German Style Soft Pretzels
A great tasting snack food
Dissolve yeast in 1 cup warm water. Add 1 1/2 cups flour, oil, and sugar. Beat about 3 minutes. Stir in about 1 cup more flour to form a soft dough. Knead 5 minutes, adding flour as needed to prevent sticking. Cover and let rise for 1 hour. Punch down dough and turn out onto a floured board and divide into 10 pieces.
Roll out each to 18-inch long shape, then twist into the desired shape. Place on a floured baking sheet, and let rise 25 minutes. Meanwhile, mix egg and 1 tablespoon water for egg wash. Set aside.
In a pan, not aluminum, mix soda and 6 cups water and bring to a boil. Adjust heat to a gentle boil. With a slotted spoon, lower one pretzel at a time into the pan for 30 seconds. Then drain and return to a baking sheet, which should be greased after pretzels rise.
Let dry briefly, then brush with egg wash and sprinkle with salt. Bake uncovered in a 425-degree oven for 12 to 15 minutes. Serve with melted cheese, mustard or butter.
Ingredients
Directions
Dissolve yeast in 1 cup warm water. Add 1 1/2 cups flour, oil, and sugar. Beat about 3 minutes. Stir in about 1 cup more flour to form a soft dough. Knead 5 minutes, adding flour as needed to prevent sticking. Cover and let rise for 1 hour. Punch down dough and turn out onto a floured board and divide into 10 pieces.
Roll out each to 18-inch long shape, then twist into the desired shape. Place on a floured baking sheet, and let rise 25 minutes. Meanwhile, mix egg and 1 tablespoon water for egg wash. Set aside.
In a pan, not aluminum, mix soda and 6 cups water and bring to a boil. Adjust heat to a gentle boil. With a slotted spoon, lower one pretzel at a time into the pan for 30 seconds. Then drain and return to a baking sheet, which should be greased after pretzels rise.
Let dry briefly, then brush with egg wash and sprinkle with salt. Bake uncovered in a 425-degree oven for 12 to 15 minutes. Serve with melted cheese, mustard or butter.
