random question...but needed!

Does anyone have a simple pretzel recipe?

I wanted to teach the class about the pretzel during lent, how it was made to symbolize praying hands and so I have all the ingredients and CAN NOT FIND A PRETZEL RECIPE!!!

If anyone can help I would love you forever!!

hmmm sorry i've never made a pretzel from scratch...i always buy the frozen ones and put them in the oven

i can try searching for you but i wouldn't know if the recipe was any good or not.

but the food network never fails:

Homemade Soft Pretzels Recipe courtesy Alton Brown, 2007
See this recipe on air Tuesday Feb. 19 at 2:00 AM ET/PT.

Show: Good Eats
Episode: Pretzel Logic







1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

or if you're buying the dough:

Soft Pretzels Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Favorite Food Remakes





1 loaf frozen white bread dough, thawed (recommended: Bridgford)
Flour, for dusting surface
1 egg, beaten
1/2 cup coarse salt
Topping options, recipes follow

Divide dough into 14 pieces. On a lightly floured surface, roll each piece of dough into a 16-inch rope, and then form into a pretzel shape. Transfer dough to the refrigerator until ready to boil.
Preheat oven to 400 degrees F.

In a large pot, bring 4 quarts of water to a boil. Add pretzels, 3 at a time, and cook until pretzels rise to the surface, about 2 minutes. Remove and drain on paper towels. Arrange pretzels 3 inches apart on buttered sheet pans. Brush with beaten egg. Sprinkle with coarse salt or with choice of toppings. Bake for 15 to 20 minutes or until browned.


Topping Options:
For garlic cheese pretzels:
1/2 cup finely grated Parmesan
1 teaspoon garlic powder
Roll out dough into ropes, form into pretzels, and poach as directed above. Arrange on buttered sheet pans, brush with beaten egg, as directed above. Sprinkle with Parmesan and garlic powder. Bake for 15 to 20 minutes or until browned.

For cinnamon pretzels:
1/2 cup powdered sugar
1 tablespoon ground cinnamon
1/4 cup honey

In a small bowl, combine powdered sugar and cinnamon with 1 to 2 tablespoons water (enough water to make a glaze). Set aside. Roll out dough into ropes, form into pretzels, and poach as directed above. Just before baking, brush pretzels with honey. Remove pretzels from oven, and while still warm, brush with cinnamon-sugar glaze.