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Soft Pretzels Recipe
|Active dry yeast||2 1⁄4 Teaspoon|
|Lukewarm water||2⁄3 Cup (10.67 tbs) (105-115° F)|
|Vegetable oil||1 Tablespoon|
|Egg||1 , lightly beaten and divided in half|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Lye/2 teaspoons baking soda dissolved in 2 cups water||1 1⁄2 Teaspoon, dissolved in 2 cups cold water|
|Kosher salt||To Taste|
|Cold water||1 Tablespoon|
Calories 92 Calories from Fat 19
% Daily Value*
Total Fat 2 g3.4%
Saturated Fat 0.38 g1.9%
Trans Fat 0 g
Cholesterol 21.1 mg7%
Sodium 143.3 mg6%
Total Carbohydrates 15 g5.1%
Dietary Fiber 0.66 g2.6%
Sugars 3.1 g
Protein 3 g5.3%
Vitamin A 0.5% Vitamin C 0.01%
Calcium 0.6% Iron 5.6%
*Based on a 2000 Calorie diet
Add the oil, sugar, plain salt, 1/2 the beaten egg, and 1 1/4 cups flour.
Process with the metal blade for 20 seconds and let rise in the processor bowl for 30 minutes.
Add remaining flour and process until a ball forms on the blades.
Knead the dough on a lightly floured surface for 1 to 2 minutes.
Cut the dough into 8 or 10 pieces.
Roll each piece into a 16 inch long rope.
Dip into the lye or baking-soda solution.
Form into a pretzel.
Seal ends well.
Place on a lightly greased baking sheet.
Let rise slightly, but not until doubled in bulk or the texture will be spongy rather than crisp (about 15 minutes).
Combine remaining 1/2 egg with 1 tablespoon cold water and brush the pretzels with the mixture.
Sprinkle with coarse salt.
Bake in a preheated 400Â°F oven for about 15 minutes.
Cool on a wire rack.