A very simple, no rise, 30 minute homemade soft pretzel made with savory ranch and loads of parmesan, sure to be a family favorite.
Is January really almost over? Where did this month go?! Our little girl just turned 6 months and I am wishing time went just a little bit slower. She started getting her teeth in this month and is trying to eat everything in sight. She is always reaching for whatever we are munching on. And these pretzels, she definitely wanted a bite of one. She sat in her cute little bumbo chair staring up at me with her sweet brown eyes just begging me for a bite. We solved this by giving her a mouth full of mushy green peas.
She was not amused.
Back to January. I had originally jumped on the “healthy kick” for my new years resolution but I can assure you that it ended rather solemnly after I whipped up these pretzels. I NEVER have been able to turn down a yummy, fluffy, salty, hot from the oven pretzel….and I would wager you can’t either.
I have always been terrified of making my own pretzels. It just seemed too hard. But I finally got up the courage to do it and I am so glad that I did. I experimented with quite a few different recipes and wasn’t satisfied with any of them. Some took too long, others took a long time to rise or the dough was tough to work with.
Then I stumbled upon this amazing recipe from Sally’s Baking Addiction (have you checked out her blog? She is amazing.) It is such a simple recipe and if I can do it, I can assure you anyone can! This dough doesn’t even need to rise. It doesn’t get any easier than that! I put my own spin on it because I just can’t help myself but you can also check out some other awesome variations on her blog (like pumpkin praline, yum!).
Around here we are a bunch of ranch lovers so that was a must and I added a healthy dose of parmesan cheese because cheese makes everything better. My favorite part is the little burnt cheese crisps that form around the bottom of the pretzel. I like my pretzel with a big side of warm garlic butter but cheese sauce is equally good. These pretzels make a perfect Super Bowl snack and I guarantee your friends will be impressed.
- 1 ½ Cup of Warm Water (plus 10 cups of water for boiling)
- ⅔ Cup Baking Soda
- 1 Packet of Active Instant Yeast
- 1 Tablespoon Sugar
- 1 Teaspoon Salt
- 3 ¾ Cups All-Purpose Flour
- 3 Tablespoons Butter, melted
- 1 Packet Ranch Seasoning (I used Hidden Valley 0.4 oz packet)
- 1 Teaspoon Black Pepper
- 1 Cup Parmesan, shredded
- Preheat oven to 425° and line 2 baking sheets with parchment paper. In a stockpot bring 10 cups of water and baking soda to a rolling boil. In a large mixing bowl, combine yeast and the warm water. Once the yeast has mostly dissolved, add in the sugar and salt. Slowly add in the flour 1 cup at a time. Finally add in the final ¾ cup of flour. At this point the dough should no longer be sticky and when you poke it with your finger, it should bounce back. On a large floured surface, knead the dough for 3-5 minutes. Shape the dough into a ball and cut the ball in half. Cut each dough half into 4 evenly cut sections. Roll each section into a long rope about 20-24 inches. Make a U shape with each rope. Holding up each end of the rope, cross them over each other and press into the bottom of the pretzel. With a flat, slotted spatula drop each pretzel into the boiling water for 30-45 seconds. Place pretzels on the parchment lined baking sheets and bake for 15 minutes. Meanwhile melt better. In a separate small bowl mix pepper and ranch seasoning. Remove the pretzels from the oven and brush with melted butter. Sprinkle on ranch seasoning mixture and top with shredded parmesan cheese. Return pretzels to the oven and bake for an additional 7-10 minutes. Pretzels taste best when served immediately. Makes 8 pretzels.