International
Pretzels (Soft)
A community recipe for Pretzels (Soft), adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 4 cups Flour
- 1 tsp Salt
- 1 tbsp Sugar
- 1 package Yeast ¼ oz active dry yeast, 2¼ tsp dry yeast, or one 0.6 oz yeast cake
- 1½ cups Warm Water
- As needed Egg white (or beaten whole egg)
- As needed Salt margarita or kosher salt
Make it
Method
- 1
Dissolve the yeast in the water.
- 2
Mix in the salt, sugar, and flour.
- 3
Knead the dough until it is smooth.
- 4
Roll out (do not cut) a blob of dough until it is a rope about 18 inches long.
- 5
If a traditional shape is desired: Make a loop with the middle of the dough, crossing the dough over itself at about the 15% and 85% areas. Give this contact point a 180° twist, then flip it (and the ends) over toward the middle of the dough piece so that the ends overlap the more-central part at about the 45% and 55% areas.
- 6
Brush the pretzel with egg.
- 7
Sprinkle coarse salt onto the egg.
- 8
Bake at 425°F for 15 minutes.
Source & rights
Where this recipe comes from
Adapted from “Pretzels (Soft)” by Wikibooks contributors, revision 4504072, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.