Sunday, March 04, 2007

Soft Pretzels

Rave reviews to this recipe! Dave's dad and step-mum came to visit today and we made these soft pretzels as a snack. I'm not sure there are any left.

Soft Pretzels I
Yields: 12 servings
"Like bagels, these big doughy pretzels are first boiled and then baked. Sprinkle with coarse salt for the authentic look and taste."

1 1/3 cups warm water (110 degrees F/45 degrees C)
2 tablespoons margarine
1 1/2 tablespoons white sugar
3/4 teaspoon salt
4 cups all-purpose flour
2 1/2 teaspoons active dry yeast

4 cups water
1 1/2 tablespoons baking soda

2 tablespoons kosher salt

1. In a large bowl, dissolve the yeast and sugar in the warm water. Proof for 5 minutes.
2. Mix in butter or margarine, flour, and salt. Cut dough into short strips, roll into ropes, and shape into pretzels. Cover, and let rise on a greased baking sheet for about 45 minutes.
3. In a cast iron or other nonaluminum pan, bring water and baking soda almost to a boil. Gently lower pretzels into water for about 1 minute, turning once. Do not let water come to a full boil. Remove pretzels, and return to greased baking sheet. Sprinkle with kosher salt.
4. Bake at 475 degrees F (245 degrees C) for about 12 minutes. They'll be just beyond golden. You know, pretzel coloured.

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