Soft Pretzels

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Soft Pretzel
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Soft Pretzels

These delicious soft pretzels are a great recipe to make with kids. They will enjoy measuring ingredients, mixing, kneading and shaping the pretzels! This is also an excellent recipe to use whole-wheat flour including the ancient grains such as emmer, einkorn and spelt.
Total Time30 minutes
Course: Side Dish, Snack
Servings: 18 pretzels

Ingredients

  • 1 package active dry yeast ¼ ounce; 2 1/4 teaspoons
  • 1 1/2 cups warm water 105°F - 115°F
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 4 cups all-purpose flour *see notes
  • 1 large egg beaten
  • coarse salt

Instructions

  • Wash hands with soap and water for 20 seconds.
  • Do not taste or eat any raw dough or batter made with uncooked flour and/or raw eggs.
  • In a large bowl, dissolve yeast in water.
  • Add the sugar, salt, and enough flour to make a soft dough. Not all of the flour may be used.
  • Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
  • Pinch off about 2 tablespoons of dough for each pretzel. Shape into traditional pretzel twists or letters or animals as desired.
  • Place on greased baking sheets.
  • Brush with beaten egg; sprinkle with coarse salt.
  • Bake at 425°F for 15 minutes or until golden brown. Remove from the oven and cool on a wire rack.

Notes

*Substitute half of the all-purpose flour for whole wheat flour.
**Ancient grains such as emmer, einkorn, and spelt are excellent choices for whole wheat flours to use in the soft pretzels.  Watch the attached YouTube video for information regarding emmer, einkorn, and spelt.

Nutrition Label

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Mandy Marney, Director, University of Wyoming Extension, College of Agriculture, Life Sciences and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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