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Soft Baked Pretzels

 
Soft Baked Pretzels
I know, it seems like everyone is jumping on the soft pretzel bandwagon these days, but they are so good! Back when I was in middle school my home economics teacher decided to open a little cafe where we’d sell baked goods and lemonade to the teachers and students. The two things I can vividly remember making- snickerdoodles and soft pretzels. I swear I’ve made about 1,000 of these… maybe even more! When I broke out the recipe that I had tucked away and started making them, it all came back to me. They’re so easy and quick! I had them shaped, brushed and in the oven in less than 15 minutes! I’m always a fan of a quick recipe, especially when it’s just for a snack. I decided to make salted pretzels and whipped up a pan of jalapeno cheddar dipping sauce to go with them, but they’re just as good when they’ve got cinnamon and sugar sprinkled all over them too (oh, and Stephen says they’re also tasty when salted and covered in spicy mustard)! I hope you’ll give these a try, I think you’re going to like them!
 
 

Soft Baked Pretzels Recipe

5 from 1 vote
Pin Rate
Course: Bread
Cuisine: American
Prep Time: 15 mins
Cook Time: 12 mins
Servings: 4 -6 large pretzels
Calories: 609kcal
Author: Life Made Simple Team
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Ingredients

  • 2 cups all-purpose flour
  • 2 tsp sugar
  • 3/4 cup warm water
  • 1 tsp active dry yeast
  • 1/4 tsp salt
Wash
  • 1 egg - lightly beaten- combined with...
  • 1 Tbsp butter - melted (barely warm)
  • 1 Tbsp coarse sea salt Or 2 Tbsp sugar combined with 1 tsp cinnamon - to sprinkle on top
jalapeno cheddar dipping sauce
  • 1 Tbsp flour
  • 2 Tbsp butter
  • 1 cup milk
  • 8 oz cheddar cheese - grated
  • 1/2 tsp salt
  • 1/2 of a jalapeno - minced

Instructions

  • Preheat oven to 425 degrees, line one baking sheet with parchment paper or a Silpat mat, set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, add warm water. Sprinkle yeast and allow to dissolve for 2-3 minutes. Add sugar and mix for 15 seconds. With mixing speed on low add salt, then flour a half cup at a time. When all of the flour is gone, switch to the dough hook attachment (or place dough onto a lightly floured surface and knead for 4 minutes), mix on low for 4 minutes or until the dough is smooth and elastic.
  • Divide dough into 4-6 equal size pieces (or more if you want smaller pretzels). Roll each ball into a long rope, about 18-22 inches in length. Take the ends of the “rope” and bring together to form a circle. Twist the ends together once and bring down to the bottom of the circle. Press ends into the dough so that they will stick. Place onto prepared baking sheets.
  • Using a pastry brush, coat each pretzel with egg/butter wash. Sprinkle with coarse sea salt (or cinnamon sugar). Place sheet of pretzels into oven and bake for 12-15 minutes, turning half way through for even baking. Remove from oven and allow to cool on pan for 5 minutes before serving.
  • To make dipping sauce, in a small saucepan over medium-low heat, add butter and jalapeno. Sautee until soft. Add flour and whisk till thick. Add mix and heat mixture until thick. Remove from heat and whisk in cheese until smooth and silk. Add salt and enjoy!

NOTES

-For a healthier alternative, try substituting 1 c. of all-purpose flour for whole wheat flour.
Nutrition Facts
Soft Baked Pretzels Recipe
Amount per Serving
Calories
609
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
9
g
Cholesterol
 
129
mg
43
%
Sodium
 
2654
mg
115
%
Potassium
 
252
mg
7
%
Carbohydrates
 
56
g
19
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
25
g
50
%
Vitamin A
 
990
IU
20
%
Vitamin C
 
1
mg
1
%
Calcium
 
500
mg
50
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can't wait to see your version!

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Perfect Rice Pilaf | lifemadesimplebakes.com
Adapted from an old home economics class recipe, source unknown
 

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Comments:

    1. These little beauties are in the oven – and we’re making them again tonight for date night! Thanks again for the easy and amazing recipe, Natalie. You rock my socks.

  1. Never prepare these actually and I love to bake… Don’t know why soft pretzels are soooooo good. Bookmarking this recipe!

  2. I thought pretzels had to be boiled and then baked, but these look delicious and much simpler. Did you feel like they had the slightly crisp outside with moist and soft inside? Either way I think I’ll have to try these.

    1. They’re exactly like that- if you want them extra hard just leave them in for a few more minutes.

  3. Wow, I never knew they were so easy to make! I always pay way too much at the pretzel stand in the mall but now I am totally going to have to make these!

  4. Is that one teaspoon of yeast or one Tablespoon? The other teaspoon measurements are “tsp.” and “tbsp.” so I can’t tell which “t.” is supposed to be…