SOFT HOME MADE PRETZELS

When it comes to soft pretzels the rule of not more than three ingredient goes. (They’re about) I love soft pretzels and I have made this recipe with soft spring wheat flour. What's the point if you can't do it "my way?" Prices are not coming down for pretzels either. The more you make this recipe the better your technique becomes.

Soft Pretzel's

1/2-cup warm water

1-cup milk

1 1/2 tsp. salt

1 TB. Sugar

1-cup flour

2 1/4 tsp. SAF yeast or 2 2/3 BM yeast

Mix in bread machine till in a ball stage. Let it rise and take out.

Next: Brine Bath 2 qt. water (rolling boil)

2 Tbs. Baking soda (Drop the pretzel in for 45 sec. to 1 minute, two at a time until puffy) Topping: Before baking Optional

1 egg white

1 Tbs water,

sprinkle with 2 Tbs. coarse kosher salt (Spices and sugar could be added)

Bake: 400 F. for 10-15 minutes, which depends on the size of the pretzel. You can brush with butter, garlic butter, sugar and cinnamon etc. If you want the pretzels not soft skip the brine.

Directions: Use the bread machine if you have one and use the dough setting making it to a ball stage. It depends on your flour needs on the adjustment of water. (More for some ww and less for flour) Divide into 12 equal parts (18 for the smaller size) that will be 20" ropes. Make a heart, and then cross the center of the v in the heart. (A cross over) Make them all and let rise on wax paper 30 minutes. Then add to boil brine bath, 2 at a time for 45 seconds to one minute. Do not turn over. Place on a cookie sheet or such to drain. I spray baking paper with over butter spray onto the cookie sheet. 400 F. for 10-16 minutes or golden brown depends on the size of pretzel and too, how soft you want to make them.

Big Pretzels
1 1/2 tsp. yeast
3/4 cup warm water
1 1/2 tsp. sugar
3/4 tsp salt
1 1/2 cups flour
2 tbs butter
Coarse salt
In large mixing bowl, dissolve yeast in warm water. After it bubbles add in sugar and salt. Stir in 1/2 cup at a time of flour till it forms a soft dough. Turn onto a floured surface; knead until smooth and elastic, which is about 5 minutes. (Dough will be sticky) Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled. (About 1 hour) Punch dough down and divide into six portions, on a lightly floured surface. Roll each portion into 14" rope and twist into a pretzel shape. Place on greased baking sheet. Brush with butter, sprinkle with coarse salt. Bake at 425 for 15-20 minutes (or until golden brown.) Remove to wire racks, and serve warm. Yields: 6 pretzels.

(c) 2006 P. T. Sheman
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