Let's call these "Hetzel's Pretzels"

Vegetarian
Nov 18, 2017
2 min read

Do you think I meant Wetzel's Pretzels? Haha. No, Hetzel's Pretzels is exactly right. Growing up with the last name Hetzel I got every pretzel joke and was told many times that I should by the Wetzel's Pretzels franchise and rename it. Haha you name it, I got it. The funny thing was, I didn't even like the much loved soft pretzels that everyone else seemed to enjoy growing up. However, a couple years ago I finally tasted what was so amazing about these chewing soft bites.

I've always thought of making some of my own, but they seemed tedious and time consuming. Finally, on one rainy weekend day I decided to give them a shot since I luckily had everything already in my pantry. And let me tell you... they are worth the time! I would double the batch next time and bring them to gatherings for everyone to try. These pretzels are more firm than your standard pretzel shop but softer than your store bought goodies.

Since baked good often need specific measurements, using a scale rather than volume measurements would be preferred for the best texture. Unfortunately I didn't have the ingredients to make a delicious dipping sauce, but these pretzels would be amazing with a honey-mustard or cheesy dip.

Hetzel's Pretzels

yield: 10-12

Ingredients:

12 oz All-Purpose Flour (2 4/5 cups)

1/4 oz Yeast (1 package)

1/2 t Salt

2 t Sugar

2 T Olive Oil

7 oz Water, Warm

3 T Baking Powder

1 Egg

Course Salt and/or Sesame Seeds for Sprinkling

Directions:

In an electric mixer with a dough hook, stir together flour, yeast, salt and sugar. Add the oil and warm water and mix until well combined and the dough forms a ball. This can be done by hand as well.
Knead the dough on a floured surface for 5-10 minutes until texture becomes smooth.
Place dough in a lightly oiled bowl, cover with plastic wrap, and allow to rise for about 1 hour (until dough doubles inside). For best results, cover with a warm towel as well.
Preheat over to 400 degrees.
Once the dough has doubled in size, it is time to form the pretzel shape. To do this take about 2 oz of dough and roll into 20" long strips and then loop into pretzel shape.
Once all your dough is shaped, simmer water and baking powder in a sauce pan. Poach pretzels for about 30 seconds per side and place on a paper towel while you finish all of them (I poached 2-3 at a time).
Place pretzels on an oiled baking sheet, brush with egg, sprinkle with sesame seeds if desired, and bake for about 10-15 minutes or until golden brown.
Enjoy immediately or store for 2-3 days covered at room temperature.