Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- ¾ teaspoon salt
- ¾ cup warm water (110°F/45°C)
- 2 tablespoons baking soda
- 1 large egg (for egg wash)
- 1 tablespoon water (for egg wash)
- Sesame seeds, poppy seeds, or grated cheese for garnish (optional)
- Cooking spray or vegetable oil for greasing
Instructions
- In a small bowl, dissolve the yeast and sugar in warm water. Let sit for about 5 minutes until frothy.
- In a large mixing bowl, combine flour and salt. Add the yeast mixture and knead until smooth, using a stand mixer if preferred.
- Cover dough with a damp cloth and let rise in a warm place for 1 hour or until doubled in size.
- Preheat oven to 425°F (220°C). Line baking sheet with parchment paper and spray lightly with cooking spray.
- Punch down dough, divide into 8-10 portions, and roll each into a 12-inch rope.
- Shape each rope into a pretzel or broomstick shape, twisting or bundling as desired.
- Bring 4 cups water to a boil, add baking soda. Dip each pretzel into boiling water for 30 seconds.
- Transfer pretzels to baking sheet. Whisk egg and water, brush over pretzels, sprinkle with seeds or cheese if desired.
- Bake for 12-15 minutes until golden brown. Cool slightly before serving.
Notes
- Store pretzels in an airtight container for up to 2 days at room temperature.
- For longer storage, freeze and reheat in an air fryer for a fresh-baked crunch.
- Try toppings like sesame seeds, poppy seeds, or grated cheese for added flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pretzel
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
