marilynpeight
Growing up in the Amish we often had soft pretzel night with fresh, buttery soft pretzels made in our propane ovens and then dipped in a creamy cheese sauce we call “shmear kaes” but also known as cup cheese. These fluffy pretzels are an original recipe from a combination of Amish cook books.
Follow along for more Amish and Mennonite Recipes!
Amish Soft Pretzels
These golden and buttery soft pretzels rival the mall chain pretzels from Auntie Anne's, and are an Amish family favorite for Saturday or Sunday evening snack!
Ingredients
- 2 Tablespoons Yeast Active dry
- 1 1/2 cup warm water
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 2 cups bread flour
- 1 1/4 cups all purpose flour
baking soda mixture
- 3/4 cup water
- 1 tablespoon baking soda
Toppings
- 1/4 cup butter melted
- Pretzel salt or coarse sea salt
Instructions
Preheat oven to 400 (after rise time)
- 1 Whisk together yeast, 1 1/2 cup warm water and brown sugar in a large mixing bowl. Allow to rest for 5 minutes then stir in salt.
- Transfer the bowl to a stand mixer (you can also mix by hand if you prefer), then add 1 cup bread flour and mix for several minutes until the flour is well incorporated. Add the remaining bread flour and 1 cup all purpose flour (reserving the 1/4 cup for later) in increments, mixing well between each addition.
- Sprinkle reserved flour onto a counter top, then remove the dough from the mixer and knead, incorporating remaining flour if the dough is sticky. Once the dough is soft and pliable return it to a bowl, lightly greased with a butter wrapper or a teaspoon of olive oil, and cover with a tea towel. Allow the dough to rise for 30 minutes.
- Remove the dough from the bowl and shape it into a log. Cut 12 sections and roll them into thin strips, then shape them into pretzels. Take 3/4 cup water and 1 Tablespoon baking soda and whisk them together is a large flat bottomed bowl (a 9 in. pie plate works as well). Dunk the soft pretzels in the baking soda mixture then transfer to greased cookie sheets and sprinkle with sea salt.
- Bake for ten-15 minutes in preheated oven, or until tops and bottoms are golden brown, then remove and brush tops with butter.
Notes
I personally prefer to use salted butter in this recipe. Although I recommend using the bread flour for added softness, you can also just use all purpose flour instead.
Tried this recipe?Let us know how it was!
Optional but delicious:
Serve with cup cheese or honey mustard.
These Soft Pretzels are an excellent treat for the weekend. I can highly recommend serving them with cup cheese and even a side of deli ham and pickles for the perfect Sunday evening snack!
What is the difference between bread flour and all purpose flour ??
Bread flour has a higher protein content which produces more gluten and in essence, creates softer dough.
the recipe calls for 2 cups total of flour but in the instructions it reads like there are 3 1/4 cups of flour. ?????
That includes the 1 and 1/4 cup of all purpose flour so 2 cups bread flour and 1 and 1/4 cup bread flour.
So… I’m confused, which one are we supposed to use, the bread flour or the all purpose flour? That’s where the confusion is for me, because the ingredients list calls for both, but the instructions only show using the bread flour and if you substitute the bread flour with the all purpose, the measurements won’t add up…
Sorry for the confusion! It’s 2 cups bread flour and 1 1/4 cup all purpose flour.
I love them
Do they “keep” well or are they only best when fresh?
They are best when fresh but I keep them on the counter and we still eat them the day after. Sometimes I’ll reheat them in a frying pan with a little butter and that’s good!
2 cups bread flour, 1 cup all purpose flour got into the dough mixture.. the 1/4 cup flour is used on the counter so it dosnt stick. Re read the instructions..
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