German Soft Pretzels

Cherie Szilvagyi

By
@cheries001

Steven, my son, is quite the chef nowadays and has taken numerous awards, including Chef of the Year and National Salute to Excellence awards. Wonder if he remembers as a teenager making this recipe with his friends? Soft, large pretzels that just require a little mustard to be a hit with any family.


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Comments:

Serves:

4 Large Soft Pretzels

Prep:

20 Min

Cook:

10 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Oh my... soft pretzels are one of my indulgences. And this is a GREAT recipe. It's super easy to make. I dipped mine in a bit of mustard - so good. I bet these would be good with a bit of cinnamon butter or queso too. Yum!

Ingredients

PRETZEL DOUGH

3/4 c
lukewarm water
1 1/2 tsp
yeast
2 c
flour
1 Tbsp
sugar

EGG WASH

1
egg
1 Tbsp
water
coarse salt

VARIATION

1 Tbsp
sugar
cinnamon to taste

Directions Step-By-Step

1
Mix sugar and water. You want enough sugar ( I use a Tbl because I like my dough sweet.) in the water to feed the yeast but go to your taste. I don't use a lot of sugar but you want enough to feed the yeast. Sprinkle yeast on top and let rise until foamy. Add flour and stir until dough forms a ball. Place the dough on a lightly floured surface and knead until dough is smooth and not sticky. Divide dough into 4 pieces. Roll each piece of dough into a long snake about 1/2 inch thick and 15 inches long. Make into pretzel shape. Place on greased baking sheet about 2 inches apart. Combine the egg with water and brush on top of pretzels. Sprinkle with salt. Bake at 425 degrees for 10 minutes until golden brown.
2
Variation: Sprinkle with Sugar and Cinnamon for that sweet pretzel taste.

About this Recipe

Main Ingredient: Flour
Regional Style: German
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #soft, #salty, #pretzels