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    Home » Top Amish Recipes » Pies, Cakes & Breads

    Priceless Pretzels...

    Published: Sep 5, 2012 · Updated: Feb 2, 2021 by Kevin Williams | 10 Comments

    I love pretzels! Whether they are the thick, hard, crunchy Barvarian pretzels in a box or the soft, homemade fresh-baked kind, there are few more comforting (and too often taken for granted and underrated) snacks than the pretzel.  We had a homemade pretzel recipe in The Amish Cook's Baking Book and that recipe has earned accolades because of its ease. LA Weekly called The Amish Cook's Baking Book the best baking cookbook of the year in 2009 and they specifically mentioned the homemade pretzel recipe as one of the stand-outs.  Don't these look delicious? This is from one of our recipe testers. By the way, what do you like to dip your pretzels in?  Ranch? Mustard? Honey-mustard?

    Now you try the recipe!  Here it is:

    Priceless Pretzels...
     
    Print
    Ingredients
    • 1½ teaspoons active dry yeast
    • 1½ teaspoons sugar
    • ½ teaspoon salt
    • ¾ cup warm but not hot water
    • 1¾ cups bread flour
    • 1 egg, lightly beaten
    • coarse salt for sprinkling
    Instructions
    1. Preheat the oven to 425 degrees. Lightly grease a baking sheet.
    2. In a medium bowl, whisk together the yeast, sugar, salt and warm water. Stir in the flour until a rough ball forms.
    3. Place the dough on a lightly floured surface and knead with lightly floured hands until smooth (about 5 to 8 minutes).
    4. Divide the dough into 6 equal balls. Roll each into a rope about 10 inches long. Shape into pretzel forms (see photo above). Brush the pretzels with the egg and sprinkle with the salt. Bake until barely light golden, about 10 minutes.
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    Soft Pretzels

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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Karen

      September 05, 2012 at 7:54 pm

      The pretzels look very yummy. There is a restaurant near Mercer, PA, called Rachel's Roadhouse that serves soft pretzels with a choice of cheese sauce or hot fudge to dip them in. When we go, we order both sauces because they are both the best!

      Reply
    2. Linda from KY

      September 05, 2012 at 9:46 pm

      Those pretzels look soooo good!

      I like to dip soft pretzels in warm cheese sauce. Yummmmmy!

      Reply
    3. Cindy Harrison

      September 05, 2012 at 11:33 pm

      Just plain or with a little salt for me.

      Reply
    4. Linda

      September 06, 2012 at 6:16 am

      I like to dip a soft pretzel in honey-mustard sauce.

      Reply
    5. Betsy Thompson

      September 06, 2012 at 6:54 am

      I love soft, buttery pretzels dipped in warm cheese sauce. JoJo's Pretzels in Shipshewana, IN is a must-stop for us when we're up that way.

      Reply
    6. Barb Wright

      September 06, 2012 at 8:11 am

      I have made these many times since purchasing the baking book. I bought that when it was released! I like them dipped in hot mustard..a.k.a. hotpepper butter..which is also a recipe from Lovina. Incidently,I made 8 pints of that just yesterday!!

      Reply
    7. lorraine stoddard

      September 06, 2012 at 7:32 pm

      I don't like pretzels.

      Reply
    8. Connie

      September 10, 2012 at 2:58 pm

      I've been making them, my guys love them, and they are so easy, Thanks

      Reply
    9. Audrey Deming

      September 10, 2012 at 11:18 pm

      Hi, This recipe sounds so simple, and easy to make. We just returned from Auburn,In. at the car show, and a booth there had the best soft pretzels I have ever had. I am anxious to try Lovina's recipe, I hope it is as good, it sounds very much like the ones they made there.Thanks for sharing.

      Reply
    10. Barb L

      September 11, 2012 at 1:55 pm

      I've only dipped hard pretzels in this--unusual but I love it: tzaziki! If it works for pita, why not pretzels? Will have to try these.

      Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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