Soft Pretzels

 I am posting this so I don't lose it again. When I need to make pretzels in the future, I won't have to run all over to find the recipe. 

Soft Baked Pretzels

 

1 pkg active dry yeast (1 Tbsp)

 2 Tbsp brown sugar 

1 1/8 tsp salt 

+

1 ½ cup warm water 

+

4 cups flour (add until dough is malleable – maybe not full 4 cups)

Knead, grease bowl, cover and rise for 1 hour

 

2 Tbsp baking soda

2 cups warm water

Dip pretzels in soda water

 

2 Tbsp butter, melted to brush on baked pretzels

1-2 Tbsp coarse kosher salt or cinnamon Sugar

 

In a large mixing bowl add yeast, brown sugar and salt. Using 1 ½ cups warm water to touch add to bowl. Stir to dissolve. Add flour and stir well.

Place dough on floured surface. Knead dough until smooth and elastic, about 8 minutes. Grease a large bowl. Place dough in bowl then turn dough upside down to coat the surface. Cover with a towel and let rise for one hour in a warm place.

Combine 2 cups warm water and baking soda in an 8" square pan. After the dough has risen, divide it into 12 pieces. Roll each piece into a 1 ½ foot rope about ½" wide. Twist into a pretzel shape, and dip into the baking soda solution. Place on cookie sheets and let rise 15-20 minutes.

Bake at 450F for 8-10 minutes, or until golden brown. Brush with melted butter, and then sprinkle with coarse salt or cinnamon sugar. 12 servings

 

Dip pretzels in mustard or caramel sauce

 

Another flavor option is to sprinkle parmesan cheese over pretzels before baking.