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Author Notes: This recipe makes about a dozen soft chewy pretzels, or can used to make pretzel rolls. To get the classic brown color, they are boiled in a baking soda/water bath just before cooking. This last step also allows for the pretzel salt to adhere. —Rob Maier
For the dough
- 17 ounces Flour
- 1 1/2 teaspoons Salt
- 1 tablespoon Yeast
- 1 teaspoon Malt extract (or honey)
- 2/3 cup warm milk (100 deg F)
- 2/3 cup warm water (100 deg F)
- 2 tablespoons softend butter
For water bath
- 5-7 cups water
- 1 tablespoon salt
- 1/4 cup baking soda
- Mix the flour, yeast, salt, malt extract, butter, milk & water together and knead to a soft dough, about 10 minutes.
- Place dough in an oiled bowl to rest, covered, until the dough has doubled in size (about 1 hour).
- Form dough into 12 bread pretzels or rolls. Place on parchment paper well spaced, and allow to rise again (about 30-40 minutes).
- Mix the water, salt and baking soda in a stainless steel shallow pan and bring to the boil. Turn temp down to low simmer.
- Using a slotted spoon, dip pretzels one by one in the baking soda water for 30 seconds, drain well and set back on the paper.
- If making rolls cut slits in the roll tops with a sharp knife or if making pretzel, sprinkle pretzels with extra coarse salt or pretzel salt.
- Bake for 20-25 minutes in the middle of a preheated 400 degree (200 degree Celsius) oven, until browned, cool slightly on wire rack. Eat warm.