- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 1/2 teaspoons sugar
- 1 cup warm water (100° to 110°)
- 3 1/4 cups all-purpose flour, divided (about 14 1/2 ounces)
- 1 teaspoon salt
- Cooking spray
- 6 cups water
- 2 tablespoons baking soda
- 1 teaspoon cornmeal
- 1 teaspoon water
- 1 large egg
- 2 teaspoons kosher salt
Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and 1 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Preheat oven to 425°.
Divide dough into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal. Place pretzels on a baking sheet lightly coated with cooking spray. Cover and let rise 10 minutes (pretzels will rise only slightly).
Combine 6 cups water and baking soda in a nonaluminum Dutch oven. Bring to a boil; reduce heat, and simmer. Gently lower 1 pretzel into simmering water mixture; cook 15 seconds. Turn pretzel with a slotted spatula; cook an additional 15 seconds. Transfer pretzel to a wire rack coated with cooking spray. Repeat procedure with remaining pretzels.
Place pretzels on a baking sheet sprinkled with cornmeal. Combine 1 teaspoon water and egg in a small bowl, stirring with a fork until smooth. Brush a thin layer of egg mixture over pretzels; sprinkle with kosher salt. Bake at 425° for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool.
There is nothing better than a warm soft pretzel served with a side of mustard. This kid-friendly recipe would be great as an appetizer or an afternoon snack.
- Yield: 12 servings (serving size: 1 pretzel)
|Calories per serving:||141|
|Caloriesfromfat per serving:||12%|
|Fat per serving:||1.9g|
|Saturated fat per serving:||0.2g|
|Monounsaturated fat per serving:||0.6g|
|Polyunsaturated fat per serving:||0.6g|
|Protein per serving:||4.3g|
|Carbohydrate per serving:||26.8g|
|Fiber per serving:||1.1g|
|Cholesterol per serving:||18mg|
|Iron per serving:||1.8mg|
|Sodium per serving:||541mg|
|Calcium per serving:||8mg|