Big soft pretzels are all the rage in shopping malls across the country. I think it's worth the time to make them from scratch to get the incomparable homemade taste.
Soft Pretzel
Soft Pretzel
Prep Time
20 min
Cook Time
15 min
Yield
32 pretzels
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 2 cups warm water (110° to 115°)
- 1/2 cup sugar
- 1/4 cup butter, softened
- 2 teaspoons salt
- 1 large egg, room temperature
- 6-1/2 to 7-1/2 cups all-purpose flour
- 1 large egg yolk, room temperature
- 2 tablespoons cold water
- Coarse salt
Directions
- In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2-24 hours.
- Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface; divide in half. Cut each into 16 pieces. Roll each piece into a 20-in. rope. Shape into a pretzel.
- Place on greased baking sheets. Beat egg yolk and cold water; brush over pretzels. Sprinkle with coarse salt. Cover and let rise in a warm place until doubled, about 25 minutes.
- Bake until golden brown, 15-20 minutes. Remove from pans to wire racks to cool.
Nutrition Facts
1 each: 122 calories, 2g fat (1g saturated fat), 17mg cholesterol, 165mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 3g protein.
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