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Soft Pretzels

Soft Pretzels

Get Ready

Servings: Serves 12

Prep Time: 50 minutes

Cook Time: 12 minutes

Ingredients: Add ingredients to List

These classic soft pretzels freeze well for a microwavable snack (heat for 30 seconds on high, straight from the freezer).
1 pkg active dry yeast, (1/4 oz.)
2 tablespoon Sugar
5 1/2 cup Warm water (110 degrees F), divided
4 cup All purpose flour
1/2 teaspoon Canola oil
1/3 cup Baking Soda
1 tablespoon Kosher salt


What Kids Can Do:
* Measure out all ingredients.
* Blend yeast mixture, then flour mixture.
* Mix baking soda bath.
* Form and dip pretzels and sprinkle with salt.
1. Place yeast, sugar, and warm water in a large mixing bowl and stir. Allow to sit for 10 minutes, or until foamy.
2. In another bowl, whisk 1 1/2 tsp. of the salt with the flour. Add to yeast mixture 1 cup at a time and mix until dough forms. Dust a work surface with flour and knead, squeezing dough with your hands, folding it over and pushing it down with the heel of your hand. Continue kneading for 8 to 10 minutes until dough feels smooth and flexible. If it feels too sticky to work with, add more flour, 1 Tbsp. at a time (slight stickiness is OK).
3. Wipe any dough from mixing bowl, then add oil to bowl. Use a paper towel to spread it around, coating the surface. Form the dough into a ball and place in a bowl. Cover bowl loosely with plastic wrap and let dough rise in a warm place for about 45 minutes, or until doubled in bulk.
4. Punch down dough to remove excess air bubbles, then roll into a ball. Divide the ball into 12 equal pieces and place on a work surface. Rinse bowl, then make soda bath by adding baking soda and warm water to bowl. Mix and set aside.
5. Preheat oven to 425 degrees F. Line two baking sheets with parchment paper or spray sheets with vegetable cooking spray.
6. To form a traditional pretzel shape, roll each piece of dough into a snake about 22 inches long. Form a letter U and cross the two ends over each other, once, then twice, to make a twist. Pull the ends down and attach them to the bottom of the U, pinching the dough so that it sticks together. Or make any other shapes you like letters, knots, circles. Experiment with different sizes, too.
7. Stir soda bath. Dip pretzels, one at a time, into mixture, then blot on a kitchen towel. Place 6 pretzels on each baking sheet. Sprinkle each pretzel with 1/8 tsp. of the salt and bake 12 minutes, or until pretzels are golden brown. Serve immediately.
Source: Hannaford fresh Magazine, May - June 2009


Quantity Ingredients  
1 pkg active dry yeast, (1/4 oz.)  
2 tablespoon Sugar  
5 1/2 cup Warm water (110 degrees F), divided  
4 cup All purpose flour  
1/2 teaspoon Canola oil  
1/3 cup Baking Soda  
1 tablespoon Kosher salt  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 165 kcal (8%)
Calories from Fat 27
Total Fat 3 g (5%)
Saturated Fat 3 g (15%)
Cholesterol 0 n/a
Sodium 593 mg (25%)
Total Carbohydrates 36 g (12%)
Dietary Fiber 3 g (12%)
Protein 6 g (10%)
Vitamin A 0 n/a
Vitamin C 1 mg (1%)
Calcium 14 mg (1%)
Iron 5 mg (28%)