"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Soft Pretzels Recipe

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This recipe for Soft Pretzels, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lory Horn
Added: Tuesday, September 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. hot water,
3/4 c. warm milk,
2 T. oil,
2 tsp. sugar,
1 1/4 tsp. salt,
3 1/2 c. flour,
1/2 pkg ranch dressing (optional if you want flavored pretzels),
1 1/2 tsp. yeast

*Glaze*
1 egg, beaten,
course salt

Directions:
Directions:
Put ingredients into bread machine in order listed, ending with ranch dressing mix. Use dough cycle which allows dough to rise. Or put into heavy duter mixer with bread hooks and mix thoroughly. When mixed, put into greased bowl, cover with light towel and put into warm oven to rise.

When dough is doubled in size, divide into 8 large or 16 small equal parts. Roll out ropes to 14-18 inches. Coil each roll into pretzel shape and pinch ends onto coil. Place at least 1 inch apart on ungreased cookie sheet. Brush with beaten egg mixture.

Put cookie sheets into warm oven with door ajar, and allow to rise until puffy. Remove from oven and bake at 425 for 5 minutes. Adjust oven temp. to 350. Brush again with egg and sprinkle with course salt or a TINY bit of left over ranch dressing mix. Bake 5-7 minutes until light golden brown. Serve warm. Store left over pretzels in ziplock bag in pantry.

Number Of Servings:
Number Of Servings:
8-16 servings
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
If you have a bread machine, these are a snap to make and never last more than a day!

 

 

 

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