Pretzels Recipe – Eats Now

Name: Pretzels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. butter or margarine; 1 3/4 c. milk, scalded; 5 c. sifted all-purpose flour; 1 tsp. salt; 1 Tbsp. sugar; 1 pkg. active dry or cake yeast; 1/4 c. warm water; 1 egg (unbeaten); 1 Tbsp. four; 1 egg, slightly beaten

Servings: persons

1/4 c. butter or margarine
1 3/4 c. milk, scalded
5 c. sifted all-purpose flour
1 tsp. salt
1 Tbsp. sugar
1 pkg. active dry or cake yeast
1/4 c. warm water
1 egg (unbeaten)
1 Tbsp. four
1 egg, slightly beaten

1
About 3 hours before serving, melt butter in scalded milk; in large bowl, let milk cool to lukewarm.
2
Sift together 5 cups flour, salt and sugar.
3
Sprinkle or crumble yeast onto warm water; stir until dissolved.
4
With electric mixer at medium speed, mix unbeaten egg and dissolved yeast with lukewarm milk.
5
Next, mix in flour mixture, a little at a time, then beat until well blended. Sprinkle about 1 tablespoon flour over dough, then cover with clean towel and let rise in warm place (80u00b0 to 85u00b0) until doubled. Meanwhile, grease 2 large cookie sheets.

1350

kcal

Calories

Fat

238

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 c. butter or margarine, 1 3/4 c. milk, scalded, 5 c. sifted all-purpose flour, 1 tsp. salt, and more.

Yes, Pretzels falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pretzels

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