Recipes > Bread > Yeast Bread > Pretzels > Soft Pretzels I

Soft Pretzels I

Soft Pretzels I Recipe

Description

Like bagels, these big doughy pretzels are first boiled and then baked. Sprinkle with coarse salt for the authentic look and taste.

Ingredients

  • 1 ⅓ cups warm water (110 degrees F/45 degrees C)
  • 2 tablespoons margarine
  • 1 ½ tablespoons white sugar
  • ¾ teaspoon salt
  • 4 cups all-purpose flour
  • 2 ½ teaspoons active dry yeast
  • 4 cups water
  • 1 ½ tablespoons baking soda
  • 2 tablespoons kosher salt

Instructions

  1. In a large bowl, dissolve the yeast and sugar in the warm water. Proof for 5 minutes.
  2. Mix in butter or margarine, flour, and salt. Cut dough into short strips, roll into ropes, and shape into pretzels. Cover, and let rise on a greased baking sheet for about 45 minutes.
  3. In a cast iron or other nonaluminum pan, bring water and baking soda almost to a boil. Gently lower pretzels into water for about 1 minute, turning once. Do not let water come to a full boil. Remove pretzels, and return to greased baking sheet. Sprinkle with kosher salt.
  4. Bake at 475 degrees F (245 degrees C) for about 12 minutes.

Add comment

Nutritional Information

Soft Pretzels I

Servings Per Recipe: 12
Calories: 175.9
% Daily Value *
protein: 9 %
carbohydrates: 11 %
exchange other carbs:
dietary fiber: 5 %
sugars:
fat: 3 %
saturated fat: 2 %
cholesterol:
vitamin a iu: 2 %
niacin equivalents: 29 %
vitamin b6: 2 %
vitamin c:
folate: 24 %
calcium: 1 %
iron: 12 %
magnesium: 4 %
potassium: 2 %
sodium: 63 %
thiamin: 35 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018,
ESHA Research, Inc. All Rights Reserved