Soft Pretzels (makes 12)
- 1 cup warm water
- 1 package dry active yeast
- 1 1/2 cups flour
- 2 tbs. vegetable oil
- 1/2 tsp. salt
- 1 1/4 cup flour
- 4 cups water
- 2 tbs. baking soda
- 2 tbs. coarse salt
Dissolve the yeast in the warm water and let stand for 10 minutes.
Add the vegetable oil, salt and 1 1/2 cups flour. Stir togrther until
thoroughly combined. Add remaining flour and knead dough for 5 minutes.
Let the dough rest for 1 hour. Divide the dough into 12 equal shapes
and reform them into small balls. Let them rest for 15 minutes. Roll
them into 18" lengths and form them into pretzel shapes or cut
each length in half to make sticks. Preheat oven to 475 degrees. In
a large pot, place the baking soda and water to a boil. Let the pretzels
rise for a 1/2 hour. Add the pretzels to the boiling water for 1 minute.
Remove and place on a greased sheet pan. Sprinkle with coarse salt
and bake for 12 minutes.
Hot Buttered Pretzels
Dough
- 2 1/2 C. unbleached all-purpose flour
- 1/2 t. salt
- 1 t. sugar
- 1 package (1/4 oz.) active dry yeast
- 7/8 to 1 C. warm water
- Baking Soda Wash
- 1/2 C. warm water
- 2 T. baking soda
- Coarse or kosher salt
- 3 T. unsalted butter, melted
Preliminaries:
Heat oven to 500°F. after the dough has been allowed to rest
(see next step).Prepare dough:
Place all of the dough ingredients into a bowl and beat by hand
or machine until well-combined. Knead the dough for about 5 minutes,
until it's soft, smooth and quite slack. Flour the dough and place
it in a plastic bag, al lowing it to rest in a warm place for 30
minutes.Prepare baking sheets: Prepare two baking sheets by spraying
them with nonstick vegetable oil spray.
Divide the dough:
Transfer the dough to a lightly greased work surface and divide
it into eight equal pieces (about 2 1/2 ounces each). Allow the
pieces to rest uncovered for 5 minutes.
Prepare the dip:
Combine the 1/2 cup warm water and the baking soda in a shallow
bowl, making sure the baking soda is thoroughly dissolved, or it'll
make a splotchy glaze.
Shape the pretzels:
Roll each piece of dough into a long, thin rope (about 28 to 30
inches long), form into a pretzel. Dip each pretzel in the baking-soda
wash (this will give the pretzels a nice, golden brown color), drain
on paper towel to re move excess water and place them on prepared
baking sheets. Sprinkle lightly with pretzel salt. Allow pretzels
to rest uncovered 10 minutes.
Bake the pretzels:
Bake the pretzels for 8 to 9 minutes or until they're golden brown,
reversing the baking sheets halfway through. Remove the pretzels
from the oven to a cooling rack. Brush them thoroughly with the
melted butter. Continue brushing until all the butter is used; that's
what gives these pretzels their ethereal taste.Pretzels are best
fresh from the oven or reheat them in an oven or microwave.Makes
8 pretzels.
Remarks
Taste of this recipe is awesome, I cooked it myself and really its too easy to cook.
By- Alda Johnson
Hey this recipe is a perfect solution for my party, thanks for suggesting such an easy and tasty recipe.
By- Martina John
Hey I am a chef and I try Pretzel Recipe, you people prove it that your guidelines can make a delicious dish. Great work done..
By- Devid Herley
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