Title: Soft Pretzels
Categories: Appetizer
Yield: 1 Servings

1		Envelope yeast
1 1/4	c	Warm water
1	ts	Sugar
2	ts	Salt
4	c	Flour (plus extra)
		Butter as needed
4	ts	Soda
		Coarse salt for sprinkling

Dissolve the yeast in 1/4 c of the water. Then stir in an additional cup of warm water, and the sugar. Pour the yeast mixture into a bowl and add the salt. Beat in the flour to make a stiff dough. Knead it for 10 min or until the dough is elastic. Place in a bowl and spread it with butter. Cover it and let it rise for 45 min or until double in size. Shape the dough into sticks or twists. Make it 1/2 the thickness of the desired finished pretzel.

Bring 4 cups of water to boiling with the soda. Drop in 3 pretzels at a time. Boil them for 1 minute or until they float. Remove and drain them, and place them on buttered cookie sheets. Sprinkle them with coarse salt. Bake the pretzels at 475 F for 12 minutes or until golden brown. To make them crisp, lay them on a cookie sheet and place them in a warm oven 200 F for 2 hours.

Source: Amish Cooking c. 1980 Pathway Publishing Corporation Shared by Elizabeth Rodier from library book 5/93

previous

next