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Honest Pretzels

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Source: Honest Pretzels

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Yield: This recipe makes 16 pretzels.

These handmade pretzels are way more interesting than the store-bought kind: They're chewy on the outside, and soft and tender on the inside - and you get to make them any shape you want! Honest Pretzels are especially good when eaten warm, soon after baking.

RECIPE INGREDIENTS

1/2 recipe Basic Yeasted Dough

Can of vegetable oil cooking spray or canola oil

Flour, as needed, for handling the dough

Water, for spritzing

Salt, regular or kosher (optional)

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DIRECTIONS

Time: After the Basic Yeasted Dough is made and has risen, these take about 1 hour, start to finish.

You Will Also Need:

Large, wide pot for the water
Brush for painting the baking tray with oil (if using oil)
Baking tray
Scissors or pastry cutter
Table with board or countertop ("work area")
A 12-inch ruler for measuring dough
Slotted spoon
Spray bottle filled with clean water
Timer with a bell
Spatula or tongs for handling the pretzels
Plate

Ask an Adult for Help with:

Filling the pot with water and putting it on the stove
Heating the water
Turning on the oven
Putting the pretzels in and taking them out of the hot water
Putting the tray in the oven
Turning the pretzels over and spraying them during baking
Taking the pretzels out of the oven and putting them on a plate to cool

Note to the Adult:
The water in the pot should be at least 3 inches deep. Bring it to a boil and then lower the heat so it is simmering very gently when you add the pretzels.

If you have any Pretzels left over, heat them in an oven or toaster oven right before eating so they'll taste fresh.

Recipe reprinted by permission of Ten Speed Press. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: This recipe makes 16 pretzels.

Calories:

Fat. Total:

Protein:

Carbohydrates, Total:

10g

Sodium:

91mg

% Cal. from Fat:

16%

Cholesterol:

2mg

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