|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Soft Pretzels
|
|
|
|
Submitted by:
Jimmy |
|
|
These homemade pretzels are great with mustard. |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 1 packet(s) , Active Dry Yeast
- 1 cup(s) , Water Warm 110 Degrees F.
- 3 cup(s) , A.P. Flour
- 2 tablespoon(s) , Vegetable Oil
- 1 tablespoon(s) , Sugar
- 6 tablespoon(s) , Baking Soda
- 6 cup(s) , Water
- 0 as needed , Coarse Salt
|
|
| Instructions: |
Dissolve yeast in warm water, let stand a few minutes.
Add 1-1/2 cups of the flour, along with the oil and sugar.
Beat about 3 minutes to make a smooth batter.
Gradually stir in enough of the remaining flour to form a soft dough.
Turn out onto a floured board and knead until smooth and silky, about 5 minutes.
Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled in size, about 1 hour.
Lightly grease baking sheets.
Punch down, turn out onto a floured board and divide into 12 pieces.
Roll each piece into a smooth rope about 18 inches long.
Twist into a pretzel shape.
Place about 2 inches apart on a baking sheet.
Let rise, uncovered, until puffed, about 25 minutes.
Preheat oven to 425°F.
Meanwhile, in a large stainless steel pan whisk baking soda into the 6 cups of water.
Boil to a gentle boil.
Lower one of the pretzel into the water, keep water at a gentle boil.
Let simmer for 10 seconds on each side.
Remove from water with a slotted spoon and drain off excess water.
Return to the baking sheet.
Let dry for 1 minute.
Sprinkle with coarse salt and let stand, uncovered, while repeating the process with remaining pretzels.
Bake 12 to 15 minutes or until golden brown.
Transfer to racks; serve warm with butter or mustard |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|