Appetizers | Bread/Dough

Soft Pretzels Recipe for Two

March 20, 2017
Soft Pretzels Small Batch Recipe - fat soft pretzels small batch, yum!

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!

 

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Soft Pretzels for Two - zonacooks.com

 

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.

 

Preheat your 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.

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. Click here for parchment paper.

Soft Pretzels for Two - zonacooks.com

 

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 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.

 

You might also like:

Soft Batch Cookies

Raspberry Chocolate Banana Muffins

No Yeast Pizza Dough

Easy Homemade Bread Bowls

 

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Soft Pretzels Small Batch Recipe - perfect size batch makes 4, so good!
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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 (Adjustable): 4 Pretzels
Calories: 207 kcal
Author: Zona
Ingredients (Choose US or Metric)
  • 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 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.
  2. Let the yeast mixture sit for about 5 minutes until it is activated and foamy.
  3. Add in the melted butter or margarine, 1/2 teaspoon of salt, and 1/3 cup of the flour. Mix until it is smooth.
  4. 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.
  5. 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.
  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. 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.
  7. Preheat your oven to 425 degrees F (220 C).

  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!
Recipe Notes

Calories listed are per serving.

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.

Adapted from Rasa Malaysia

  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!

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