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Soft Pretzels

I had completely forgotten about this recipe until my sister-in-law requested the directions for these tasty treats.  So, from the archives of our old family blog, I bring you a super fun and delicious project to tackle with your kids, if you have them, or to make yourself for the sheer satisfaction of being able to recreate this mall and boardwalk staple at home.  I don't remember where I found this recipe originally, but it's a good one.  These images are from our old kitchen that I pictured a few posts back.  Notice I'm hanging off the workspace with my bread board. :-)

Soft Pretzels


1 1/8 tsp. yeast
1 1/2 cups warm water (115 degrees)
2 T. brown sugar
1 1/8 tsp. salt
1 cup bread flour*
3 cups AP flour*

2 T. baking soda dissolved in 2 cups warm water

melted butter
coarse salt
cinnamon sugar mixture

Preheat oven to 450 degrees.

Into the 1 1/2 cups warm water add the yeast, brown sugar, and salt. Stir to dissolve and proof, covered with a towel, for a few minutes until foamy. Combine the flours in a bowl (*I used all AP flour, and it worked fine and tasted great) or food processor. Pour in the yeast mixture and knead or process until smooth and elastic. Put ball of dough in greased bowl and allow to rise, covered with a towel, in a warm place for at least a half hour.

When dough has nearly doubled, pinch off small chunks of dough and roll into ropes (first picture) that are about 1/2 inch thick. Shape into pretzels. Dunk the pretzels in the baking soda water, then place on a greased or parchment-lined baking sheet. Allow to rise again, just for 10 minutes or so.

Bake until golden, about 10-12 minutes.

Brush with melted butter and sprinkle with coarse salt or cinnamon sugar.


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