• Chef Kelly Unger

Kelly's Soft Pretzels Using D'Vash Organics Date Syrup - Yum!

Recipe two of three for D'Vash Organics Date Syrup - my soft pretzel recipe using date syrup instead of brown sugar in the dough. Date syrup has a delicious depth of flavor not unlike molasses. Soft pretzels are easy to make but involve a few steps. They are a great family fun thing to do, especially since it ends in enjoying soft pretzels hot out of the oven. Tips on freezing them are at the end of the recipe. Enjoy!


Kelly's Soft Pretzels

Yields 12 large pretzels

1 ½ cups warm water – 110 degrees

3 tablespoons vegetable oil

2 tablespoons packed D'Vash Date Syrup

2 teaspoons yeast

3 ¾ cup King Arthur organic bread flour (or a mixture with your local stone ground whole wheat)

3 teaspoons kosher salt plus more for baking trays and topping

4 cups water

¼ cup baking soda

In a stand mixer with the dough hook attachment, add the warm water, oil, date syrup and yeast. Stir to dissolve the sugar and yeast and allow to bloom for 5 minutes. Then add the flour and salt and mix on low speed for 4 to 6 minutes or until the dough clears the bowl. Knead the dough by hand for a few minutes. Let the dough rise in an oiled bowl for 1 hour or until doubled. In the meantime, oil four baking sheets and sprinkle two with salt also. Set aside.

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Once the dough is risen, gently press it to deflate. Divide the dough into 12 pieces. Shape each piece into a rope, then twist into a pretzel shape and place 6 pretzels on each oil only baking sheet. Let rise in a warm place for 20 minutes.


Bring 4 cups of water and ¼ cup baking soda to a boil and preheat the oven to 425 degrees. Boil 4 pretzels at a time, 15 seconds per side. Remove from water bath and place on salted and oiled baking sheets. Season the tops with more salt or Everything seasoning. Bake for 15 to 20 minutes, rotating halfway through, until pretzels are deeply brown. Enjoy! P.S. Pretzels can be frozen once they are boiled. Place them in the freezer on the sheet tray and freeze for 2 hours. Then you can transfer them to a zip loc storage bag and bake when needed. The pretzels are best the day they are baked. Leftovers are good for one day, stored in a and air tight container. Revive them by placing them in your toaster on nearly the highest setting - depending on the toaster.



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