SOFT PRETZEL
This is by far the best pretzel recipe I have done. It has to rise only 1 time, and you don't have to boil them. Each time they come out of the oven PERFECT. Taken from Readers Digest book "Homemade". You must try this recipe. It's the best!!
Provided by Chef Chocoholic
Categories Breads
Time 16m
Yield 6 Pretzels, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine the yeast and warm water, and stir to dissolve the yeast. Stir in the sugar and salt. Add the flour, 1/2 cup at a time, to form a soft dough.
- On a lightly floured surface, turn out the dough and knead until the dough is soft and elastic, about 5 minutes (the dough will be slightly sticky). Place the dough in a lightly oiled bowl, turning once to coat the top of the dough ball with oil. Cover the bowl and let rise in a warm (70°F-80°F) place until it is doubled in size, about 1 hour.
- Preheat the oven to 425°F Punch down the dough and divide it into 6 equal portions. On a lightly floured surface, roll 1 dough portion into a 14" long rope; twist the rope into a pretzel shape---an oval with overlapping ends in the middle. Place the pretzel on a lightly greased baking sheet. Repeat with the remaining dough portions. Brush each pretzel with the melted butter and sprinkle with salt.
- Bake the pretzels until they are golden brown, 15 to 20 minutes. Transfer the pretzels to wire racks to cool slightly.
- Variation: Whole wheat pretzels: Substitute 1 1/2 cup whole wheat flour for the flour.
Nutrition Facts : Calories 161.5, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 326.8, Carbohydrate 26.1, Fiber 1.6, Sugar 1.1, Protein 4.5
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