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Soft Pretzels

Fun to bake with kids but enjoyed by all ages!

Soft Pretzels

Soft Pretzels

Yield

14 pretzels

Prep Time

40 minutes

Bake Time

30 minutes

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  • Yield

    14 pretzels

  • Prep Time

    40 minutes

  • Bake Time

    30 minutes

Ingredients

  • 4 to 4-1/2 cups all purpose flour
  • 2 tablespoons sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1-1/2 teaspoons salt
  • 1 cup milk
  • 1/2 cup water
  • 2 tablespoons corn oil
  • 2 eggs lightly beaten
  • Coarse salt, grated Parmesan cheese

Directions

  1. Combine 2 cups flour, sugar, undissolved yeast, and salt in a large bowl. Heat milk, water, and oil until very warm (120° to 130°F); stir into flour mixture. Stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
  2. Divide into 14 equal pieces. Roll each piece to 20-inch rope. Cover; let rest 5 to 10 minutes until risen slightly. To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay over bottom of circle. Place on 2 greased baking sheets.
  3. Brush with beaten eggs. Bake at 350°F for 15 minutes. Remove from oven; brush again with eggs. Sprinkle with salt, cheese, poppy seed, or sesame seed.
  4. Return to oven and bake for 15 minutes or until done. Remove pretzels from baking sheets; let cool on wire racks.

tip

Roll and stretch your dough into long, narrow ropes which can then be easily made into a classic pretzel shape by crossing the ends, twisting the ends, then bringing the ends down.

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Soft Pretzels

  • Yield: 14 pretzels
  • Prep Time: 40 minutes
  • Bake Time: 30 minutes

Ingredients

  • 4 to 4-1/2 cups all purpose flour
  • 2 tablespoons sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1-1/2 teaspoons salt
  • 1 cup milk
  • 1/2 cup water
  • 2 tablespoons corn oil
  • 2 eggs lightly beaten
  • coarse salt grated Parmesan cheese

Directions

  • Combine 2 cups flour, sugar, undissolved yeast, and salt in a large bowl. Heat milk, water, and oil until very warm (120° to 130°F); stir into flour mixture. Stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
  • Divide into 14 equal pieces. Roll each piece to 20-inch rope. Cover; let rest 5 to 10 minutes until risen slightly. To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay over bottom of circle. Place on 2 greased baking sheets.
  • Brush with beaten eggs. Bake at 350°F for 15 minutes. Remove from oven; brush again with eggs. Sprinkle with salt, cheese, poppy seed, or sesame seed.
  • Return to oven and bake for 15 minutes or until done. Remove pretzels from baking sheets; let cool on wire racks.