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Soft Pretzels




Source of Recipe


PantryNGrocery Challenge


List of Ingredients




2 1/2 to 3 c. bread flour (I used all purpose)
1 Tbsp. sugar (I used splenda)
1 tsp. salt
1 pkg. active dry yeast (1 package = 2-1/2 tsp.)
1 c. water
1 Tbsp. shortening (solid vegetable shortening)
6 c. water
6 Tbsp. baking soda
1 Tbsp. water
1 egg white
coarse salt or sesame seed


Recipe



These soft, chewy pretzels, a cousin of the crispy German ones, are best served warm with butter or mustard.
Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, sugar, salt and yeast; blend well. In small saucepan, heat 1 cup water and shortening
until very warm (120 degrees to 130 degrees). Add warm liquid to flour
mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in an additional 1-1/4 to 1-1/2 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth
and elastic, about 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 45 to 60 minutes.
Grease cookie sheet. Punch down dough several times to remove all air bubbles. Shape dough into ball. Allow to rest on counter, covered with inverted bowl, for 15 minutes.
Divide dough into 12 pieces. Roll each into 16-inch rope; form pretzel. Place on prepared cookie sheet. Cover; let rise in warm place until light, about 20 minutes.
Heat oven to 400 degrees. In large saucepan, combine 6 cups water and soda; bring to a boil. Drop pretzels in water that is just boiling, one at a time, cooking 5 seconds on each side.
Remove from water with slotted spoon; place on prepared cookie sheet. Combine 1 tablespoon water and egg white; brush on pretzels. Sprinkle with coarse salt. Bake at 400 degrees for 8 to 10 minutes or until golden brown. Remove from cookie sheet
immediately. Serve warm. Makes 12 pretzels.
Rachael's Recipe Notes:
I made cheddar cheese sauce in the foundue pot for dipping. Also, I made pretzel nuggets instead of large pretzels (like the one they serve in the movie theater for an outrageous price!). Yummy!