Homemade Soft Pretzels - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Enjoy everyone's favorite stadium snack at home with an easy recipe for homemade soft pretzels and homemade soft pretzel rolls.
Ingredients
- 1 1/2 cups warm (110-115 ºF) water
- 1 Tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 4 1/2 cups all purpose flour
- 2 oz. unsalted butter, melted
- Vegetable oil, for pan
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 Tablespoon water
- Kosher salt, for topping
Instructions
- In the bowl of a stand mixer, combine the water, sugar and kosher salt. Sprinkle the yeast on top and allow it to sit for 5 minutes or until it begins to foam.
- Using the hook attachment for the mixer, add the flour and butter to the bowl and mix on low until combined.
- Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.
- Remove the dough from the bowl. Clean the bowl and then oil it well with vegetable oil.
- Return the dough to the bowl, cover it with plastic wrap and place it in a warm place for 1 hour, or until the dough has doubled in size.
- Preheat the oven to 450 ºF.
- Line two sheet trays with parchment paper and then lightly oil them.
- Bring 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan.
- While the water comes to a boil, turn the dough onto a lightly oiled work surface and divide it into 8 equal pieces.
- Roll out each piece of dough into a 24-inch rope. Shape the ropes into pretzels then return them to the cookie sheet. You can also optionally form the dough into rolls at this point.
- Place the pretzels, one by one, into the boiling water for 30 seconds. Remove each of them from the water using a large slotted spoon and return them to the cookie sheet. Brush the tops with the egg wash and sprinkle with kosher salt.
- Bake until golden brown in color, 12 to 14 minutes, then let cool for 5 minutes before serving.
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