There is something so satisfying about homemade pretzels—their soft, warm interiors, and crunchy, salty exteriors offer an irresistible combination in one simple snack.
We’ve taken things to a new level of fun and put a summery spin on soft pretzels. Playful starfish never looked so enticing as they do in this simple recipe for homemade pretzels. A real kid pleaser, these five-armed snacks seem to be reaching for the mustard all on their own!
1 1/2 cups warm water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
4 1/2 cups all purpose flour
3 tablespoons unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Course sea salt, for sprinkling
In the bowl of a stand mixer combine water, sugar and salt. Sprinkle yeast on top of mixture and allow to sit for 5 minutes or until foamy. Mix in flour and melted butter on a low speed until well combined. Increase mixer speed and kneed until dough is smooth and no longer clings to sides of bowl, about 5 minutes.
Remove dough from bowl and set aside. Thoroughly clean bowl and coat with vegetable oil. Return dough to bowl and cover with plastic wrap; allow to sit in a warm place for at least 1 hour or until dough has doubled in size.
Preheat oven to 450°F and line large baking pan with parchment paper lightly greased with oil, set aside.
In a large pot combing 10 cups of water with baking soda; bring mixture to a roaring boil. Meanwhile, turn out dough on an oiled, flat surface and divide into 7 or 8 equal balls.
To form your starfish roll each ball into long, thin ropes and cross into a star shape. Gently pinch the stars center and sides to shape and set aside until all stars are complete.
Using tongs gently drop starfish one at a time into boiling water. Allow pretzels to boil for about 30 seconds and remove using a slotted spatula. Arrange boiled pretzels on baking sheets and brush tops with egg wash. Sprinkle pretzels generously with sea salt and bake in oven until dark golden brown, about 15 minutes. Allow to cool slightly before serving; slather with mustard or nacho cheese.
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