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Soft Pretzels

Fun to bake with kids but enjoyed by all ages!

Soft Pretzels

Yield

14 pretzels

Prep Time

40 minutes

Bake Time

30 minutes

Yield

14 pretzels

Prep Time

40 minutes

Bake Time

30 minutes

  • 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 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 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.