Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Shortcut Soft Pretzels
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- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: 6 shortcut soft pretzels
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 224
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 31 mg
- Sodium
- 5533 mg
Prepared pizza dough is the perfect shortcut for making these soft, chewy pretzels. Roll the dough into ropes, twist into pretzel shapes, boil, then bake and sprinkle with pretzel salt. It's a simple and delicious way to elevate any snack time!
- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: 6 shortcut soft pretzels
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 224
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 31 mg
- Sodium
- 5533 mg
Ingredients
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Directions
- Preheat the oven to 350˚ F. Brush a baking sheet with vegetable oil. Combine 8 cups water, the baking soda and 2 teaspoons kosher salt in a large pot; bring to a boil.
- Meanwhile, cut the pizza dough into 6 equal pieces. Roll each piece into a 2-foot-long rope. Working with 1 rope at a time, form into a U shape, then cross one end over the other twice to make a double twist in the middle. Attach the ends of the rope to the bottom of the U to make a pretzel shape, using water to stick the pieces down.
- Working in batches, use a slotted spoon to lower the pretzels into the boiling water. Cook, flipping once, until the dough is slightly puffed, about 30 seconds per side.
- Remove the pretzels with the slotted spoon and transfer to the baking sheet; brush with the beaten egg and sprinkle with pretzel salt. Bake until golden brown, 20 to 25 minutes.
