I never pull pranks anymore on April 1st. I now sit on the sofa with the TV remote superglued to my hand, dutifully rising for the National Anthem and cheering loudly for the ceremonial first pitch.
That’s right, it’s baseball season folks! Time for grilling, tailgating, and stadium food.
Even though it breaks an American tradition, I just can’t bring myself to order hot dogs at the ballpark. Dad and I used to down them like nobody’s business, but after glancing once at the nutrition facts for those puppies, I moved on to other not-so-greasy fare.
I then started my own tradition of ordering soft-serve ice cream in a souvenir helmet cup, and the miniature headgear for 11 different teams currently stands on my MLB shelf. But for those select few stadiums that refuse to sell ice cream helmets, I resort to another fail-proof favorite: soft salty pretzels!
modified from this recipe
These pretzels are slightly sweeter than the ballpark variety, but the coarse salt balances it out. They’re really addicting, so I highly suggest making a double batch!
- To prepare the pretzel dough, stir together the yeast, ½ teaspoon of sugar, and warm water in a small bowl, and let it sit for 10-15 minutes until frothy. In a large bowl, whisk together 1½ cups of flour, salt, and remaining sugar. Make a well in the center, and pour in the yeast mixture and oil. Stir until a dough forms.
- Turn the dough out onto a well-floured surface, and knead for 4-6 minutes or until the dough springs back when a finger is pressed into it. Shape the dough into a ball.
- Coat a clean, dry bowl with nonstick cooking spray, and roll the dough ball around until coated with the cooking spray. Lay a towel over the top, and place the bowl in a warm, draft-free place to rise for 1 hour, or until doubled in size.
- Preheat the oven to 400°, and generously coat a baking sheet with nonstick cooking spray.
- On a lightly floured surface, divide the dough into 10 balls. Roll out each dough ball on the countertop with your hands until it’s about 1½ - 2 feet in length. Twist into a pretzel shape.
- To prepare the pretzel topping, microwave the water for 3 minutes on HIGH. Add the baking soda to a shallow bowl, and pour the hot water on top. Dip each pretzel in the water bath, and place on the prepared sheet. Sprinkle with the coarse sea salt. Bake at 400° for 9-11 minutes or until light brown. Cool on the pan for 5 minutes before turning out onto a wire rack to cool completely. (Or eat them while they’re still warm!)
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Soft pretzels is one of my favorite snacks, but never attempted to make. Your recipe looks easy, gonna have to try. Is the baking soda and water is used so the salt will stick to the pretzel? Mustard is my choice of dip also. Sounds weird but I even dip regular pretzel sticks/ twists in it.
I hope you enjoy these! The baking soda and water is what gives the outside of the pretzel that deep golden brown crust and helps make it crispier. It’s what makes a pretzel a pretzel! Most recipes call for dipping the pretzels in a boiling solution of baking soda and water, but I like that this one just needs really hot water. And you’re not weird at all — I even dip my carrots in mustard!
These were delicious and easy! I’ve made this recipe 3 times already. Yum!
Thank you Caroline; I’m so glad you enjoyed them! I’m sure your loved ones really appreciate how often you’ve baked them. 🙂
I made these into pretzel rolls and it worked great! I always double the recipe. What I like most about the recipe is that is is egg and dairy free! Thank you so much. Yum
My pleasure Caroline! I’m so happy you enjoyed them. Pretzel rolls sound amazing — I’ll have to try that with my next batch!
Amy, these pretzels are great. I am making some for my vegan daughter-in-law and need to store them a few days. What would you recommend for storing them? Thx for your great site.
I’m so glad you like the pretzels Don, and that’s really sweet of you to make them for your daughter-in-law! If you’re only storing them for a few days, putting them in airtight containers should be fine. If you won’t serve them for over a week, it’s probably better to freeze them instead.
I made these a few days ago and I am quite impressed! I have never actually tried soft pretzels before(shocking, I know!), and I quite enjoyed my first tried. I sprinkled mine in sesame seeds and some salt. It was a perfect balance between sweet and salty, and it was absolutely delicious with some mustard on the side. I am definitely going to be making soft pretzels again!
I’m so glad you enjoyed the pretzels! The sesame seeds sound like a fun addition. I always love mustard with pretzels too! 🙂
I just made these and they have a better taste than Auntie Annes!!! I am no baker, not by any means, but these were easy, even for me!!
I’m so glad you enjoyed them Christy, and that’s a huge compliment that you think they’re better than Auntie Anne’s! Thank you!
Man, I wish I would have seen your note about doubling the recipe before you made them! These are SO good!! Amazing. They are so addicting, I couldn’t stop eating them. My husband and I devoured the first batch in a matter of hours, so then I made a triple batch. I wish I would have quadrupled it.
I think I’m going to have to start making these a few times a week, it’s such a simple recipe and one of the best things I have EVER made!
I’m so glad you and your husband enjoyed the pretzels Kaitlin! They’re kind of dangerous to have around the house… I practically forget there’s any other food in the kitchen too! 😉
Hi, is it necessary to use the cooking spray??? Or can i just use butter or margarin instead???
Butter or margarine in place of the cooking spray would be just fine. I hope you enjoy the pretzels Aileen!
Looks great!
To they come out as big as ones you see at the bakery. (Approx. hand sized).
Thanks Laurien! They’re a little bit smaller than the ones sold at malls or sporting events. I’d love to hear what you think if you try the pretzels!