Make Your Own Pretzels On National Pretzel Day

By Melissa Wiley in Food on Apr 26, 2013 5:30PM

It’s been a while since we celebrated a good, i.e. gluttonous, holiday, so we're giving National Pretzel Day a solid go. For starters, injecting nuance into the phrase, “These pretzels are making me thirsty,” is still fun. We also happen to like our snacks acrobatic, as twisty pretzels invariably are, even if the origins of their classic knotty shape—a child’s arms folded edibly in prayer—are a little pious for a Seinfeldian holiday.

But these points are all academic. Fact is that pretzels, whether you like them salty or straight, crunchy or soft, fall happily on the tongue between meals and, yes, especially with beer. That's why they've lasted as long as they have and no respectable vending machine is ever without them. So bite in and celebrate — just keep a drink handy.

Here’s a recipe for making six soft ones:

Dough:

3 ½ cups all-purpose flour
1 tablespoon yeast
1 1/2 teaspoon salt
1 cup warm water
1 tablespoon vegetable oil

Topping:

3 tablespoons water
2 teaspoons sugar
2 teaspoons baking soda
Dash of salt
Dash of sugar
2 tablespoons melted butter

Directions

In a large bowl, combine flour, yeast, salt, water, and vegetable oil. Beat until smooth, then add 1 to 2 tablespoons water if dough is still dry. Cover and let rest in a warm place for half an hour.

Punch dough down before turning onto a lightly greased surface and dividing into six separate pieces. Roll each piece into a long rope.

For the topping, combine water, sugar, and baking soda. Shape each rope into a pretzel and dip into the baking solution. Sprinkle pretzels with coarse salt or sugar.

Place on parchment-lined baking sheets. Bake at 400° for 12 to 15 minutes or until golden brown. Then brush with melted butter and you have yourself a holiday.