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:
- 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
- Preheat the oven to 425 degrees. Lightly grease a baking sheet.
- In a medium bowl, whisk together the yeast, sugar, salt and warm water. Stir in the flour until a rough ball forms.
- Place the dough on a lightly floured surface and knead with lightly floured hands until smooth (about 5 to 8 minutes).
- 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.