Shelf Stable Recipes: Soft Pretzels

Home / Recipes / Cooking From Scratch / Shelf Stable Recipes: Soft Pretzels

Submitted by: Sherida Raddigan
From: Sacramento, CA

Soft Pretzels

Ingredients:
1 1/8 c . warm water
1 1/2 tsp. active dry yeast
3 T. corn syrup
3 c. bread flour
1 1/2 tsp. salt
2 quarts water
1/2 cup baking soda
garlic salt

Directions:
Mix 1 1/8 cup water with yeast and allow to sit. Put in mixing bowl and add corn syrup. Mix in flour and salt. Knead for about 5 minutes in mixer. Now place in a large greased bowl and let it rise until double (about one hour). Punch dough down and divide dough into eight balls. Roll each ball into a 20 inch rope; form into pretzel shape and place on cookie sheet. Let rise about 5 minutes. In a saucepan, bring the 2 quarts of water and baking soda to a boil. Drop pretzels into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon or spatula and place on a clean towel. Place pretzels on a cookie sheet covered with parchment paper. Bake at 415 degrees F for 8-10 minutes or until golden brown. Spritz or lightly brush with water or reconstituted powdered butter. Sprinkle with garlic salt and serve warm. Makes 8 pretzels. Try other flavors like cinnamon sugar, coarse salt, parmesan, etc.

Special Notes:
These are a family food storage favorite. I make up extra dough and keep it in the freezer so I can make them anytime. Best served fresh.

You may now download ALL the Shelf Stable Saturday recipes for free.
Click here for details.


  • Jean Burke

    I’m having trouble getting the entire recipe to print on a whole page, it prints to left and leaves the left side of the recipe off the page.

Get started today!
SUBSCRIBE NOW

FREE CHECKLISTS
to build your
Food Storage
also included:
Beginners Guide and Pep Talk
Shelf-Stable Cookbook
Family Emergency Preparedness Plan

 

FREE CHECKLISTS TO BUILD YOUR FOOD STORAGE SENT TO YOUR INBOX
Subscribe