Quick and Easy Soft Pretzels Without Yeast

If you want a recipe for THE best and easiest Homemade Soft Pretzels without yeast, you have come to the right place. It's been exactly a year since I posted my Homemade Soft Pretzel without yeast recipe, and as a thank you to everyone who has visited my blog and tried my recipe (all 10 000 of them according to my blog stats) I wanted to post it again! It is definitely still very easy and very very yummy!

It is the easiest and tastiest Soft Homemade Pretzel you will ever make and taste, and the best part NO yeast! So no waiting around for dough to rise...

HOMEMADE SOFT PRETZEL RECIPE

2 cups (500ml) All Purpose Flour
3 tbsp Unsalted Butter
2 tbsp White Granulated Sugar
2 tsp Baking Powder
1/3 (75ml) cup Full Cream Milk
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 (be creative) 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 or cold, they are delicious either way.

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Enjoy!

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!