"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Easy No Knead, No Rise Soft Pretzels Recipe

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This recipe for Easy No Knead, No Rise Soft Pretzels, by , is from The Welch Tribe Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Kathryn & Tom
Added: Sunday, May 29, 2011

Category:

Ingredients:
1 Tbs. instant yeast
1 1/2 c. warm water
1 Tbs. honey
1 Tbs. salt (yes, a tablespoon - they're pretzels!)
4 c. flour
1 egg (for wash)
Kosher salt for sprinkling (kosher is best for the familiar "pretzel salt," but sea salt will do fine in a pinch)

Directions:
1. Combine yeast, water, honey and salt to the bowl (a stand mixer or a large bowl by itself)
2. Stir in flour and mix until the dough cleans the sides of the bowl (a couple of minutes). The dough should be smooth to the touch and will stick only when pulling off pieces. As soon as you start rolling for the pretzel shape, it should not stick to your hands or surface. Add a touch of flour if you do have sticking problems.
3. Preheat the oven to 425F.
4. Pull off pieces of dough, shape into letters, hearts, pretzels, etc. and place on lined or greased cookie sheets. *One sheet at a time.
5. Mix the egg with a tiny drop of water and brush all over the dough shapes, then sprinkle with kosher salt.
6. Bake for 15 minutes at 425F.
7. Cool for a few minutes before taking the first bite! The leftovers (if any) can be stored in an airtight container or frozen and reheated in the oven for a few minutes before eating.
Makes about 20 pretzels, depending on the size of your pretzels.

Personal Notes:
Great "kid distracting" project! Very quick and easy to do with minimal ingredients. Tip: These bake up very puffy, so for the best "pretzel" shape, roll the dough into a VERY thin "dough snake" before shaping.

 

 

 

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