Buttery Soft Pretzels
I love those warm buttery huge pretzels you get at the mall, and so I inquired my mother - who is the baker in the family.
Here is a recipe that has worked. These pretzels are better than the warm pretzels you get at the mall by far!
They are great plain with a bit of pretzel salt or coat them with cinnamon and sugar! (I like to put a light cream cheese on mine)....
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water
5 cups AP flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
4 cups hot water
1/2 cup baking soda
1/4 cup kosher salt, for topping
In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
Bake in preheated oven for 8 minutes or until just browned.
- Breads, Other