Cookbook:Pretzels (Soft)

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Pretzels (Soft)
CategoryBread recipes

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Bread

These are soft pretzels.


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  • 4 cups flour
  • 1 tsp salt
  • 1 tbsp white granulated sugar
  • 1 package yeastoz active dry yeast, 2¼ tsp dry yeast, or one 0.6 oz yeast cake)
  • 1½ cups warm water
  • Egg white (or beaten whole egg)
  • Coarse salt (margarita or kosher salt)


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  1. Dissolve the yeast in the water.
  2. Mix in the salt, sugar, and flour.
  3. Knead the dough until it is smooth.
  4. Roll out (do not cut) a blob of dough until it is a rope about 18 inches long.
  5. If a traditional shape is desired: Make a loop with the middle of the dough, crossing the dough over itself at about the 15% and 85% areas. Give this contact point a 180° twist, then flip it (and the ends) over toward the middle of the dough piece so that the ends overlap the more-central part at about the 45% and 55% areas.
  6. Brush the pretzel with egg.
  7. Sprinkle coarse salt onto the egg.
  8. Bake at 425°F for 15 minutes.