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PRETZELS - Soft Pretzels
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Amish a style Soft Pretzels PALEO RECIPE COOK BOOK Ingredients: | |
1 1/4 cups | water,, (approx 105 degrees) |
1 tablespoon | yeast |
1/4 cup | brown sugar |
2 cups | occident flour, (bread flour) |
2 cups | flour |
Dipping solution | |
1/2 cup | baking soda, into |
3 cups | hot water |
sweet creamy butter, for ‘dipping’ face of pretzels after baking (melt butter, then let set a few minutes, and use paper towel to remove cream which will float to the)
Directions:
1 Dissolve yeast into warm water.
2 Add sugar, then flour & mix well- do not ‘knead’ as this toughens the dough.
3 (Mix just until combined well) Let rise until doubled, at least 20 minutes.
4 Cut into long ‘ropes’.
5 Shape into pretzel shapes, then dip into prepared dipping solution.
6 Place on well-greased cookie sheet and sprinkle with pretzel salt.
7 Bake at 500-550°F for 4-6 minutes until golden brown.
8 Dip face of pretzel into melted butter.
9 Variation: add 1 t vanilla to the dough.
10 Flavor variations.
11 Cinnamon/sugar- omit salt & dip into cinnamon sugar after face has been coated with butter.
12 Sour cream & onion- after dipping face of pretzel in butter, sprinkle with sour cream & onion powder Garlic- same as sour cream & onion, but use garlic powder.
13 Sesame or poppy seed—BEFORE baking, AFTER dipping into dipping solution, dip pretzel face-down into the seeds, then bake.
14 Salt is optional with this one.
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