Monday, January 31, 2011

Fluffy Philly Pretzels

I pulled this recipe out of my binder a couple weeks ago to satisfy a salty/bready craving. I haven’t made these in a couple years, but boy oh boy did they do the trick. Just remember when making these that it is fresh bread without preservatives, meaning they really need to be gobbled up within one-day of making them (at my home, that was not a problem). This recipe yields about 2 dozen medium-sized pretzels, or 18 large pretzels.

1 C. milk (I used 1% organic milk because this is what I keep around at home)
¼ C. brown sugar
¼ C. warm water
1 ½ tsp. yeast
3 C. flour (I used high-gluten flour to help my dough get even fluffier, but they will still turn out yummy with regular all-purpose flour).
3/8 tsp. baking powder
¾ T. salt
1 egg
1 T. water
1 T. coarse salt

In a saucepan, heat milk just until bubbles form around the edge; remove from the heat and stir in brown sugar until dissolved. Meanwhile, combine warm water and yeast. Let stand for 3 minutes then add the cooled milk mixture. Add in ½ of the flour (creating a smooth, wet dough) and cover and set aside for 1 hour to rise.

Stir down the dough then gradually add the remaining flour, baking powder, and salt. Place on a floured surface and knead for 5 minutes, or until smooth and elastic. Roll into a large rectangle (approx. 10” x 16”) and cut into ½” wide strips. Roll each strip into a rope and twist into large pretzels. Let rise another 1 hour.

Bring a large kettle of salted water to a boil. Preheat the oven to 400 degrees. Lower the pretzels gently into the boiling water for about 5 seconds. Then remove and place 2” apart on a greased baking sheet.

Beat egg and water and lightly brush the pretzel tops. Sprinkle with coarse salt (to taste) and bake at 400 degrees for 18 minutes, or until golden brown.

Now Enjoy!



  1. Oooo yummy ♥

    *following your blog*

    Eda ♥

  2. Mmmmmm, yes, please! These look amazing!
    xo Josie

  3. Omg those look so good!! Soft pretzels are definitely a weakness for me.


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