Recipe courtesy of Guy Fieri
Save Recipe Print
Soft Pretzels
Total:
2 hr 15 min
Prep:
2 hr
Cook:
15 min
Yield:
28 small pretzels
Level:
Intermediate
Total:
2 hr 15 min
Prep:
2 hr
Cook:
15 min
Yield:
28 small pretzels
Level:
Intermediate

Ingredients

Directions

Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes.

In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel.

On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you.

To make plain pretzels, cut the dough rectangle into seven 11-by-2-inch strips. For stuffed pretzels, follow the filling instructions, then cut into strips.

One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle. Repeat with the remaining dough, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.

Beat the remaining egg in a bowl. Brush the pretzels with the egg; sprinkle with salt or other toppings. Bake until browned, 16 to 18 minutes.

Cook's Note

These soft pretzels are a more artisanal departure from the pretzels we are used to getting at ballparks and from street vendors. Guy uses whole wheat flour which gives these pretzels a more dense and chewy texture, so if you're looking for a less dense pretzel, try substituting the whole wheat flour with all-purpose flour. When it comes time to rest and proof your pretzels don't be afraid to let them sit a little longer so they are puffier; depending on the time of year, the temperature in your kitchen may vary.

Categories:

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

No-Bake Chocolate-Pretzel-Peanut Butter Squares

Recipe courtesy of Trisha Yearwood

Roasted Beet Salad with Chickpeas and Red Onion

Recipe courtesy of Guy Fieri

Soft Pretzels

Recipe courtesy of Gale Gand

Soft Pretzels

Recipe courtesy of Marie Ostrosky

Soft Pretzels

Recipe courtesy of Sandra Lee

Soft Pretzels

Recipe courtesy of Food Network Kitchen

Soft Pretzels

Recipe courtesy of Marie Ostrosky

Hot Soft Pretzels

Recipe courtesy of Jack McDavid

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.