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Soft Pretzels

Gadget.Cook's picture
These Soft Pretzels are yummy ! Try out these Soft Pretzels even though making them needs a bit of an effort ! Your suggestions about the Soft Pretzels are welcome !
Ingredients
  Active dry yeast 2 1⁄4 Teaspoon
  Lukewarm water 2⁄3 Cup (10.67 tbs) (105-115° F)
  Vegetable oil 1 Tablespoon
  Sugar 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Egg 1 , lightly beaten and divided in half
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Lye/2 teaspoons baking soda dissolved in 2 cups water 1 1⁄2 Teaspoon, dissolved in 2 cups cold water
  Kosher salt To Taste
  Cold water 1 Tablespoon
Directions

Dissolve the yeast in the warm water in the processor bowl.
Add the oil, sugar, plain salt, 1/2 the beaten egg, and 1 1/4 cups flour.
Process with the metal blade for 20 seconds and let rise in the processor bowl for 30 minutes.
Add remaining flour and process until a ball forms on the blades.
Knead the dough on a lightly floured surface for 1 to 2 minutes.
Cut the dough into 8 or 10 pieces.
Roll each piece into a 16 inch long rope.
Dip into the lye or baking-soda solution.
Form into a pretzel.
Seal ends well.
Place on a lightly greased baking sheet.
Let rise slightly, but not until doubled in bulk or the texture will be spongy rather than crisp (about 15 minutes).
Combine remaining 1/2 egg with 1 tablespoon cold water and brush the pretzels with the mixture.
Sprinkle with coarse salt.
Bake in a preheated 400°F oven for about 15 minutes.
Cool on a wire rack.
Serve warm.

Recipe Summary

Cuisine: 
Italian
Course: 
Snack
Servings: 
10

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