NDSU Extension - Eddy County


| Share

Lesson 2

Lesson 2 - Soft Pretzels in a Bag (Yeast bread/pretzels or breadsticks)

These can be made in a bowl. 

Supplies (one per participant or team): Gallon-size plastic freezer bag


3/4 cup warm water (110 F)

1 1/2 tsp rapid-rise yeast

2 Tbsp. sugar

3/4 tsp. salt

2 Tbsp. oil

2 to 2 1/4 cups all-purpose flour*  

1 egg, beaten (to brush on the top of pretzels)

Sugar/cinnamon or coarse sea salt for sprinkling


1. Preheat oven to 425 F.

2 In plastic bag, add warm water, oil and yeast.  Seal bag and squish/shake to combine.

3. Add sugar and salt and shake some more.  Note: To measure temperature using a dial-gauge thermometer, the "dimple" in the stem must be submerged, so you may need to tilt the measuring cup. 

4. Place 1 cup of flour in the bag,.  Seal bag and knead with hands to blend ingredients. 

5. Add remaining flour and knead until dough does not stick to the sides of bag. 

6. Wash hands and then take dough out and place on a floured surface. 

7. Divide dough into six pieces.  Roll each piece of dough between hands to form a ropelike shape and form into a pretzel. 

8. Let dough sit for 10 minutes. 

9. Brush each pretzel with egg-wash and sprinkle with coarse sea salt. 

10. Bake at 425 F for 12 to 15 minutes.  Remove from oven and cool. 

* May need to adjust amount of flour. 

Approximate time: 40 to 50 minutes

Makes six servings (1 pretzel).  Each serving has 200 calories, 6 grams (g) fat, 5 g protein, 32 g carbohydrate, 1 g fiber and 320 milligrams sodium. 

Adapted from www.housingaforest.com/homemade-soft-pretzels/


 Lesson 2 - Zoom 

Baking School - Pretzels (Lesson 2)


Gluten Lab


Yeast Experiment


Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.