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We hope you got insight from reading it, now let’s go back to soft pretzels recipe. To cook soft pretzels you only need 10 ingredients and 11 steps. Here is how you do that.
The ingredients needed to cook Soft pretzels:
- Get 4 tsp active dry yeast
- Prepare 1 tsp white sugar
- You need 1 1/4 cup warm water
- You need 5 cup all purpose flour
- Get 1/2 cup White sugar
- Take 1 1/2 tsp salt
- Take 1 tbsp vegetable oil
- Use 1/2 cup baking soda
- Use 4 cup hot water
- You need 1/4 cup kosher salt (for topping)
Instructions to make Soft pretzels:
- In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes
- In a large bowl, mix together flour, 1/2 cup sugar, and salt.
- Make a well in the center add the oil and yeast mixture
- Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water.
- Knead the dough until smooth, about 7 to 8 minutes
- Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour
- Preheat oven to 450°F (230 degrees C). Grease 2 baking sheets
- In a large bowl, dissolve baking soda in 4 cups hot water; set aside
- When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces
- Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets
- Sprinkle with kosher salt. Bake in preheated oven until browned, about 8 minutes
A good German laugenbrezel is thick and soft in the middle, thin and crunchy (but not dry on the outside) and shaped into three equal loops. I have so many good memories of soft pretzels: a cold afternoon my first time in New York, Red Sox games at Fenway Park a few years later, a fantastic restaurant in San Francisco that serves them as an appetizer with cheese dip. In fact, it was a recent visit to this restaurant that reminded me of my deep and abiding love for this salty, chewy, soft-centered bread — and how, once upon a time. Soft pretzels are so much easier than you think. This recipe will take you little time and effort.
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