Soft Pretzels - Plain, Cajun, Chat Masala & Gigantic! ... with Alien Mustard and Louisiana Remoulade
Shawna's Food and Recipe Blog
Shawna's Food and Recipe Blog
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  • 4 1/2 cups of bread flour. (All purpose flour can be used too.)
  • 5 minutes, till the yeast starts to feed on the flour and sugar. Gas bubbles will appear.
  • 3 tablespoons of melted unsalted Plugra Butter or Irish Butter. (Plugra and Irish Butter contain no water.)
  • 1 to 2 hours. This will slow the yeast and it will help to elasticize the dough. Pretzel dough is easier to work when it is chilled.
  • 1. Pretzel Dough must be chilled, before shaping
  • 3 gallons of water
  • 1 or
  • or
  • 2 pretzels



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