Five-ingredient recipe for handmade pretzels that don’t require lye. This batch of homemade soft pretzels has a crispy exterior and a mushy, gooey inside. Exceptional in every way!

WHAT ARE PRETZELS?

With businesses like Auntie Anne’s and Wetzel’s, pretzels are a famous baked pastry in the United States.

Germany is the country of origin. Pretzels are twisted into a knot after being fashioned into a long rope and then braided.

Soft pretzels and hard pretzels are two of the most popular dessert varieties. Unlike the latter, the former has a short shelf life and should only be kept for a maximum of three days after baking.

Since the latter is a long-lasting snack that is easy to store, it’s an excellent choice for long-term use.

The snack can be served in various ways, from salty to sweet. In their most basic form, they are seasoned with salt and a slight butter coating.

PRETZEL RECIPE

Just like the store-bought variety of soft pretzels, you can easily create your own at home, and they’ll taste even better. To make this dish, you don’t need to be an expert. Five essential elements are required to complete the dough:

• Yeast
• Salt
• All-purpose flour
• Sugar
• Butter

SERVING SUGGESTIONS

Soft pretzels are often served with various mustards, which are simple yellow, honey, and spicy. For instance, there are many other options:

• Chocolate sauce
• Plain or flavored cream cheese
• Cinnamon sugar
• Sour Cream
• Nacho cheese
• Peanut butter

There are so many possibilities!

FREQUENTLY ASKED QUESTIONS

IS LYE A PRETZEL INGREDIENT?

• Pretzel recipes frequently call for the use of lye. The lye is safe to consume because of a chemical reaction during baking, but it is still hazardous to handle.
• With lye, pretzels acquire their distinctive brown “crust” and look.
• Baking soda can be substituted for lye in this recipe to acquire the same effect without putting your health at risk.

HOW LONG WILL PRETZELS STAY SOFT?

• Soft pretzels can be stored for up to three days at room temperature.
• In a paper bag, store them in an excellent, dry location. The longer you keep the pretzels, the harder they will become.

CAN I FREEZE HOMEMADE PRETZELS?

• The answer is a resounding yes! Pretzels made from scratch can be stored in the freezer for up to six months.
• Freeze the pretzels for about an hour after spreading them out on a baking sheet. Frozen foods can be stored in freezer-safe containers or freezer-safe bags.
• Toast them in the toaster oven for 10 minutes when you’re ready to eat.

What is the average number of calories in one serving?

• Each serving of this recipe contains only 183 calories.

With this recipe, what are its complementary dishes?

I’d like to offer these dishes for a great party or get-together with friends.

• CRAB DIP
• LEMONADE RECIPE
• CHEESY GARLIC TEXAS TOAST
• CHEESE PUFFS (GOUGERES)

INGREDIENTS

• 2 tablespoons sugar
• 1 1/2 cups warm water
• 1/2 cup baking soda
• 4 – 4 1/2 cups of all-purpose flour
• 8 cups water
• 1 1/2 teaspoons salt
• 1 egg yolk
• 1 tablespoon cold water
• 2 tablespoons butter, melted
• coarse salt, optional
• 1/4 oz. (10 g) package, active dry yeast

Instructions

1. Warm water and yeast in a large basin. Salt and 2 cups of flour should be added to the mixture. To achieve a silky finish, add all the ingredients to an A soft dough can be formed by adding the remaining flour in the correct proportions (dough will be sticky).
2. Turn the dough onto a floured surface; knead for about six to eight minutes until it is smooth and elastic. Once the basin’s top is oil-coated, repeat the process. Make sure it’s warm enough for it to rise for at least an hour.
3. Add 8 cups of water and 1 tsp of baking soda to a big pot and bring to a boil. Divide the dough into 12 equal halves and let rest for 10 minutes. To make a traditional pretzel, first form each pretzel into a log. Several at a time, add to boiling water for 30 seconds. Drain on paper towels after removing with a slotted spoon from the pan.
4. Make sure the baking sheets are buttered. Baste the pretzels with an egg wash made from egg yolk and cold water. Add a little salt if desired. Cook for 9-11 minutes at 425°F (218°C) or until golden brown. Remove from the pans and onto wire racks. Serve hot.