Back during the early days of COVID lockdown, when everyone was stuck at home and rummaging through the fridge all day, I quickly realized that scheduled family mealtimes would be necessary to add some much-needed structure to our days.
Back during the early days of COVID lockdown, when everyone was stuck at home and rummaging through the fridge all day, I quickly realized that scheduled family mealtimes would be necessary to add some much-needed structure to our days.
While we were busy experimenting with all the flour and yeast we could hoard, these pretzels made it to our weekly rotation. They’re simple to make, delicious eaten fresh, and something that everyone agreed to eat!
Now, with Shabbos ending early, it’s the perfect thing to whip up for Melaveh Malkah.
Homemade Soft Pretzels
Yields 9 medium-size pretzels
1 pkg (21⁄4 tsp) yeast
11⁄2 cups warm water
11⁄2 tsp salt
1 Tbsp sugar
33⁄4–4 cups flour
1 large egg
1⁄4 cup baking soda
toppings such as coarse sea salt, poppy seeds, sesame seeds, minced dried garlic, and cinnamon-sugar
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