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OPRYLAND SOFT PRETZELS




Source of Recipe


I got this one from the cook that made them at Opryland so I know it's the real thing


Recipe Introduction


They were so good! I worked at Opryland and when they closed for the day, if there were any left over, I usually got one!


List of Ingredients




1 cup hot water (105-115øF.)
1 TBSP yeast
pinch salt
2 ½ cups bread flour
6 cups hot tap water
6 TBSP. baking soda

Recipe



Whisk together water, yeast, and salt. Add flour and mix, kneading until a soft dough is formed. Place in a greased bowl, cover with a damp cloth, and let rise until doubled in bulk. Punch down, knead a few times, and divide into 6 pieces. Grease cookie sheets. Roll out dough until long enough to make the classic pretzel shape, about 18 inches. Shape into the pretzel shape, sealing the ends to the body of the pretzel with water if necessary. In a 2 or 2 ½ quart saucepan pour in 6 cups hot tap water, add 6 TBSP baking soda and stir until dissolved. Dip each pretzel into the hot baking soda water and place on greased cookie sheets. Let rise until doubled in size. Bake for 5 minutes at 500øF. Makes 6 soft pretzels.

Rusty’s note: I like to brush these with a beaten egg to which I’ve added 2 tsp. tap water before beating. Then I sprinkle with sesame seeds, or caraway seeds, or poppy seeds, or coarse salt, popping them back into the hot oven for 1 minute more.

Rusty’s note 2: For a sweeter dough preferred by some, add 1 to 2 TBSP sugar to the dough before kneading.