Amish pretzels are a true ray of sunshine in snack form. These wholesome snacks are sure to brighten up your day, whether you are enjoying the great outdoors or want to have a cheery day indoors.
Amish bakers perfected the art of making pretzels. If you have been to an Amish market before and tasted the pretzels, you know exactly what I’m talking about. The soft warm pretzels at the market are the most delicious snacks that will satisfy your cravings.
The good news is that you can easily make Amish pretzels at home, even if it’s your first time making homemade pretzels. You will need simple ingredients you can find at the grocery store near you.
In this article, I will share an Amish pretzel recipe that is a family favorite. It is easy to make and definitely better than the pretzel recipes you have come across. Before we jump to the recipe, let’s look at why this recipe works.
Why this recipe works
Here are a few reasons why this recipe works.
The use of natural ingredients
This recipe requires a few, simple, natural ingredients. Unlike other pretzel recipes, you won’t use artificial flavorings and preservatives. The simple, natural ingredients are the reason why the pretzels taste so good.
Readily available ingredients
The ingredients you need for this recipe are readily available. Chances are you already have them in your pantry, and if not, you’ll get them at any grocery store.
This recipe is so easy to follow. Each step has clear instructions.
We all know the satisfaction that comes with making homemade snacks from scratch. This recipe is a fun and rewarding activity.
These homemade Amish pretzels are as versatile as they can be. You can enjoy them on their own or top them with mozzarella cheese, cinnamon, salt, or sugar. You an also crush them to use as a substitute for breadcrumbs or use it as a base for your sandwiches.
The pretzels make for a healthy snack
Since we use natural ingredients in this recipe, the end result is a healthy snack, healthier than storebought pretzels.
- Slotted spoon- A slotted spoon will allow you to easily pull the pretzels out of the baking soda mixture.
- Bowls- You will need a small bowl for your yeast mixture and a large mixing bowl to mix your dry ingredients.
- Baking sheet- You will need a baking sheet to bake your pretzels in
- Silicon baking mat- You will need to cover your baking sheet with a baking mat before placing your pretzel dough on it.
- Pastry brush- This will help you coat the pretzels with melted butter.
The ingredients listed above can be substituted as follows;
Bread flour is a suitable substitute for all purpose flour. It has a higher protein content, so the gluten easily develops. Consequently, pretzels made with bread flour hold their shape better. I highly recommend using bread flour if you are a novice baker.
You can easily substitute butter with margarine. Margarine and butter have similar characteristics, so you can substitute butter with margarine win equal amounts. I love this substitute because it helps shape the pretzels better. Other possible substitutes include coconut oil, shortening, olive oil, and Greek yoghurt.
Kosher salt is a suitable substitute for salt. It is also a healthier option since it does not have additives. Substitute salt with kosher salt in equal amounts.
You can substitute whole milk with coconut milk. Coconut milk will give your pretzels a pleasant coconut-like taste. Other substitute options include almond milk, cashew milk, hemp milk, soy milk, and oat milk.
Active dry yeast
Baking powder is a good substitute for active dry yeast. However, you should note that the baking powder will not have the same distinct leavening effects as active dry yeast. That notwithstanding, your pretzels will still turn out great.
If you need to substitute baking soda, use baking powder. Generally, you would need more baking powder than you need baking soda. For every teaspoon of baking soda, your recipe requires, use three teaspoons of baking powder.
Can you freeze?
Yes, you can freeze Amish pretzels. To freeze wrap the pretzels in double layered plastic wrap. Alternatively, you could use aluminum foil.
After wrapping, place pretzels in a freezer safe bag or airtight container, label it, and place it in your freezer. Frozen pretzels will retain their quality for up to one month.
How to store
To properly store homemade pretzels, wrap each pretzel individually in a plastic wrap and store them at room temperature. They will last for up to two days. If you want them to last longer, your best option is to freeze them.
To reheat the pretzels, warm them in your oven at 350 degrees Fahrenheit for approximately 5 minutes. If the pretzels are frozen, warm them for 10 minutes.
If you don’t like your Amish pretzels plain, you can use a dipping sauce.
I suggest using mustard, cheese sauce, frosting, or salsa.
My personal favorite is sweetened cream cheese.
I mix softened cream cheese with powdered sugar, mix the two ingredients together until they are completely combined then use it as a dip for my delicious pretzels.
Yes, you can make sweet pretzels. All you need to do is skip the sea salt during and after baking.
After baking, brush the pretzels with butter then dip them in a mixture of cinnamon and granulated brown sugar.
These cinnamon sugar pretzels are to die for.
Here are a few expert tips that will come in handy.
- Use high quality ingredients. Your pretzels will have a better texture and flavor if you use quality ingredients.
- Let the dough rest. Do not skip this step if you want tasty pretzels that have a soft texture.
- Always line your baking sheet with a silicon baking mat or parchment paper. This prevents the pretzels from sticking to the baking sheet.
- Keep the temperature at 450 degrees Fahrenheit when baking. This is what gives the pretzels the crunch you love.
- Let the pretzels rest for at least 10 minutes after baking before you serve. This way, they won’t be too soft when you eat them.
Amish Pretzels Recipe
- 1 tablespoon Sugar
- 2 ½ cups Flour
- 1 ¼ teaspoon Salt
- 1 package Active dry yeast
- 1 cup Milk
- 2 teaspoons Butter
- 2 tablespoons Brown sugar
- ⅓ cup Baking soda
- 3 cups Boiling water
- Coarse salt or pretzel salt
- ½ cup Stick melted butter
- Warm the milk to 110 degrees Fahrenheit.
- Transfer the milk to a small bowl and mix in the active dry yeast and one tablespoon sugar. Set the mixture aside to allow the yeast to proof until the mixture is frothy. This will take approximately 5 minutes.
- In a large mixing bowl, combine the 1 cup of the all-purpose flour with salt and brown sugar. Mix the ingredients until they are completely combined then add in your yeast mixture and stir.
- Cut the butter into small chunks then add them to the pretzel batter and mix well. Don’t worry if the butter doesn’t completely mix into the batter. Once you knead the chunks will disappear.
- Add in the remaining cups of flour and mix until it turns into a dough.
- Transfer the dough to a flat surface and knead it for five minutes. You can add up to ½ cup of flour while kneading to make it less sticky.
- Shape the dough into a greased bowl then cover it with a kitchen towel. Place the bowl wherever the temperature of your kitchen is warm and let it rest for one and a half hours or until it rises and doubles in size.
- Preheat your oven to 450 degrees Fahrenheit.
- Grease a large baking sheet with non-stick baking spray then cover it with a silicon baking mat.
- Divide dough into six equal pieces. Roll each piece of the dough using your palm to form long, thin ropes and shape each thin rope into pretzel shapes. Start by folding in the ends of the dough.
- In a saucepan, add three cups of water and add in the ⅓ cup baking soda. Bring the water to a boil and stir well until the baking soda completely dissolves to form a baking soda solution. Turn off the heat.
- Dip the pretzels in the baking soda bath and use a slotted spoon to scoop them out of the water solution.
- Transfer the pretzels to your baking sheet and reshape if need be.
- Sprinkle coarse salt on the pretzels then place the baking sheet in your pre-heated oven. Bake the pretzels at 450 degrees Fahrenheit for 8-9 minutes or until they turn golden brown. There is a chance that the bottom part of the pretzels will cook faster than the top so I suggest you check the pretzels after 8 minutes.
- Remove the pretzels from the oven and use a pastry brush to coat the pretzels with melted butter.
- Sprinkle pretzel salt or coarse salt on the coated pretzels and serve. You can serve the pretzels with a dipping sauce if desired. Enjoy!