Are there ever foods that you wish you could have again that you think you won’t ever have? One thing that we heard from customers on repeat was soft pretzels. There is no reason for you to live without soft pretzels in your life. Often that means we have to make them, but we do all of the hard work for you and you just get to make them. Recipe development is one of our favorite things to do. We love the challenge, and being able to give you the recipes you thought you wouldn’t have again. Nothing brings us more joy than that. Since we often heard you all wanted soft pretzels, we thought we would come up with a recipe for you. This recipe is easy to make, gluten-free and Top 9 Allergen free, and great to make with family and friends. More hands make the load lighter and the time go by faster. We think you will love these more than the soft pretzels you remember!
Whether you make these at home, take them to a ball game, or anywhere else, be sure to enjoy them! We have several options below of dips you can make as well because we love to knock recipes out of the park! Which will be your favorite? Head on over to grab our Rustic Scoop™ Pizza Crust Mix so you can make these soon.
Rustic Scoop™ Soft Pretzels
1 teaspoon Dry active yeast
1 Tablespoon Sugar or Honey
¼ Cup Butter of choice, softened
2 ¼ Cups Water
2 Tablespoons Butter of choice melted
⅓ Cup Baking soda
Honey mustard- 2 parts mustard, 1 part honey
Cheese sauce- 3 Tablespoons cheese of choice, 1/8 teaspoon salt, 1⁄4 teaspoon onion powder, 4 teaspoons milk of choice
Chocolate sauce- 3 Tablespoons chocolate chips, 1⁄2 teaspoon shortening or coconut oil, 1 1⁄2 teaspoon milk of choice
*This is a full length video. To see how to roll and shape the pretzels, start watching at 12:14.
Preheat your oven to 400° F. Prepare a large stock pot with 8 cups of water and 1⁄3 Cup baking soda. Prepare two large baking sheets with parchment paper.
While your oven is preheating, pour the Rustic Scoop™ Pizza Crust Mix into the bowl of a stand mixer. Add the yeast. Mix well to combine. Next, add the ¼ C softened butter and mix until there are no large chunks. Now add your sugar of choice and water. Mix on medium speed until well combined and smooth.
Turn the heat of your stock pot to high, with the lid on, until it is boiling. While your water is heating up, roll out all of your pretzels. On a silicone mat, scoop out 1⁄3 cup of pretzel dough. Put plastic wrap over the rest of the dough so it doesn’t dry out. Slowly begin rolling your dough into a long rope. Start rolling from the middle with your fingers open as wide as they go, rolling outwards. The rope should be about 16 inches in length. Once your dough is rolled out, take each end, bend it upwards making a large U shape, then put one side over the other, lift up and twist one more time, then pull the twist down to the bottom of your rope. Your ends should be about 1 1⁄2 inches long and go past the bottom of your rope. It should now look like a pretzel. Gently transfer to your parchment paper. Reshape if necessary. Repeat until all of your pretzels are made.
Once your water has come to a boil, begin boiling each of your pretzels. Using a slotted spatula, place 3-4 pretzels into the boiling water for 30 seconds. After they are done boiling, brush them with melted butter and sprinkle with coarse salt. Repeat with each pretzel until they are all done. Bake at 400° F for 17 minutes. Enjoy!