Pretzel Recipe

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Soft Pretzels

Soft Pretzels


Prep Time: 30 Minutes – Start to Finish: 2 Hours 15 Minutes – Makes 12 pretzels


  • 2 teaspoons regular active dry yeast
  • cup warm water (105°F to 115°F)
  • 1 cup finely ground tapioca flour
  • cup sweet white sorghum flour
  • ¼ cup garbanzo and fava flour
  • 1 cup cornstarch
  • 1½ teaspoons xanthan gum
  • ½ teaspoon guar gum
  • 1 teaspoon salt
  • 3 eggs
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • additional garbanzo and fava flour
  • cooking spray (without flour)

Soda Bath

  • cup baking soda
  • 10 cups water


  • 1 egg, beaten
  • 1 tablespoon kosher (coarse) salt


  1. Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour)
  2. In small bowl, stir water and yeast until dissolved; set aside
  3. In small bowl, mix all flours, the cornstarch, both gums and 1 teaspoon salt with whisk; set aside
  4. In medium bowl, beat 3 eggs, the sugar and honey with electric mixer on medium speed 1 minute or until well blended
  5. Add yeast mixture and flour mixture; beat 1 minute or until blended
  6. Divide dough into 12 equal-size balls
  7. On work surface sprinkled with additional garbanzo and fava flour, roll each ball into 13 x ¾-inch rope
  8. Carefully place ropes on cookie sheet; form into U shape and twist in middle
  9. Spray tops of pretzels with cooking spray (without flour)
  10. Cover with plastic wrap; let rise in warm place (80°F to 85°F) 1 hour to 1 hour 30 minutes or until doubled in size
  11. Heat oven to 375°F
  12. In 4-quart saucepan or Dutch oven, stir baking soda into water until dissolved
  13. Heat to full rolling boil
  14. Carefully place 1 pretzel at a time in water; boil 25 seconds
  15. Remove with slotted spoon and return to cookie sheet
  16. Brush tops of pretzels with egg, being careful not to fill openings with egg; sprinkle with kosher salt
  17. Bake 12 to 15 minutes or until golden brown
  18. Immediately remove from cookie sheet to cooling rack

Pretzel.Calories 160; Total Fat 2g (Saturated Fat 0 5g, Trans Fat 0g); Cholesterol 70mg; Sodium 4140mg; Total Carbohydrate 30g (Dietary Fiber 2g); Protein 4g Exchanges: 2 Starch Carbohydrate Choices: 2

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