Things are getting twisted in April! That’s because it’s National Soft Pretzel Month. The humble pretzel dates back to A.D. 610, according to History. Legend has it that Italian monks gave their students baked goods with the characteristic twist to represent folded arms – or prayer. Pretzel making spread throughout Europe before making its way to America on … you guessed it … the Mayflower! Historians say Pilgrims even traded pretzels with the Native Americans. Who knew one baked good had such a long history. You can share these tidbits with your kids as you make your own pretzels at home.
You don’t need to make pretzel dough from scratch – use this recipe for mini soft pretzels and dip from Pillsbury to make them in 30 minutes or less (including baking!). Have your kids unroll premade refrigerated breadsticks and then craft them into the twisted pretzel. Brush with a beaten egg and top with coarse salt. Bake until golden.
This recipe for hot buttered soft pretzels from King Arthur Flour walks you through all the steps you need to make authentic soft pretzels at home. Make the yeasted dough and then allow to rise. Take pieces of dough and roll into long snake-like shapes. Form those pieces into pretzels and then submerge into baking soda water. The water bath will help make the pretzels the perfect golden-brown color after a trip to the oven.
Save this recipe for sourdough everything pretzels from Joy the Baker for an afternoon where you have plenty of time – and flour – to put them together. A couple of other ingredients you need on hand: sourdough starter to get the tangy flavor and nonfat dry milk. Don’t worry – all that work to make these pretzels is worth the effort!
Who says you have to make pretzels into a twisted shape? These hot pretzel bites from Betty Crocker have all the same flavor without all the work. Roll the dough into a long rope and then cut into small pieces. Toss the dough into an egg mixture and then put them onto a cookie sheet and bake for 8-10 minutes. As a final step, brush with butter and a little bit of salt.
Pretzels buns are all the rage right now – in everything from restaurant hamburgers to high-end sandwiches. And you can make them at home using this soft pretzel buns and knots recipe from Smitten Kitchen. Plus, there’s no need to make them into the twisted pretzel shape! But they’ll still have all that dense, chewy pretzel flavor.
These pumpkin praline soft pretzels from Sally’s Baking Addiction are great for a dessert. Here’s the secret to their pumpkin flavor: After baking the pretzels, dip them into a mixture of butter, sugar, cinnamon and nutmeg. Then, drizzle with a pumpkin icing.