Soda Pretzels

This recipe for pretzels uses traditional Irish soda bread dough instead of a yeast based dough. It’s quick and works great! These pretzels come out great, just like the street vendor type.

Step: 1

In a non-aluminum stock pot, dissolve 1/3 cup baking soda in 5 cups water. Bring water to a boil, and then remove from heat. Preheat oven to 400 degrees F (200 degrees C).

Step: 2

In a large bowl, sift together all-purpose flour, whole wheat flour, and baking soda. Stir in buttermilk and honey until dough pulls together. Turn dough out onto a lightly floured surface, and knead briefly to form a firm dough.

Step: 3

Divide dough into 12 equal pieces. Roll each piece into a cylinder approximately 12 inches long. Form into classic pretzel shape. Pinch ends to seal. Dip pretzels in baking soda solution and then place on lightly greased cookie sheets.

Step: 4

Sprinkle pretzels with kosher salt, and bake in preheated oven until golden brown, about 10 minutes.

Per Serving: 137 calories; protein 4.4g; carbohydrates 29.6g; fat 0.6g; cholesterol 0.8mg; sodium 2746.3mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.