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Luella Roma: "This was my first time making pretzels. The textu…" Read More
11Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups water (warm, 110 to 115 degrees F)
- 1 Tbsp. sugar
- 2 tsp. kosher salt
- 1 pkg. active dry yeast
- 22 oz. all-purpose flour (approximately 4 1/2 cups)
- 2 oz. unsalted butter (melted)
- vegetable oil (for pan)
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk (beaten with 1 tablespoon water)
- pretzel salt
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Reviews(19)
Luella Roma a year ago
This was my first time making pretzels. The texture on these were perfect but the taste was missing something. I will try adding more salt next time, maybe 3 teaspoons instead of 2 mixed in with the flour not the yeast mixture (as someone had mentioned you dont add salt directly to yeast). Also I will make them thinner, they came out super thick but still excellent. Also, I forgot to twist the middle part of the dough so it unraveled inside the boiling water. I had sprinkled some brown sugar on a few of them before placing in the oven but it dripped to the bottom and caramelized the crust and burnt it more which messed up the taste a bit. I suggest doing the brown sugar after its out of the oven or maybe not put so much. The ones with just salt were on point (until my bottle of salt opened as I was sprinkling it so some had an overdose and I had to resuscitate before eating) however the crust was excellent and I will make these again with a few tweaks. Hoping next time will go way smoother!!
Brian Brownbear 4 years ago
Good, easy and fun. We didn’t care for the sweet ones but the salty ones were Devine. I’d suggest using convection bake if you have the option.
Elyse S. 4 years ago
I did bites instead of full pretzels because it was way easier and good for a group! Came out great!
Brohm 4 years ago
I loved how these turned out! I made mine smaller and thicker, so I baked them for 5 extra minutes.
Some of the steps didn't make a lot of sense though. For example the author writes that you should add the yeast into water with sugar and salt, but every chief knows you NEVER add yeast directly to salt.
But if you use your baker knowledge you can over come this! It was really good in the end. I'm going to keep this recipe in my book.
A 5 years ago
Delicious! My husband said they were better than the kind you buy from pretzel cart vendors.
Bill S. 81 5 years ago
Worked well, although I didn’t roll then thin enough. Mine ended up about an inch thick. Left in for longer and they tasted great, but I think thinner would be better.
Mallory 5 years ago
These were really good! My kids ate them faster than I could make them. Will definitely make again
Lisa I. 6 years ago
Awesome! The kids all loved helping roll out the dough into "snakes" before twisting into pretzels. We baked ours for twelve minutes and the bottoms of our pretzels we really brown, next time I might try a glass baking pan verse the dark cookie sheet that I used today, as sometimes that makes a difference in the out come of my crusts.
David Cleek 6 years ago
We were really surprised how much they were just like one you would get at a premium bakery. Butter and salt on a few and the others got butter cinnamon and sugar. We will make these again.
Peggy 7 years ago
Time consuming because I'm slow at shaping them, but with practice I hope to quicken the pace and I do plan on making these again and again! I haven't had one of these in years and it was great to taste them once again.
I froze these raw to experiment and baked it frozen. It came out great, which is good, because I like to freeze things until I have a craving.
Not all recipe's for these have you dunk in rolling hot water, but it was a lot of fun watching them get real puffy and all that really mattered to me was the taste and texture and this recipe was right on with what I've known in the past.
Thanks for the recipe!