Soft Pretzels
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  1. #1
    Registered User JoeV's Avatar
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    Default Soft Pretzels

    Soft Pretzels
    Makes 12 Pretzels

    1lb 10 oz Bread flour (Can replace 1/3 with whole wheat or rye flour)
    2-1/2 t Instant Yeast
    6T (3/4 stick) Butter
    1 t Salt
    14 oz. Warm water (more or less)
    1 Egg (beaten for wash before baking)
    Sesame seeds, poppy seeds or salt for toppings.

    2 quarts water
    1/4 C Baking soda

    Line a pan with a silicone mat if you have one, if not use parchment paper that has been buttered or oiled. Set aside.
    Preheat oven to 350 F.

    Start making a soft dough but not sticky to the hands. Knead for about 5-10 minutes.
    Divide dough in 12 equal pieces. Take one piece and with your finger poke a whole in the middle of the dough, just like you would form a doughnut but the whole would be much larger, about 3 inch diameter, or roll out into a rope 24”-26" long and twist into the traditional pretzel shape, pinching the ends to seal the “wings” together.

    Take a large pan and add 2 quarts of water and 1/4 C baking soda. Bring to a boil.
    Drop 3-4 pretzels into the water at a time. By the time you add the last pretzel in the water (3-5 seconds), flip the pretzels on the other side for the same time (3-5 seconds).

    Remove with a slotted spoon and place on the prepared baking pan.
    Brush pretzels with egg wash and sprinkle with sesame seeds, poppy seeds or salt (or all three if you like).
    Bake for 25 minutes or until golden brown.

    Do not boil more pretzels than you can bake at one time.

    Finished product with all white flour

    Finished product with 1/3 whole wheat flour

  2. #2
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    I love pretzels. Those look so good!

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