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Bob's Red Mill: Prize Winning Soft Pretzel Recipe


  • 2 cups Water, warm
  • ½ cup Sugar
  • 2 tsp Salt
  • 2 Tbsp Yeast, Active Dry
  • 1/3 cup Margarine, softened
  • 2 Eggs, room temperature
  • 6½ - 7½ cups White Flour, Unbleached
  • Sprinkling of Coarse Salt
  • 1 Egg Yolk
  • 2 Tbsp Water
  • Measure warm water into large bowl. Sprinkle in yeast, stir until dissolved.

    Add sugar, 2 tsp salt, margarine, egg and 3 cups flour. Beat until smooth. Add remaining flour to make a stiff dough. Cover bowl tightly with aluminum foil. Refrigerate 2 to 24 hours.

    Turn dough out onto a well-floured board. Stretch dough into long, fat chunk of dough (about 20 inches). Take pizza cutter and cut a thin slice off the side of the dough (about the size of a pencil).

    Roll each piece and twist into pretzel shape. Place on lightly greased baking sheet. Blend together egg yolk and 2 Tbsp of water; brush pretzels with mixture and sprinkle with coarse salt.

    Let rise in warm place until doubled in size (about 25 minutes).

    Bake at 400° F for 15 minutes or until done. Remove and cool on rack. Serve warm.

    Makes 24 pretzels.

    Servings Size: 1 Pretzel (75g)

    Calories 190, Calories from Fat 40, Total Fat 4.5g, Saturated Fat 0.5g, Cholesterol 25mg, Sodium 430mg, Total Carbohydrate 34g, Dietary Fiber 1g, Sugars 4g and Protein 6g.
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