I wanted to post the soft pretzel recipe that I got from my Home Ec teacher in 8th grade but I couldn’t find it. I did a google search, however, and found one that I think is pretty close on cbc.ca. I hope you love it as much as I have over the years. Don’t loose this one, it’s so easy and really good.
INGREDIENTS
- 1 1/3 cup warm water
- 1 tbsp active dry yeast
- 2 3/4 to 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt, for pretzel dough
- 1 egg + 1 tbsp water, for egg wash
- Coarse salt, to taste, for finishing pretzels
INSTRUCTIONS
- Preheat oven to 425 degrees F.
- Combine warm water with yeast in a small bowl. Let stand 5 minutes.
- Combine 2 3/4 cups flour, sugar and salt in a large bowl.
- Add yeast mixture to flour mixture. Stirring or mixing with your hands to bring dough together, adding 1/4 cup more flour, as needed.
- Sprinkle work surface with flour and knead dough until smooth and elastic.
- Divide dough into 12 equal pieces. Roll into 15-inch long ropes. Shape into a pretzel knot. (You could also just make pretzel sticks, if you like.)
- Brush each pretzel with egg wash and sprinkle with coarse salt.
- Bake until golden brown, about 15 to 20 minutes.
NOTES:
Serve with mustard, cheese dip or if desired.
NUTRITION INFORMATION
Calories: 101 Fat: 0.6 g Carbohydrates: 20.2 g Sugars: 0.9 g Fiber: 0.9 g Protein: 3.3 g Sodium: 161 mg Potassium: 47 mg







