Recipe courtesy of Dan Langan
Recipe courtesy of Dan Langan
Watch how to make this recipe.
Amish Soft Pretzels
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- Level: Easy
- Total: 1 hr 5 min (includes resting time)
- Active: 35 min
- Yield: 12 pretzels
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 215
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 31 mg
- Sodium
- 1736 mg
- Level: Easy
- Total: 1 hr 5 min (includes resting time)
- Active: 35 min
- Yield: 12 pretzels
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 215
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 31 mg
- Sodium
- 1736 mg
Ingredients
Pretzels:
Soaking Solution:
To Finish:
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Directions
- For the pretzels: Preheat the oven to 450 degrees F.
- Add the honey and yeast to the warm water in a small bowl and mix to combine. Set aside for 5 minutes.
- Add the bread flour, wheat germ, if using, baking powder, table salt and 2 1/2 cups all-purpose flour to a stand mixer fitted with the dough hook attachment and combine.
- Add the yeast mixture and the melted butter and mix for 1 to 2 minutes. If the dough is very sticky, add some of the remaining flour. Mix on low speed to knead the dough until it becomes stretchy and slightly sticky, about 5 minutes.
- Spray the dough with cooking spray and roll it around to oil the bowl, then cover with a towel or plastic wrap and allow it to rest for 10 minutes.
- Line two baking sheets with parchment paper, then spray the paper with cooking spray.
- For the soaking solution: Dissolve the baking soda in the hot water in a large bowl or cake pan.
- Turn the dough out on a lightly floured surface and divide into 10 equal portions.
- Roll each portion into an 18-inch rope and shape into a pretzel.
- Dip each pretzel in the soaking solution, turning so each side is submerged, then allow to drip off for a few seconds. Arrange the pretzels on the prepared sheet pans about 1 inch apart.
- To finish: Beat the egg together with 1 tablespoon water in a small bowl. Brush the pretzels with the egg wash and sprinkle with coarse salt. Bake until deep golden brown, 12 to 15 minutes.
- Brush the freshly baked pretzels with the melted butter.
Cook’s Note
When measuring flour, spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
