Making Homemade Soft Pretzels
ByOkay, brace yourself.
The recipe I am about to share with you is INCREDIBLE!
Ask anyone who’s ever tried them.
People have even called me the “Pretzel Lady”. (I’m sure they’ve even called me the “Beautiful Pretzel Lady” and the “Unbelievably Intelligent and Witty Pretzel Lady” behind my back.)
I used to sell these at our local farmers market each week. On my best week, I sold over 100 of them in less than 17 minutes (yes, I timed it).
Okay, so here is the recipe and the step by step tutorial on how to make Laura’s Amazing Soft Pretzels:
Ingredients:
1 c. water
2 T. yeast
2 t. honey
2 1/2 cups milk
1 stick butter
1/2 cup honey
4 t. salt
8 cups whole wheat flour (more if necessary)
butter
salt
(You can make these with white flour and white sugar if you want to have a delicious mound of empty calories…but I have found that using these healthier ingredients does not make us like these pretzels any less!)
Okay, here are the directions for preparing the pretzels that are to die for:
In a large bowl, mix 1 cup very warm water, 2 T. yeast and 2 t. honey. Stir this together and kind of mush the yeast around. Let this sit for a few minutes while you do the next step.
Melt a stick of butter in a large saucepan.
Add 1/2 cup honey, 4 t. salt and 2 1/2 cups of milk. Heat this to 120 degrees.
Pour milk mixture into yeast mixture and stir.
Stir in 8 cups of flour, 2 cups at a time. (add more if you need it)
Knead the dough for 5-10 minutes.
Plop it into a bowl, cover it and let it rise for 1-1 1/2 hours.
And it should look like this:
Pull it out of the bowl and knead it a few times to get the air out. (Sorry, no picture of that process…my picture takers were out of the room.)
Pull a ball of dough, about the size of your fist off and get ready to make your very first pretzel! (such a proud moment)
Roll it into a long snake.
Then do this:
Then twist it again to look like this:
Then pick up the ends and pull them down to the bottom. (And please make no snide remarks about my blueish, boney hands. It is always a little cold in my house and my hands are never quite warm AND I inherited my Nana’s boney hands and I know my Nana would have never allowed her hands to be put on a blog while she lovingly told you how to shape a pretzel because she was ashamed of her boney hands, but I’m okay with it. I’m not embarassed at all. Not one bit.)
And then, it should look like this. And if it doesn’t, just undo it and try again. By the time you get to the end of shaping your big blob of dough into pretzels, you’ll have the hang of it and be able to talk on the phone, make a grocery list, check your email, tie someone’s shoe AND shape a pretzel, ALL AT THE SAME TIME!
I forgot to take a picture of a pan full of unbaked pretzels. So, after you shape each pretzel, put them on a cookie sheet about an inch apart. Bake for 20 minutes at 350 degrees.
Melt a stick of butter in a saucepan.
Right when you take the pretzels out of the oven, slather them with butter. Lay it on thick. Don’t hold back.
Then sprinkle salt over them.
And, if at all possible, eat one right out of the oven. They are good two days later too, but OH MY GOODNESS, you HAVE to eat one right out of the oven!
With a glass of milk.
And if you really want to have fun, shape some into hearts for Valentines Day!
This recipe makes 20-24 pretzels.
If I wanted to soak the whole wheat flour ahead of time how would I do it?
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Laura Reply:
April 25th, 2011 at 10:32 am
I’ve not tried this recipe with any kind of soaking method, so I can’t say for sure. I think eventually I’ll try to figure out how to make pretzels with sourdough to see how that works!
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oh, YUMMY…… I’ll skip the milk, but definetley have some mustard on hand. ;) Thanks for the recipe!! We WILL try it soon!!
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Wow! Those look GOOD and EASY! I might make some this week!
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Hi,
How can I substitue honey for something else in your recipes? I made your honey wheat bread and it was so good. I’d love to try these as well, but I have a 9mo old who loves to eat what we eat and it isnt recommended for babies to have honey before they are 1. Can I use brown sugar, if so how much and do I need to add another liquid as well?
thanks!
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Kat Reply:
April 26th, 2011 at 6:29 am
Babies under one cannot have honey because it is unpasturized and can carry things that make babies sick. Honey that has been mixed with something and cooked is fine for them to have.
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Laura Reply:
April 26th, 2011 at 7:29 am
I also feel like it’s okay to put honey in these and your baby will be okay, but if you would like to sub brown sugar, go ahead and use 1/2-3/4 cup. No other liquid is necessary!
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Jenny C. Reply:
April 27th, 2011 at 10:28 am
I have an 11 mo. old and was always told that honey in baked goods is fine for babies. The baking process will kill any botulism spores that may be in the honey.
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Thank you!
I read on wholesomebabyfood.com that cooking it didnt make whatever it is in the honey safe for babies to have (not even to give them store bought honey graham crackers) so I was alittle worried about it and stopped feeding him the bread.
we went to the doc today for a well baby check and he said that it is fine to give him food that has honey cooked in it just not to give him uncooked honey.
Anyway, I will feed him the rest of the yummy honey wheat bread (he thinks its yummy too!) I’d much rather give him baked goods sweetened with honey than sugar!
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Laura Reply:
April 26th, 2011 at 2:13 pm
Very good to know. Glad you asked your doctor and came back to share the info with us!
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Kelly @ The Nourishing Home Reply:
April 26th, 2011 at 9:28 pm
It’s the bacteria in the honey that is the issue. So cooking it is fine, because it kills the bacteria. http://www.askdrsears.com/faq/fit22.asp
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I was wondering about how many pretzels this made? I might try to make them for an event and want to have enough. Thanks!
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Laura Reply:
April 26th, 2011 at 2:47 pm
This recipe makes about 20 pretzels.
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Looks delicious! My daughter is very excited to try these. Thanks so much for sharing!
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I’m trying to make these pretzels right now and the dough is really stiff. I’m using Bob’s Red Mill whole wheat flour. I only used 6 cups as I can’t knead anymore. Is this normal?
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Laura Reply:
April 26th, 2011 at 10:03 pm
Bob’s Red Mill flour is going to give you slightly different results (I use freshly ground). So, just stop adding flour when the dough is not sticky anymore and it should be fine, hopefully!
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Okay, just one look at this post and it’s pretzel mania here! I just showed my hubby and boys these pictures and it looks like pretzels are on the menu for tomorrow. I have visions of soft pretzels with course sea salt sprinkled across the top, gently dipped in mustard – mmm! And I think I’ll dip some of them in cinnamon sugar (using coconut palm sugar)! I don’t have whole wheat, so I will have to use whole spelt instead. Hope that works! Thanks for sharing! I am sure we’ll be calling you The Pretzel Wonder Woman! :)
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Hey, I wanted to try this recipe for my job (I work at a school) And we are having an international night and our room is Germany and we are making pretzels. I wanted to know how long can this dough be stored before use? And once it’s made do you have to shape the pretzels immediately (we wanted to make it before hand and have our little ones shape their own dough)
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Laura Reply:
April 27th, 2011 at 9:25 am
I’ve never tried storing it before use, so I can’t say for sure, but I would think that if you mix it up and put it in the fridge right away, that will stop it from over-rising, then you could get it out once you’re at school for an hour or so before you’re ready to use it and it would be ready to go. You may want to test that method ahead of time though, since I’ve not tried it to know for sure!!
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Dannette Reply:
September 13th, 2011 at 1:50 pm
I previously made the recipe for the cinnamon rolls, let the dough rise once and then cut the dough in half. I froze one of the halves for later use. Yesterday I pulled the dough from the freezer and let it thaw in the refrigerator. Today I let it rise one more time before shaping into pretzels. It turned out beautifully! Thanks for sharing delicious recipes Laura!
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Has anyone tried using a gluten flour mixture for these?? A mixture of flours like rice, tapioca, potato starch?? If I have time I might try it.
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I am in the process of baking these and main are they good! BUT! I could not for the life of me get them to make a nice pretzel shape! I attempted and the dough scrunched right back up so those they were supposed to be pretzel shaped are now big blobs :( oh well they still taste good!
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Would you mind sharing what price you sold these for at farmer’s market? I’d love to do the same at our market, but didn’t know what to ask.
Thanks
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Laura Reply:
April 27th, 2011 at 7:55 pm
I charged $1 each.
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These turned out great! My only complaint is that I only got 2 before the kids and their friends finished them all off! I just made the standard salt pretzels…they asked that next time I do half salt and half cinnamon and sugar. I plan to do that, but want to try your bagel recipe, first ;).
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How many pretzels does this recipe make?
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Laura Reply:
April 30th, 2011 at 5:48 am
About 20-24.
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Hello.
My dad LOVES pretzels and Saturday is his 72nd birthday. My 7 year old and I are making this recipe for him tonight but I don’t have whole wheat flour, is this ok? Also, after the heating of the wet ingredients can I put everything in my mixer and let the mixer knead the dough? I have arthritis and 5 minutes of kneading would definitely get my bones barking in pain.
I will let you all know how these turn out.
PS. what about doubling the recipe? would I have to half the mound of dough to let it rise or will it be ok all in one mound?
Thanks for sharing this recipe. :)
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Laura Reply:
May 6th, 2011 at 7:51 pm
You can double this recipe, but it makes such a big batch of dough, it’s hard to get them all shaped into pretzels before the dough gets stiff and funky. I speak from experience. :)
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Korie Reply:
May 6th, 2011 at 8:01 pm
Thank you Laura
I will leave it at original recipe then.
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Hi! I knead help! (get it?) I live in Albuquerque, New Mexico, about 5,000 feet above sea level. I have made these twice and both times they have been very dense and hard and not cooked through. I was so excited. I can only assume its because we are at such a high altitude. How would I change the recipe for the altitude? help….starving for pretzels!!!!
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Laura@HeavenlyHomemakers Reply:
May 11th, 2011 at 6:28 am
Oh dear, I have no idea how to adapt this recipe for high altitude (she says, as she sits on the plains of central Nebraska). Maybe someone else will see this comment and be able to help!!
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Angela Ausmus Gill Reply:
May 11th, 2011 at 10:57 am
I LOVE Nebraska! That is where I went to get fertlity help at Pope Paul VI Institute…now we are having our fourth boy in June!
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lisa Reply:
October 5th, 2011 at 6:35 pm
I just googled adapting recipes for high altitude and found a few sites like these with general tips that hopefully should help.
http://notecook.com/bread/how-to-adapt-recipes-for-high-altitude-baking/
http://www.brettagold.com/worksamples/articles/highaltbake.pdf
p.s. A friend told me his mom’s prized soft pretzel recipe contains lye. What?! I’m excited to try your recipe as it looks yummy AND healthy and natural besides!
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would i use the same amount of yeast if i cut the recipe in half?
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Laura@HeavenlyHomemakers Reply:
May 11th, 2011 at 6:27 am
Yes probably, or a little bit less would be fine.
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I tried this recipe and it was so good. I love the pretzels!!!!! Now I tried something with the dough since I had extra dough leftover. I made strombolies out of the extra dough and it tasted heavenly. Thought I would share that with you. This has become a hit in our home. :)
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Our weather has been unseasonably cool here this week. Praise the Lord. So this has been our first chance to try your new pretzel recipe. They look yummy! We used soft wheat instead of what I call regular hard white. Yum! Can’t wait.
Thanks- it made times table go faster.
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Thank you so much for this recipe. I just made them and they are DELICIOUS!!!
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Ok, I’ve been reading your blog off & on for a while now. I’m using it as an inspiration to take baby steps to feed my triple threat (my 3 boys! lol)healthier homemade fare. I do have a pretty dumb question though. I’ve never baked w/ yeast & I see this recipe says add really warm water to the yeast but … how warm is too warm? Do you use a candy thermometer? I thought if your water was too hot, it could kill the yeast. How do you figure that out? My boys would be forever grateful to you!
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Laura Reply:
June 1st, 2011 at 7:30 am
If you can put your finger in the water comfortably – not too hot – then you’ve got the right temp!
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Question!! I am in the process of making these right now and your pretzels look very light for having used wheat flour. They look like they will taste better and not so wheat-ey because they are lighter haha. My dough looks dark. What flour did you use exactly?? I use King Arthur whole wheat flour. Also, it took a LOT of extra flour to make the dough not sticky, and it still was kinda sticky when I just said forget it.. I don’t want to be adding so much extra flour. Any clues why that would be?
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Laura Reply:
June 9th, 2011 at 1:03 pm
I use freshly ground whole wheat made from Hard White Wheat. The consistency of King Arthur’s flour is a little different, which is why it maybe took more flour. Go ahead and use however much it takes to make a nice dough – it should be fine!
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I think I will be trying these today! But since it makes such a large quantity I was thinking of halving the recipe or freezing half of it. If I freeze half at what point should I freeze them? Before or after baking or at done other point?
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Hayley Reply:
June 10th, 2011 at 6:26 am
*some other point. (fat fingers on an iPhone)
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Laura Reply:
June 10th, 2011 at 6:55 am
I freeze them after I’ve baked them (and let them completely cool) and it works very well!
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I’ve used this recipe numerous times. It’s just my husband and me though, so I’ve halved the recipe and it’s been great! My husband works construction and is usually eating on the go. I like baking, but have chosen the eaaasy route. After rolling the dough like snakes, I just cut them into pretzel sticks. That way hubby can dip easy and everyone is happy. Thanks for such a great recipe!
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hi
I just tried these and they didn’t turn out all that great – i think because 1.I tried to incorporate coconut flour (you know for the extra fiber and protein, only 1 cup); 2.I used Xagave instead of honey (‘cuz it’s way better for you, if you don’t what it is, google it – you’ll love it); and 3.I used soft wheat instead of my normal hard white wheat (yes, I mill all my own). I have been reading so much lately about coconut flour baking with wheat flour and for some reason I thought I saw on your recipe to use soft wheat instead – bummer.
Anyway, I don’t know if I just tried too many “new” things at once, but could you please help me with this? I sure would like to make them with Xagave instead of honey, and incorporate the extra fiber and protein the coconut flour gives you, but maybe this just isn’t the recipe for that.
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Laura Reply:
July 9th, 2011 at 8:14 pm
Yeah, I don’t think this recipe would work very well with coconut flour, or soft wheat, unfortunately. :( Coconut flour is a different beast, and soft wheat can only be used in non-yeast recipes.
Honey needs to be used to activate the yeast, I’m not sure agave would have the same effect.
Sorry it didn’t work for you!
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I was wondering if you had a calorie count for these and do you have them for any of your other recipes? Can’t wait to make these among with some other things I found! Would really appreciate calories if you have them…thank you!!!
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Laura Reply:
June 27th, 2011 at 7:34 pm
Sorry, I don’t. :( Wish I could be more help!
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I was wondering when you sold these at the farmers market if you warmed them up or just served them at room temperature. I am also from Nebraska but on the Eastern side.
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Laura Reply:
July 4th, 2011 at 3:36 pm
I served them at room temp – although it was so hot out at the farmer’s market usually that they were already kinda warmed up. :)
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Nancy Reply:
October 2nd, 2011 at 4:40 pm
How did you display them in a glass case or individual baggies?
At the farmers market? Also how long do you re heat them
for?
Are they heated from freezer frozen or do you thaw them out first?
Do you have mustard on hand? Do you make any with other flavors
for the farmers market?
Thank you so much in advance I am so new to all this and have no idea.
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Laura Reply:
October 4th, 2011 at 6:43 pm
I did individual baggies at the farmers market. If I reheat them, I just put them into the oven for 5 minutes or so at 350. I don’t thaw them before reheating them.
I don’t have mustard on hand or anything else for the farmers market. They just buy them as is.
How much butter is “one stick”? Up here in Canada, butter is sold in 1 lb (2 cup) bricks. I was thinking that 1/2 a cup would proportionate to the rest of the recipe, but I then I thought I should double check and ask. :) Can’t wait to make these!!
… just curious. If you were selling 100 of them, did you make ahead and freeze? Or did you get up early? :) Our farmer’s market is Saturday mornings, so it’d make a pretty early morning to make so many fresh.
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Karen Reply:
July 7th, 2011 at 2:06 pm
I checked it out online, and it sounds like a “stick” of butter is indeed usually a 1/2 cup of butter. I found this link, however – maybe it would be a good idea to clarify how much butter rather than using the “stick” measurement. Australia and Europe do things differently, too. :) It wasn’t hard to figure it out, though, so that’s just a little suggestion. Can’t wait to try these out. I’m going to get going on it now that the hottest part of the day is over, and I can think about turning my oven on in a couple of hours. You don’t let them rise before putting them in the oven, eh? Just thought I’d clarify that, too, although I’m sure your method is laid out exactly how it should be. :) Thanks!!!
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Karen Reply:
July 7th, 2011 at 2:07 pm
ooops. Forgot to attach the link. (one of my “duh” moments for the day, perhaps?)
http://www.thriftyfun.com/tf69154249.tip.html
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Laura Reply:
July 8th, 2011 at 3:45 pm
YES, I try now to always put exact measurements as you are not the only one who has asked this!! I’ll go edit the post to say 1/2 cup! :)
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I have to watch my cholesterol so I modified this a bit. I used extra virgin olive oil instead of butter and water instead of milk. I rolled these out between parchment sheets to 1/4″ thick, dipped them in a baking soda wash and baked until brown. They made fantastic crispy pretzles!! (I also made some bigger ones with the wash and they were very crispy on the outside – I did splurge with a little butter on top of those…)
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Marie Reply:
December 12th, 2011 at 5:43 am
Did you still bake at 350 for 10 minutes after doing the baking soda
wash?
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Do you think you’d be able to make up a batch, bake it completely, and then freeze these? My hubby & I like to get frozen pretzels and take them out every once in awhile for snacks.
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Laura Reply:
July 26th, 2011 at 10:43 am
Yes, that will work fine!
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How do you store the pretzels once they have been cooked? I put mine in a container on the counter and came back the next day and the salt had almost kind of melted and they were kinda wet on the top. Did I not let them cool enough before storing them? Thanks! By the way, my hubby LOVED your recipe. He even snuck one before dinner :)
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Laura Reply:
August 3rd, 2011 at 6:08 am
Yes, it sounds like they were still too warm when you covered them for storage. They steamed up in the container and got soggy. :(
Glad you like them!
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I am so going to have to try this recipe – I absolutely LOVE soft pretzels. Thanks for posting this!
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Wow! It made a lot of dough! I ran out of flour at the end for kneeding, and I used a little coconut flour. Hope they turn out just as good!
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you do not boil your s where some recipes say to boil also how do you arm up after frozen
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Laura Reply:
September 1st, 2011 at 6:30 am
Right, these are a little different from regular soft pretzels because they aren’t boiled, but we love them! We warm ours in a toaster oven or regular oven after being frozen.
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Marie Reply:
December 7th, 2011 at 7:31 pm
After you’ve baked them and let them cool and frozen them, do you
defrost before heating again or do you put them in the oven frozen?
What temp and for how long? Thanks!
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Laura Reply:
December 8th, 2011 at 9:48 am
YOu can put them directly from the freezer into the oven to thaw/reheat. I do 350 for about 15 minutes, or until they are as warm as I want them to be.
Marie Reply:
December 11th, 2011 at 5:13 pm
Laura,
I’m so sorry to bother you again, but I am a nervous baker.
In one place above you say to reheat frozen pretzels for about 5
minutes at 350 and then just above around 15 minutes. I am having the whole Girl
Scout troop over and will be trying to rewarm multiple appetizers
that they made and brought for part of a cooking badge (my daughter
is doing your homemade pretzels in stick form along with sliced
fruit and fruit dip – she figured everyone could dip the pretzels
in the same dip too since she doesn’t like mustard-based pretzel
dips). Anyway, because I will be managing the rewarming of a lot of
stuff, could you just confirm the closer to 10 to 15 minutes instead
of the 5 mentioned in an October 4th post? Thx and sorry!
LindseyforLaura@HHM Reply:
December 19th, 2011 at 2:00 pm
Marie,
Sorry for that confusion. This is a tough one because ovens can vary too. I owuld put them in for the 5 minutes and keep an eye on them. If it seems like they need more time, keep them in closer to 10 minutes and check on them again. I hope that helps! :)
I made these today and can I just say YUM!?! You are absolutely correct when you say that you must eat one warm out of the oven! My kids thought they were “amazing” and “yummy, doughy goodness”. I am sure when my Hubby gets home tonight it will be the first thing he goes for– thank you so much for all of your wonderful recipes! On a side note, my dough doubled in size in about 45 minutes which I am sure is because I am in Arizona. If you are in a warmer climate, it might take a little less time for the dough to rise, which means you can eat these yummy pretzels that much sooner:-)
God bless!
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Do you use hard white wheat, hard red wheat, a combination or soft wheat for these? I am going to make these today with my kiddos!!!
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Laura Reply:
September 27th, 2011 at 7:43 pm
I use hard white wheat for these.
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This is the perfect recipe that I have been looking for. For Halloween, I am making witches fingers out of the pretzel dough. Thanks so much for sharing.
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For us “Lazy bones”( or in my case mom of 3 under 5) could you modify this for a bread machine( smaller batch) and if so how. I’ve really been wanting to do this with the kiddos! Thank you… Oh and we would use regular flour too( would I need bread machine flour, self rising, or all purpose)Thanks for any tips… If not can I make the dough when the kids are in bed and then store in the fridge until time to shape?
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Laura Reply:
October 26th, 2011 at 1:30 pm
I’m sure this can be adapted for a bread machine, but I don’t have one, so I’m unable to advise you on how to do it. I know there are lots of comments on this post to sift through, but I think maybe someone left a comment at one time sharing how they do this in a bread machine?
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Becky Reply:
December 7th, 2011 at 11:52 am
Just have to say that I got a good laugh b/c I’m a mom of 3 under 5 looking throught the comments for bread machine modifications, too! Did you find or try one?
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My dough didn’t raise very good and and my pretzels turned out dense….i think i will end up having to throw the whole batch out:-( I can’t figure out what went wrong. Do you have any ideas?? Any help would be appreciated:-) Thanks
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Laura Reply:
October 29th, 2011 at 8:52 pm
It sounds like your yeast died somewhere along the way. This can happen when it gets too hot or too cold. My test for adding yeast to a liquid is: If I can put my finger in the liquid comfortably, without burning my finger, then it won’t kill the yeast. It needs to be warm to the touch, but not hot or cold.
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We tried this recipe and it was wonderful. I did a soaked version and it turned out fine. The night before I soaked the flour, milk, butter, and 1/2 of the water. The next day I put the 2 T honey and yeast in just 1/2 C warm water and that worked. After putting the additional honey (I used 1/2 the amount) and salt in the soaked mixture I mixed it all into the yeast mixture.
Delicious. We put cinnamon sugar on a couple for dessert tonight.
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Beth Reply:
November 1st, 2011 at 4:58 pm
Forgot to add… I also went ahead and shaped some and put them in the freezer for later. I plan on thawing, then baking so they’ll taste fresh.
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How did you keep them fresh until you went to market?
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Laura Reply:
November 12th, 2011 at 10:12 am
I made the the day of the farmer’s market and kept them in plastic bags until sale time.
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Wow! These are hands down the best soft pretzels I have ever made. I made them for my daycare kiddos for snack tomorrow but had to try one right out of the oven tonight. The taste and texture are just perfect. I think these are going to become a staple snack around here.
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2 Tablespoons of yeast? I’m new to working with yeast doughs so i don’t know for sure, but that really seems like a lot of yeast for one recipe to me… i mean my bread recipes only use 1 or 2 teaspoons, and even other pretzel recipes i’ve seen only use as much as 1 tablespoon… SO, i’m just curious is there some advantage to using so much more?
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Laura Reply:
December 10th, 2011 at 6:19 pm
I was surprised when I first saw that it had this much also. But I’ve been making these for years and it works great for me every time!
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Hi! A pretzel newbie here. Can you tell me what the purpose of a baking soda soak in other pretzel recipes is and why this one doesn’t do one?
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Hello, I just have to post that I made these tonight and OMG is right! They are so good! The reason I wanted to post is because I used my bread machine for this. I have a zojirushi (2lb loaf) machine. I started by adding the liquids in the pan, then the flour, then I put the butter, salf and honey off to the sides on top of the flour. I made a little well for the yeast (I use SAF). While I was watching the dough being kneaded by the machine, it looked awfully sticky to me, so I added about 3/4 cup more flour. It still looked sticky when it was done and left to rise, but I let it go anyway. It rose fine and I kneaded with air out with a ton of flour. The rolling of the pretzels was a little difficult for me…it didn’t really want to “roll” but I made them no problem and they are delish. Oh, I only made 1/2 the recipe. My machine could probably handle the whole recipe (or maybe just 3/4 of it). Thanks so much!!
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We are making these right now! =] I didn’t have a way to watch the temp of the butter and milk and what not so I just stuck my finger in to make sure it wasn’t too hot =] The dough is rising right now, and I am sooo excited! My two year old was chanting “Heaben Pretz, Heaben Pretz!” since I told my husband I was making Heavenly Homemakers pretzels =] She has her nicknames for everyone now lol. Moneysaving Mom is piggiy lady (since she has a piggy bank on her website =] ) Thank you so much again! Later I am making your pasta!
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Just had to share. I made pretzel bites today with this recipe. They are soooo yummy. Made just as said except cute rope into little 1 inch or so sections. My kids love them! The big pretzels were a little much for them but they love their pretzel bites!
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Nancy Reply:
January 12th, 2012 at 6:46 pm
How long do you bake the bites? They are only 1 inch so fast right?
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Julie Reply:
January 13th, 2012 at 10:09 am
They took about 12 minutes to bake. I just watched for them getting too brown on the bottom. Still having issues with my salt “melting” away after I store them though! I let them cool completely and it still happened. Should I let them cool and then butter and salt them? Anyone, help??
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Nancy Reply:
January 17th, 2012 at 7:12 am
I freeze mine…………take out of freezer and they are a
little damp so I
put more salt on and bake in toaster oven 5 min………….
LindseyforLaura@HHM Reply:
February 2nd, 2012 at 12:59 pm
I like Nancy’s suggestion! I am not sure why your salt isn’t sticking
but I think if you buttered and salted them after cooling it should work
fine…hopefully! :)
This recipe is a staple in my house. We like the texture of these so much I have adapted them into our “family bagels”. Before setting to rise I split the dough in 2 and add various add-ins (cinnamon & raisin, craisins & lemon rind, flax & seeds) then I let it rise. After rise I shape them into bagels and bake. Everything else is the same. I usually make about 30 or so depending on size. I freeze 2/3rds and leave the rest out for breakfasts. Laura, you are a genius yet again. Thank you for all you share.
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yummy, so yummy…..we love them
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