Homemade Pretzels (2 Types: Traditional and Cream Cheese Filled)

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Introduction: Homemade Pretzels (2 Types: Traditional and Cream Cheese Filled)

About: Jack of all trades, master of none. Father, husband, creator.

Hey Folks, just in time for the Superbowl, here are two very easy methods to making homemade soft pretzels.

These take no time at all and will use very basic ingredients found around the house.

I'll show you how to make Traditional ones first, then add a couple steps to show you how to  make cream cheese filled Pretzels (so so good).

These take no time at all to make, and will feed 16 easily. Great for the Super Bowl or just a comforting snack. You'll be surprized how much better these taste then the ones bought at sporting events.

Enjoy

Step 1: Ingredients

You will require the following for both Pretzel recipes.

2 cups of hot water (from the tap is fine)
1 Tablespoon of sugar
1 envelope of active dry yeast (2 1/4 teaspoons)
5 cups of all-purpose flour
1 Tablespoon salt
Non stick cooking spray or oil
2 tablespoons of baking soda
1 egg
8 oz room temperature cream cheese (220 grams)
1 cup of icing suga
cinnamon

Step 2: Get That Yeast Working

Dissolve your sugar into two cups of hot water. Once dissolved, add the yeast and stir. Allow to sit for about 5 minutes.

Step 3: Not Dry for Long...

In a separate bowl mix your 5 cups of flour and salt.

Step 4: Mix It Up.

Slowly pour your water/yeast mixture into the dry ingredients. Mix well.

Step 5: Balls....

Mix the dough till it does  not stick to the sides any more. Take the dough out and knead on a floured surface for about 5 minutes. Place in a separate greased bowl and cover with cling film. Add to a warm place and wait about 30 minutes or until the dough has doubled in size. I find in the oven with the light on does just the trick.

Step 6: Divided and Conquer

Take the dough from the bowl and fold it over itself a couple times. Cut the dough into 16 even pieces.

Step 7: Roll'n Roll'n Roll'n

Roll a section of dough out into an 18 inch log. You can make them shorter or longer, but this length seems to work just fine,

If you want to make cream cheese filled pretzels see next "bonus" steps

Step 8: Cream Cheese Filling "Bonus"

Mix 8 oz of room temperature cream cheese with one cup of icing sugar. Mix till smooth.  Place in a ziplock bag. snip the tip of the bag for easing icing.

Step 9: Cream Cheese What? "Bonus"

If you want to make cream cheese filled pretzels flatten out the 18 inch tube to about one inch wide.

Step 10: Folding the Dough

Fold the dough over the cream cheese and pinch the ends. I give the whole tube a couple twists to help hold it together.

Step 11: Making the Pretzel Shape

Making the actual pretzel shape is not to hard. First, make an upside down "U". Pull the two ends together and make one twist. Now fold it over on itself and pinch the two ends to the rest of the pretzel.

Step 12: A Quick Boil

Bring a pot to boil with 2 tablespoons of baking soda added.

Place each raw pretzel in the boiling water for about a minute. This will poach them and give them that nice golden brown appearance. Once poached, let them drip dry and place them on a parchment lined cooking tray.

Step 13: Extra Coat for Flavour

Beat one egg in a bowl and give each pretzel a brushing of egg.

for the traditional pretzels sprinkle on coarse sea salt.

for the cream cheese pretzels, make a sugar/cinnamon mixture and sprinkle over.

You can also be creative at this stage and add anything you like.

Place in the oven and bake  for 12-18 minutes at 220 degrees Celsius

 

Step 14: Serv Them Up Warm

Hey Folks, thats it. As simple as that.

They are best served up warm and with something to dip them in. I like mustard/honey mustard for the traditional pretzels and jam for the cream cheese/cinnamon ones.

You'll be surpriized how good these taste, and even better then ones you would buy at a sports event.

I hope you enjoyed this Instructalbe. Please let me know what you think.

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66 Discussions

0
user
sheME

2 years ago

I have always allowed the pretzels to rise and the yeast to work after folding and before poaching. this gives a fluffier pretzel.

0
user
KitS6

2 years ago

So clear and easy to follow. It's my next undertaking. I discovered cream cheese pretzels at Cedar Point in Ohio.... the best ever. So excited that I can make them myself. Will be taking a batch to a Christmas Party on Wednesday. Thanks so much.