| German Soft Pretzels |
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1
package
Active Dry Yeast
1
cup
Warm Water
2½-3
cups
All Purpose Flour
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2
tbsp
Salad Oil
1
tbsp
Sugar
6
tbsp
Baking Soda
(In 6 Cups Water)
Coarse Salt
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- In a bowl, dissolve yeast in water.
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- Add 1½ cups of the flour, the oil, and sugar.
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- Beat for about 3 minutes to make a smooth batter.
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- Gradually stir in enough of the remaining flour to form a soft dough.
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- Turn out onto a floured board and knead until smooth and satiny (about 5 minutes) adding flour as needed to prevent sticking.
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- Place dough in a greased bowl; turn over to grease top.
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- Cover and let rise in a warm place until double (about 1 hour).
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- Punch down dough, turn out onto a floured board, and divide into 12 pieces.
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- Shape each into a smooth ball by gently kneading.
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- Then roll each into a smooth rope about 18 inches long, and twist into a pretzel shape.
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- Place slightly apart on a greased baking sheet turning loose ends underneath.
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- Let rise, uncovered,until puffy(about 25 minutes)
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- Meanwhile, in a 3-quart stainless steel or enameled pan (not aluminum) bring soda water to a boil; adjust water to keep water boiling gently.
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- With a slotted spatula, lower 1 pretzel at a time into pan.
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- Let simmer for 10 seconds on each side, then lift from water, drain briefly on spatula, and return to baking sheet.
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- Let dry briefly, then sprinkle with coarse salt and let stand, uncovered, until all have simmered.
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- Bake in a preheated 425°F oven for 12 to 15 minutes or until golden brown.
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- Transfer to racks; serve warm with butter, mustard or even cream cheese.
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- Or let cool completely, wrap airtight, and freeze.
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- To reheat, place frozen on ungreased baking sheets and bake in a preheated 400°F oven for about 10 minutes or until hot.
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Makes approximately 12 pretzels.
unknown calories per serving. |
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