Soft Homemade Pretzels WITHOUT Yeast

Posted: September 6, 2012 in Uncategorized

 

What you will need.

2 cups All purpose Flour

3 tbsp Unsalted Butter

2 tbsp White Sugar

2 tsp Baking Powder

1/3 cup Whole Milk (I used more than this, almost 2/3rd of a cup)

a pinch of salt

Coarse Salt or Salt Flakes

1 Egg – beaten

Put Flour into bowl, then add the Unsalted Butter, (I cut the butter into tiny pieces to work with it easier). Add Sugar, Baking Powder and Salt and mix together. It will still look like flour. Maybe a bit crumb-like. Add Milk slowly till all the ingredients are wet. Do not add all the milk at once. You have to make sure that the dough is not too sticky, but also not too dry. If you need more milk, you can add another drop. I used a teaspoon to put a little bit in at a time, but like I said I used more than 1/3 cup of milk. Once the dough is formed you do not have to let it rest, you can work with it straight away since there is no yeast.

Divide the dough into smaller balls. Roll out each ball into a long snake, or whatever shape you’d like. Shape and put onto prepared baking sheet. Once you have made all your pretzels, brush them with the egg (egg wash) and sprinkle with coarse salt or salt flakes.

Bake in preheated oven at 350 degrees for 10-12 minutes (depending on size of your pretzels) – they should be nice and golden on the top.
Serve warm.

 

You can serve them as is or with a delicious dipping sauce. I loved it with Honey. It made the pretzels taste like Whataburger’s Honey-Buttered Chicken Biscuit without the chicken…. hmm, gives me another idea for a recipe. My mother liked the pretzels with cheese, and my brother with mustard. The options are endless.

 

**ALSO, try adding flavors to the pretzels before you cook them. We have tried Parmasan cheese, garlic and herbs, extra butter and salt, even the popcorn flavors that they give you at the movies.

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