These homemade soft pretzels are a perfect afternoon snack
There are just some days when you need something salty and full of carbs. Recently, I had one of those days. But mostly I thought it would be a great snack for me to pig out on after school snack for the kids.
I have had this pretzel recipe for the longest time. Seriously. We’re talking 9th grade home-economics class here people. And I have been wanting to try making them again.
So, I did!
Soften 1 tsp of dry yeast in 3/4 cup lukewarm water
Add 1/4 tsp salt and 3/4 tsp sugar. Mix in 2 cups flour and knead to make a soft, smooth dough. Do not let rise. Cut into small pieces.
Roll pencil thin ropes and twist into pretzel shapes.
Place on cookie sheet covered with foil and dusted with flour. Brush pretzels with beaten egg and sprinkle with coarse salt.
I actually doubled the recipe and then found that it was going to take forever to make them all, so I decided I would just make them bigger!
Bake at 400º for about 15 minutes. For the larger ones I increased the oven temp to 425º and baked for an extra 5 min.
Serve warm with (or without) mustard.
They turned out and tasted just how I remember them for all those years ago. And they’re so much better than the frozen pretzels from the grocery store.
What kinds of snacks do your kids like to eat?
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