Skip the mall and bake your own giant soft pretzel. This recipe delivers just the right amount of chewiness.

Source: Midwest Living

Gallery

Recipe Summary

prep:
35 mins
rise:
1 hr
bake:
10 mins at 450°
Servings:
8
Yield:
8 pretzels
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan heat and stir milk, 1/4 cup water, and sugar over low heat until warm (110°F to 115°F). Pour into the large bowl of an electric mixer. Sprinkle with yeast; let stand about 5 minutes or until foamy. Add 2 1/3 cups of the flour, the butter, and 1 1/4 teaspoons salt. Using the hook attachment, beat on low speed for 2 to 3 minutes or until combined, scraping sides of bowl occasionally. Beat on medium-low speed for 8 to 10 minutes or until a soft dough forms. (The dough should pull away from sides of bowl but still be slightly sticky. If it is too sticky, beat in the additional flour.)

    Advertisement
  • Turn dough out onto a clean, dry work surface. Knead a few times, then shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).

  • Preheat oven to 450°F. Line a large baking sheet with parchment paper; set aside.

  • Punch dough down. Turn out onto a clean, dry work surface. Divide dough into eight portions. Roll and stretch each portion into a 30-inch rope. If the dough seems tight and does not want to stretch, cover and let rest about 10 minutes or until it relaxes.

  • To shape each pretzel, hold one end of a rope in each hand and form a U-shape. Cross the ends over each other twice. Then lift the ends across to the bottom of the U-shape; press to seal.

  • In a deep dish or pot slightly larger than each pretzel stir together 3 cups hot water and baking soda. Using a slotted spoon, lower pretzels, one at a time, into baking soda mixture for 10 seconds. Remove pretzels and place on paper towels to blot the bottoms dry. Arrange 2 inches apart on the prepared baking sheet.

  • In a small bowl combine egg yolk and the 1 tablespoon water. Brush pretzels with egg yolk mixture. If desired, sprinkle with coarse salt. Bake for 10 to 12 minutes or until deep golden brown. Cool slightly on a wire rack; serve warm.

*Tip:

Look for pretzel salt from www.kingarthurflour.com

Nutrition Facts

191 calories; total fat 4g; saturated fat 2g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 33mg; sodium 862mg; potassium 89mg; carbohydrates 32g; fiber 1g; sugar 4g; protein 6g; trans fatty acidg; vitamin a 169IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 92mcg; vitamin b12mcg; calcium 38mg; iron 2mg.

Reviews