Soft Pretzels

These were SO good and so easy to make! The taste and texture were perfect, but not the shape. Next time I make these I will definitely roll them out thinner (about the width of a pencil) to make a bigger pretzel so when they rise the holes won’t close up. Other than that modification I won’t change the recipe a single bit!

Soft Pretzels

Ingredients:

1 1/2 C warm water
1 1/8 t active dry yeast
2 T brown sugar
1 1/8 t salt
1 C bread flour
3 C regular flour
2 C warm water
2 T baking soda
to taste coarse salt or sea salt granules
4 T butter (melted)

Directions:

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 oven for about 10 minutes or until golden. Brush with melted butter and enjoy!

Toppings: after you brush with butter try sprinkling with coarse salt. Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Makes 12 pretzels.

Pretzels 3 Ways: parmesan herb, butter and salt, cinnamon and sugar

 

Source: AJ’s Cooking Secrets