If you love to purchase pretzels at the mall or airport, these are super easy to make at home and just as good. They're slightly crisp outside, while the inside is soft and billowy. Dusted with salt enhances the flavor of these pretzels. We dipped them in mustard, but a cheese sauce would also be delish. Don't worry if the dough appears dry when it's mixed. After it's kneaded, the dough comes together. Make sure to eat these pretzels while they're fresh and warm. Steven, my son, is quite the chef nowadays and has taken numerous awards, including Chef of the Year and National Salute to Excellence awards. Wonder if he remembers as a teenager making this recipe with his friends? Soft, large pretzels that just require a little mustard to be a hit with any family.
Ingredients :
- PRETZEL DOUGH
- 3/4 cup(s) lukewarm water
- 1 1/2 teaspoon(s) yeast
- 1 tablespoon(s) sugar
- 2 cup(s) all-purpose flour
- EGG WASH
- 1 large egg
- 1 tablespoon(s) water
- - coarse salt
- VARIATION
- 1 tablespoon(s) sugar
- - cinnamon to taste
Intructions :
- Mix sugar and water. You want enough sugar in the water to feed the yeast but go to your taste. Sprinkle yeast on top and let rise until foamy.
- Add flour and stir until the dough forms a ball.
- Place the dough on a lightly floured surface and knead until the dough is smooth and not sticky.
- Divide dough into 4 pieces.
- Roll each piece of dough into a long snake about 1/2 inch thick and 15 inches long.
- Make into a pretzel shape. Make a horseshoe with the open end facing you.
- With the open ends
- cross it one time. Then cross again.
- Pull the open ends to the top making a pretzel shape.
- Place on greased baking sheet about 2 inches apart.
- Combine the egg with water.
- Brush egg wash on top of pretzels.
- Sprinkle with salt.
- Bake at 425 degrees for 10 minutes until golden brown.
- Variation: Sprinkle with sugar and cinnamon for that sweet pretzel taste.
Rated 5/5 based on 97 Reviews
Keyword : german-soft-pretzel-German