buttery soft pretzels

buttery soft pretzels
buttery soft pretzels

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    teaspoons active dry yeast

  • 1

    teaspoon white sugar

  • 1 1/4

    cups warm water (110 degrees F/45 degrees C)

  • 4.5

    cups all-purpose flour

  • 1/2

    cup white sugar

  • 1 1/2

    teaspoons salt

  • 1

    tablespoon vegetable oil

  • 1/2

    cup baking soda

  • 4

    cups hot water

  • 1/4

    cup kosher salt, for topping (optional)

  • 1/4

    cup butter, for brushing

Directions

Monday, January 17, 2011 Buttery Soft Pretzels When I was 20 years old, I was addicted to Auntie Anne's Soft Pretzels. So addicted that I wouldn't go to the mall to shop. I would go to get a pretzel. Finally frustrated by not being able to have one ANY time I wanted I bought an Auntie Anne's soft pretzel mix and dissected it in hopes of replicating my favorite treat at home. After a few failed batches, I came up with a recipe that tasted (so says me) as good as Auntie Anne's. I shared this recipe on Allrecipe.com (recipe here). Within a year it became a top rated recipe and was included in the Allrecipes.com Dinner Tonight cookbook. It was exciting! It has been almost 10 years and I still make these soft pretzels a few times each month. The pretzels are a bit on the sweeter side, which lends itself well to a cinnamon sugar coating. But it holds up well with more savory ingredients like pepperoni and cheese. A few tips before you begin: -Start with 4.5 cups of flour and increase the amount as needed. You want a soft, pliable dough. -Line your baking sheet with parchment paper or foil and spray with a non stick spray. The baking soda solution makes the pretzels difficult to remove from the pan. -Brush or dip the pretzels while they're hot. -These are best when eaten immediately. Cold soft pretzels are not that tasty. Buttery Soft Pretzels By Christa Rose Ingredients •4 teaspoons active dry yeast •1 teaspoon white sugar •1 1/4 cups warm water (110 degrees F/45 degrees C) •4.5 cups all-purpose flour •1/2 cup white sugar •1 1/2 teaspoons salt •1 tablespoon vegetable oil • •1/2 cup baking soda •4 cups hot water •1/4 cup kosher salt, for topping (optional) •1/4 cup butter, for brushing In a small bowl, dissolve yeast and 1 teaspoon sugar in 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 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 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water. 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 all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt. Bake in preheated oven for 8 minutes, until browned. Brush with melted butter.

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