Posted in Bread

Soft Pretzels

This recipe is from the cookbook Best of Country Breads. {print recipe}

Soft Pretzels

2 packages of active dry yeast

2 cups warm water (110º-115º)

1/2 cup sugar

1/4 cup butter or margarine, softened (I use olive oil)

2 teaspoons salt

1 egg

6 1/2 – 7 1/2 cups all purpose flour

1 egg yolk

2 Tablespoons cold water

Kosher salt

*As I am using whole wheat flour now, I will add 2 Tablespoons of vinegar with the oil.*

In a mixing bowl, dissolve yeast in warm water and sugar.  Add the butter, salt, egg, and 2 cups of flour.  Beat until smooth.  Stir in enough remaining flour to form a stiff dough.  Place in a greased bowl, turning once to grease top.  Let dough rise until doubled.

Punch dough down.  Turn onto a lightly floured surface; divide in half.  Cut each piece into 16 pieces.  Roll each piece into a 20 in rope.  Shape into a pretzel.  Place on greased baking sheets.  Beat egg yolk and cold water; brush over pretzels.  Sprinkle with coarse salt.  Cover and let rise in a warm place until doubled, about 25 minutes.

Bake at 400º for 15-20 minutes or until golden brown.  Remove from pans to wire racks to cool.

Yield 32 pretzels


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