Ingredients
Scale
- 3 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tbsp sugar
- 1 tsp salt
- 1 cup warm water
- 2 tbsp melted butter
- ½ cup baking soda
- 1 egg (for egg wash)
- Coarse salt (for topping)
- Mustard or cheese dip (optional)
Instructions
- In a large bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until foamy. Add flour, salt, and melted butter, then knead until smooth. Cover and let rise for 1 hour.
- Divide dough into 8 equal parts. Roll each into a long rope and shape into raptor claws with three curved “claws” at one end.
- Preheat oven to 425°F (220°C). Boil 6 cups water with baking soda, dip each pretzel for 30 seconds. Place on baking sheet, brush with egg wash, and sprinkle with coarse salt.
- Bake for 12-15 minutes until golden brown. Serve warm with mustard or cheese dip.
Notes
- Use warm (not hot) water to activate yeast properly
- Don’t skip the baking soda bath – it creates the signature pretzel texture
- For extra flavor, try sprinkling cheese before baking or serving with spicy dips
- Store leftovers in airtight container for up to 3 days
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 pretzel claw
- Calories: 210 Kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
