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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Soft Pretzels

Source: dLife

Classic and chewy soft pretzels.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	134.3

Total Carbs	27.8 g

Dietary Fiber	0.7 g

Sugars	2.9 g

Total Fat	0.4 g

Saturated Fat	0.1 g

Unsaturated Fat	0.1 g

Potassium	64.0 mg

Protein	5.0 g

Sodium	532.2 mg

Dietary Exchanges 0.4 Fat, 0.1 Meat, 0.1 Milk, 0.0 Other Carbs, 1.5 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each package baker's yeast 0.5
0 1/2 cup cold water 1.0
1 tbsp sugar 1.0
1 cup fat free milk 3.5
3 1/2 cup Flour, all purpose, bleached, enriched 1.0
1 tsp salt 2.0
2 quart cold water 1.0
1 tbsp baking soda 1.0
1 each eggs 1.0
1 tbsp cold water 1.0
1 pinch poppy seeds 1.0
1 pinch sesame seeds 1.0
1 pinch kosher salt 1.0
1 pinch Pinch of Herbs seasoning 1.0
1 pinch onion flakes

Directions

Combine yeast, warm water, and sugar and let rest 5 minutes. Using electric beaters, mix in skim milk, 2 cups flour, and salt. Add in enough of the extra flour to form a soft dough.
Knead dough until elastic, about 5 minutes. Lay dough in a greased bowl and let rise, covered in a warm place 45 minutes. Dough should be doubled in size. Punch down dough.
Roll dough on floured surface into a 16 x 12-inch rectangle. Slice dough lengthwise into 12 strips, 1 inch wide. Roll one strip with palms of hands until rounded and 18 to 20 inches in length. Form loop, holding ends of strips and twisting strip 2 times. Bring ends of strip down and secure at opposite sides of loops to make a pretzel shape. Continue on with the rest of the dough. Lay pretzels on a floured surface and let rise covered for 3 minutes.
Boil 2 quarts of water and add in baking soda. Place pretzels, a few at a time in the boiling water and cook 1 minute. Using a slotted spoon take pretzels out of water, letting then strain. Move to a cooking spray coated, aluminum foil covered baking sheet.
Whisk together egg and cold water; coat pretzels with egg wash. Scatter toppings over pretzels. Bake at 400 degrees F 18 to 20 minutes or until golden brown. Let cool.