Appetizers/ Bread/Dough

Soft Pretzels Recipe for Two

These decadent fat soft pretzels are warm and golden with a chewy salty crust.

Soft Pretzels

 

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Serve them plain or dip them 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!

 

These pretzels also go really great with this Blue Cheese Beer Dip.

 

How to make Soft Pretzels:

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. Click here for a KitchenAid Stand Mixer.

 

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

yeast, sugar and water activating in a bowl

 

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

butter, salt, and flour added to the yeast mixture in a bowl

 

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.

sticky ball of dough in a stand mixer bowl with dough hook

 

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.

 

Preheat the oven to 425 degrees F (220 C).

 

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.

four pieces of dough rolled into log shapes

 

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

four pieces of dough folded into pretzel shapes

 

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.

four raw pretzels boiling in a pan of water

 

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.

four pretzels draining on a paper towel

 

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. Click here for parchment paper.

four pretzels on a parchment lined baking sheet being brushed with egg wash

 

Bake the pretzels at 425 degrees F (220 C) 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 Small Batch Recipe for Two

 

 

5 from 1 vote
Soft Pretzels Small Batch Recipe - perfect size batch makes 4, so good!
Soft Pretzels for Two
Prep Time
1 hr 10 mins
Cook Time
15 mins
Total Time
1 hr 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, bread, Game Day, Snack
Cuisine: American, German
Keyword: how to make pretzels, soft pretzels
Servings: 4 Pretzels
Calories: 207 kcal
Author: Zona
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 cups 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. In the bowl of a KitchenAid Stand Mixer, dissolve the yeast with 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 warm to your finger. If it feels hot, it will kill the yeast. Click here for a KitchenAid Stand Mixer.

  2. Let the yeast mixture sit for about 5 -10 minutes until it is activated and foamy.

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

  4. Add in 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.

  5. Let the Kitchenaid Stand Mixer do the kneading 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.

  6. 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. (You can preheat the oven to 170 F, then shut the oven off and place the dough inside to rise.

  7. Preheat the oven to 425 degrees F (220 C).

  8. Bring 8 cups of water and baking soda to a boil in a large sauce pan. While that comes up to heat, punch down the dough and divide it into 4 equal portions. Roll each one into a log shape. Form into twisted pretzel shapes or leave them long for pretzel rods.

  9. Drop each pretzel into the boiling water about 30 seconds on the first side then gently flip over and boil for another 30 seconds.

  10. Using a slotted spoon, transfer 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.

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

  12. Bake the pretzels at 425 degrees F (220 C) for about 10 minutes until golden brown. Allow to cool slightly on a wire rack. Serve warm with your favorite mustard or cheese sauce.

Nutrition Facts
Soft Pretzels for Two
Amount Per Serving
Calories 207 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 48mg 16%
Sodium 4463mg 186%
Potassium 81mg 2%
Total Carbohydrates 34g 11%
Dietary Fiber 1g 4%
Sugars 2g
Protein 6g 12%
Vitamin A 2.9%
Calcium 2.7%
Iron 12.1%
* Percent Daily Values are based on a 2000 calorie diet.

Soft pretzels are fat, decadent, warm and golden with a chewy salty crust. Serve it plain or dip it into your favorite mustard or cheese sauce. Small batch makes 4 pretzels. #pretzels #SoftPretzels #SmallBatch #appetizer #bread #snack

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2 Comments

  • Reply
    Suzanne Stavert
    March 23, 2017 at 2:01 pm

    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!

    • Reply
      Zona
      March 23, 2017 at 2:03 pm

      I think you will love these! I was tempted to make a second batch after just one bite. Thanks for your comment Suzanne 🙂

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