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Parve
Easy
1 Hour, 45 Minutes
Diets 
Try these hot pretzels for a twist on the typical dinner roll. Soft and chewy, they’re the perfect crowd-pleaser.
4 teaspoons Gefen Dry Yeast or other active dry yeast
1 teaspoon sugar
1 and 1/4 cups warm water (110°F/45°C)
5 cups all-purpose flour
1/2 cup sugar
1 and 1/2 teaspoons salt
1 tablespoon oil
1/2 cup baking soda
4 cups hot water
1/4 cup Tuscanini Coarse Sea Salt or kosher salt
“everything” spice blend
In a small bowl, dissolve yeast and one teaspoon sugar in warm water. Let stand until bubbly, about 10 minutes.
In a large bowl, mix together flour, half cup sugar, and salt.
Make a well in the center; add oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one to two tablespoons water.
Knead the dough until smooth, about seven to eight minutes.
Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil.
Cover with plastic wrap and let rise in a warm place until doubled in size, about one hour.
Preheat oven to 450°F (230°C).
In a large bowl, dissolve baking soda in hot water.
Turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and form a pretzel shape.
Once all of the dough is shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle generously with coarse salt and everything spice blend.
Bake in preheated oven for 10 minutes, until browned.
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It’s very dry with 5 cups of flour, I had to use a lot more water/oil. I would recommend less flour
Delicious! I made these with 80% whole wheat flour and demrara sugar; they came out excellent! I topped them with everything spice and that added an extra kick and I halved the recipe successfully. I recommend making the ropes vey thin so that they retain their form when they bake.
Delicious I made these with 80% whole wheat flour and demrara sugar; they came out excellent! I topped them with everything spice and that added an extra kick. I halfed the recipe successfully, and I recommend making the ropes vey thin so that they retain their form when they bake.
Delicious! I made these with 80% whole wheat flour and demrara sugar; they came out excellent! I topped them with everything spice and that added an extra kick. I also made half the recipe. I recommend making the ropes vey thin so that they retain their form when they bake.
Delicious! I divided the dough more than called for so they weren’t too big, and I had to add more water than the recipe called for. Overall, it was delicious, and faster on a motzei shabbos than making pizza.
Delish Leah! Thanks for the idea!