"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Soft Pretzels Recipe

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

Contributor:  
Contributor:  
Luther Hutcheson

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups
1 packet instant yeast (2 1/4 teaspoons)
1 tsp salt
1 tbls light brown sugar
1 tbls butter, melted and cooled
3 1/2 - 4 c (460-500 g) AP flour
Kosher salt or pretzel salt

BAKING SODA BATH

cup baking soda
8 cups water

Directions:
Directions:
Proof the yeast in the warm water for about 1 minute. Add yeast, salt, brown sugar, and melted butter to the bowl of a stand mixer. Add the flour in three, 1 cup installments. On low, mix with a dough hook until a dough forms. Add flour until the dough is soft but no longer sticky. The dough should bounce back when poked.

Knead on medium for 3 minutes. Form the dough into a ball and cover with a towel for about 10 minutes.

Preheat oven to 400. Line your baking sheets with parchment paper.

Dived the dough into 12 equal portions. Roll each piece into rope approximately 20 long. Form each rope into a pretzel shape. Allow the pretzels to rest as you bring the water and baking soda to a boil.

Add the pretzels to the boiling water 3 at a time for about 20 seconds. Drain well and place on the baking sheets. Sprinkle with the kosher or pretzel salt.

Bake for 12-15 minutes

Number Of Servings:
Number Of Servings:
12 pretzels
Preparation Time:
Preparation Time:
30-40 minutes
Personal Notes:
Personal Notes:
Adapted from https://sallysbakingaddiction.com/easy-homemade-soft-pretzels/

 

 

 

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