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Title: Philly Soft Pretzels
Categories: Bread
Yield: 12 Servings
| 1 | tb | Dry yeast |
| 1 1/4 | c | Warm water |
| 3 | - 4 c flour | |
| 2 | ts | Salt |
| Kosher or margarita salt |
Dissolve yeast thoroughly in 1/4 cup warm water. Mix 3 cups flour and salt in large bowl. Add yeast with remaining 1 cup water. Add enough additional flour to make dough stiff. Knead 10 minutes or till dough feels elastic. Form into ball. Place in bowl and spread with butter. Cover with towel and let rise till doubled, about 45 minutes. Divide dough into 12 small balls and roll between hands (or on counter) to form a rope. Form into pretzel shapes, wetting and pinching ends firmly. Dissolve baking soda in 4 cups water and bring to a boil. Drop pretzels, a few at a time, in water and boil till they float to the top, about 1 minute. Remove and drain. Place on buttered baking sheet. Sprinkle with salt and bake at 475 for 15-20 minutes or till golden brown. Place on rack to cool. I used to make these a lot when my husband had to do field time in the army. According to all the guys, they warm up pretty good and are excellent with some German scharfer senf (sharp/hot mustard).
Lou.Ramsay@salata.com