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Homemade Soft Pretzels

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Servings: 16 pretzels
Author: Catherine McCord
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 minute

Ingredients  

Instructions 

  • Preheat oven to 425° F.
  • In a large bowl, mix together the water and honey. Sprinkle the yeast over the water mixture and let sit for 10 minutes.
  • In a separate bowl, whisk together the flour and salt.
  • Slowly add the flour and salt to the yeast mixture. Stir until combined and the dough forms a soft ball (adding more flour if the dough is too sticky), about 5 minutes.*
  • Rinse out the mixing bowl and then grease it with the oil.
  • Place the dough in the greased bowl and turn it to coat with the oil. Cover the bowl with a kitchen towel and let the dough rest at room temperature for 20 minutes to 1 hour.
  • Place the dough on a lightly floured surface and knead two or three times to remove air bubbles.
  • Cut the dough into 16 equal pieces. Keep the dough covered with a kitchen towel when you’re not working with it.
  • Roll each piece of dough into a 12-inch long rope.
  • Make a U-shape with the dough rope. Pick up each end and cross one hand over the other and press loose ends onto bottom of U to make a pretzel shape.
  • Place pretzels on a parchment or Silpat lined baking sheet, cover with a kitchen towel, and let them rest for 10 minutes.
  • Stir together the water and baking soda. Brush the pretzels with the baking soda and water mixture (if you don\'t have a brush, you can dip your finger in the liquid and rub it on).
  • Sprinkle pretzels with salt and bake for 15 minutes, or until lightly brown.
  • *This can be done by hand or using an electric mixer fitted with dough hook attachment.

Nutrition

Calories: 15kcal | Carbohydrates: 2g | Fat: 1g | Sodium: 530mg | Sugar: 2g
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