OK, I didn’t actually “make” these pretzels… my husband did most of the work.
But I get a lot of the credit…
- I gave him the recipe and asked him to make them (yes, I was tired that day).
- I gave him all the necessary ingredients and tools to make them.
- I ran to the rescue when he put my stand mixer on high, and there were only dry ingredients in the bowl—and then all over the counter.
- I shaped them when they started looking all contorted.
- I laughed when it took him like 17 hours to make them (story to follow below).
But the most important thing is that they were delicious.
We were all kind of surprised as we looked at each other and inhaled an entire pretzel each.
And we were even more surprised when I calculated that each was only 123 calories and 1 gram of fat!!
So why did they take 17 hours to make?
Well, my 3-year-old wanted to help.
He’s lovingly referred to as our “delay fish.” (Like in Nemo.)
Everything we do with his help takes waaaaay longer to do.
So by the time they had made the mix, shaped the pretzels (my son only did one—which needed lots of shaping and reshaping for some reason), and boiled them—it was time for bed.
So the pretzels went in the fridge until the next day.
It wasn’t until about noon that we finally got to bake them.
But it was worth the wait!!
Low Fat Soft Pretzels (adapted from Pillsbury)
- 3 to 3 1/2 cups All Purpose Flour, divided
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 (1/4 oz.) package active dry yeast
- 1 cup water
- 1 tablespoon shortening
- No-Stick Cooking Spray
- 6 cups water
- 1/4 cup baking soda
- 2 tablespoons butter, melted
- Pretzel salt
Combine 1 cup flour, sugar, salt and yeast in medium bowl. Blend well.
Heat 1 cup water and shortening in small saucepan to 100° to 110°F. Add liquid to flour mixture. Blend at low speed of an electric mixer until moistened. Beat 3 minutes at medium speed.
Stir in by hand an additional 1-1/2 to 1-3/4 cups flour or until dough pulls cleanly away from sides of bowl.
Knead in 1/2 to 3/4 cup flour on floured surface, until dough is smooth and elastic. Place in greased bowl. Cover loosely with plastic wrap and cloth towel. Let rise in a warm place (80° to 85°F) until light and doubled in size, about 45 minutes.
Spray 2 cookie sheets with no-stick cooking spray.
Punch down dough and divide into 12 pieces. Roll each piece into a 16-inch rope and form into pretzel shape.
Place on prepared cookie sheets. Cover and let rise in warm place about 15 to 20 minutes.
Adjust oven rack to top position. Heat oven to 400°F.
Combine 6 cups water and baking soda in a shallow sided saucepan. Bring to a gentle boil and slowly drop pretzels into water, one at a time, cooking 15 seconds on each side. Remove from water with slotted spoon.
Return to cookie sheet. Sprinkle with pretzel salt.
BAKE 10 minutes. Immediately remove from cookie sheet.