These are delicious easy soft pretzels that taste like the ones you buy at the mall.
Easy Soft Pretzels
I love making pretzels, they seem to be trending right now also. Seems about everyone these days is doing some kind of pretzel rolls. I have them on my to do list but wanted to share this old family favorite recipe with you today. They are just the like the ones you get at the mall if you brush a little melted butter over the tops when you take them from the oven.
All it takes to make these beautiful, big soft pretzels are flour, water, salt, yeast and a baking soda bath. The baking soda bath they get is the secret to making these.
These are best eaten right out of the oven or the day they are made. Once you make these you will never pay that price at the mall again. You could also use this recipe and make pretzel breadsticks.
- 1 1/4 cups lukewarm water
- 1 teaspoons sugar
- 1 tablespoon active dry yeast
- 1 1/2 teaspoons salt
- 4 cups flour
- 2 tablespoons olive oil
- 2 teaspoons baking soda
- 4 cups water
- 1 tablespoon coarse salt
- Combine water, sugar and yeast in a mixing bowl; set in a warm spot. After 15 minutes, it should begin to foam and bubble. Add the salt and half the flour; mix well with a wooden spoon.
- Turn dough onto a floured surface; gradually knead in the remaining flour to form a smooth dough. Knead for 5 minutes; transfer to an oiled bowl and coat evenly with oil. Cover bowl with a towel; set in a warm, draft-free spot until doubled in bulk, about 30 minutes.
- Preheat oven to 475°F. Punch dough down and roll into a log. Divide evenly into 12 pieces; roll each into a 16- to 18-inch rope. Shape a traditional pretzel by tying dough into a knot and pinching ends across loops.
- Combine baking soda and water in a saucepan and boil. Lower each pretzel in boiling water until it floats, about 30 seconds. Drain; transfer to a greased baking sheet. Sprinkle with coarse salt immediately. Cover pretzels with a cloth and let rise again for 5 minutes. Bake for 10 minutes.
- www.thatsmyhome.com
Leave a Reply