This classic soft pretzel recaipe is simplified by letting your bread machine do the hard part -- mix the dough. You can shape the pretzels into the classic "knot" shape, long pretzel sticks or any other shape you like for fun variations.
Things You'll Need
- Bread machine
- Large stock pot
- Cookie sheet
- 4 cups flour
- 1 1/3-cups warm water
- 3 tbsp butter or margarine
- 4 tsp sugar
- 1 tsp salt
- 1 package dry yeast
- 5 tsp baking soda
- Coarse-grained salt, herbs, poppy seeds or other toppings (optional)
Add 1 1/3-cups warm water, 3 tbsp butter or margarine, 4 tsp sugar, 1 tsp salt, 4 cups flour and one package of dry yeast -- in that order -- to your bread machine.
Select the "dough" setting on your bread machine and press "start." Once the dough has finished processing, remove it from the bread machine and set it on a lightly floured surface.
Knead the dough lightly and then cut it into short strips. Roll the dough into pretzel shapes, sticks or any other shape you choose. Cover the shapes with a clean dish towel or cheesecloth and allow the dough to rise for about 45 minutes.
Bring about 1 quart of water and 5 tsp of baking soda almost to a boil in a large stainless steel stock pot. Gingerly add the pretzels to the simmering water for about 1 minute, turning them once. This might take several batches.
Remove the pretzels from the water bath, place them on a lightly greased cookie sheet and top them with salt, poppy seeds, herbs or other toppings, as desired.
Bake the pretzels for 10 to 13 minutes at 425 F. The finished pretzels should be soft on the inside with a crusty exterior.
Tips & Warnings
- For a sweeter version, after baking the pretzels brush them with melted butter and dust with cinnamon sugar.
- Photo Credit Jupiterimages/Photos.com/Getty Images
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