Wednesday, May 9, 2012

Cooking With Food Storage: Homemade Soft Pretzles

I have been trying to learn how to cook with our food storage. This way, I'll already know what the flip I'm doing when we really do NEED to use food storage. I saw this recipe online and got super excited! We made a batch of them and I gotta say, they were PHENOMENAL! Sometimes I forget that I can make things with just the basics! And that's what this recipe is...seriously. SO BASIC. All of these things are basic food storage items! They are really easy to make, too. It looks like a lot of steps, I know...but it really goes by fast because each step is such a little step. These are definitely going to be a staple at the Brimhall house!

Homemade Soft Pretzles


  • 1 1/2 cups warm water
  • 2 tablespoons light brown sugar
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 3 ounces unsalted butter, melted
  • 2 1/2 teaspoons kosher salt
  • 4 1/2 to 5 cups all-purpose flour
  • Vegetable oil
  • 3 quarts water
  • 3/4 cup baking soda
  • 1 whole egg, beaten with 1 tablespoon cold water
  • Coarse sea salt


  1. Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
  2. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. 
  3. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
  4. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil.
  5. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
  6. Preheat the oven to 425 degrees F.
  7. Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
  8. Remove the dough from the bowl and place on a flat surface. 
  9. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. 
  10. Roll each piece into a long rope and shape into the lengths or shapes that you want (sticks are easy and tasty).  
  11. Boil the pretzels in the water solution in batches. Boil for about 30 seconds. Remove with a large slotted spoon. 
  12. Place pretzels on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. 
  13. Brush the tops with the egg wash and season liberally with the salt. 
  14. Place into the oven and bake for 15 to 18 minutes until golden brown.
  15. Add additional toppings immediately after they come out of the oven.
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  1. Mmmmm... these look delish!! I LOVE your new blog (and the new look for both of them, by the way)! These pretzels are going on my must-try list, for sure. ;)

  2. I mafe this exact recipe a couple weeks ago. Delish! And I am reading...