The Tripod Recipe Builder
Breads Soft Pretzels
From the Kitchen at Durand House

Category: Breads
Servings: 12
Preparation Time: One Hour or so

Recipe Ingredients
1 cup Warm Water
1 Tablespoon Active Dry Yeast
2 3/4 cups Flour -- divided
2 Tablespoons Butter or Margarine -- soft
1/2 teaspoon Salt
4 cups Water
5 Tablespoons Baking Soda
Coarse Salt

Recipe Directions
Preheat oven to 475 degrees F.
Soften yeast and water in large mixing bowl.
Beat together yeast mixture, half the flour, butter, salt, and sugar.
After gluten is formed, add remaining flour and knead until the dough loses its stickiness.
(Or, put first 5 ingredients into bread machine and do the shaping after machine has done the work!)
Let rise in greased bowl until doubled in bulk.
After punching down, divide into 12 pieces.
Roll into 18" 'snakes' and shape for pretzels.
Place on greased baking sheet and allow to rise until almost double.
Bring water and baking soda to a boil in a non-aluminum pan.
Using slotted spoon, gently lower raised pretzels into boiling water for about 1 minute or until they float.
Return to greased baking sheet and sprinkle with coarse salt as desired.
Bake for about 12 minutes.

Your Own
Recipe Pages
To My