Easy, soft, homemade cannabutter pretzels
These fantastic treats bring back memories of local fairs, one of the few places you can score a giant, fresh, soft pretzel that’s just been baked, only, of course, this version comes with a little something extra. They’re not too sweet, and just the right amount of salty which makes it hard to stop at just one. A soft pretzel like this is also really easy to store, so you have the freedom to make them well in advance of when they’re needed.
Where did pretzels originate?
We might think of a good old-fashioned, soft pretzel as an American thing, as so many of us have enjoyed them as a staple for the majority of our lives at big festivals and fairs, but they actually originated in Germany. Thanks to industrialization, it didn’t take long for the wonderful news of these snacks to make it across the globe, which we’re thankful for because they’re oh so good!
A devilishly good soft pretzel recipe
These homemade pretzels take getting baked to a whole new level, with just enough cannabutter for a light buzz, so that you can enjoy a giant treat without fear of going overboard. They’re perfect for both seasoned and new consumers, thanks to the mild dose and flavor, making them an ideal cannabis edible choice no matter the occasion.
Preparation time: 25 minutes
Cooking time: 15 minutes
- 9 cups of water
- 4 cups all-purpose flour
- 1 ½ cups of lukewarm water
- ½ cup baking soda
- 1 pack of instant yeast
- 1 tablespoon brown sugar
- 1 tablespoon cannabutter
- 1 teaspoon salt
- Sea salt (for topping)
- Large mixing bowls (2)
- Wooden spoon
- Baking sheets
- Parchment paper
- Clean towel
- Large pot
- Slotted spatula
- Sharp knife
- Cooking spray
Preheat the oven to 400°F and prepare two baking sheets by lining them with parchment paper.
Whisk the yeast and warm water together in a large bowl until there are no visible clumps, and then leave it to rest for 1 minute.
Now add the salt, cannabutter and brown sugar to the yeast mixture, and whisk the ingredients together until the granules dissolve.
Next, you’ll need to switch to a wooden spoon to stir with while slowly pouring ½ cup of flour into the liquid mixture at a time until it’s all worked into the dough.
At this point, the dough should no longer be sticky, but it should be rubber-like and bounce back if you press into it with a fingertip. If it’s dry, add 1 tablespoon of water at a time until you get a more workable dough, and if it’s too wet, do the same thing only with flour to thicken things up a little bit. If your dough is bouncy and perfect, then you’re ready to move on to the next step.
Lightly flour a clean surface, and then turn the dough out of the bowl and onto the layer of powder so that you can start kneading it. Usually, kneading pretzel dough only takes between 3-5 minutes.
Once you’re satisfied with your dough, it's time to roll it into a ball and cover it with a clean towel to rest for 10 minutes.
Come back to the ball of dough and use a sharp knife to divide it into 1/3 cup portions.
Roll the pretzel dough portions by hand into ropes, and then cut each one into 3 separate chunks.
Now, grab the ends of each rope, and pull the ends together until the dough forms the knotted shape of a traditional pretzel.
Add 9 cups of water to a large pot along with ½ cup of baking soda, and then combine the ingredients before bringing them to a boil over medium heat.
Once the water is bubbling, drop the pretzels one by one into the steaming hot liquid and then leave them there for approximately 30 seconds each.
Retrieve the pretzels with a slotted spoon, placing them one by one onto the prepared baking sheets.
Sprinkle a generous helping of sea salt over the tops of all of the pretzels before baking them in the oven for 12-15 minutes or until they get a nice golden crust on the outside.
Cool the pretzels for at least 30 minutes if serving, or 1 full hour for safe storage.
Storage / reheating
These homemade pretzels can be baked, cooled, and then frozen in an airtight container for up to 2 months, and it doesn’t take long to heat them back up again when a craving hit. You can either let them defrost overnight for a cold munchie or reheat them in the oven at 350°F for approximately 20 minutes or until warm to the touch.