Fat-free Soft Pretzels

Recipe by _Pixie_
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READY IN: 28mins
YIELD: 2 pans
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dissolve the yeast in the 1/8 c warm water (use a large bowl).
  • Stir in the 1 1/3 c warm water and brown sugar.
  • Slowly mix in the flour.
  • Knead dough (using extra flour for the board and your hands) until it is stretchy and smooth (not sticky).
  • Grease two large cookie sheets.
  • Preheat oven to 475 degrees F.
  • Fill a 2-3 quart saucepan half full of water.
  • Add 1 tablespoon of baking soda for every cup of water.
  • Bring to a boil.
  • Talk a golf-ball size piece of dough and roll into a rope as thich as your thumb.
  • Bend into a U-shape, cross ends, twist crossed ends making a full turn, then fold the ends back toward the middle of the U.
  • Press ends into dough firmly.
  • Should be the familiar pretzel shape.
  • Other shapes (including candy cane shapes for Christmas) also work.
  • Lower pretzel in boiling water for 30 seconds, remove from water (getting rid of any excess water) and place on greased cookie sheet.
  • Sprinkle with coarse or kosher salt.
  • Repeat until all the dough has been used.
  • Bake for 8 minutes or until golden.
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