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Soft Pretzels Recipe

Soft Pretzels Recipe

12 pretzels



1 package active dry yeast

1/2 cup warm water

1 tablespoon sugar

1 cup fat-free milk, heated to simmering, cooled

2-4 cups all-purpose flour, divided

1 teaspoon salt

2 quarts water

1 tablespoon baking soda

1 egg, lightly beaten

1 tablespoon cold water

Toppings: poppy seeds, sesame seeds, coarse salt, herbs, dried onion flakes, etc.


Mix yield, warm water, and sugar in large bowl, let stand 5 minutes. Add milk, 2 cups flour, and salt, beating until smooth. Mix in enough remaining 2 cups flour to make smooth dough. Knead dough on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, let rise, covered, in warm place until double in size, 45 to 60 minutes. Punch dough down.


Roll dough on floured surface to rectangle 16 x 12 inches. Cut dough lengthwise into 12 strips, 1 inch wide. Roll one strip dough with palms of hands into 'rope' 18 x 20 inches long. Form loop, holding ends of 'rope' and twisting 2 times. Bring ends of 'rope' down and fasten at opposite sides of loop to form pretzel shape. Repeat with remaining dough, transferring pretzels to floured surface. Let pretzels stand, lightly covered, 30 minutes (they may not double in size).


Heat 2 quarts water to boiling in large saucepan, stir in baking soda. Transfer pretzels, a few at a time, into boiling water, boil until dough feels firm, about 1 minute. Remove pretzels from boiling water with slotted spoon, draining well. Place on generously greased foil-lined cookie sheets. Brush pretzels with combined egg and cold water, sprinkle with desired toppings. Bake at 400 degrees until golden, 18 to 20 minutes. Cool in wire racks.

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