Please enter the email you’re using for this account.
Parve
Easy
1 Hour, 45 Minutes
Diets 
Try these hot pretzels for a twist on the typical dinner roll. Soft and chewy, they’re the perfect crowd-pleaser.
4 teaspoons Gefen Dry Yeast or other active dry yeast
1 teaspoon sugar
1 and 1/4 cups warm water (110°F/45°C)
5 cups all-purpose flour
1/2 cup sugar
1 and 1/2 teaspoons salt
1 tablespoon oil
1/2 cup baking soda
4 cups hot water
1/4 cup Tuscanini Coarse Sea Salt or kosher salt
“everything” spice blend
In a small bowl, dissolve yeast and one teaspoon sugar in warm water. Let stand until bubbly, about 10 minutes.
In a large bowl, mix together flour, half cup sugar, and salt.
Make a well in the center; add oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one to two tablespoons water.
Knead the dough until smooth, about seven to eight minutes.
Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil.
Cover with plastic wrap and let rise in a warm place until doubled in size, about one hour.
Preheat oven to 450°F (230°C).
In a large bowl, dissolve baking soda in hot water.
Turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and form a pretzel shape.
Once all of the dough is shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle generously with coarse salt and everything spice blend.
Bake in preheated oven for 10 minutes, until browned.
How Would You
Rate this recipe?
Please log in to rate
THIS RECIPE DOES NOT WORK (Do not waste your money) – After reading the reviews, I reduced the amount of flour by 1/2 cup, and followed the recipe exactly. It was so dry, that I ended up adding another 20 tablespoons of water and 1 more of oil – the dough was still dry, but I tried to work with it – I did not want to waste all those ingredients. After proving, the dough felt very stiff and not soft and elastic as it should have, I went ahead and baked them – And that’s when I threw everything away – they were so hard, and heavy to eat, you could see the dough was tight – I really would not recommend this recipe (I do have some experience with yeast/bread dough’s and never had such a complete failure!)
It’s very dry with 5 cups of flour, I had to use a lot more water/oil. I would recommend less flour
Delicious! I made these with 80% whole wheat flour and demrara sugar; they came out excellent! I topped them with everything spice and that added an extra kick and I halved the recipe successfully. I recommend making the ropes vey thin so that they retain their form when they bake.
Delicious I made these with 80% whole wheat flour and demrara sugar; they came out excellent! I topped them with everything spice and that added an extra kick. I halfed the recipe successfully, and I recommend making the ropes vey thin so that they retain their form when they bake.
Delicious! I made these with 80% whole wheat flour and demrara sugar; they came out excellent! I topped them with everything spice and that added an extra kick. I also made half the recipe. I recommend making the ropes vey thin so that they retain their form when they bake.
Delicious! I divided the dough more than called for so they weren’t too big, and I had to add more water than the recipe called for. Overall, it was delicious, and faster on a motzei shabbos than making pizza.
Delish Leah! Thanks for the idea!