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- I shared this recipe almost a year ago, and have been itching to try it out again. Â My sweet Reagan has another week at home before Mother's Day Out begins, so I'm hoping to bake up a batch of these with her tomorrow before the big kids climb off the bus. Â As soon as we make them, I will soooooo be updating these pictures. (But my baby will be a full year bigger this year . . . even if the pictures turn out better it'll definitely be bittersweet!)
- Here's where I used the camera on my computer because my hubby borrowed my camera for work – I know these pics are rough but you get the idea!
You know those places at the mall that sell amazing pretzels?  The ones that taste all plump and yeast-y and just soooooooo stinkin' good? (You know the ones!) Well, I think I've got them beat!  These taste just about as good, and are a fraction of the cost. The only problem is you'll have to roll your sleeves up and do the work yourself, but I promise they're worth it . . . they're that good!
And guess what makes them even a little better? All these ingredients are probably sitting right in your pantry, just waiting for you to come and mix together for a special treat.  If you really want to get fancy you could even make them in the shapes of your kids initials, or smiley faces, 🙂 or. . . . well, anything, I guess! My kids devoured each and every bite and would have eaten them for dinner if I let them. (I confess, my hubby was gone at dinner time so I did eat them for dinner . . . who needs protein or veggies when you can get warm-yummy-yeasty-dough?)
Homemade Soft Pretzels
Ingredients
- 4 teaspoons active dry yeast
- 1 teaspoon white sugar
- 1 1/4 cups warm water (110 degrees F/45 degrees C)
- 5 cups all-purpose flour
- 1/2 cup white sugar
- 1 1/2 teaspoons salt
- 1 tablespoon vegetable oil
- 1/2 cup baking soda
- 4 cups hot water
- 1/4 cup kosher salt, for topping
Directions
- Combine yeast and 1 tsp. sugar in small bowl. Add to warm water, then let yeast activate, about ten minutes.
- Meanwhile, combine flour, sugar and salt in large bowl. Once yeast mixture has sat ten minutes and is bubbly, make well in center of dry ingredients and add yeast mixture & oil to bowl.
- Mix well, adding 1-2 tablespoons water if necessary to form dough (I had to add about 4 tablespoons water to get it to the right consistency.) Knead dough about eight minutes, then place in greased bowl, cover with plastic wrap, and place in warm place to rise for about an hour.
- Once dough has doubled, roll out into 10-12″ long strips, and fold into pretzel shapes. Mix together baking soda and water, dip pretzel into baking soda water, and place on baking sheet. Sprinkle with kosher salt. Bake at 450 for 8-9 minutes. Dip in butter, cinnamon sugar, or any desired toppings, and enjoy. YUMMMMMM!!!
Recipe adapted from All Recipes.
I know I will probably sound crazy, but I am NOT a cook. It’s a joke around here, but I really want to try these. We all love soft pretzels. What is white sugar? Is it regular sugar or powdered sugar? I know I should know this, but I don’t. Thanks for this recipe. I can’t wait to try them.
I understand completely Kellye! It’s regular sugar… 🙂 Let me know how they are when you try them (you’re going to love them and be so proud of yourself … I’m really not much of a cook either but learned just by trying things out!)
Yummy.
At what point do you add/use the T veg. oil? I don’t see it anywhere in the instructions. Am I missing something. Looking forward to your answer because I want to make these immediately! Yum!
Hi Sally! You add it when you add the yeast mixture to the dry ingredients – I just updated the recipe. let me know how they turn out! 🙂
When I go visit my Amish friend in Pennsylvania she always asks me what I want her to cook for us while we are there and my answer ALWAYS is soft pretzels! I’m going to try this recipe myself…Thanks for posting it!
Let me know what you think Susan – I sooooo want to make these this afternoon 🙂
Made these tonight, they were awesome, just like the ones at the mall. I don’t know who was more impressed the kids or myself. 🙂 I followed the recipe exactly and the only difference is that it only took about 5 minutes to bake. Melted some butter and dipped them in that and then in a sugar/cinnamon mixture. Thanks for sharing, we’ll be making these again for sure.
So glad you liked them Chere! I felt exactly the same way – love it when we impress our own selves 😉 Thanks so much for letting me know!
How many does it make? Could you half the recipe?
I can’t remember, but when we make it I’ll let you know! I’m sure you could half it – it would just be hard to half the yeast …
I am going to try these. I was just thinking how I wanted a preztel from the mall! I can’t wait! Thanks for the post!
Could I use self-rising instead?
I’m sure you could Amy – they might take not quite as long to rise. (I probably will use self-rising yeast today when I make them!) Let me know how they work – we just love them!