Polish Homemade Soft Pretzels (Precle Domowe) Recipe

Polish Homemade Soft Pretzels
Polish Homemade Soft Pretzels. © Barbara Rolek licensed to About.com, Inc.
Ratings (4)
  • Total: 37 mins
  • Prep: 25 mins
  • Cook: 12 mins
  • Rise time: 60 mins
  • Yield: 12 Soft Pretzels (12 servings)
Nutritional Guidelines (per serving)
84 Calories
6g Fat
7g Carbs
1g Protein
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Nutrition Facts
Servings: 12 Soft Pretzels (12 servings)
Amount per serving
Calories 84
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 16%
Cholesterol 17mg 6%
Sodium 3852mg 167%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 3%
Protein 1g
Calcium 41mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These Polish homemade yeast pretzels or precle domowe (PRREHTS-leh doh-MOH-veh) are crispy on the outside and tender-chewy on the inside.

They're a little different from homemade German pretzels that use a lye bath before baking. But they are very good nonetheless. The baking soda-water solution in this recipe takes the place of the lye bath.

If the pretzels are shaped compactly (so there are no large holes), they can be used as a very tasty sandwich roll. These pretzels are very similar to the ones you see being sold on the streets of New York City.
Here is a larger photo of Polish Homemade Pretzels Recipe.

Ingredients

  • 1 1/2 cups water (warm)
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 package/2 1/4 teaspoons yeast (active dry)
  • 4 1/4 cups flour (all-purpose)
  • 5 tablespoons butter (melted and slightly cooled)
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk (room-​temperature, beaten with 1 tablespoon water)
  • Salt (coarse) to taste
  • Optional: sesame seeds

Steps to Make It

  1. Gather the ingredients.

  2. In the bowl of an electric mixer, combine 1 1/2 cups warm water, 1 large tablespoon sugar, 2 teaspoons salt and 1 package (2 1/4 teaspoons) active dry yeast. Wait 5 minutes until the mixture becomes bubbly.

  3. Add 4 1/4 cups all-purpose flour and 5 tablespoons melted and slightly cooled butter. Mix at low speed with the dough hook attachment for 5 minutes, then increase speed to medium and knead another 5 minutes until dough is smooth and elastic, and cleans the sides of the bowl.

  4. Transfer to a greased bowl, cover with a cloth and let stand in a warm place to rise for 1 hour.

  5. Meanwhile, in a large saucepan or stockpot, bring the 10 cups water mixed with the 2/3 cup baking soda to a boil. Maintain a low boil.

  6. Divide the risen dough into 12 equal pieces. Roll each piece into a rope, about 24 inches long, and form into a pretzel shape.

  7. Heat oven to 375 degrees. Place parchment paper on a baking sheet and lightly coat the parchment with cooking spray.

  8. Dip as many pretzels as will fit comfortably in the saucepan or stockpot with the boiling water-baking soda solution and cook the pretzels for 30 seconds on each side.

  9. Transfer to the parchment paper-lined pan so the crossed ends of the pretzels face up. Repeat with remaining pretzels.

  10. Brush with beaten egg yolk-water mixture and sprinkle with coarse salt and/or sesame seeds. Bake 12 minutes or until golden. Remove from pan and cool on wire rack.