30 May 2011

Homemade Soft Pretzels without yeast

While living in America I fell in love with Soft Pretzels. Fall time in New York City, the wonderful smell of freshly baked pretzels and roasted nuts hung think in the cool crisp air. There was no way pass them, with at least two vendors on every street selling freshly baked Soft Pretzels and gorgeous honey roasted cashews and walnuts I had to stop and buy some every time!

A few years down the line and I still crave those wonderful delicacies. Luckily I stumbled upon an old American recipe book, and when I saw the Pretzel recipe I was adamant to make my own. The only problem was that this recipe contains yeast, and I was not about to wait for dough to rise etc. etc. I wanted my Pretzels now! I adapted the recipe, tried it and it was absolutely delicious......

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HOMEMADE SOFT PRETZEL RECIPE

2 cups (500ml) All purpose Flour
3 tbsp Unsalted Butter
2 tbsp White Sugar
2 tsp Baking Powder
1/3 (75ml) cup Full Cream Milk (this is Whole Milk if you are in America)
pinch of salt
Coarse Salt or Salt Flakes
1 Egg - beaten

Rub the Unsalted Butter into the Flour until it looks like crumbs. Add Sugar, Baking Powder and Salt and mix together. Add Milk slowly till all the ingredients are wet. Do not add all the milk at once. You have to make sure that the dough is not too sticky, but also not too dry. If you need more milk, you can add another drop. Once the dough is formed you do not have to let it rest, you can work with it straight away.

Divide the dough into smaller balls. Roll out each ball into a long snake. Twist them into shape and put onto prepared baking sheet. Once you have made all your pretzels, brush them with the egg (egg wash) and sprinkle with coarse salt or salt flakes.

Bake in preheated oven 180 degrees Celsius for 10 minutes (depending on size of your pretzels) - they should be nice and golden on the top.

Serve warm. You can serve them as is or with a delicious dipping sauce. Think honey and mustard dipping sauce or even a spicy salsa or nice guacamole sauce.




Now for that roasted nuts..............mmmmmm

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Enjoy!

 

30 comments:

  1. YUM! I could eat these all day. We were out of full cream, so I used regular. Defenitly going to make again.

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  2. What is full cream milk?

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    Replies
    1. Whole milk, not skim or 2%. "Full cream" is the Australian/British name for what Americans call whole milk (also sold as just plain "homogenized milk", without a specified fat content).

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    2. No one in Britain says 'full cream', we just say whole milk too. Must just be the Aussies.

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  3. About how many does this recipe make?

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    1. Mine made about twelve and each were about the size of a small child's fist

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  4. Hi, it depends on the size you make them, I usually get about 12 medium(ish) ones out. Sugao is right full cream milk is whole milk ;) but I have also used 2% before and it works just as well - full cream just makes it more decadent.

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  5. You never told use to put the egg in I almost forgot

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  6. ^^Once you have made all your pretzels, brush them with the egg (egg wash) and sprinkle with coarse salt or salt flakes.

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  7. This is probably a stupid question but eggwash is just a beaten egg right? Don't add water or anything?

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  8. Hi, just to clarify you don't use the egg in the dough. The egg is beaten and then brushed onto the uncooked pretzels before sprinkling on the salt and baked. The "egg wash" is just to give it a nice golden colour.

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  9. Hi, for my egg wash I only use a beaten egg, I do not add milk or water ;) Hope that helps.

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  10. Does anybody know if I can try it with 2% milk? I don't have whole milk, and is it mixed in by hand or a mixer?

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  11. Yes you can use 2% milk too! I have done it many times. I usually use a mixer, but I'm sure you can use your hands if you have strong arms ;)

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  12. these are yummmy but not pretzel like but more soft breadstick like

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  13. Thank you so much! I have been searching for a pretzel recipe that doesn't take yeast everywhere! And I couldn't find it until I came across yours! I'm so excited I'm gonna make them right away! XD

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  14. ii literally just made these && ate like half of them and must ii admit that ii am such a Picky Eater! ii did need about 1/2 cup of whole milk but they come out very soft, slightly sweet and fluffy! ii ate them with a homemade cheese sause and before ii realized, half of them were gone! Lol

    Cheese Sauce;

    1/2 c Ragu Cheese Sauce
    1 tbs Cheddar Cheese

    Mix && microwave for 20/30 sec && mix in between...Dip your pretzels && ENJOY! YUMMMM

    Follow me MOREYY on instagram for more recipes && tips! ii do follow back :-)

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  15. I followed the directions, so i do not know what I did wrong, but it took over twice the milk called for to wet all the dry ingredients. And after they were done they had the consistancy of a biscuit instead of a pretzel. Tasted good, just not what i expected.

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  16. do you need to grease the pan?

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  17. i mean the pan to put the pretzels in the oven

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  18. Do we have to serve them warm? Is it possible for them to be served cold??

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    Replies
    1. Yes you can serve them cold or hot, anyway you like. I prefer them hot though.

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  19. I think someone stole your recipe?

    http://briannajoycee.wordpress.com/2012/09/06/soft-homemade-pretzels-without-yeast/

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    Replies
    1. Thank you. I will look into it :)

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    2. You're welcome. I made these pretzels today. They came out hard instead of hard. Haha, I'll try again another day!!

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    3. They came out hard instead of soft**

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  20. Bout to start making them.Can't wait to taste them.��

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