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.
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