Prep 2 hrs
Cook 15 mins
The best tasting pretzels ever! This recipe comes from the Joy Of Cooking 75th anniversary cookbook.
- 1⁄2 cup warm water
- 1 (1/4 ounce) package active dry yeast
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 cups bread flour
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 1⁄2 cup warm water
- 8 cups water
- 2 tablespoons baking soda
- 1 teaspoon baking soda
- coarse salt
- Put the 1/2 cup warm water and the yeast in the bowl of a mixer and let stand until the yeast is dissolved, which will take about 5 minutes.
- Add the flours, butter, sugar and salt, and mix on low speed while slowly adding the second 1/2 cup of warm water.
- Stir for one minute, adding more flour or water as needed to make a mosit dough, but not sticky.
- Knead with the dough hook until the dough is smooth and elastic, about 10 minutes.
- Move the dough to an oiled bowl and turn it once to coat with oil.
- Looosely cover the dough with plastic wrap and let stand for 1 to 1/2 hours until doubled in volume.
- Punch down the dough and divide into 12 pieces, and roll each piece into a ball on an unfloured work surface.
- Loosely cover with oiled plastic wrap and let sit for 10 minutes.
- Roll each ball into an 18 inch long rope, and twist into a pretzel shape (pull the rope into an oval, twist the ends, and pull the oval down over itself).
- Let the pretzels sit for 35 minutes.
- Boil the 8 cups of water and the baking soda, and reduce to a simmer.
- Putting in a few pretzels at a time, let the pretzels sit in the simmering water for 30 sceconds, then flip them, and keep them in for another 30 seconds.
- Sprinkle with salt, and put the pretzels in a preheated 400 degree oven.
- Bake until golden brown, about 15 minutes.
- Cool, and enjoy!
These were very good, with a very good flavor, they were not the thick, chewy, soft philly-type pretzels I was hoping for. However, the two people I shared them with thought they were fabulous and they loved the crispy texture of the outside crust. I found they did not rise all that much though, and I suggest watching the cooking time. The suggested time was too long for my oven, and I had to cut down about 3 minutes on the time. Also, they got very soggy very quickly, but a couple of minutes in the toaster perked them right up to the just-baked texture.