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Soft Pretzels




Source of Recipe


Unknown


List of Ingredients





Combine in a mixer bowl:

1 cup warm water (105°-115°F)
1 package active dry yeast

When dissolved, add and beat at least 3 minutes:

1-1/2 cups sifted all-purpose flour
2 tablespoons soft butter
1/2 teaspoon salt
1 tablespoon sugar

Stir in:

1-1/4 cups sifted all-purpose flour


Recipe



Knead until the dough loses its stickiness. Let rise in a covered greased bowl until doubled in bulk. Punch down and divide into 12 pieces for pretzels or 36 smaller pieces for sticks. With your palms, roll the 12 pretzel pieces into 18-inch lengths about pencil thickness, tapering the ends slightly. Loop into a twisted oval. Place on a greased baking sheet and let rise until almost doubled in bulk. Preheat oven to 475°F.

Have ready a boiling solution of:

4 cups water
5 teaspoons baking soda

ï‚® Do not use an aluminum pan for this mixture.

With a slotted spoon, carefully lower the pretzels into the water about 1 minute, or until they float to the top. Return them to the greased sheet.

Sprinkle with:
Coarse salt

Bake until crispy and browned, about 12 minutes for the pretzels, less for the sticks.