One Hour Pretzels

One Hour Pretzels

There is something perfect about a homemade pretzel on a winter Sunday. For some reason, I always want to make pretzels if I’m going to watch a football game. I’m not 100% certain where that association comes from. But the Super Bowl is coming up, so it seems like the right time to spring these little beauties on you.

I always thought making homemade pretzels was time-intensive, assuming you were going the traditional method of mixing then kneading then rising then boiling then baking, so I rarely made them. But after some experiments, I’ve got it down to less than 1 hour.

The trick is prepping everything at the beginning. Preheat your oven, set your shallow pot of water on the stove top with your baking soda to boil, and gather your ingredients. This recipe works fine with no rise, so you are going to assembly-line these bad boys. If you are lazy or truly pressed for time, you can even skip the egg wash step and simply sprinkle with salt before popping in the oven.

I like to brush with melted garlic butter, or make up a batch of beer cheese as a dip.

One Hour Pretzels

January 26, 2018
: 8
: 35 min
: 10 min
: 45 min
: Easy

I always thought making homemade pretzels was time-intensive, assuming you were going the traditional method of mixing then kneading then rising then boiling then baking, so I rarely made them. But after some experiments, I’ve got it down to less than 1 hour.

By:

Ingredients
  • 1 and 1/2 cups lukewarm water
  • 1 packet instant yeast
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 4 cups all-purpose flour
  • 1 large egg
  • Kosher salt
Directions
  • Step 1 Preheat oven to 425°F. Bring 8 cups of water and 1/2 cup baking soda together in a large pot and bring to a boil. Prep your baking sheets by lining 2 with parchment paper.
  • Step 2 Mix the yeast in the warm water in the bowl of a stand mixer. Add salt and sugar
  • Step 3 stir until combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with the bread attachment on low-to-medium speed until until dough starts to thicken and pull together. Add the last cup of flour in 1/4 cup increments until the dough is no longer sticky.
  • Step 4 Turn the dough out onto a floured surface. Knead the dough for about 3 minutes and shape into a rough disk. With a sharp knife, cut the disk into eight equal-sized portions, as you would cut a pie.
  • Step 5 Shape each piece dough into a long snake with an even diameter, about 18 inches long. Now the fun part – make a pretzel shape. This is nearly impossible for me to describe in writing but here goes: On the counter, take both ends and cross them away from you, towards the “top”, leaving a loop. Twist them together, then pull them them towards you and over the hanging loop. Press the dough together where it overlaps. YouTube is your friend if you are confused. Or make pretzels that are circle-shaped.
  • Step 6 Place each pretzel into the boiling water mixture for 30 seconds. Lift the pretzel out of the water with a slotted spoon and shake a few times to get rid of the excess water, setting each aside to rest while you finish dipping the rest.
  • Step 7 In a small bowl, beat the egg and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides). Place on baking sheet and sprinkle liberally with salt.
  • Step 8 Bake for 10 minutes at 425F degrees. Turn the oven to broil and bake for 5 more minutes to brown the tops.

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