Soft Pretzels
My sister stopped by and shared the soft pretzel recipe. It’s from Allrecipes.com. She doubled the recipe and found it didn’t bake properly so she had to lengthen the cooking time to almost 20 minutes. They were golden brown on top after 10 minutes, but raw on the inside.
Pretzels with salt and mustard for dipping.
Pretzels with cinnamon sugar.
Ingredients for 1 dozen (12)
- 4 tsp active dry yeast
- 1 tsp white sugar
- 1 ¼ cups warm water (110F)
- 5 cups all-purpose flour
- ½ cup white sugar
- 1 ½ tsp salt
- 1 Tbs vegetable oil
- ½ cup baking soda
- 4 cups hot water
- ¼ cup kosher salt, for topping
Directions
- In a small bowl, dissolve yeast and 1 tsp sugar in warm water. Let stand until frothy, about 10 minutes.
- In a large bowl, mix together flour, ½ cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two Tbs of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 450F. In a large bowl, dissolve baking soda in hot water.
- When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
- Bake in preheated oven for 8-10 minutes, until browned.
Calories Per Serving: 237 | Total Fat: 1.7g | Cholesterol: 0mg
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