Soft Pretzels
Description
Surely you have gone to the mall and bought one of those
delicious giant soft pretzels. I'm personally a pretzel nut! Soft
pretzels are amazingly easy to make, and great for you. They have
virtually no fat, and are best hot out of the oven with a little
mustard. They also go great with homemade beer. The following recipe makes a
dozen large soft pretzels.
Ingredients
- 1 packet active dry bread yeast
- 1 cup warm water
- 2 tablespoons soft butter or margarine
- 2 3/4 cups bread flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 5 teaspoons baking soda (for glazing)
- Coarse salt (if desired)
Instructions
- In a large mixing bowl, combine 1 cup warm water and
packet of yeast.
- Mix in 1-1/2 cups of flower, the 2 tblsp margarine, 1/2
tsp salt and tblsp sugar. Beat the entire mixture for 3
minutes to mix well.
- Slowly mix in the remaining 1-1/4 cups of flour, and
knead dough until all of the flour is mixed in and dough
loses its stickiness.
- Set aside in bowl, and let it rise until dough reaches
approximately double its original size.
- Divide dough into twelve approximately equal pieces.
Using your palms, roll each piece into 18" lengths
about pencil thickness. Loop and twist the lengths into
pretzel shapes and place on a greased baking sheet. Allow
pretzels to rise again until they approximately double in
girth.
- Preheat oven to 475 degrees, and ready a boiling solution
of 4 cups of water, and the 5 tsp of baking soda in a
shallow non-aluminum (note - aluminum may react with
baking soda).
- With a plastic spatula, carefully lift each pretzel from
the sheet and lower it into the boiling baking soda
solution for 15-20 seconds. This will glaze the pretzels
once you bake them.
- Sprinkle the pretzels with coarse salt (if desired,
they're great without salt as well), and bake
approximately 7-10 minutes until browned. Serve warm,
topped with mustard or cheese, and a pint of your
favorite beer.
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