Soft Pretzels Recipe
These Soft Pretzels are yummy ! Try out these Soft Pretzels even though making them needs a bit of an effort ! Your suggestions about the Soft Pretzels are welcome !
Ingredients
| Active dry yeast | 1 | |
| Lukewarm water | 2/3 Cup (16 tbs) | |
| Vegetable oil | 1 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| 1 egg. lightly beaten and divided in half | ||
| All purpose flour | 11/4 Cup (16 tbs) | |
| Cold water | 1 1/2 Teaspoon, dissolved | |
| Or 2 teaspoons baking soda dissolved in 2 cups water may be used in place of the lye mixture (Flavor is similar to, but not the same as, the dilute lye solution.). | ||
| Kosher salt | 1 To taste | |
| Cold water | 1 Tablespoon | |
Directions
Dissolve the yeast in the warm water in the processor bowl.
Add the oil, sugar, plain salt, 1/2 the beaten egg, and 1 1/4 cups flour.
Process with the metal blade for 20 seconds and let rise in the processor bowl for 30 minutes.
Add remaining flour and process until a ball forms on the blades.
Knead the dough on a lightly floured surface for 1 to 2 minutes.
Cut the dough into 8 or 10 pieces.
Roll each piece into a 16 inch long rope.
Dip into the lye or baking-soda solution.
Form into a pretzel.
Seal ends well.
Place on a lightly greased baking sheet.
Let rise slightly, but not until doubled in bulk or the texture will be spongy rather than crisp (about 15 minutes).
Combine remaining 1/2 egg with 1 tablespoon cold water and brush the pretzels with the mixture.
Sprinkle with coarse salt.
Bake in a preheated 400°F oven for about 15 minutes.
Cool on a wire rack.
Serve warm.
Add the oil, sugar, plain salt, 1/2 the beaten egg, and 1 1/4 cups flour.
Process with the metal blade for 20 seconds and let rise in the processor bowl for 30 minutes.
Add remaining flour and process until a ball forms on the blades.
Knead the dough on a lightly floured surface for 1 to 2 minutes.
Cut the dough into 8 or 10 pieces.
Roll each piece into a 16 inch long rope.
Dip into the lye or baking-soda solution.
Form into a pretzel.
Seal ends well.
Place on a lightly greased baking sheet.
Let rise slightly, but not until doubled in bulk or the texture will be spongy rather than crisp (about 15 minutes).
Combine remaining 1/2 egg with 1 tablespoon cold water and brush the pretzels with the mixture.
Sprinkle with coarse salt.
Bake in a preheated 400°F oven for about 15 minutes.
Cool on a wire rack.
Serve warm.
Chef
