Recipe by Karen=^..^=
I'm from Philly, so soft pretzels are all over, BUT these home-baked pretzels are awesome. They are more like a PA Dutch pretzel, a little softer and more airy.
Top Review by ShaenaL
I made these last night and they were AMAZING!!! I too used about 1 cup less flour and only cooked them for 9 minutes a batch. I also didn't have any baking soda, so I used about 3 times the amount in baking powder. LOVE THEM!
- 2 package active dry yeast
- 354.88 ml water
- 1064.65 ml all-purpose flour
- 2.46 ml salt
- 19.71 ml baking soda
- 118.29 ml cold water
- coarse salt or kosher salt
- assorted mustard (great with honey mustard!) (optional)
Directions See How It's Made
- In a large bowl, dissolve yeast in warm water.
- Add flour and salt and stir to form a soft dough.
- Turn dough onto a floured surface and knead until smooth, 4 to 5 times.
- Place in a greased bowl, cover and let rise for 15 minutes.
- Preheat oven to 450 degrees.
- Punch down and divide into 20 equal pieces.
- On a lightly floured surface, roll each piece into a 15 inch rope and twist into a pretzel shape.
- Combine baking soda and cold water and brush over each pretzel.
- Sprinkle with coarse salt.
- Place on non stick baking sheets.
- Bake for 15 minutes or until golden brown.
- Serve warm with assorted mustards.