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  • Soft Pretzels

    Does anyone have a good recipe for soft pretzels?

  • #2
    DD made these in school. She brought the recipe home and we made them at home. They were very good.

    SOFT PRETZELS
    (MAKES 32 PRETZELS)

    2 CUPS WARM WATER (105-115 DEGREES)
    2 PKGS. ACTIVE DRY YEAST
    1/2 CUP SUGAR
    2 TSP SALT
    1/4 CUP SOFTENED MARGARINE
    1 EGG
    6-1/2 TO 7-1/2 CUPS UNSIFTED FLOUR
    1 EGG YOLK
    2 TBSP WATER
    COARSE SALT

    MEASURE WARM WATER INTO LARGE BOWL. SPRINKLE IN YEAST AND STIR UNTIL DISSOLVED. ADD SUGAR, 2 TSP SALT, MARGARINE, EGG, AND 3 CUPS FLOUR. BEAT UNTIL SMOOTH. ADD ENOUGH ADDITIONAL FLOUR TO MAKE A STIFF DOUGH. COVER BOWL TIGHTLY WITH ALUMINUM FOIL. REFRIGERATE 2 -24 HOURS.

    TURN DOUGH OUT ONTO LIGHTLY FLOURED SURFACE. DIVIDE IN HALF; CUT EACH HALF INTO 16 EQUAL PIECES. ROLL EACH PIECE INTO PENCIL SHAPES ABOUT 20 INCHES LONG. SHAPE INTO PRETZELS. PLACE ON LIGHTLY GREASED BAKING SHEETS. BLEND TOGETHER EGG YOLK AND 2 TBSP WATER; BRUSH PRETZELS WITH EGG YOLK MIXTURE. SPRINKLE WITH COARSE SALT. LET RISE IN WARM PLACE, FREE FROM DRAFTS, UNTIL DOUBLED IN SIZE, ABOUT 25 MINUTES.

    BAKE AT 400 DEGREES F ABOUT 15 MINUTES, OR UNTIL DONE. REMOVE FROM BAKING SHEETS AND COOK ON WIRE RACKS.

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    • #3
      Thanks a lot. Can't wait to try them.

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      • #4
        Soft Pretzels

        We love this soft pretzel recipe from The Taste of Home Baking Book

        1 pkg. (1/4 oz) active dry yeast
        1 cup warm water (110-115 degrees)
        2 tbls of butter, softened
        1 tbls of sugar
        1/2 tsp of salt
        2 3/4 cups of all purpose flour
        4 cups of water
        2 tbls baking soda
        Coarse Salt

        In a large mixing bowl, dissolve yeast in warm water. Add the butter, sugar, salt and 2 cups flour; beat until smooth. Sitin in enough remaining flour to form a soft dough. Cover and let rise in a warm place for 20 minutes.
        2. Punch dough down. Divide into 12 equal pieces. On a lightly floured surface, roll each piece into a 15 inch long strip twist into a pretzel shape
        3. In a large nonaluminum saucepan, bring water to a boil; add baking soda. Drop 2 pretzels into water boil for 1 minute. Remove with a slotted spoon; drain. Place on a greased baking sheet, sprinkle with coarse salt repeat with remaining pretzels. Bake 475 for 10-12 minutes. remove from pan to wire rack. We also brush on melted butter after they come out of the oven.

        Here is a cheese dip to go along with the pretzels
        8 oz of process cheese (Velveeta) cubed
        1 package (3 ounces) cream cheese cubed
        1 to 2 tbls. of milk

        Combine cheese in a microwave-safe bowl. Mircrowave on high for 2-3 minutes or until melted, stirring occasionally. Stir in milk service pretzels with the cheese dip and mustard

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        • #5
          I got the new Taste of the South mag yesterday, had a Soft Cheese pretzel in there looked real good. I'll try to remember to post the recipe.

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          • #6
            This is from the June/July 2008 Taste of the South Mag. It is not T&T, but the picture looks really good!!

            Cheesy Soft Pretzels

            Yield: 2 dozen
            Preparation: 1 hr 15 min
            Rise: 45 min
            Bake: 12 min

            1 (.25oz) pkg active dry yeast
            1 tsp sugar
            1-3/4 cups warm water (105-115)
            4-1/3 cups bread flour
            1/4 cup Cheddar-flavored flavored popcorn seasoning
            1 tsp salt
            4 cups shredded cheddar cheese
            1 large egg
            1 egg white
            2 tbs kosher salt

            In a small bowl, dissolve yeast and sugar in warm water. Let stand for 5 minutes.
            In a large bowl, combine bread flour, popcorn seasoning, salt, and cheese. Add yeast and egg, stirring until dough is smooth.
            On a lightly floured surface, knead dough for 5 minutes, or until smooth and elastic. Place dough in a lightly greased bowl, turning to grease top. Cover with a towel and let rise in a warm place for 45 minutes, or until doubles in bulk.
            Preheat oven to 425. Lightly grease 2 baking sheets; set aside.
            Divide dough into 24 equal portions. On a lightly floured surface, shape each dough portion into a 10-inch rope. Shape ropes into pretzels. Place on prepared baking sheets. Brush pretzels with egg white and sprinkle evenly with kosher salt.
            Bake for 10-12 minutes, or until golden brown.

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