Monday, September 13, 2010

Big Soft Pretzels

Posted by - Michelle

This month's Have the Cake is soft pretzels. Thanks, Rena, for choosing this for our theme! I have not made soft pretzels in my teens! I love to eat pretzels. I was originally going to do a copy cat of Auntie Ann's pretzels. My I found this one in my recipes that I wanted to try. I used to get the recipe cards from Grandma's Kitchens and this was one of them. It looked simple and I had all the stuff. I made these yesterday.

It was super simple. I didn't really enjoy rolling the dough out. The recipe called to make 30. They must be very thin pretzels. I made my thick....I got 9! These came out sooooo delicious! I will make these again and again.


1 envelope dry yeast
1 1/2 cups war mater (110-115 degrees)
3 cups all-purpose flour
2 tsp sugar
1 tsp salt
1 large egg, beaten
1 T coarse salt


1. Dissolve yeast in warm water in a large bowl. Sift flour, sugar and salt into yeast mixture and mix well.

2. Knead dough on lightly floured surface until smooth and elastic, about 5 minutes. Cover with plastic wrap. Let stand for 10 minutes.

3. Preheat the oven to 45o degrees. Grease baking sheets.

4. Divide dough into equal portions. Roll each portion into an 18-inch rope. Loop into pretzel shapes. Arrange on prepared baking sheets.

5. Brush the pretzels with beaten egg. Sprinkle with coarse salt. Bake until golden 10-15 minutes. Serve immediately or store cooled pretzels in an airtight container for up to 3 days.


Les rêves d'une boulangère (Brittany) said...

I think I prefer soft pretzels compared to the dry hard savoury ones. These look fantastic - soft and sugary

Vivian - Let's Try These... said...

These look fabulous! Great job on the challenge!