The best soft pretzel recipe in the world
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅛ | cup | Hot water |
| 1 | pack | Active dry yeast |
| 1⅓ | cup | Warm water |
| ⅓ | cup | Brown sugar |
| 5 | cups | Flour |
| Coarse kosher salt (margarita salt) | ||
| Baking soda | ||
Directions
In a large mixing bowl, mix warm water and yeast til dissolved. Stir in warm water and brown sugar. Slowly add 5 cups of flour to mixture. You can knead the dough with a dough hook and a mixer or your hands, I prefer to start with a mixer and finish up by hand. Use extra flour to keep it from sticking to you or the board. Work it until it's stretchy and smooth.
Should not be sticky.
Grease two large cookie sheets. Pre-heat oven to 475 degrees. Fill a 2-3 qt. saucepan half-full of water. Add 1 tablespoon of baking soda for every cup of water. Bring to a boil.
Now pinch off a golf-ball size piece of dough, roll into rope as thick as thumb. Bend into U-shape. Cross ends, twist cross ends, making full turn, then fold ends back toward middle of 'U'. Press ends into dough firmly. You should now have the familiar pretzel shape.(Don't worry it takes some practice, besides the shape doesn't affect the taste. I make all sorts of shapes, and candy canes for Christmas.) Now lower pretzel gently into boiling water for 30 seconds, then place on greased cookie sheet. Sprinkle with kosher salt. When all dough has been boiled, bake for 8 minutes, or until golden.
Serve with mustard or cheese spread (Wispride, Kaukana) This dough makes a great pizza crust too. (Just let rise for ½ hour, don't boil it.)
Formatted by Brenda Adams. I found this on net (have not made it). It was posted 12-30-95 by Steven D Johnson. The above notes are his.
MC post 9/19/97.
Posted to MC-Recipe Digest V1 #792 by Badams <adamsfmle@...> on Sep 19, 1997