Homemade Soft PretzelsFrom tippystclair 4 years ago
- 1/2 cup warm water (100°-110°F) shopping list
- 1 package (1/4 oz) active dry yeast shopping list
- 1 cup warm milk (100- 110°F) shopping list
- 2 Tbsp vegetable oil shopping list
- 2 Tbsp sugar shopping list
- 1 1/2 tsp salt shopping list
- 4 to 4 1/2 cups all-purpose flour or half whole wheat flour shopping list
- 1 egg, lightly beaten with 1 Tbspwater shopping list
- Poppy or sesame seeds shopping list
- seasoned or coarse (kosher) salt shopping list
How to make it
- Preheat oven to 350°F.
- Place warm water in large warm bowl (heat it in the microwave or with hot water).
- Sprinkle in yeast; stir until dissolved.
- Add milk, oil, sugar, salt and 1-1/2 cups flour; blend well.
- Mix in additional flour to make soft dough. Knead on a lightly-floured surface until smooth and elastic, about 5 minutes.
- Place in a greased bowl, turning to grease the top.
- Cover; let rise until doubled in size, about 30 minutes.
- Punch dough down; divide into 24 pieces.
- Roll each piece into a 16-inch rope.
- To make pretzels, curve the ends of each rope to make a circle; cross the ends at the top.
- Twist ends once and lay them down over the bottom of the circle.
- Place the pretzels on greased baking sheets.
- Cover and let rest in a warm, draft-free place for 5 to 10 minutes, until risen slightly.
- Brush the pretzels with the beaten egg mixture and sprinkle with the selected topping.
- Bake at 350°F for 35 minutes or until golden.
- Cool on a wire rack.
- Serve them with German-style mustard.
The Cooktippystclair North Hollywood, GB
The Rating8 people
i love these kath low fat and all i can have them once in a while hahahaahaminitindel in THE HEART OF THE WINE COUNTRY loved it
Oh yeah! These are wonderful. Thanks so much for the post. My daughter and I love to splurge on one of these every so often. And...lol... ya gotta have the mustard...lol. mmm I'm hungry for one right now. It's a "5er". Thanks again!lura in Welcome To loved it
I have a recipe like this Kathy, soft pretzels are wonderful especially with the course sea salt.
Michaeltrigger in loved it