Sherida’s Soft Pretzels

3 Aug

Print the recipe card!  sherida’s soft pretzels

So I mentioned yesterday that my good friend Sherida was going to be a guest on a preparedness radio show today. If you missed it I’d highly encourage you find time to listen to the archived recording (the link is in yesterday’s post).  There were some valuable insights she shared from her experience that just might change the way you look at your food storage!

With that in mind, today’s recipe is a recipe she talked about on the show, a big winner with her family during her six months of eating only food storage.  My kids go crazy over these, I’m sure you’re going to love them too!

makes 8 pretzels

Prep Time: 15 minutes

Cooking Time: 10-15 minutes


1 1/8 c. warm water

1 1/2 tsp. dry active yeast

3 TBS corn syrup

3 c. bread four

1 1/2 tsp. salt

2 quarts water

1/2 cup baking soda

1 TBS dry powdered milk

garlic salt, cinnamon sugar or parmesan cheese to use as a topping


(see recipe page under “snacks” for a quick printable version)

Mix 1 1/8 cup water with yeast and allow to sit. Put in mixing bowl and add corn syrup. Mix in flour and salt. Knead for about 5 minutes in mixer. Now place in a large greased bowl and let it rise until double (about one hour). Punch dough down and divide dough into eight balls. Roll each ball into a 20 inch rope; form into pretzel shape and place on cookie sheet. Let rise about 5 minutes. In a saucepan, bring the 2 quarts of water and baking soda to a boil. Drop pretzels into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon or spatula and place on a clean towel. Place pretzels on a cookie sheet covered with parchment paper. Bake at 415 degrees F for 8-10 minutes or until golden brown. Spritz or lightly brush with water or reconstituted powdered butter. Sprinkle with garlic salt and serve warm. Makes 8 pretzels. Try other flavors like cinnamon sugar, coarse salt, parmesan, etc.

Sherida’s notes:  “These are a family food storage favorite. I make up extra dough and keep it in the freezer so I can make them anytime. Best served fresh.”

While pretzels are baking in the oven, use 1/2 cup  of the water you used in boiling them to reconstitute powdered milk.

When golden brown, pull the pretzels out of the oven.

Brush them with milk and season as desired.


3 Responses to “Sherida’s Soft Pretzels”

  1. Gabriela October 8, 2011 at 5:12 pm #

    Hi first time in here and I am wondering where can I listen to Sherida’s radio presentation?
    Thank you


  1. Homemade Hummus « My Food Storage Cookbook - August 3, 2012

    […] spread can be used as a dip for veggie sticks, pretzels, crackers, pita or roti breads; or used as a spread on sandwiches and tortilla wraps instead of […]

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