12.7.17

Easy Soft Pretzels

AuthorJeeYoungDifficultyBeginner
Yields8 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 2 cups Water
 1 Egg
 1 Active Dry Yeast
 4 cups All Purpose Flour
 1 tbsp Sugar
 1 tsp Salt
 1 pinch Sea Salt
1

Preheat oven to 400 Degrees F.
Line baking sheet with silicone baking mat or parchment paper.
Beat the egg in a small bowl. Set it aside.

2

Dissolve active dry yeast in warm water and mix until dissolved.
Add sugar and salt, and flour to water, one cup at a time. Mix well.
Keep mixing until all flour is mixed evenly until no longer sticky to touch.

3

Knead the dough into four big balls. Split each ball in half.
Using a floured surface, roll each ball out into a rope evenly.
Wrap the rope into a 'pretzel shape (size of your choosing).

4

Dip each pretzel (front and back) into egg mixture and place on baking mat.
Bake for 10 minutes (or until top is brown).

5

Let it cool and enjoy at room temperature or warm.
Store in a zip lock bag or plastic container, fresh for a few days.

Ingredients

 2 cups Water
 1 Egg
 1 Active Dry Yeast
 4 cups All Purpose Flour
 1 tbsp Sugar
 1 tsp Salt
 1 pinch Sea Salt

Directions

1

Preheat oven to 400 Degrees F.
Line baking sheet with silicone baking mat or parchment paper.
Beat the egg in a small bowl. Set it aside.

2

Dissolve active dry yeast in warm water and mix until dissolved.
Add sugar and salt, and flour to water, one cup at a time. Mix well.
Keep mixing until all flour is mixed evenly until no longer sticky to touch.

3

Knead the dough into four big balls. Split each ball in half.
Using a floured surface, roll each ball out into a rope evenly.
Wrap the rope into a 'pretzel shape (size of your choosing).

4

Dip each pretzel (front and back) into egg mixture and place on baking mat.
Bake for 10 minutes (or until top is brown).

5

Let it cool and enjoy at room temperature or warm.
Store in a zip lock bag or plastic container, fresh for a few days.

Easy Soft Pretzels

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