I’m excited to share a soft pretzel recipe. There are no longer any places to buy them near where I live in Australia. During previous travels through the American airports, I looked forward to enjoying a soft pretzel. Anyhow, since I’m a big fan of making things from scratch for my family, a cheese and onion soft pretzel is a recipe I’ve longed to perfect and now I’m sharing so you can enjoy it, too.

There is something so sweet about baby hands and dough.

In Closing

Leave a comment below and let me know if you bake these pretzels!

Thank you for visiting my cosy cottage. Stay awhile and read another blog post. You might like to try another baking recipe, I have an Orange & Rosemary Focaccia you could try.

One of the recipes I bake most frequently, is my sandwich bread that makes 2 loaves. I love this recipe, because I can pick the flour I use that is best for my family.

Rachael x

Ingredients

1 and 1/4 cups warm water
2 and 1/4 teaspoons Instant dry yeast
1 tablespoon Brown sugar
2 tablespoons Butter melted
4 cups Flour
1 teaspoon Garlic powder
1/2 cup Tasty cheese grated also cheddar cheese
7 cups water
1/3 cup baking soda
Grated parmesan for sprinkling on top

Instructions

Bloom yeast: Combine the warm water, yeast and sugar. Stir gently and let sit for 5 to minutes until foamy.
Mix the dough: Combine the 4 cups of flour, salt and garlic powder. Mix in the melted butter and grated cheese. On a floured surface, knead with your hands for approx. 5 minutes or until the dough strengthens into a smooth ball. It will be elastic and slightly tacky, but not too sticky.
First rise: Shape your dough into a ball, place it into a lightly oiled bowl, cover with a tea towel and let it rise in a warm place for1 hour or until it has doubled in size. If it is cold in your home, you may need to wait longer.
Shape the pretzels: Turn out your dough onto a floured surface, and divide into 8 even pieces. Using your hands roll each piece into a long rope. Form into a pretzel twist, pressing down the ends into the dough.
Rest the pretzels: Let the pretzels rest while you prepare the bath.
Preheat oven and prepare bath: Preheat your oven to 200°C or 392°F. In a pot on your stove that will fit a pretzel, bring 7 cups of water to boil in a pot and add in 1/3 cup of baking soda.
Boil the pretzels: Using tongs, gently drop the pretzels into the boiling baker soda water one or two at a time. Boil for 20 to 30 seconds. Remove with a slotted spatula, allowing excess water to drip off, and place them on a baking sheet.
Bake: sprinkle the boiled pretzels with grated parmesan and sea salt. Bake for 12 to 15 minutes until they are a deep golden-brown.
Eat warm and cover leftovers and keep at room temperature for up to 3 days. Best to reheat in the oven before eating again!