Friday, February 29, 2008

Recipe - Soft Pretzels

Chewy Philadelphia-Style Soft Pretzels
Makes 32 pretzels


2 cups milk

1/2 cup packed brown sugar

1/2 cup warm water

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast

6 cups all-purpose or bread flour

3/4 teaspoon baking powder

1 1/2 tablespoons salt

1 large egg

1 tablespoon water

2 tablespoons coarse salt


In a saucepan, heat milk just until bubbles form around the edge; remove from the heat and stir in brown sugar.

Stir until dissolved then set aside.

Meanwhile, combine warm water and yeast.

Let stand for 3 minutes then add the cooled milk mixture.

Beat in flour until smooth.

Cover and set aside for 45 minutes to rise.

Stir down the dough then gradually add flour, baking powder, and salt.

Place on a floured surface and knead for 5 minutes, or until smooth and elastic.

Roll into a 16 x 10-inch rectangle then cut into 1/2-inch wide strips.

Roll each strip into a rope and twist into large pretzels.

Let rise about 30 minutes.

Bring a large kettle of salted water to a boil.

Preheat the oven to 400*F.

Lower the pretzels gently into the boiling water for about 5 seconds then remove and place 2-inches apart on a greased baking sheet.

Beat egg and water and lightly brush the pretzel tops.

Sprinkle with coarse salt and bake at 400*F for 18 to 20 minutes, or until golden brown.

Source: Cooksrecipes


And for those who prefer cheese.


Soft Cheddar Pretzels

l 1/2 cups all-purpose flour
2 teaspoons baking powder

1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons margarine
1/2 cup (2 ounces) shredded mild Cheddar cheese
2/3 cup milk
1 egg, beaten
l 1/2 teaspoons coarse salt

Combine first 4 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal.

Add cheese and milk, stirring until dry ingredients are just moistened.

Turn dough out onto a lightly floured surface and knead about 12 times.
Divide dough in half and roll each half into a 12x8-inch rectangle.

Cut dough lengthwise into eight 1-inch strips.

Twist each into a pretzel shape; brush with beaten egg and sprinkle with coarse salt.

Place on lightly greased baking sheets and bake at 400° for 15 minutes or until golden brown.

Cool pretzels for a few minutes on wire racks; serve pretzels warm.

Makes about 16 soft pretzels.

SOURCE: Southern Food


Anonymous Anonymous said...

I buy them already to put salt on just heat and serve

Saturday, March 01, 2008 12:01:00 AM  
Blogger Tramp said...

Homemade has to be better.

Especially after you make them a few times and adjust, or modify the recipe to exactly the way you like them.

I like mine with beer!

Saturday, March 01, 2008 2:45:00 AM  

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