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Soft Pennsylvania-Style Pretzels

Crisp Potato Pancakes with Sour Cream or Applesauce

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Pennsylvania is pretzel country. These soft pretzels are chewy, salty, and best eaten warm.

Crisp Potato Pancakes with Sour Cream or Applesauce

Soft Pennsylvania-Style Pretzels

Pennsylvania is pretzel country. These soft pretzels are chewy, salty, and best eaten warm.
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Total Time 1 hour 30 minutes
Servings: 8 pretzels
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 1/2 cups warm water
  • 1 packet yeast
  • 1 tablespoon sugar
  • 4 cups flour
  • 1 teaspoon salt
  • 1/4 cup baking soda
  • 1 egg, beaten
  • Coarse salt

Method
 

Instructions
  1. Dissolve yeast and sugar in warm water. Mix with flour and salt to make dough. Knead and rise until doubled.
  2. Divide into 8 pieces and shape pretzels.
  3. Boil briefly in water mixed with baking soda.
  4. Brush with egg and sprinkle with coarse salt.
  5. Bake at 425 degrees until deep golden, 12 to 15 minutes.

Notes

  • Serve with mustard or cheese dip.

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