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  1. #1
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    Nov 2011
    Southern California

    Soft, Chewy Pretzels

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    This recipe is an oldie, but a goodie! And tho I'm not the best at "pretzel shaping", I was pretty pleased with the way these turned out. Right out of the oven, they were especially soft and slightly chewy, and the sprinkling of coarse sea salt gave these a really nice flavor.
    I cannot even remember where I found this recipe but I had it in my recipe file and recall making them once before. If you give this a try, let me know what you think and maybe someone out there can give me some tips on pretzel shaping? Enjoy!

    Soft Baked Pretzels
    1 package dry yeast
    1 and 1/2 cups warm water
    1 tablespoon granulated sugar
    4 cups AP flour (I used unbleached)
    1 beaten egg
    Coarse sea salt (optional)

    Preheat oven to 425 degrees F.
    1. In a large bowl, dissolve yeast in water; add sugar and flour and mix. Dough will be soft but not sticky. Add a little more flour if it is too sticky. Let dough rise for 30 minutes.
    2. Cut dough into 12 pieces. Roll pieces of dough into 16-inch ropes. To make pretzels, curve ends of each rope to make a circle; cross ends at top, twist ends once and lay down over bottom of circle (or, be like me and shape them like goldfish)!
    3. Spray cookie sheet with baking spray and arrange pretzels on sheet. Brush on egg and sprinkle with coarse salt if you'd like.
    4. Bake for 12-15 minutes or until golden in color

  2. #2

    Re: Soft, Chewy Pretzels

    Ooh I love fresh pretzels!

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