Topic: pretzel recipie (Read 1501 times)

pianistimo · on: October 07, 2005, 04:19:49 PM

my daughter is taking a home ec class and has to do projects every day. i was thinking, oh no, not another hard pretzel recipie. but this is SOFT pretzel and tastes great! kids will love these if you make them (or let them help) for recitals.

sturgis' soft pretzels

1 pkg active dry yeast
2 T warm water
1 1/3 warm water
1/3 c. packed brown sugar
5 C. flour
course salt

(*i was boiling some pototoes at the time i was helping her, and used some of the pototoe water mixed with cold water for the warm water required. i think it enhanced the flavor actually!)

Dissolve yeast in 2 T. water. Stir in 1 1/3 C. warm water, brown sugar, and 2 C. flour. Beat until smooth, then gradually stir in remaining flour with wooden spoon (can add less flour than required and add more later) until the dough is smooth and elastic (5-10 minutes). Put in a greased plastic bag and place in the refrigerator until the next day.

1. set oven to 475 (i used 350 instead - because i've come close to burning the house down with projects like this)

2. grease cookie sheet and sprinkle with course salt.

3. shape dough into pretzel shape

4. place pretzel in boiling water - (4 cups of water to 1 tsp baking soda in frying pan and
boil for 15 seconds per side. turn and remove pretzel using a slotted spoon. drain on paper towel)

5. place pretzel on prepared cookie sheet

6. bake for 8-10 minutes

7 serve hot or micro with cheese

you'll love the taste. they taste like soft bread.

Piano Forum

Piano Street Magazine:
A Daily Dose of Bach? – Access his Complete Scores on Piano Street