Prep 1 hr 30 mins
Cook 10 mins
A soft, buttered pretzel justlike the kind you find at fairs and in the mall. You can customize by adding poppy seeds, sesame seeds, garlic salt, cinnamon sugar and even icing for a new dessert.
- 3 1⁄2 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 (1/4 ounce) package dry active yeast
- 1 cup water
- 1 tablespoon Crisco
- 6 cups water
- 1⁄4 cup baking soda
- 2 tablespoons melted butter
- Combine 1 cup flour, sugar, salt and yeast in medium bowl. Blend well.
- Heat 1 cup water and Crisco in small saucepan to 100 - 110 degrees.
- Add liquid to flour mixture and blend at low speed until moistened.
- Beat 3 minutes at medium speed.
- Stir in by hand an additional 1-1/2 to 1-3/4 cups of flour or until dough pulls cleanly away from sides of bowl.
- Knead in 1/2 - 3/4 cup flour, on a floured surface, until dough is smooth and elastic.
- Put dough in greased bowl, cover loosely with plastic wrap and a cloth towel.
- Let rise in a warm (80-85 degrees) until light and doubled in size. About 45 minutes.
- Spray 2 cookie sheets with no-stick spray.
- Punch dough down and seperate into 12 pieces.
- Roll each piece into a 16-inch rope.
- Form into pretzel shape.
- Place on greased cookie sheets and cover.
- Let rise in a warm place for 15 minutes.
- Adjust oven rack to top position.
- Heat oven to 400 degrees.
- Combine 6 cups water and baking soda in a shallow saucepan and bring to a boil.
- Slowly drop pretzels into water, one at a time, cooking 15 seconds on each side.
- Remove from water with a slotted spoon and return to greased cookie sheet.
- Sprinkle with pretzel salt, sesame seeds, etc.
- Bake for 8 minutes.
- Brush with melted butter.
- Bake an additional 2 minutes or until golden brown.
- Remove from cookie sheet and brush generously with remaining butter.