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Rye Pretzels Are Soft and Chewy, Easy and Addictive
Soft Rye Pretzels and chewy and dense with a touch of rye flavor that makes them the perfect snack for football Saturdays with an ice cold beer.
Prep Time
2
hours
hours
30
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
2
hours
hours
45
minutes
minutes
Servings
18
Calories
Author
Marye Audet-White
Ingredients
2
cups
warm water
(110F)
1
tablespoon
active dry yeast
3
cups
bread flour
2
cups
rye flour
2
tablespoons
sugar
2 ½
teaspoons
kosher salt
Pink coarse salt or other coarse salt for topping
Water bath
6
cups
water
2
tablespoons
baking soda
2
tablespoons
sugar
Instructions
Add the water and sugar to the yeast and set it aside for 5 minutes.
Mix the bread flour, rye, and salt together.
Add the flour to the yeast mixture and mix on medium speed until a dough forms.
Knead with a dough hook for 5 minutes or by hand for 8 o 10 minutes.
The dough will be slightly soft and just a little tacky but not sticky.
Put in a greased bowl and cover with plastic wrap. Let rise for about 2 hours - or until double.
Preheat the oven to 450F
Grease two cookie sheets.
Heat the water to a
simmer
.
Deflate the dough and knead gently.
Divide it into 16 equal pieces.
Roll each piece into an 18 inch rope.
Make a loop with each rope and cross over the ends.
Cross the ends once more and bring the loop over the ends to make a pretzel shape.
Repeat with each rope.
Add the baking soda and sugar to the water.
Slide three pretzels at a time into the water.
Cook for 2 minutes then turn and cook one more minute.
Remove from the water, let drain, place on cookie sheet and sprinkle with coarse salt.
Repeat until all of the pretzels are done.
Bake in the 450F oven for 12 to 15 minutes or until golden.
Eat warm.
Notes
You can freeze these after baking. Warm before serving.