Soft Pretzels

homemade pretzels

M’s been asking for soft pretzels at home for a very long time. I finally found a recipe that didn’t involve using lye (!) and made a first batch over the weekend. It wasn’t easy, per se, but it wasn’t terribly hard and the flavor pay off is pretty incredible. Plus, no caramel dye here! M DEVOURED these…I just know I’ll be asked to make them again soon!

You’ll Need:
1 .25 ounce package of active dry yeast
2 tablespoons brown sugar
1/8 teaspoon salt
1 1/2 cups warm water (110 degrees F)
3 1/2 cups all purpose flour
2 cups warm water (11o degrees F)
2 tablespoons baking soda
and to top it off:
2 tablespoons melted butter
2 tablespoons coarse salt

or
2 tablespoons melted butter
3 tablespoons cinnamon sugar (2 tbsp & 1 tsp white sugar and 2 tsp cinnamon)

In a large mixing bowl, dissolve the yeast in 1 1/2 cups warm water with brown sugar and salt. Stir in flour and knead dough on a floured surface until smooth and elastic. It took me about 6 minutes. Place in a greased bowl and cover. Let rise in a warm place for 1 hour.

pretzel dough

Combine 2 cups warm water and baking soda in a 8 in square baking dish. Line baking sheets with parchment paper. I got 2-4 on each one depending on the size of my baking sheets.

proofed pretzel dough

After dough has risen, preheat oven to 450. Cut the dough into 12 pieces (I had several that were much bigger so I cut them in half and ended up with 14 pretzels). Rothell each one into a 3 foot rope, about pencil thin. Twist into a pretzel shape (I made a circle, twist and fold over.) Dip into the baking soda water and place on parchment lined baking sheets. Let rise another 15 to 20.

Bake for 8 to 10 minutes, until they are golden brown. Brush with melted butter and sprinkle with salt or cinnamon sugar.

salting the pretzels

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