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A Philadelphia-style soft pretzel is an iconic, regional food that cannot be missed. It’s salty, yeasty, malty goodness that begs to be dipped in yellow mustard or a nacho cheese sauce. Using refrigerated pizza dough makes this recipe ridiculously easy.
I’m ready for the big game this Superbowl Sunday! In addition to these delicious pretzels, I’ll be serving KC Doritos Crusted Empanadas, Classic Pimento Cheese, Quick And Easy Pizza Rolls, Crispy Avocado Fingers With Spicy Lime Crema, Toasted Ravioli, Fried Deviled Eggs, and Glazed Bacon Wrapped Onion Rings for a cocktail party that won’t soon be forgotten.
Ingredients Needed
- All-purpose flour
- Refrigerated pizza crust
- Cornmeal
- Malt powder – this will give your pretzels a malty flavor without having to make a dough from scratch.
- Baking soda
- Sugar
- Coarse Salt, poppy seeds, Everything Bagel Seasonings
Steps To Make This Recipe
- Knead flour into the pizza dough and then shape it into pretzel shapes.
- Dust a baking sheet with cornmeal and set aside.
- Bring water, malt powder, baking soda, and sugar to a boil.
- Boil the pretzels, in batches, for 30 seconds per side.
- Place the boiled pretzels on a baking sheet and dust them with coarse salt, poppy seeds, or Everything Bagel Seasoning.
- Bake for 20 minutes or until dark brown.
- Serve with yellow mustard or cheese sauce.
Philadelphia Soft Pretzels
- Total Time: 55 minutes
- Yield: 6 servings
Description
A Philadelphia-style soft pretzel is an iconic, regional food that cannot be missed. It’s salty, yeasty, malty goodness that begs to be dipped in yellow mustard or a nacho cheese sauce. Using refrigerated pizza dough makes this recipe ridiculously easy.
Ingredients
¼-½ cup all-purpose flour
1 (16-ounce) package refrigerated pizza crust
1 tablespoon cornmeal
6 cups water
⅓ cup malt powder
⅓ cup baking soda
2 tablespoons sugar
Instructions
Lightly dust a flat surface with flour.
Unroll the pizza dough and dust it with 2 tablespoons of flour.
Knead the flour into the dough until it is soft and supple, but not sticky – about 10 minutes.
Place the dough in a large bowl that has been sprayed with cooking spray, cover it with a clean dish towel, and allow the dough to come to room temperature – for about 20 minutes.
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper or a silicone baking mat. Sprinkle with the cornmeal.
Bring the water, baking soda, and sugar to a boil in a deep skillet. Reduce the heat to keep the water at a low simmer.
Make the pretzels.
Dust the dough with a sprinkling of flour so that it doesn’t stick to the work surface.
Divide the dough into 6 equal pieces. Roll each piece into a ball.
Roll the ball into a long rope with an even diameter.
Take the ends and draw them together so the dough forms a circle.
Twist the ends, and bring them towards the bottom, creating a pretzel shape, and press them down to adhere.
Transfer the pretzels, a few at a time, to the simmering water.
Boil for about 30 seconds per side.
Use a wire spider to remove the pretzel to a baking sheet.
Immediately sprinkle with coarse salt.
Allow the pretzel to rest for 5 minutes before baking.
Bake in the preheated oven for 20 minutes until very browned.
Transfer the pretzels to a wire rack to cool.
Serve with cheese sauce or yellow mustard.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Starters – Appetizers
- Method: Bake
- Cuisine: American
Keywords: Philadelphia soft pretzels, Superbowl food, pretzel recipes, recipes from Philadelphia, soft pretzels
