Post by Kathy on Jan 18, 2010 20:23:27 GMT -5
A friend gave me this recipe, she got it from Recipezaar.
These are best eaten the same day as they're made.
Amish Soft Pretzels
24 pretzels
* 1 1/4 cups water (approx 105 degrees)
* 1 tablespoon yeast
* 1/4 cup brown sugar
* 2 cups occident flour (bread flour)
* 2 cups flour (I just use the entire amount regular flour)
*
Dipping solution
* 1/2 cup baking soda, into
* 3 cups simmering water
separately
* melted sweet butter, for 'dipping' face of pretzels after baking
1. Dissolve yeast into warm water.
2. Add sugar, then flour & mix well- do not 'knead' as this toughens the dough.
3. (Mix just until combined well) Let rise until doubled, at least 20 minutes.
4. Cut into long 'ropes'.
5. Shape into pretzel shapes, then put into simmering baking soda solution for about a minute, until they puff up a little.
6. Place on well-greased cookie sheet and sprinkle with pretzel salt.
7. Bake at 500-550°F for 4-6 minutes until golden brown.
8. Dip face of pretzel into melted butter. Enjoy!
9. Variation: add 1 t vanilla to the dough.
10. Flavor variations.
11. Cinnamon/sugar- omit salt& dip into cinnamon sugar after face has been coated with butter.
12. Sour cream& onion- after dipping face of pretzel in butter, sprinkle with sour cream& onion powder Garlic- same as sour cream& onion, but use garlic powder.
13. Sesame or poppy seed--BEFORE baking, AFTER dipping into dipping solution, dip pretzel face-down into the seeds, then bake.
14. Salt is optional with this one.
These are best eaten the same day as they're made.
Amish Soft Pretzels
24 pretzels
* 1 1/4 cups water (approx 105 degrees)
* 1 tablespoon yeast
* 1/4 cup brown sugar
* 2 cups occident flour (bread flour)
* 2 cups flour (I just use the entire amount regular flour)
*
Dipping solution
* 1/2 cup baking soda, into
* 3 cups simmering water
separately
* melted sweet butter, for 'dipping' face of pretzels after baking
1. Dissolve yeast into warm water.
2. Add sugar, then flour & mix well- do not 'knead' as this toughens the dough.
3. (Mix just until combined well) Let rise until doubled, at least 20 minutes.
4. Cut into long 'ropes'.
5. Shape into pretzel shapes, then put into simmering baking soda solution for about a minute, until they puff up a little.
6. Place on well-greased cookie sheet and sprinkle with pretzel salt.
7. Bake at 500-550°F for 4-6 minutes until golden brown.
8. Dip face of pretzel into melted butter. Enjoy!
9. Variation: add 1 t vanilla to the dough.
10. Flavor variations.
11. Cinnamon/sugar- omit salt& dip into cinnamon sugar after face has been coated with butter.
12. Sour cream& onion- after dipping face of pretzel in butter, sprinkle with sour cream& onion powder Garlic- same as sour cream& onion, but use garlic powder.
13. Sesame or poppy seed--BEFORE baking, AFTER dipping into dipping solution, dip pretzel face-down into the seeds, then bake.
14. Salt is optional with this one.
