Appetizers | Bread/Dough

Soft Pretzels for Two

March 20, 2017
Soft Pretzels for Two on a plate with coarse salt

These decadent fat soft pretzels are warm and golden with a chewy salty crust. Serve it plain or dip it into your favorite mustard or cheese sauce. The ingredients are typical pantry staples making it convenient to whip up a batch anytime you are in the mood. Once you taste these, that mood will be often!

 

Soft Pretzels for Two - zonacooks.com

Preheat your oven to 425 degrees.

This post may contain affiliate links. At no additional cost to you, if you click through an affiliate link and make a purchase, I may make a small commission.

In a small bowl or the bowl of a Kitchenaid Stand Mixer, dissolve the yeast with the 2 teaspoons of sugar in 1/2 cup of warm water (110 degrees to 115 degrees). The water is the right temperature when it feels only slightly warm too your finger. If it feels hot, it will kill the yeast.

Let the yeast mixture sit for about 5 minutes until it is activated and foamy.

Soft-Pretzels-for-Two-zonacooks.com

Add in the melted butter or margarine, 1/2 teaspoon of salt, and 1/3 cup of the flour. Mix until it is smooth.

Soft-Pretzels-for-Two-zonacooks.com

Add in the remaining 1 cup of flour and continue to mix until it forms a sticky ball of dough. Add in small amounts of additional flour if it needs it. Mine was good with just the 1 cup.

Soft-Pretzels-for-Two-zonacooks.com

I let the Kitchenaid Stand Mixer do the kneading for me by letting it run for a few extra minutes. You can also put the dough on a floured surface and knead it by hand for about 5 minutes.

Place it back into the bowl, if you kneaded by hand, and add a small amount of oil to the bowl. Turn the dough to coat all sides, cover and let it rise in a warm place for about 1 hour. I turn on the oven to 170 for a few minutes. Then shut the oven off and place the dough inside to rise for the hour.

Bring the 8 cups of water and baking soda to a boil in a large sauce pan. While that comes up to heat, punch down your dough and divide it into 4 equal portions. Roll each one into a log shape.

Soft Pretzels for Two - zonacooks.com

Next form them into the twisted pretzel shape or leave them long for pretzel rods.

Soft Pretzels for Two - zonacooks.com

Drop each pretzel into the boiling water. I let them boil for 30 seconds on the first side then gently flipped them over for another 30 seconds.

Soft Pretzels for Two - zonacooks.com

Using a slotted spoon, transfer them one at a time to a plate lined with paper towel to drain. They will still be pretty raw and very sticky to the touch.

Soft Pretzels for Two - zonacooks.com

Move the pretzels to a small baking sheet lined with parchment paper. Whisk the egg with the 1 teaspoon of cold water until well combined. Brush the tops of the pretzels with the egg wash mixture and sprinkle with coarse salt.

Soft Pretzels for Two - zonacooks.com

Bake the pretzels at 425 degrees for about 10 minutes until golden brown. Allow to cool slightly on a wire rack. Serve warm with your favorite mustard or cheese sauce. Enjoy!

  Soft Pretzels for Two - These decadent fat soft pretzels are warm and golden with a chewy salty crust. Serve it plain or dip it into your favorite mustard or cheese sauce. The ingredients are typical pantry staples making it convenient to whip up a batch anytime you are in the mood. Once you taste these, that mood will be often!

Adapted from Rasa Malaysia

Four Soft Pretzels for Two - soft and delicious
Print
Soft Pretzels for Two
Prep Time
1 hrs 10 mins
Cook Time
15 mins
Total Time
1 hrs 25 mins
 

These decadent fat soft pretzels are warm and golden with a chewy salty crust. Serve it plain or dip it into your favorite mustard or cheese sauce. The ingredients are typical pantry staples making it convenient to whip up a batch anytime you are in the mood. Once you taste these, that mood will be often!

Course: Appetizer
Cuisine: American
Servings: 2
Calories: 342.8 kcal
Ingredients
  • 3/4 teaspoon active dry yeast
  • 1/2 cup warm water (110 degrees - 115 degrees)
  • 2 teaspoons sugar
  • 1 tablespoon butter or margarine
  • 1/2 teaspoon salt
  • 1 1/3 to 1 2/3 cups all purpose flour
  • 8 cups water (to boil)
  • 1/2 cup baking soda
  • 1 egg
  • 1 teaspoon cold water
  • Coarse salt (for topping)
Instructions
  1. Preheat your oven to 425 degrees.
  2. In a small bowl or the bowl of a Kitchenaid Stand Mixer, dissolve the yeast with the 2 teaspoons of sugar in 1/2 cup of warm water (110 degrees to 115 degrees). The water is the right temperature when it feels only slightly warm to your finger. If it feels hot, it will kill the yeast.
  3. Let the yeast mixture sit for about 5 minutes until it is activated and foamy.
  4. Add in the melted butter or margarine, 1/2 teaspoon of salt, and 1/3 cup of the flour. Mix until it is smooth.
  5. Add in the remaining 1 cup of flour and continue to mix until it forms a sticky ball of dough. Add in small amounts of additional flour if it needs it. Mine was good with just the 1 cup.
  6. I let the Kitchenaid Stand Mixer do the kneading for me by letting it run for a few extra minutes. You can also put the dough on a floured surface and knead it by hand for about 5 minutes.
  7. Place it back into the bowl, if you kneaded by hand, and add a small amount of oil to the bowl. Turn the dough to coat all sides, cover and let it rise in a warm place for about 1 hour. I turn on the oven to 170 for a few minutes. Then shut the oven off and place the dough inside to rise for the hour.
  8. Bring the 8 cups of water and baking soda to a boil in a large sauce pan. While that comes up to heat, punch down your dough and divide it into 4 equal portions. Roll each one into a log shape.
  9. Next form them into the twisted pretzel shape or leave them long for pretzel rods.
  10. Drop each pretzel into the boiling water. I let them boil for 30 seconds on the first side then gently flipped them over for another 30 seconds.
  11. Using a slotted spoon, transfer them one at a time to a plate lined with paper towel to drain. They will still be pretty raw and very sticky to the touch.
  12. Move the pretzels to a small baking sheet lined with parchment paper. Whisk the egg with the 1 teaspoon of cold water until well combined. Brush the tops of the pretzels with the egg wash mixture and sprinkle with coarse salt.
  13. Bake the pretzels at 425 degrees for about 10 minutes until golden brown. Allow to cool slightly on a wire rack. Serve warm with your favorite mustard or cheese sauce. Enjoy!

 

  1. Oh my goodness! I adore pretzels and have never tried to make them myself! My daughter and I took an Oktoblerfest cooking class and had fun learning their technique. I am going to try this!

Leave a Reply

Your email address will not be published.

CommentLuv badge