Soft Pretzels (Pareve)

Chef Larry's Note:

Delicious, chewy pretzels are a hit at parties or just for snacking

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 18

• 1 1/3 cups warm water
• 2 tablespoons warm water
• 1 (1/4 ounce) packet dry yeast
• 1/3 cup brown sugar
• 5 cups flour
• 1/2 cup baking soda
• kosher salt

Directions:

1. In a large bowl for your mixer, mix 2 Tablespoons warm water with yeast to dissolve.
2. Stir in remaining warm water and brown sugar.
3. Using the dough hook, gradually add the flour until it forms a ball.
4. Turn out onto a work surface and knead until smooth.
5. Preheat your oven to 475f.
6. Spray 2 baking sheets with non-stick spray.
7. Bring 2 quarts water and the baking soda to a boil.
8. Cut dough into golf ball-size pieces, then roll into ½” thick “worms”.
9. Boil for 30 seconds, then drain and place on baking sheet.
10. Sprinkle with kosher salt.
11. Bake for 8 minutes or until golden brown.
12. Serve with mustard, melted cheese or just eat them plain!

Reviews

[Just_Ducky!!]

WoW!! So very very very good and soft and delicious! We couldn't stop eating these lovely pretzels :). I mixed the dough in my bread machine, not sure if that's why but I did have to add a bit more water to the mix and I added about a 1/4 cup of ground flax seed. We made 2 dozen small pretzels and 6 pretzel buns. I think my oven rack may have been a bit too high as the tops got rather dark but still very good. I also toasted some sesame seeds and added them to some of the pretzels. I'll have to try them with whole wheat flour next as that's my preferred choice. My boys both informed me it was worth waiting a bit longer for this snack :). The only question I have is what is the best way to store the pretzels to retain their soft goodness. We've ended up with some rather chewy, but still tasty, leftover pretzels. Thanks for posting Chef Larry! Made and devoured for PAC Spring 2011 :)