The Soft Pretzel

Soft PretzelThere are a few snacks that I enjoyed with my parents growing up, and yes, one of them is popcorn, however there is something that my Dad and I really enjoyed, and that was the soft pretzel. We would make these store bought pretzels throughout the week, typically heating them up in the oven, however the microwave only takes thirty two seconds. Go figure. This is a snack that I have handed down to my kids, and they love it as well.

I have always been curious if I could make the pretzel, and because yeast packets were on sale a couple of weeks back, I decided to do just that, master the pretzel. The flavor was better than the store bought pretzels, the aroma was inviting, and the process was pretty interesting.
Making the dough is just like making the pizza dough I’ve written about in the past, let the yeast and water dissolve and get bubbly, then add the dry ingredients, let rise, and get moving with the pretzel making.

Ingredients:

  • 1 package Active Dry Yeast
  • 1 cup Warm water
  • 2 1/2 to 3 cups all purpose flour
  • 2 TB Vegetable Oil
  • 1 TB Sugar
  • 6 TB Baking Soda
  • 6 Cups Water
  • Course or Kosher Salt

In a mixing bowl, dissolve the yeast into the one cup of warm water. After the mixture becomes fizzy, add 1 1/2 cups of the flour,the oil, and the sugar. Mix for about 3 minutes to make a smooth batter. Gradually stir in enough of the remaining flour to form a soft dough. Turn out onto a floured board and knead until smooth and satiny, roughly five minutes. Adding flour as needed to prevent any sticking. This does get a bit sticky, but keep on trucking. Place the dough in a greased bowl and turn over to grease the top. Cover and let rise in a warm place until it doubles in size, roughly one hour.

Pretzel in Soda bathWhen you are ready, punch down the dough, take it out onto a floured board, and divide the dough into 12 pieces. Shape each into a smooth ball by gently kneading then roll each into a smooth rope about 16 inches long, and twist into a pretzel shape. Place slightly apart on a greased baking sheet turning loose ends underneath. Let the dough rise once again, until nice and puffy, approximately 20 minutes.

During this time bring the soda water to a boil in a non-alumninum pan. Adjust the water to keep water gently boiling. With a slotted spatula, lower one pretzel at a time into the pan. Let simmer for for only 10 seconds on each side, then lift from water,drain briefly on spatula, and return to baking sheet. Let dry briefly, then sprinkle with coarse salt and let stand, uncovered, until all the pretzels have been simmered.

Bake in a preheated 425 degree oven for 12 to 15 minutes or until they are golden brown. Enjoy the aroma. Transfer them to racks and get ready to eat. There are plenty of ways to enjoy these. My favorite is with mustard and squeeze cheese, yes, I said it, squeeze cheese. Other ideas are to sprinkle cinammon and sugar on them after the simmer process, serve with warm butter or garlic butter for that matter. If you are looking to wrap or store these, be sure to store in a cool place, in an airtight seal, and freeze. To reheat them, place the frozen pretzels in a 400 degree oven for roughly 10 minutes.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

Leave a Reply

Your email address will not be published. Required fields are marked *