SOFT PRETZELS
The best tasting pretzels ever! This recipe comes from the Joy Of Cooking 75th anniversary cookbook.
Provided by Rebecca The Angel
Categories Breads
Time 2h15m
Yield 12 5-inch pretzels, 12 serving(s)
Number Of Ingredients 12
Steps:
- Put the 1/2 cup warm water and the yeast in the bowl of a mixer and let stand until the yeast is dissolved, which will take about 5 minutes.
- Add the flours, butter, sugar and salt, and mix on low speed while slowly adding the second 1/2 cup of warm water.
- Stir for one minute, adding more flour or water as needed to make a mosit dough, but not sticky.
- Knead with the dough hook until the dough is smooth and elastic, about 10 minutes.
- Move the dough to an oiled bowl and turn it once to coat with oil.
- Looosely cover the dough with plastic wrap and let stand for 1 to 1/2 hours until doubled in volume.
- Punch down the dough and divide into 12 pieces, and roll each piece into a ball on an unfloured work surface.
- Loosely cover with oiled plastic wrap and let sit for 10 minutes.
- Roll each ball into an 18 inch long rope, and twist into a pretzel shape (pull the rope into an oval, twist the ends, and pull the oval down over itself).
- Let the pretzels sit for 35 minutes.
- Boil the 8 cups of water and the baking soda, and reduce to a simmer.
- Putting in a few pretzels at a time, let the pretzels sit in the simmering water for 30 sceconds, then flip them, and keep them in for another 30 seconds.
- Sprinkle with salt, and put the pretzels in a preheated 400 degree oven.
- Bake until golden brown, about 15 minutes.
- Cool, and enjoy!
Nutrition Facts : Calories 136.5, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 846.1, Carbohydrate 25.1, Fiber 1, Sugar 1.1, Protein 3.5
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