They’re everywhere—the mall, Target, the freezer aisle—but none can possibly ever compare the soft, chewy pretzels that you can make at home for such a little cost. If you were ever intimidated by even the thought of making soft pretzels, let me let you in on a little secret—I was too.
I was so scared the shape would be all funky, I would add to little or too much salt, and they would take entirely too long. Boy, was I wrong. Homemade pretzels are super easy and I can guarantee that they’re not as scary as they may seem.
I still remember my mom taking me Target sometimes and while we were checking out, she sent me to the food counter with a crisp five dollar bill. I’d ask for a soft pretzel and we would split it, her always giving me the bigger half. It’s memories like that that inspire me to write posts like this—to share with the world some of the most beautiful and tasty recipes.
Pretzels are by far my favorite snack, though. I just love the heck out of them. There’s something about them—maybe the course salt sprinkled haphazardly over the entire batch. It’s just so scrumptious and appetizing. And I’m sure the kids will love to help make them.
I got this mouthwatering recipe from Sally’s Baking Addiction. If you haven’t checked her out yet I strongly encourage you to. I have tried a multitude of recipes from her site that were all extremely tasteful and had gorgeous pics. Sally I take my hat off to you girl.
Here’s the recipe:
- 1½ cups warm water
- 2¼ teaspoons yeast (or 1 packet)
- 1 teaspoon salt
- 1 tablespoon sugar
- 3¾ to 4¼ cups all-purpose flour
- 1 egg
- course sea salt for sprinkling
- Preheat oven to 425 F degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Add salt and sugar; stir until combined. Slowly add 3 cups of flour, 1 cup at a time. Mix until dough is thick. Add ¾ cup more flour until the dough is no longer sticky. If it is still sticky, add up to ½ cup more. Poke the dough with your finger – if it bounces back, it is ready to knead.
- Turn the dough out onto a floured surface. Knead the dough for about 3 minutes and shape into a ball. With a sharp knife, cut ball of dough into ⅓ cup sections. This measurement does not have to be exact.
- Roll the dough into a rope with an even diameter (rope should be somewhere around 20 inches long. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.
- In a small bowl, beat the egg and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides). Place on baking sheet and sprinkle with salt.
- Bake for 10 minutes at 425 F degrees. Turn the oven to broil and bake for 5 more minutes to brown the tops. Watch closely to avoid burning.
- Allow to cool and enjoy. Serve warm or at room temperature. Pretzels may be stored in an airtight container for up to 3 days (otherwise it’ll lose its softness). Pretzels freeze well.