Make Your Own Pretzels

Cost: $10 or less
Preparation Time: minimal (none, if you have the ingredients on hand)

Dear daters, here is one you'll return to again and again.  A cheap, fun date that ends with eating your own delicious hot from the oven homemade pretzels.  I was a little skeptical myself the first time my husband suggested making these, but completely converted once I tried them.  They're every bit as good as mall pretzels (but I would say better, since they're healthier and haven't been sitting under heat lamps for who knows how long).  They'll take a little time, so you'll have plenty of time to talk with your date and get to know them better.  The ingredients are cheap and the process is simple, so get twisted and boil and bake your way to pretzely perfection!

This recipe is originally from Food Network, contributed by Alton Brown.  I don't think this man will ever know how much happiness his pretzel recipe has brought into my life.

Note:  If you are skeptical, go ahead and just follow the recipe (it will make eight, and you will eat them in seconds).  If, however, you believe me, then double it!  You'll be glad you did.  Try different toppings on half, like cinnamon sugar! Yum.

Homemade Soft Pretzels Recipe

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt (aka kosher salt)

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.


Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.


Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.


Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.