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Hot Pretzels for a cold night. Octoberfest!! Grab a beer and enjoy with the topping like mustard or honey! I used to let them harden and give to my children as a teething ring (without the cheese).
- 1 (1/4 ounce) package active dry yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 1⁄2 cups warm water, 110 degrees
- 3 cups all-purpose flour
- 1 cup bread flour
- 2 cups warm water, 110 degrees
- 2 tablespoons baking soda
- 2 tablespoons butter, melted
- 2 tablespoons kosher salt
- 2 -4 tablespoons softened cream cheese, put into a pastry bag for filling
- 2 tablespoons cinnamon sugar
- 2 tablespoons almonds, roasted & chopped
- In a large mixing bowl, dissolve the yeast, sugar and 1-1/2 cups warm water.
- Place flour and salt in food processor with metal blade and blend by pressing the pulse a couple of times, pour water mixture through feed tube while machine is running until smooth and elastic, about 40 seconds.
- The dough will leave the side of the bowl.
- If dough is too wet add more flour or if too dry add more water.
- Place in a greased bowl, and turn to coat the surface.
- Cover, and let rise for one hour.
- Combine 2 cups warm water and baking soda in an 8 inch square pan.
- After dough has risen, cut into 12 pieces.
- Roll each piece into a 3 foot rope, pencil thin.
- (if filling with cream cheese roll one 3 foot piece flat. Pipe on cheese leaving edges free (to seal back into a rope) Twist into a pretzel shape, and dip into the baking soda solution.
- Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
- Bake at 450 degrees for 8 to 10 minutes, or until golden brown.
- Brush with melted butter and sprinkle with coarse salt, or cinnamon sugar and chopped roasted almonds.