Skip to main content

Soft Pretzels

Image
By
I had the girls over for a baking day we made Soft Pretzels one of our all time favourites. This is Kelli's recipe, She had this one from her high school days. I hope you give this one a try you won't be disappointed
Soft Pretzels


3 3/4 cups all purpose flour

1 envelope instant yeast

1 1/2 cup warm water (130 F)

4 t sugar1 t salt

3 T baking soda

1 T sea salt

In a large bowl combine 1 3/4 cup flour 1T sugar 1t table salt 1 pkg yeast Add the warm water, mix well. Stir in about 1 1/2 cup of flour until dough forms a ball and is easy to handle.

Knead for about 5 minutes Place dough in an ungreased bowl, cover and let rise for about 1/2 an hour.

Punch down and cut into 6 equal size pieces.

Roll each piece to form a long rope about 20" to 24" longform into a pretzel shape and lay it on a lightly floured surface.

Let pretzels rise until not quite double, about 20 minutes.

*****Bath*****

4 cups water

3 t sugar

3 T baking soda

Bring to a bare simmer and one at a time place each pretzel in for 20 seconds per side.
Remove from bath and place on a lightly greased cookie sheet with good side up. Sprinkle with coarse salt.Bake in the centre of a 350 f preheated oven for 15 minutes or until nicely browned. Cool until lukewarm, dip into melted butter.

Labels:

Comments

magnoliasntea said…
Wow, what great directions! I have to try these with the grandgals. Thanks!
14 January, 2008
Post a Comment

Popular posts from this blog

Mustard Pickles

By
Mustard Pickles The recipe is an old Prince Edward Island favourite 4 cups diced onions 8 cucumbers 1 medium cauliflower 2 medium sweet red peppers (diced) 3 1/2 cups sugar 1/2 cup flour 1 1/2 teaspoons turmeric 3 Tablespoons dry mustard 1 teaspoon ginger 2 1/2 cups vinegar Peel and cut onions into medium sized pieces. Peel cucumbers, remove seeds and centres. Cut to desired size. If cucumbers are green and not too ripe, skin may be left on. Separate cauliflower into small flowerets. Dice red peppers. Make a brine to cover vegetables of 1/2 cup coarse salt to 1 quart water. Add a pinch of alum and let stand overnight (or for 8 hours). Then Drain vegetables and prepare sauce. in a large bowl mix sauce dry ingredients together until there are no lumps in a large stockpot add the vinegar and 2 cups hot water along with the dry ingredients allow to boil for 5 minutes stirring constantly, Then ,to the sauce add the vegetables bring to a boil, and boil for an additional 5 minutes stirring co...
2 comments
Read more

TRADITIONAL SCOTCH COOKIES

By
TRADITIONAL SCOTCH COOKIES 1/2 cup cornstarch. 1 cup flour. 1/2 cup icing sugar. 3/4 cup butter, softened. Sift together cornstarch, icing sugar and flour. With large spoon, thoroughly blend in butter. Work with hands until soft, smooth dough forms. If necessary, refrigerate 1 hour or until easy to handle. Roll dough to 1/4 inch thickness; cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or Icing, if desired. Bake in 300°F (150°C) oven 10-15 minutes or until edges are lightly browned. Remove and cool completely on wire rack. Store in tightly covered container. Yield: About 2 dozen cookies.
Post a Comment
Read more

Butter Tarts

By
Butter Tart Filling:Use your favourite pastry recipe for the shells or cheat like I do and buy the frozen tart shells 1-cup packed brown sugar 1/2-cup corn syrup 6-tbsp butter 2-beaten eggs 2-tsp vanilla 1/4-tsp salt 2-tsp vinegar 1-cup raisins Combine brown sugar, corn syrup, and butterAdd eggs, vanilla, salt, vinegar, and raisinsMix well Fill the pastry shells no more than 2/3 full Bake at 425* for 15-20 minutes
8 comments
Read more