Soft Pretzels

17 Oct

I have always wanted to “conquer” getting bread to rise. For some reason, I have never had success. The first time I made this recipe, the dough did not rise at all. I was so disappointed and discouraged! I decided that I was going to conquer this issue I had with bread. So I went online and read and read and read. Hoping to take some tips with me from all blogs I read, I decided to attempt the dough one more time.

FINALLY! Success! I purchased new yeast and new baking soda. I warmed the oven to 200 degrees F and let the dough rise inside the oven. I let it double its size and then punched it back down.

  • 1 cup milk
  • 1 package active dry yeast
  • 3 tbs packed light brown sugar
  • 2 ΒΌ cups all purposed flour, more for kneading
  • 2 tbs butter, softened
  • 1 tbs fine salt
  • Β½ cup baking soda
  • coarse salt

Warm milk in a saucepan until it reaches 110 degrees F; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes. Add the brown sugar and 1 cup of flour, stirring with a wooden spoon. Dice two tablespoons of butter and soften. Add to dough; stir in the remaining flour and fine salt to create a sticky dough.

On floured surface, knead dough adding flour until smooth but still slightly tacky. Grease bowl, shape dough into a ball, and place into bowl. Cover bowl with plastic wrap, and place in a warm place. Let rise for an hour, until dough doubles in size.

Preheat oven to 350 degrees F. Grease a large baking sheet. Punch the dough to deflate it, and divide into 8 parts. Roll and stretch dough into 20 inch ropes. Form each rope into a pretzel shape.

In a shallow baking dish, dissolve Β½ of baking soda into 3 cups of warm water. Gently dip each pretzel into the baking soda solution, arrange on greased baking sheet, and sprinkle with coarse salt. Bake until golden, 10 to 12 minutes.


Posted by on October 17, 2011 in Bread


Tags: , , ,

11 responses to “Soft Pretzels

  1. Spring

    October 17, 2011 at 5:37 am

    congratulations! They look delicious! =)

    • theflourbag

      October 17, 2011 at 10:25 am

      Thank you! They were SO yummy! Tom even told me how fantastic they were! πŸ™‚ He ate 2 straight out of the oven! πŸ™‚

  2. Melody

    October 17, 2011 at 1:14 pm

    If you keep your yeast in the fridge it lasts longer. you can also freeze it if you get it in big quantities. I love homemade pretzels and yours look great. πŸ™‚ See you this weekend.

    • theflourbag

      October 17, 2011 at 2:29 pm

      Oh that’s a great idea! Thanks for the tip! πŸ™‚ Looking forward to seeing everyone! πŸ™‚

  3. Carol Zen

    October 17, 2011 at 1:17 pm

    Those look lovely, my dear. The trick in getting things to rise is to ‘proof’ the yeast.
    Old yeast at times does not rise at all… and if the water is too hot, you kill the yeast.

    So, here’s what you do: put the amount of yeast you are using, into the amount of hot water you are using. stir into it about 1 teaspoon of the amount of sugar in your recipe. If there is no sugar, but other sweetener, put a touch less of the sweetener.

    Now leave that for about 15 to 20 minutes – or UNTIL it has a nice bubbly top…
    If in 20 minutes, there is only the occasional bubble, you know that either the water is too hot or the yeast too old. If you think, the water was too hot, you can try again.

    I buy yeast at the co-op in a jar… not in the packets. It’s a bit larger grain, and I’ve never had trouble. The bulk price is so much more economical, that if I haven’t used up the contents of the jar in 6 months, I through away the remaining yeast, and buy new.

    Hope this helps you keep your dough on the rise! Looking forward to seeing you this weekend.

    • theflourbag

      October 17, 2011 at 3:17 pm

      Thanks for all the great advice! πŸ™‚ You are quite the great cook yourself! πŸ™‚ I look forward to making more breads in the future! Looking forward to seeing you as well! πŸ™‚

  4. Afrolems

    November 16, 2011 at 5:02 am

    Definitely going to try this one

  5. Sarah

    December 6, 2011 at 1:57 am

    These look like the pretzels from a pretzel shop- warm, chewy, salty, moist and oh so good.

    • Melodie

      December 16, 2011 at 12:57 pm

      wow! thank you so much! they were exactly ALL of those things! πŸ™‚

      • Melodie

        December 16, 2011 at 12:58 pm

        thank you so much! they were exactly ALL of those things!!

  6. ohiocook

    January 4, 2012 at 7:18 pm

    These look and sound delicious! Thank you for reading and the”Like” on my post.


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