Tuesday, March 16, 2010

Soft Pretzels

1 1/8 cup warm water
1 1/2 tsp active dry yeast
3 Tbs corn syrup
3 cups bread flour
1 1/2 tsp salt

2 quarts water
1/2 cup baking soda

Mix yeast and water and let sit. Add corn syrup. Mix in flour and salt. Kneed for about 5 minutes. Place in greased bowl and let rise until double about 1 hour.
Punch dough down and divide into 8 balls. Roll each into a 20 in long rope and form into pretzel shape. Let rise about 5 minutes.
In sauce pan bring 2 quarts water and baking soda to a boil. Drop pretzels two at a time into boiling water and boil for 10-15 seconds. Remove with a slotted spoon or spatula and let drain on a clean towel.
Place on a baking sheet with parchment paper. Bake at 415 degrees for 8-10 minutes until golden brown. Spritz or lightly brush with butter and sprinkle with your favorite topping, garlic salt, cinnamon and sugar, salt etc. Serve warm. Pretzels to not keep or reheat well so eat them while they are hot!

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