Homemade Soft Pretzels

Homemade Soft Pretzels

Makes 20
These chewy pretzels, the dough for which rises first before being shaped, boiled and baked, may take some time to prepare, but they're worth every minute. Dip the finished pretzels in yellow mustard, if you like.
  • 1 (0.25-ounce) package active dry yeast
  • 1/2 teaspoon sugar
  • 3 tablespoons barley malt syrup
  • 2 cups whole wheat pastry flour
  • 1 teaspoon fine salt
  • 1/2 cup extra virgin olive oil
  • 2 cups all-purpose flour
  • 2 tablespoons baking soda
  • 1 egg, lightly beaten
  • 1 tablespoon milk
  • Coarse salt
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Put yeast, sugar and 1 cup warm (about 110°F) water into a large bowl, stir gently and set aside to let rest until foamy, about 5 minutes. Add 1 tablespoon of the barley malt syrup, 1 cup of the whole wheat flour, fine salt and oil and stir until mixture resembles pancake batter. Add remaining 1 cup whole wheat flour and 1/4 cup water and beat until smooth.

Gradually incorporate the all-purpose flour, 1 cup at a time, kneading until smooth. Turn dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Transfer dough to a clean large bowl, cover with oiled plastic wrap and set aside to let rise until doubled in size, about 1 hour.

Preheat oven to 400°F. Place rack in upper third of oven. Grease a large baking sheet; set aside.

Put 1 quart water, baking soda and remaining 2 tablespoons barley malt into a large pot and bring almost to a boil over medium-high heat, then reduce heat to medium-low and simmer until ready to use, making sure to stir it often.

Punch down dough and turn out onto a lightly floured surface. Cut into 20 pieces and cover with a floured cloth to keep them from drying out. Working with one piece, use the palms of your hands to roll dough into a rope about 18 inches long, then form into a pretzel. (Holding each end with one of your hands, lay the middle point of the rope onto a floured surface, cross the two ends and spiral them, forming a heart, then lay down the ends to complete the pretzel's shape.)

Ease the pretzel into the simmering water mixture and poach it for about 30 seconds per side. Using a slotted spoon, transfer the pretzel to a dry towel, pat gently, then transfer to prepared baking sheet. Repeat process with remaining dough.

Whisk together egg and milk in a medium bowl. When all pretzels are formed, brush them with the egg mixture and sprinkle all over with coarse salt. Bake until golden brown, 13 to 15 minutes.
Nutritional Info: 
Per Serving: Serving size: 1 pretzel, 140 calories (60 from fat), 6g total fat, 1g saturated fat, 10mg cholesterol, 500mg sodium, 19g carbohydrates, (1 g dietary fiber), 3g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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