days when the air in the house is cool)

6.  While waiting for dough to rise, prepare your working space.  You'll need a place to work with the dough.  Also, now is the time to mix up your cool water and baking soda for dipping the pretzels prior to baking them.

7.  Pour the baking soda and water mixture in a large, shallow dish.

8. When the dough has risen (after 25 min.) take it out and divide it into 6 to 8 balls.  Each one will then be rolled into a rope and formed into pretzels.  The thinner you make your ropes, the prettier the pretzels!  We rushed these a bit so they were thick, but they tasted just as good.

9. Take each pretzel and dip into the baking soda/water mixture and lay them on a prepared cookie sheet.

10.  Bake them at 450 degrees F for 5-8 min.  Be sure not to over bake or burn them - watch closely until they are lightly brown on top.  Remove from oven and baste with melted butter.  We also add a coarse sea salt.  They are best when eaten right out of the oven!  But they also keep well in a sealed bag for 2 or 3 days.

Enjoy!

HOMEMADE SOFT PRETZELS

INGREDIENTS:

  • 1 1/2 cups of warm water (95-100 degrees F)

  • 2 Tablespoons yeast

  • 1/4 cup brown sugar

  • 1/2 teaspoon salt

  • 3 1/2 - 5 cups flour (all purpose)

Also have available 1 cup cold water and 2 Tb Baking Soda

DIRECTIONS:

1. In mixing bowl with bread attachment, pour in the warm water and then add the yeast.  Let rest for a few minutes.

2. Add the sugar, salt and a portion of the flour (1 or 2 cups to start.)

3. Continue adding flour a 1/2 cup at a time.  You may not need all of the flour - it is more important to watch how the dough is working.  Many times I only need 4 cups.

4. Continue mixing the flour and when you see the sides of the bowl are getting clean as the dough pulls away, you know you have added enough.  

5. Remove dough from mixer and let rest in a glass or plastic bowl for 25 min.  I cover mine with a damp cloth to keep it from drying out.  (Photo to right:  My dough sitting in oven next to our bread, with just the warmth of the oven light.  I do it this way on cold days when the air in the house is cool)

6.  While waiting for dough to rise, prepare your working space.  You'll need a place to work with the dough.  Also, now is the time to mix up your cool water and baking soda for dipping the pretzels prior to baking them.

7.  Pour the baking soda and water mixture in a large, shallow dish.

8. When the dough has risen (after 25 min.) take it out and divide it into 6 to 8 balls.  Each one will then be rolled into a rope and formed into pretzels.  The thinner you make your ropes, the prettier the pretzels!  We rushed these a bit so they were thick, but they tasted just as good.

*Now is a good time to start heating your oven!

9. Take each pretzel and dip into the baking soda/water mixture and lay them on a prepared cookie sheet.

10.  Bake them at 450 degrees F for 5-8 min.  Be sure not to over bake or burn them - watch closely until they are lightly brown on top.  Remove from oven and baste with melted butter.  We also add a coarse sea salt.  They are best when eaten right out of the oven!  But they also keep well in a sealed bag for 2 or 3 days.

Enjoy!

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www.libertymissionfarms.com