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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Soft Pretzels

Makes: 20 servings
Prep 45 mins Rise 1 hr 15 mins Bake 475°F 4 mins Bake 350°F 18 mins to 20 mins
Soft Pretzels
  • 2 1/2 - 3  cups  all-purpose flour
  • 1  package  active dry yeast
  • 1 1/2  cups  fat-free milk
  • 1/4  cup  sugar
  • 2  tablespoons  vegetable oil
  • 1  teaspoon  salt
  • 1 1/2  cups  whole wheat flour
  • 3  quarts  water
  • 2  tablespoons  salt
  • 1  egg white, lightly beaten
  • 1  tablespoon  water
  •  Sesame seeds, poppy seeds, or coarse salt

1. In a large mixing bowl stir together 1 1/2 cups of the all-purpose flour and the yeast; set aside. In a medium saucepan heat and stir milk, sugar, oil, and 1 teaspoon salt just until warm (120 degrees F to 130 degrees F). Add milk mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour and as much of the remaining all-purpose flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 1/4 hours).

3. Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease two large baking sheets.

4. Preheat oven to 475 degrees F. Roll dough into a 12x10-inch rectangle. Cut into twenty 12x1/2-inch strips.* Shape each strip into a pretzel.**

5. Carefully place pretzels on the prepared baking sheets. Bake for 4 minutes. Remove from oven. Reduce oven temperature to 350 degrees F. Generously grease two large baking sheets; set aside.

6. In a Dutch oven bring 3 quarts water to boiling; add 2 tablespoons salt, stirring until dissolved. Lower pretzels, three or four at a time, into boiling water. Boil for 2 minutes, turning once. Using a slotted spoon, remove pretzels from water; drain on paper towels. Let stand for a few seconds. Place about 1/2 inch apart on the generously greased baking sheets.

7. In a small bowl combine egg white and 1 tablespoon water. Brush pretzels with egg white mixture. Sprinkle lightly with sesame seeds. Bake for 18 to 20 minutes or until golden. Immediately remove from baking sheets. Cool on wire racks.

From the Test Kitchen*Tip:
  • A fluted pastry wheel or pizza cutter works well for cutting the dough into strips.
  • To shape each pretzel, cross one end over the other about 4 inches from each end of a strip. Twist once at the crossover point. Fold ends up and over the edge of circle. Moisten ends; tuck them under bottom edge of circle. Press to seal.
To Store:
  • Place cooled pretzels in a freezer bag. Seal, label, and freeze for up to 3 months. Thaw at room temperature. If desired, warm pretzels in a toaster before serving.
Nutrition Facts (Soft Pretzels)
  • Servings Per Recipe 20,
  • cal. (kcal) 126,
  • Fat, total (g) 2,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 22,
  • Monounsaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 4,
  • pro. (g) 4,
  • vit. A (IU) 49,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 245,
  • Potassium (mg) 98,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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