Soft Pretzels

Preparation info
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Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

You no longer need to hang around street corners waiting for dubiously sanitary vendors to fill any pretzel yens you may harbor. Thanks to the magic of gluten flour, you can make these blown-up chewy (not crunchy) versions of the familiar hard pretzel. They are a wonderfully satisfying, salty, yeasty, wheaty snack all alone. Or you can serve them with a pea soup or other thick vegetable pottage for an amiable winter one-dish meal.