Soft and chewy pretzels, with a light sprinklingof salt, make great snacks as is or with mustard or cheese dippingsauce.
Recipe: Soft Pretzels
1 (1/4-ounce) package active dry yeastor 2 1/2 teaspoons 1 cup warm water 2 tablespoons butter, softened 1 tablespoon granulated sugar 1/2 teaspoon salt 4 cups all-purpose or bread flour 2 quarts water 1 tablespoon baking soda 1/2 cup coarse salt
Generously grease a large mixing bowland 2 large cookie sheets; set aside.
In a large bowl, sprinkle yeast over warmwater (105°C to 115°F / 40°C to 45°C) and stiruntil dissolved. Stir in softened butter, sugar, and salt.
Beat in 1 1/4 cups flour, adding up to2 3/4 cups additional flour gradually. Knead until dough is nolonger sticky.
Place the dough into the prepared greasedbowl, cover with plastic wrap and let rise until doubled, about1 hour.
Punch down and divide into 12 to 16 pieces.Roll each piece between your hands into an 18-inch length. Twistand fold each into a pretzel shape. Place onto greased bakingsheets, cover lightly with a tea towel. Allow to rise again untildouble.
Preheat oven to 375°F (190°C).
In a large shallow saucepan, mix waterwith baking soda and bring to a boil. Gently lower the pretzelsinto the water for 1 minute, or until they float to the top.Return to the baking sheet and sprinkle with coarse salt.
Bake for 10 to 12 minutes. Remove to awire cooling rack.
Makes 12 to 16 pretzels.
Addictive Soft Pretzels recipeIf the Soft Pretzels recipe was useful and interesting, you can share it with your friends or leave a comment.