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Monday, March 21, 2011

Soft Pretzels

The Christmas after My Mr Right and I got married, my mother-in-law gave all of us this AWESOME recipe book with recipes from generations back, as well as ones she used in her family and recipes her kids and good friends use in their families.  It’s quite the feat, this recipe book, and one of my favorite resources.  This recipe is one of our very most favorites!


1Tbsp Yeast
1/8 Cup Warm Water
1 1/3 Cups Warm Water
1/3 Cup Brown Sugar
3 3/4 Cups Flour
1 Tsp. Salt

Dissolve yeast in 1/8 cup warm water. Add remaining ingredients and beat until smooth. Kneed until smooth.  Sometimes I just throw the stuff in the bread maker on the dough cycle… a lot less arm work.  Optional: Let dough rise in an ungreased bowl, uncovered, for 1 hour.  Divide into 12 pieces and shape into pretzels.

Bring to a boil:
1 Quart Water
3 Tbsp. Baking Soda
3 Tsp. Sugar
Drop pretzel into boiling mixture. About 15 to 20 seconds on each side, Place on cookie sheet. Sprinkle with course sea salt. Bake at 400° for 10 to 15 minutes, until golden brown.  Watch the bottoms… they over-cook first.

Yum!  This takes some time, but they are SOO worth it.  Store any extras in a bowl covered with a dish towel.  If you put them in an air-tight container it gets too moist and the pretzels absorb the salt crystals.  And they are always better fresh… we triple the recipe (for 8 people) and rarely have leftovers.  Carb overload?  Yes, please.


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